Archive for March, 2013

Kansas City, MO  (Food News)  Hostess Brands Inc. (“Hostess Brands” or “the Company”) announced that the stalking horse bid submitted by affiliates of Apollo Global Management, LLC (NYSE: APO) (collectively with its subsidiaries “Apollo”) and Metropoulos & Co. (“Metropoulos”) for the majority of the Company’s snack cake business, which includes both Hostess® and Dolly Madison® branded products, will be the bid presented for approval to the U.S. Bankruptcy Court as no other qualified bids were received for those assets.

Apollo and Metropoulos have agreed to pay $410 million to purchase the brands, five bakeries and certain equipment.  Among the products included are the Company’s Twinkies®, Ho Hos®, Ding Dongs® and Donettes® snack cakes. The Company will ask the U.S. Bankruptcy Court for the Southern District of New York to approve the transaction at a hearing on March 19.

“The agreement results in significant value for our stakeholders and we look forward to putting the proposed transaction before the Court next week,” said Hostess Brands Chairman and Chief Executive Officer Gregory F. Rayburn .

As previously announced, Flowers Foods, Inc. has agreed to pay $360 million for the majority of the bread business assets. The agreement includes, in addition to the brands, 20 bakeries, 38 depots and other assets. In a separate transaction, Grupo Bimbo, S.A.B. de C.V. (“Grupo Bimbo”) was selected as the winning bidder for the assets related to the Company’s Beefsteak® bread business at the conclusion of a Feb. 28 auction. Grupo Bimbo has agreed to pay $31.9 million for the Beefsteak® assets.  The Court will also consider approval of these brands at the same March 19 hearing for the Hostess® and Dolly Madison® brands.

On March 15 Hostess Brands will conduct an auction for its Drake’s® snack cake business and  Sweetheart®, Standish Farms®, Grandma Emilie’s® and Eddy’s® bread businesses. The combined stalking horse bids for those assets total approximately $56.6 million.

Jones Day provided legal advice to Hostess Brands on all of the transactions. Perella Weinberg Partners served as the Company’s financial advisor.

About Hostess Brands 

Founded in 1930, the Company’s products include iconic brands such as Hostess®, Wonder®, Nature’s Pride®, Dolly Madison®, Drake’s®, Butternut®, Home Pride® and Merita®.



Brands imagine what shopping for frozen meals could look like with new technologies

Omaha, NE  (Food News)  Healthy Choice and Marie Callender ‘s, brands of ConAgra Foods, Inc. (NYSE: CAG), are helping consumers to better understand the benefits of frozen meals and experience frozen foods in a new way. Inspired by emerging technologies and current trends in augmented reality, the Healthy Choice and Marie Callender ‘s brands created a visionary video that follows two women on the adventures of their daily lives, imagining how new technologies will impact their routines, especially in the grocery store. From organizing their shopping lists to accessing product reviews and nutrition information in real time, the video imagines how consumers will leverage new technologies to elevate their shopping experience.

Streamlining the way consumers shop will be key, making it easier, more convenient and an intuitive part of their daily lives, rather than a chore. As technology advances, consumers will be able to learn more about the food they’re buying and eating, download coupons directly to their loyalty card and optimize the best route around the grocery store based on their shopping list.

Along with the video, Healthy Choice and Marie Callender ‘s hope to change consumer perceptions about frozen foods by demystifying some of the most common misperceptions about the $55 billion industry.1 Consumers want to learn more about the food they eat – where it comes from and how it’s made – and a recent survey from ConAgra Foods revealed that taste, nutritional benefits and cost are among the top reasons Americans are hesitant to purchase frozen food.2

Fact: Frozen food is made with real, fresh tasting ingredients

Some consumers have been apprehensive to shop the frozen food aisle due to false stigmas around the category. The survey revealed that 80 percent of people agree that frozen foods are highly processed.3 In fact, the vegetables in Healthy Choice and Marie Callender ‘s frozen meals are picked at the peak of freshness and blanched before being frozen; a technique many home cooks use. Most vegetables’ journey from farm to freezer happens within 24 hours to preserve color, texture and maximum freshness.

