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R e s t a u r a n t D a i l y N e w s Tu e s d a y, M a y 1 9 , 2 0 1 5 7 8 AVOCADOS FROM MEXICO PROMOTES FRUIT AND VEGETABLE CONSUMPTION TO TEENS FNV is a new brand that promotes fruit and vegetable consumption to teens and moms using the same relentless, com- pelling and catchy marketing that major consumer brands do. Avocados from Mexico is a founding supporter. "AFM is proud to be a founding sup- porter of FNV," said Alvaro Luque, President, Avocados From Mexico. "Mexico is the leading supplier of avoca- dos in the United States, representing nearly 70 percent of all avocado volume, and we are proud to drive awareness of this versatile and nutrient-dense fruit." Support of FNV reinforces Avocados From Mexico's position as a leading superfood brand in the produce category. AFM's year around availability affords it the opportunity to continuously connect with consumers about the multi- ple benefits of consuming avocados. In February, AFM became the first fresh produce brand to broadcast an ad and implement a fully-integrated digital cam- paign during the most popular football event of the year; earning widespread acclaim and social media buzz while gen- erating over 1 billion impressions. Avocados From Mexico is commit- ted to advancing consumer education about the benefits of avocados and their important role in a nutritious diet. As the category leader, it is incumbent upon AFM to reach out to consumers about this information in a variety of ways. The brand is partnering with a registered die- titian to reach consumers throughout the year, and recently launched interactive content to promote the nutritional bene- fits of avocados on its website and social channels. "We know that avocados are a super food, so it's no surprise that Avocados from Mexico is a founding supporter of Team FNV, which will change the way that fruits and vegetables are marketed to families," said Lawrence A. Soler, President and CEO of the Partnership for a Healthier America. To learn more, visit the Avocados From Mexico Facebook page, www.facebook .com/AvocadosFromMexico, or website, www.AvocadosFromMexico.com. DIETARY GUIDELINES COMMITTEE URGES ATTENTION TO INADEQUACIES OF AMERICAN DIET By Lorrie Baumann The next edition of the U.S. Department of Agriculture's Dietary Guidelines for Americans is due to be issued this year, but the broad outline for those guidelines has already been released in the form of the Scientific Report of the 2015 Dietary Guidelines Advisory Committee, released this February. Among the high- lights of the report: suggestions for more urging for Americans to modify their diets and get more exercise; more pres- sure on the food industry to reformulate food products in a healthier direction; and a tax on sugar-sweetened beverages, snack foods and desserts that could be used to fund obesity prevention pro- grams. The U.S. government uses the Dietary Guidelines as the basis of its food assistance programs, nutrition education efforts and decisions about national health objectives, including the menu planning for the National School Lunch Program. Dietary Guidelines for Americans were first released in 1980 and have been updated every five years since. The point of this report is to inform the next edition of the Dietary Guidelines. Today, about half of all American adults have one or more preventable chronic diseases related to their diets and about two thirds of American adults are overweight or obese. These two condi- tions have been highly prevalent for more than two decades, and few, if any, improvements in consumers' food choic- es have been seen in recent decades, the report says, adding that a food environ- ment epitomized by an abundance of highly-processed, convenient, lower- cost, energy-dense, nutrient-poor foods makes it particularly challenging to per- suade Americans to change their ways. In order to comply with the Dietary Guidelines, Americans may have to reduce screen time, eat at fast food restaurants less often, eat at home with their families more often and monitor their own diet and body weight. For this approach to work, it would also be essen- tial for Americans, particularly low- income Americans, to have access to healthy and affordable food choices that respect their cultural preferences. The Advisory Committee would like to see the food industry respond by low- ering the sodium and added sugars con- tent of processed foods, raising the polyunsaturated to saturated fat ratio in food products and reducing portion sizes in retail settings like restaurants and the concession stands at sports venues – and then to convince Americans that they like the changes. "Efforts are needed by the food industry and food retail (food stores and restaurants) sectors to market and pro- mote healthy foods. The general public needs to be encouraged to purchase these healthier options. Making healthy options the default choice in restaurants (e.g., fat-free/low-fat milk instead of sugar-sweetened beverages, and fruit and non-fried vegetables in Children's Meals, whole wheat buns instead of refined grain buns for