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5 February 2018 SNACKING NEWS New Baby Food Introduces Common Allergens Inspired Start is the first and only baby food on the market designed for early in- troduction of eight common allergens. For years parents were told to avoid feeding their infants allergens, but the American Academy of Allergy, Asthma, and Immunology now says that highly al- lergenic foods can be introduced just like other solid foods, around four to six months of age. Studies have shown that maintaining a consistent regimen of early introduction is challenging, especially as new parents have so much to think about during the first year of life. Inspired Start was designed to remove some of these barriers for families. Each de- licious recipe of Inspired Start includes an organic fruit puree and a small amount of just one allergen per pouch. The pouches are perfect for on-the-go meals and allow for early introduction without cross contamination of dishware in aller- gic households. Pouches are packed in boxes, each of which offers a specific set of allergens. Pack 1, for instance, introduces peanut, egg, tree nut and soy, and it's intended as the first regimen to be introduced to the infant. The next set of introductions includes wheat, sesame, shrimp and cod. Inspired Start was developed with input from leading industry experts, allergists, and nutritionists. Further guidance came from a growing panel of 12 Boston-area moms committed to tackling food aller- gies, which the company calls its "Board of Moms." Inspired Start is currently available for order on the company's website and through other online marketplaces. The products will be launching nationally in re- tail stores in the near future. n Gluten-Free Label Becomes Secondary to Other Benefits BY GREG GONZALES Disco didn't really go anywhere; it in- spired new forms of music, and eventually gave rise to nu-disco, a genre that blends the classic style with electronic dance music and modern rock, satisfying a larger and more diverse crowd. The same could be said for gluten-free foods. Sales growth peaked a year ago, but producers continue to launch and expand gluten-free lines, in- novating them with nutritious, better-tast- ing ingredients that help the products compete with their gluten-containing counterparts. Though gluten-free food sales are growing at a slower pace, the brands and their fans are here to stay. Going gluten-free is not motivated by gluten intolerance or sensitivities for most Almond Board of California Envisions Farm of the Future Almond Board of California (ABC) is in- vesting $4.8 million to explore next-gen- eration farming practices through 64 independent, third-party research projects. The announcement was made at the 45th annual Almond Conference, an event that convenes almond farmers and processors to dialogue with researchers about the lat- est science. The California almond community, through ABC, has invested nearly $70 mil- lion over 40-plus years to build a founda- tion of research on improving how almonds are grown, processed, and con- sumed. "Growing Good," ABC's first an- nual sustainability report, highlights the industry's continually evolving farming and processing best practices based on that research investment, which has built a foundation for continuous improvement that is helping almonds to be an economi- cally, environmentally and socially re- sponsible crop for California. "Almond farmers' growing practices and processors' handling practices are rooted in science, and the almond indus- try has been investing in research that pushes the envelope and partnerships that break boundaries. This new sustainability publication highlights some of those ef- forts as well as programs that support re- sponsible, efficient almond production," said Almond Board Director of Sustain- ability and Environmental Affairs, Gabriele Ludwig. Launched in 1973, ABC's research pro- grams provide a scientific basis for best practices across several priority areas. Three of those key areas include water sus- tainability, protection of honey bees that pollinate the almond crop, and new uses of almond hulls, shells, and woody materials in an effort to use everything produced in the orchard; a zero waste approach. Each of these focus areas are highlighted in "Growing Good." Water Sustainability Since 1982, California almond farmers have committed $6.7 million to 201 differ- ent water research projects spanning irri- gation efficiency, groundwater recharge and water quality. Through production im- provements and adoption of water efficient technologies, this investment has helped almond farmers reduce the amount of water needed to grow a pound of almonds by 33 percent over the past 20 years. Of this year's projects, 14 focus on water with an investment of $1.2 million. Honey Bee Health Since honey bee health was made a strate- gic research priority of the Almond Board in 1995, the California Almond commu- nity has committed $2.6 million in support of 113 projects that address the five major factors impacting honey bee health. Re- search has also supported the development of orchard practices designed to keep bees safe during almond pollination. California almond farmers added to that investment this year with six research projects totaling nearly $300,000, funding more honey bee health research than any other crop group. Coproduct Innovation Almonds grow in a shell, protected by a hull, on a tree, and the California almond community has ensured that each of these coproducts is put to beneficial use through investment in 58 research projects since 1977, totaling $1.6 million. Nine studies have been funded this year with a commit- ment of $540,000 to determine how al- mond coproducts may address needs across food, pharmaceuticals, agriculture, automotive, and more. "Almond Board of California, in collabo- ration with our industry partners, is work- ing every day to bring profitable, innova- tive solutions for coproducts back to farm- ers and processors. Having a robust economic outlook while remaining com- mitted to environmental sustainability are not mutually exclusive, which is why I'm excited to be a part of this effort," said Chico almond farmer and research collab- orator Rory Crowley. "We are family farmers. For the most part, we live on our farms or very close by to them, raise our kids here and want them to inherit our farms and our companies," said Almond Board President and CEO Richard Waycott. "When we think about improving our industry across the myriad areas of opportunity, it also involves want- ing to make a better environment for our children and grandchildren. Research in- vestment plays a huge role in this future." Each research project is funded through an assessment paid per pound of almonds produced. Projects are selected by a committee of almond farmers and processors based on strategic alignment to industry needs and anticipated impact of the research and after review by a re- search advisory group of independent ex- perts who evaluated the proposals for scientific merit. n people, but a third of American consumers still purchase gluten-free products. Ac- cording to the Packaged Facts July/August 2016 National Consumer Survey, 30 per- cent of consumers who bought gluten-free foods said they bought them for reasons other than gluten-free certification. Twenty-nine percent of respondents said the products are "generally healthier," while 20 percent said they use the products to manage weight. Of those surveyed, nine percent of consumers said they buy gluten- free products for a household member who has celiac disease, a condition that affects only one percent of the population. "The bottom line is, people are looking at the back of the package and being criti- cal of what they put in their mouths," said Barry Novick, President of Kitchen Table Bakers. "If the consumer turns the package over and the information is not there, the consumer suffers." Consumers seek out gluten-free, but want more than a gluten-free label. A 2013 New York Times poll found 75 percent of Americans were concerned about GMOs. A 2015 Gallup poll showed that 44 percent of Americans incorporate organic foods in their diet, too, and half of them avoid sugar. In addition, about 90 percent of those polled said they try to eat more fruits and vegetables. This lines up with Nielsen's Global Health and Ingredient- Sentiment Survey, which found that 64 percent of respondents are avoiding or lim- iting consumption of specific foods or in- gredients. Total sales for gluten-free foods this year are set to clock in at $1.328 billion, according to the Packaged Facts Gluten- Free Foods in the U.S. report. The report also said gluten-free food sales growth fell from 81 percent in 2013 and 30 percent in 2014 to 11 percent in 2015. By 2021, the report says, growth rates should end up at a steady five to six percent, with $2 billion in sales by 2020. "Sales do continue to grow, just at a slower pace," said Mintel Senior Food and Drink Analyst Billy Roberts. "As manufacturers, large and small, enter the largely fragmented gluten- free marketplace, consumers gain an in- creased availability, quality and variety of options." n

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