“Healthy Choice and Marie Callender ‘s are here to tell the story of frozen meals and help consumers make better shopping decisions while walking through the frozen aisle,” says Rob McCutcheon , president Consumer Foods Frozen of ConAgra Foods. “What consumers will see, and what we hope to convey through the video, is that frozen meals can have a place in your busy life and can be just as delicious as homemade.”

Marie Callender ‘s and Healthy Choice frozen meals are created by chefs in kitchens in the United States, using quality ingredients, keeping nutrition and taste in mind. They are developed to give families access to quality ingredients like crisp vegetables, al dente pasta and delicious fruit year-round. These chef inspired meals look for solutions to add great flavor like apples instead of sugar for tart sweetness and a splash of red wine instead of added salt.

Fact: Frozen food can be nutritious

In fact, the FDA has stated there is virtually no nutritional difference between fresh and frozen fruits and vegetables.4 Another benefit to frozen meals is that they are pre-portioned providing a tasty alternative to meal replacements like bars and shakes. Portion control is a strong evidence-based strategy for weight management as recommended by Dietary Guidelines for America. As a part of this effort, Healthy Choice and Marie Callender ‘s have also partnered with nutritionist Tara Gidus , MS, RD, CSSD, LD/N, to share the nutritional benefits of frozen foods.

Fact: Buying frozen food can save money and prevent waste

The National Resource Defense Council estimates that 40 percent of food goes uneaten each month in the United States. Not surprisingly, the Eco Pulse Survey from the Shelton Group reports 39 percent of Americans feel the most “green guilt” for wasting food, almost double the number who feel guilty about not recycling. Because so many Americans are wasting food, Supermarket Guru and food trends expert Phil Lempert suggests purchasing frozen foods.

“Frozen fruits and vegetables are typically harvested and flash frozen, which slows the loss of nutrients compared to their raw counterparts in which the nutrients continue to degrade over time,” says Lempert, a ConAgra Foods spokesperson. “Some raw produce can spend as much as half of its peak freshness period in distribution.”

The way Healthy Choice and Marie Callender ‘s freeze their foods to last longer is very similar to the way families freeze their leftover meals in their own kitchens retaining the great care and quality that went into preparing the meals.

ABOUT HEALTHY CHOICE

From quick lunches and tasty dinners cooked to perfection, to delicious treats, Healthy Choice offers a variety of healthy foods. For more information on all Healthy Choice offers, visit HealthyChoice.com. Visit www.facebook.com/healthychoice to learn more.

ABOUT MARIE CALLENDER ‘S

For more than 50 years, Marie Callender ‘s has been providing homemade taste through comforting dinners, bakes, pot pies and desserts. For more information on Marie Callender ‘s, visit www.mariecallendersmeals.com.

ABOUT CONAGRA FOODS

ConAgra Foods, Inc., (NYSE: CAG) is one of North America’s largest packaged food companies. Its balanced portfolio includes consumer brands found in 97 percent of America’s households, the largest private brand packaged food business in North America, and a strong commercial and foodservice business. Consumers can find recognized brands such as Banquet®, Chef Boyardee®, Egg Beaters®, Healthy Choice®, Hebrew National®, Hunt’s®, Marie Callender ‘s®, Orville Redenbacher ‘s® popcorn, PAM®, Peter Pan®, Reddi-wip®, Slim Jim® beef jerky, Snack Pack® and many other ConAgra Foods brands, plus food sold under private brand labels, in grocery, convenience, mass merchandise, club stores and drugstores. ConAgra Foods also has a strong commercial foods presence, supplying frozen potato and sweet potato products as well as other vegetable, spice, bakery and grain products to a variety of well-known restaurants, foodservice operators and commercial customers. ConAgra Foods operates ReadySetEat.com, an interactive recipe website that provides consumers with Dinner Ideas and more. For more information, please visit us at www.conagrafoods.com.

