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Update on FACT FACT has been in the news more than usual of late. We have a couple of articles slated for publication in food and health-related magazines: one on the top 10 reasons to include fiber in your diet, and another on the Glycemic Index. It’s nice to see FACT’s views on some of the key issues and trends affecting the food industry out there in print. As well, we expect to see exposure for some of our own products (in particular our Nutrition First™ line of home bake mixes) as we move closer to the launch of our eCommerce site. If you aren’t familiar with us, FACT is an innovator and supplier in the functional baked goods arena. Our current product lineup – bread, muffin, cake and various other commercial dough premixes – form the core of FACT’s business. For the complete product listing, click here. FACT has been busy following up with clients that have been testing products in the hopes that we will see additional launches before the end of the year. We’ll keep you updated over the coming weeks as 2004 draws to a close! As well, we’ve been actively building our 2005 agenda, including an ambitious product development plan and additional clinical trials for some of our retail mixes. We look forward to filling you in on our 2005 projects in the near future. With the holidays rapidly approaching, a consumer shift in focus occurs from ‘health-conscious’ to ‘decadent’, and accordingly we’ve seen increased attention of late for our line of non-dairy whipped toppings – Aunt Lydia’s Italian Crèmes, a perfect topping for pies, cakes, and other sweet holiday treats. We are expecting to see enhanced distribution of our crèmes before the holiday season is fully underway. Some of the anticipated upswing will be accounted for in placing our crèmes in holiday gift baskets and club stores. Of course this doesn’t mean that FACT has changed its focus, and we plan to provide you with a few holiday tips on Eating Well to Stay Well in our next issue. We will also include some recipes to be used with a few of our home bake mixes that will keep you full of fiber at this festive time of year. Read on for the latest in a series of diet-related articles, this one on trans fats – what they are, what they do and how to steer clear of them. We also feature a client that makes cupcake bar shots. No joke! We would love to hear from you! If you have any questions, feedback or news of your own that you would like to share, please let us know and we will discuss it in this journal. Jacqueline Danforth, President |
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Transcending trans fats We have all heard the term, but few of us know what trans fats are. The name suggests a transition of some sorts, and that is essentially what trans fats are about. Most are formed when food manufacturers turn natural plant-based oils into solid fats like shortening and hard margarine. A small proportion of trans fats are found naturally, primarily in dairy products, meat and other animal-based foods. Trans fats became popular in the early 1900s as an economic alternative to lard, and then became more widespread in the 1960s and 70s when manufacturers realized that they would work well as substitutes for saturated or animal fats in various baked and processed foods. They provided baked goods and processed foods with the same optimal taste, manufacturability and mouth-feel while increasing their shelf life and flavor stability. The creation of trans fats involves adding hydrogen to liquid oils, or hydrogenation. When developed, trans fats were thought quite healthy and a wonderful, cost-effective replacement for saturated, or animal fats. You’ve heard of partially hydrogenated vegetable oil, right? That’s the stuff. Trans fats can be found in vegetable shortenings, cooking margarine, cookies and crackers, breads, snack foods and more. What fats do As a food ingredient, fat is both tasty and necessary. When eaten in moderation, both animal and plant-derived fats are efficient fuels that the body needs to function properly. Fat helps to absorb certain essential vitamins and acids, and provides taste, consistency, and helps you feel full. It’s especially important to include fat in babies’ and children’s diets, as they burn a lot more energy than we do. Trans vs. saturated fats Trans fats differ from saturated fats in that the former are by and large created artificially, while the latter occur naturally in foods such as dairy products like cheese, cream, butter and ice cream; fatty fresh and processed meats; poultry skin and fat; lard; and palm and coconut oils. Despite previous assumptions, saturated fats are no worse than trans fats; in fact quite the opposite. Trans fats are now believed to impart more health risks by raising levels of bad cholesterol (LDL) and decreasing good cholesterol (HDL), which is required to eliminate bad cholesterol from the body. It is also believed that trans fats may be linked to Alzheimer's disease, cancer, diabetes and stroke. That saturated fats make up four fifths of the bad fats that we eat could, I suppose, be considered a small mercy. The main drawback of saturated fats is that they increase bad blood cholesterol levels and which may lead to heart disease. The biggest problem facing consumers lies in detecting trans fats. You know where saturated fats are to be found, while trans fats are hidden – they are mixed into all sorts of foods, and believe it or not, there is no requirement to make mention of them in ingredients lists. This situation will be remedied, but not until January 2006. Many food companies are taking a proactive approach, however, and updating their nutritional labels to reflect trans fat content now, in an effort to help consumers make smarter product choices. Avoiding trans fats Simply put, the best way to avoid eating a lot of saturated fats and trans fats is to avoid foods where you think that they might be hidden. The main culprits are processed foods such as ready-to-eat pastries, TV dinners and ready-made sauces and dressings. Here are some more tips on avoiding trans and saturated fats:
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Cupcake shooter, anyone? The Original Cupcake Shot Drink Company (what a name!) makes what its name suggests – a cupcake shot drink, with or without alcohol. It’s a novel beverage that has the appearance of a cupcake and the kick of a Moscow Mule. Clermont, Florida-based TOCSDC now uses FACT’s Aunt Lydia's Italian Crèmes – non-dairy whipped toppings – in their concoctions. They are in the process of putting the Crèmes on their website, and we expect they will be including the tasty treat in gift baskets and Cupcake Shot Drink Kits. If you think about it, just about every occasion demands a good cupcake shot drink. How did we get by without them? |
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Crème de la crème
If you haven’t heard of our line of Aunt Lydia's Italian Crèmes, they are high-quality dessert toppings, imported straight from Italy. These non-dairy toppings are available in Chocolate, Mocha, Strawberry and Vanilla. Sodium and cholesterol-free, the crèmes have 25% less fat than other, dairy-based whipped toppings – with no refrigeration required. And with one gram of net carbs per serving, they are completely guilt free!Our crèmes now come in several new retail formats – 3 piece multipacks of assorted flavors, developed for club stores and ecommerce opportunities. Sales to restaurants and gift basket makers are also just starting to take off. We also have an attractive 36-unit display shipper (shown), that will hold an assortment of the flavors of your choice. An ideal item for retail supermarket sales! |
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