sandwich meals) would facilitate the consumption of more nutri- ent dense diets. Food manufacturers and restaurants should reformulate foods to make them lower in overconsumed nutri- ents (sodium, added sugars and saturated fat) and calories and higher in whole grains, fruits and vegetables," the report says. The Advisory Committee also urges government action to make sure that food nutrition labels are understandable by everyday people, including those who aren't fluent in English. The report asks the government to establish policies to make healthy foods accessible and affordable and to limit access to high-calorie, nutrient-poor foods and sugar-sweetened beverages in public buildings and facilities, to set nutrition standards for foods and bever- ages offered in public places and to improve retail food environments so that healthy foods will be accessible and affordable in underserved neighborhoods and communities. According to the Advisory Committee report, Nutrition Facts labels should list added sugars in grams and teaspoons and include a per- cent daily value to help consumers make informed decisions about how much added sugar is included in the foods they're buying, and revenues from taxes on sugar-sweetened beverages, snack foods and high-calorie desserts and other less healthy foods should be earmarked for nutrition education initiatives and obesity prevention programs. "… Taxation on higher sugar- and sodium- containing foods may encourage con- sumers to reduce consumption and rev- enues generated could support health promotion efforts. Alternatively, price incentives on vegetables and fruits could be used to promote consumption and public health benefits," the report says. According to the Advisory Committee, Americans aren't getting enough vitamin A, vitamin D, vitamin E, viatmin C, folate, calcium, magne- sium, fiber or potassium. They aren't eating enough vegetables, fruits, whole grains and dairy. Americans in general are overconsuming sodium and saturat- ed fat, refined grains and added sugars. Adult women aren't getting enough iron. More than 49 million people in the U.S., including nearly 9 million chil- dren, live in food insecure households, a condition in which the availability of nutritionally adequate food is limited or uncertain. According to the Advisory Committee, Americans should be "encouraged and guided to consume" a diet that's rich in vegetables, fruit, whole grains, seafood, legume and nuts; moder- ate in low- and non-fat dairy products and alcohol (for adults); lower in red and processed meat; and low in sugar-sweet- ened foods and beverages and refined grains. This is pretty much the same dietary pattern characteristics recom- mended five years ago by the 2010 Dietary Guidelines Advisory Committee, according to the report. This story originally ran in the April 2015 issue of Gourmet News, a sister publication of Restaurant Daily News from the Oser Communications Group. MINI CHOCOLATE DESSERT CUPS BY KANE CANDY PERK UP ANY PARTY As America's best-selling specialty brand of chocolate party cups, Kane Candy continues to provide innovative and chef- quality products to the retail class of trade. The brand continues to win numer- ous national and international industry trade and consumer awards for innova- tion, quality and taste. Consumers love the at-home-enter- taining trend, and these chocolate cups are the perfect mini desserts for any party. Quick and easy to use, one simply fills and serves to provide party guests with world-class, pastry chef-inspired desserts! Or pair Kane Candy Dark or White Chocolate Cordial & Toasting Cups with any liqueur, port or dessert wines for a fun, elegant and tasty twist at your next special occasion. Kane Candy products are fantastic additions to any quality baking and deco- rating theme in your retail store. Merchandise the product in better baking sections, in party-themed displays, wed- ding themes, seasonal displays or in the everyday gourmet sections of your store. In addition, retailers have the opportuni- ty to cross-promote the dessert cups with fine wines and liqueurs, with dessert fillings, with soft cheeses or in better choco- late sections. Chocolate party cups from Kane Candy also make great add-on sales for floral departments, wine and cheese sections, bakeries and holi- day-themed displays. All Kane Candy products are proud- ly made in the United States, certified kosher and gluten-free. The chocolate party cups are now available in nine award-winning retail pack varieties, including Dark Chocolate Cordial & Toasting Cups, White Chocolate Cordial & Toasting Cups, Pink Magnolia Chocolate Dessert Cups, Chocolate Tuxedo Cups, Pastel Chocolate Flower Cups, Dark Chocolate Party Cups, Pink & White Chocolate Celebration Cups and limited edition Winter Wonderland White Chocolate Holiday Cups. Kane Candy offers 48-count floor shipper displays or open stock 12-count cases, both available from most regional specialty food distributors. For more information, visit Kane Candy online at www.kanecandy.com, or con- tact the company directly by phone at 800.875.5557 or by email at info@kanecandy.com.