1 IRI Panel All Outlets, 52 weeks ending February 17, 2013

2-3 The survey results are from a nationally representative online survey of 1,013 Americans that was conducted by Braun Research from March 4-7, 2013. The margin of error is +/-3%.

4 FDA Report, 1998

New Sweet Cheddar Variety Follows European Trend

Evanston, IL  (Food News)  The Irish Dairy Board is introducing Kerrygold Skellig, a sweet Cheddar cheese, to supermarkets and specialty stores across the U.S. A popular Cheddar variety in the U.K., Kerrygold’s sweet Cheddar is a complex cheese with a firm yet creamy texture, a distinct nuttiness and sweet apple notes. The cheese is not “sweet” as sugar is sweet, but describes an intensely flavorful, high-umami quality.

“The first thing you notice is how creamy it is,” explained Laura Werlin , a James Beard Foundation Cookbook Award winner and one of the country’s foremost authorities on cheese, in her tasting notes for Skellig. “This is followed by fruity, almost apple-like flavors with a decided sweetness. That’s then chased with light brown butter and nutty flavors and an ever-so-slight sharpness on the finish. Altogether, it’s an amazing experience.”

Kerrygold is introducing Skellig in anticipation of a European trend the company expects will catch on in the U.S. “The trend in the U.K. and the rest of Europe is shifting towards a sweet Cheddar,” said Roisin Hennerty , President of the U.S. Consumer Foods business.  “Brand research abroad shows consumers favor sweeter Cheddars over more traditional Cheddars and we expect a similar taste evolution to occur in the States. Skellig captures the flavor profile that is in demand in Europe.”

Like all Kerrygold cheeses and butters, Skellig is made in Ireland with milk from grass-fed cows that are free of artificial growth hormones. The cows are raised on small family farms, with an average herd size of 60.

Format: Kerrygold Skellig will be available in 7-ounce parchment packages.

Uses:  A deliciously complex cheese, Skellig can be used to add seductive flavor to any culinary applications for Cheddar. Serve it as part of a cheese board. Thread small cubes on skewers alternating with dates or dried figs. Shred it on salads or melt it over a burger.

Availability: Kerrygold Skellig will be available beginning in March at major supermarkets and specialty stores. For specific information about distribution, contact Molly O’Loughlin (moloughlin@idbusa.com or 847-492-8331).

About the Irish Dairy Board/Kerrygold

The Irish Dairy Board is the marketing and selling cooperative created by Ireland’s small dairy farmer co-ops and co-op creameries to export butter and cheeses all over the world. “Kerrygold” is the international brand of the Irish Dairy Board. Kerrygold butter and cheeses are widely sold in the United States in supermarkets and specialty food stores. For a store finder, visit www.kerrygoldusa.com/where-to-buy/. For more information about Kerrygold butters and cheeses, visit www.kerrygoldusa.com.

Research also Determines Consuming Caloric Sweeteners in Moderation Does Not Uniquely Increase Risk of Obesity

Shrewsbury, MS  (Food News)  A new article published in Advances in Nutrition found there is no significant metabolic difference between individuals consuming high fructose corn syrup (HFCS) or sucrose (table sugar).  Furthermore, the article points out that current research shows no unique relationship between consuming HFCS and the rise of obesity rates in the United States.

The article, an extensive review of available sucrose, fructose and HFCS research, also concludes there is overwhelming evidence showing HFCS is nutritionally equivalent to sugar and the human body metabolizes both equally. This opinion is in-line with the American Medical Association and the Academy of Nutrition and Dietetics, both of which concluded that HFCS is not a unique cause of obesity.

In fact, the article points out consumption rates of HFCS in the US have declined by 14 percent since 1999 while obesity rates have continued to climb.

The article also notes that some recent randomized clinical trials have also suggested there are no adverse effects on total cholesterol, LDL cholesterol or HDL cholesterol when consuming caloric sweeteners containing fructose, such as HFCS and table sugar, in moderation.

“These findings suggest that we must be very cautious when attributing adverse health effects of fructose, HFCS or sucrose at normal, moderate consumption levels,” said James M. Rippe , M.D., Founder and Director of the Rippe Lifestyle Institute, and Professor of Biomedical Sciences at the University of Central Florida, one of the article’s authors. “More research needs to be done, but what we do know is that consuming all foods in moderation, combined with regular physical activity, is key to maintaining a healthy body.”

The commentary was co-authored with Dr. Rippe by Theodore J. Angelopoulos , Ph.D., MPH Professor and Director, Laboratory of Applied Physiology Department of Health Professions at University of Central Florida.

Dr. Rippe presented his findings at last year’s American Society for Nutrition at Experimental Biology annual meeting in San Diego. The symposium, “Fructose, Sucrose and High Fructose Corn Syrup: Relevant Scientific Findings and Health Implications,” also included presentations by:

  • Penny Kris-Etherton , Ph.D., RD Distinguished Professor of Nutrition, The Pennsylvania State University
  • John White , Ph.D., Founder and President, White Technical Research
  • George Bray , M.D., Chief Division of Clinical Obesity and Metabolism, Pennington Biomedical Research Center
  • Robert Lustig , M.D., Professor, Clinical Pediatrics, University of California San Francisco
  • David Klurfeld , PhD., Program Leader, U.S. Department of Agriculture

HFCS was developed in the mid-1960s as a more flexible alternative to sugar and was widely embraced by the food industry.  The use of HFCS grew rapidly from 1970-1999 where usage peaked.  Since 1999, the use of HFCS has declined while obesity rates have continued to rise. Sucrose is still the dominant sweetener worldwide with over nine times the consumption of HFCS.

Dr. Rippe is a cardiologist and graduate of Harvard College and Harvard Medical School.  His research laboratory has conducted numerous studies and published widely in the areas of nutrition and weight management.  He is an advisor to the food and beverage industry and has received unrestricted educational grants from the Corn Refiners Association. He is the Founder and Director of the Rippe Lifestyle Institute, and Professor of Biomedical Sciences at the University of Central Florida.

Folgers® Fresh Breaks™ Coffee Offers a Convenient Way to Enjoy Authentic Folgers Taste Anytime, Anywhere – No Brewer Required

Orrville, OH  (Food News)  The perfect cup of coffee is now just moments away. The makers of Folgers® Coffee, America’s largest coffee brand1, are thrilled to offer Folgers Fresh Breaks™ Roasted Concentrated Coffee as part of their family of delicious and innovative products. Made with ultra-fine ground coffee, Folgers Fresh Breaks Coffee is a convenient way to enjoy the authentic taste of Folgers anytime, anywhere – no brewing required.

Inspired by some of Folgers most popular roast and ground varieties, Folgers Fresh Breaks Coffee is available in three offerings that allow coffee fans to enjoy a delicious, fresh cup of coffee whenever or wherever they need one.  From the smooth, mild-roasted flavor of Breakfast Blend, the rich Mountain Grown® taste of 100% Colombian medium-dark roast, or the bold, yet exceptionally smooth flavor of Black Silk dark roast, each ready-to-use packet instantly delights your senses with a taste and aroma that can only be Folgers.

Folgers understands how important it is for coffee lovers to be able to enjoy a delicious cup of hot coffee, no matter where their day takes them,” said Maribeth Badertscher , Vice President, Corporate Communications, The J.M. Smucker Company. “Folgers Fresh Breaks Roasted Concentrated Coffee offers an even more convenient way for consumers to enjoy a fresh cup of coffee at a moment’s notice without having to sacrifice authentic taste.”

Available nationwide, each single-serve packet of Folgers Fresh Breaks Coffee prepares an 8 oz. cup of rich Folgers taste for $4.79-$5.19 per eight count package.

1SymphoniIRI Infoscan 52 weeks ending 1/27/13

Find Folgers on Facebook and join the Wakin’ Up Club on www.Folgers.com for the latest news and updates on the coffee brand you love.

About The J. M. Smucker Company

For more than 110 years, The J.M. Smucker Company has been committed to offering consumers quality products that bring families together to share memorable meals and moments.  Today, Smucker is a leading marketer and manufacturer of fruit spreads, retail packaged coffee, peanut butter, shortening and oils, ice cream toppings, sweetened condensed milk, and health and natural foods beverages in North America. Its family of brands includes Smucker’s®, Folgers®, Dunkin’ Donuts®, Jif®, Crisco®, Pillsbury®, Eagle Brand®, R.W. Knudsen Family®, Hungry Jack®, Café Bustelo®, Cafe Pilon®, White Lily® and Martha White ® in the United States, along with Robin Hood ®, Five Roses®, Carnation® and Bick’s® in Canada. The Company remains rooted in the Basic Beliefs of Quality, People, Ethics, Growth and Independence established by its founder and namesake more than a century ago. For more information about the Company, visit www.smuckers.com.

The J. M. Smucker Company is the owner of all trademarks, except for the following which are used under license:  Pillsbury®, the Barrelhead logo and the Doughboy character are trademarks of The Pillsbury Company, LLC; Carnation® is a trademark of Societe des Produits Nestle S.A.; Dunkin’ Donuts® is a registered trademark of DD IP Holder, LLC; and Douwe Egberts® and Pickwick® are registered trademarks of Sara Lee /DE B.V.  Borden® and Elsie are also trademarks used under license.

New Analysis Shows Potential Impact of School Breakfast on Academic Achievement, Economic Prosperity; Interactive Map Shows Possible Benefits on State, Local Levels

Washington, DC  (Food News)  According to new analysis released by Share Our Strength’s No Kid Hungry campaign today, ensuring low-income children have access to a healthy school breakfast has the potential to dramatically impact their academic, health and economic futures. In honor of National School Breakfast Week (March 4 – 8), the No Kid Hungry campaign also released a new, interactive map that shows the potential benefits school breakfast could have on kids at the state and local levels across the nation.

The Analysis

The study, “Ending Childhood Hunger: A Social Impact Analysis” was developed in collaboration with Deloitte, which analyzed third party studies and publicly available data. It finds federal programs like school breakfast are important in the fight to end childhood hunger.

According to “Ending Childhood Hunger: A Social Impact Analysis,” school breakfast does more than provide children with essential daily nutrition. On average, students who eat school breakfast have been shown to achieve 17.5% higher scores on standardized math tests and attend 1.5 more days of school. Research also shows students who attend class more regularly are 20% more likely to graduate from high school, and high school graduates typically earn $10,090 more a year while enjoying a 4% higher employment rate.

“This report demonstrates that investing in our children and economic prosperity go hand-in-hand and merit bipartisan support,” says Billy Shore , founder and CEO of Share Our Strength.  “The seemingly simple act of ensuring that children get school breakfast offers the potential for students to experience greater academic achievement, increased job readiness and ultimately more economic prosperity for our nation. Stronger, better nourished kids mean a stronger America.”

“School breakfast does much more than provide essential nutrition. It also improves a student’s ability to focus and thrive in the classroom,” said Joe Echevarria , CEO, Deloitte LLP . “Share Our Strength’s No Kid Hungry campaign helps children develop into our country’s future innovators and productive members of our workforce. Deloitte is passionate about advancing educational opportunities and proud to be a part of this important project.”

The Map

By connecting kids in need with nutritious food and teaching their families how to cook healthy, affordable meals, the No Kid Hungry campaign is ending childhood hunger in America. School breakfast participation is key to that strategy.

The traditional school breakfast – breakfast served to low-income students in the cafeteria before school begins – has not been widely effective in getting more students eating breakfast due to stigma and tough schedules. Of low-income students who eat school lunch (21 million) only about half (11 million) eat school breakfast. Innovative ways of serving breakfast, moving it from the cafeteria to the classroom, help close that gap and ensure more low-income students are able to start the day with a healthy meal.

The No Kid Hungry campaign today also released their new “School Breakfast Changes Lives” interactive map at NoKidHungry.org/Breakfast sponsored by Deloitte. The map highlights the benefits of school breakfast at the state and local levels, showing the potential impact on math scores, attendance and graduation rates if 70% of elementary and middle-school students eating a free or reduced-price lunch were also to get a healthy school breakfast. For example, on the national level, this improved participation rate has the potential impact of 3.2 million more students achieving better scores on standardized math tests per year,  4.8 million fewer school absences per year and 807,000 more students graduating from high school.

About Share Our Strength’s No Kid Hungry campaign

No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry® campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day. The No Kid Hungry campaign connects kids in need to effective nutrition programs like school breakfast and summer meals and teaches low-income families to cook healthy, affordable meals through its Cooking Matters program.  This work is accomplished through the No Kid Hungry network, made up of private citizens, public officials, nonprofits, business leaders and others providing innovative hunger solutions in their communities. The No Kid Hungry campaign’s work to increase school breakfast participation is generously supported by national sponsor Kellogg’s Corporate Citizenship Fund.  Join us at NoKidHungry.org.

Monogram Food Solutions Expands Glory Foods Southern Seasoned Smoked Sausage Line

Columbus, OH  (Food News)  Representatives of Glory Foods and Monogram Foods announced today the companies have introduced new meat products, Glory Foods Cocktail Links and Glory Foods Smoked Sausage, both of which are flavored Southern-style. Monogram Food Solutions, a leading manufacturer of packaged meats based in Memphis, Tenn., is producing and marketing these products on behalf of Glory Foods.

“We, at Glory Foods, believe that now is the opportune time to present our sausage products to the market because consumer interest in Southern foods continues to grow,” said Dan Charna , vice president of operations for Glory Foods. “With the expertise of Monogram Food Solutions, Glory Foods introduces sausage with special Southern seasonings that complement our canned and bagged vegetables. Consumers can now “link” to another side of our flavorful personality.”

Glory Foods Cocktail Links are made with special seasonings to produce robust flavor offered in two varieties: Original and Spicy Red Hot, both precooked and sold in 14-ounce packages. The Glory Foods Smoked Sausage also comes in two hearty tastes: Hot Smoked and Original Smoked. Each comes in 16 and 28-ounce links. The sausage products have been exhaustively tested to deliver a true Southern taste experience.

“These new Glory Foods smoked sausage products taste great and are different from anything else we see in the market,” said Marty Butler , vice president of business development at Monogram Food Solutions. “We think these latest food items will bring new consumers to Glory Food and generate incremental sales for grocers.”

The smoked sausage products are available now at select supermarkets.

About Glory Foods

Glory Foods is the category leader in Southern-style, heat-and-serve products including seasoned canned vegetables, cooking bases, hot sauces and fresh greens. Its Southern-style vegetables and side dishes are staples in American homes and offer convenient meal planning. For more information about Glory Foods, visit www.gloryfoods.com, on Facebook at www.Facebook.com/gloryfoods, Twitter at www.Twitter.com/gloryfoods and YouTube at www.youtube.com/user/gloryfoods.

About Monogram Food Solutions

Monogram Food Solutions is a fast growing, quality producer of value-added meat products. The company has four state-of-the-art production facilities manufacturing more than 15 brands of meat products, including smoked sausage, hot dogs, corn dogs, beef sticks and jerky. For more about Monogram Food Solutions, visit www.MonogramFoods.com.

The Atkins Diet Advocates for Healthy Fats, Vegetables, Nuts, Seeds

Denver, CO  (Food News)  A new study showcases that low-fat diets might not be the best diets for reducing the incidence of major cardiovascular events.  A recently published study in the New England Journal of Medicine demonstrates that those that followed a Mediterranean diet, one rich in olive oil, nuts, beans, fish, fruits and vegetables, lowered their risk of heart attacks, strokes and deaths by 30 percent versus those that followed a low-fat diet.  Similar to a Mediterranean diet, the Atkins Diet™ advocates a diet rich in vegetables, healthy fats like olive oil and avocado, protein, and after two weeks incorporates nuts and berries. As one approaches goal weight, beans and whole grains are introduced. The key difference for the Atkins Diet is that it controls carbohydrate intake as well, which may contribute to even better weight loss and improvement in heart health.

A study published in the New England Journal of Medicine (2008) showed that a low-carbohydrate diet like Atkins had a more favorable effect on blood lipid levels than both the Mediterranean diet and a low–fat diet.  More recently, a 2013 study showed that low-carb diets are just as effective as Mediterranean diets in improving cardiovascular risk factors in people with diabetes.

“These studies add further confidence that diets high in healthy fats and low in refined carbohydrates can be superior to a low-fat diet,” said Colette Heimowitz , vice president of nutrition and education for Atkins Nutritionals, Inc.  “In the past, low-fat diets have been shown to be very hard for patients to maintain, and this was the case in the study from Spain as well, even when the subjects received intense counseling and support on how to do the diet.  In fact, participants on the low-fat diet did not lower their fat intake very much, and wound up resorting to the usual modern diet of red meat, sodas and commercial baked goods.”

The Atkins Diet is backed by more than 80 independent, published studies.  The diet is a long-term, well-balanced plan that encourages the consumption of protein, good carbs and a balance of healthy fats.

About Atkins Nutritionals, Inc.

Atkins Nutritionals, Inc. is a leader in the $2.4 billion weight control nutrition category, and offers a powerful lifetime approach to weight loss and management. The Atkins Diet focuses on a healthy diet with reduced levels of refined carbohydrates and added sugars and encourages the consumption of protein, fiber, fruits, vegetables and good fats. Backed by research and consumer success stories, this approach allows the body to burn more fat and work more efficiently while helping individuals feel less hungry, more satisfied and more energetic.

Atkins Nutritionals, Inc., manufactures and sells a variety of frozen meals, nutrition bars and shakes designed around the nutritional principles of the Atkins Diet™. Atkins’ four product lines: Advantage®, Day Break™, Endulge™ and Cuisine™ appeal to a broad audience of both men and women who want to achieve their weight management goals and enjoy a healthier lifestyle. Atkins products are available online at atkins.com and in more than 30,000 locations throughout the U.S. and internationally. For more information, visit atkins.com.

New Study Suggests More Protein and Fewer Carbohydrates at Breakfast Increases Satiety and May Help Curb Food Cravings and Cut Back on Evening Snacking

Park Ridge, IL  (Food News)  New research published in the American Journal of Clinical Nutrition suggests that eating a protein-rich breakfast reduces hunger, boosts satiety and reduces brain responses involved with food cravings more than a typical breakfast that is lower in protein.1 Further, these responses were followed by a significant reduction in unhealthy evening snacking following the protein-rich breakfast only.1 The study, conducted at the University of Missouri, measured the effects of eating either a high-protein breakfast that included eggs and beef (containing 35 g of protein), a ready-to-eat cereal breakfast with less than half the protein (13 g of protein), but equal amount of calories (350 calories), or no breakfast for seven days, in overweight teenage girls who typically skip breakfast.1

Participants who consumed breakfast meals that included protein-rich eggs and beef, which contained 40% protein, 40% carbohydrate and 20% fat, reported greater feelings of fullness compared to those who ate a cereal-based breakfast which contained 15% protein, 65% carbohydrate and 20% fat. The higher-protein breakfast also led to significant improvements in daily hunger and satiety hormone levels, reduced food cravings prior to dinner (as shown from reduced neural activation) and resulted in consumption of fewer high-fat evening snacks than skipping breakfast.1

Building on the Benefits of Breakfast with Protein

While several studies have examined the cognitive benefits of eating breakfast, such as greater memory recall time, improved grades and higher test scores, these findings build on a growing body of evidence supporting the beneficial role of protein as part of a nutritious breakfast.2-4 High-quality protein, from foods like eggs and lean beef, is a powerful nutrient that helps strengthen and sustain the body and may help manage weight. 5-7

“Adolescents consume nearly half of their daily calories after 4:00 PM, often through foods with little nutritional value. Eating breakfast, particularly one that is higher in protein, appears to help control unhealthy nighttime snacking,” says Dr. Heather Leidy , Assistant Professor of Nutrition and Exercise Physiology at University of Missouri and lead author of the study.

Protein at the Breakfast Table

“Luckily, it’s easy to enjoy more high-quality protein in your diet and get the essential nutrients you need for optimal health,” says registered dietitian Neva Cochran , “Eggs and lean meat are perfect partners for vegetables, fruits, whole grains and low-fat dairy, making it even easier to enjoy a balanced diet.”

Cochran also suggests planning ahead by hard-boiling eggs and cutting up fruits and vegetables over the weekend or making a protein-rich grab-and-go breakfast, like this Beef, Egg and Spinach Breakfast Sandwich. For more simple recipe ideas or tips on building nutritious, protein-rich meals, visit www.EggNutritionCenter.org or www.IncredibleEgg.org.

About the American Egg Board (AEB)

AEB connects America’s egg farmers with consumers, communicates the value of The incredible edible egg™ and receives funding from a national legislative checkoff on all egg production from companies with more than 75,000 hens in the continental United States. The board consists of 18 members and 18 alternates from all regions of the country who are appointed by the Secretary of Agriculture. The AEB staff carries out the programs under the board’s direction. AEB is located in Park Ridge, Ill. Visit www.IncredibleEgg.org for more information.

About the Egg Nutrition Center (ENC)

The Egg Nutrition Center (ENC) is the health education and research center of the American Egg Board. Established in 1979, ENC provides science-based information to health promotion agencies, physicians, dietitians, nutritional scientists, media and consumers on issues related to egg nutrition and the role of eggs in the American diet. ENC is located in Park Ridge, IL. Visit www.eggnutritioncenter.org or www.nutritionunscrambled.com for more information.

References:

  1. Leidy HJ, Ortinau LC, Douglas SM, Hoertel HA. Beneficial effects of a higher-protein breakfast on the appetitive, hormonal, and neural signals controlling energy intake regulation in overweight/obese “breakfast-skipping” late-adolescent girls. Am J Clin Nutr [Published online February 2013]
  2. Rampersaud G, et al. Breakfast habits, nutritional status, body weight, and academic performance in children and adolescents. JADA 2005; 105:743-760.
  3. Pollitt E, et al. Fasting and cognition in well- and undernourished school children: a review of three experimental studies. AJCN 1998; 67:779S-784S.
  4. Food Research and Action Center. Breakfast for learning: scientific research on the link between children’s nutritional and academic performance, 2011. Retrieved 2/25/13 from http://frac.org/wp-content/uploads/2009/09/breakfastforlearning.pdf
  5. Leidy HJ, et al. Neural responses to visual food stimuli after a normal vs. higher protein breakfast in breakfast-skipping teens: a pilot fMRI study. Obesity 2011; 19(10):2019-25.
  6. Leidy HJ, Racki EM. The addition of a protein-rich breakfast and its effect on acute appetite control and food intake in ‘breakfast skipping’ adolescents. Int J Obs 2010; 34(7):1125-33.
  7. Krebs NF, Gao D, Gralla J, et al. Efficacy and safety of a high protein, low carbohydrate diet for weight loss in severely obese adolescents. J Pediatr 2010; 157(2):252-8.

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