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Food & Beverage Reporter Jan-Feb 2016

40 | JANUARY/FEBRUARY 2016 | FOOD & BEVERAGE REPORTER ... continued from Page 32 ones are in the “war zone” and which industries are in the firing line. He says every industry is feeling the ripple effect of business disruption, and no industry is immune: “It’s not a case of if, but when, the disruption hits, and recent history tells me that disruption comes in waves, so no business can be complacent,” Chang says. “Your competition is no longer within your own industry, and speed and agility counts more than size and legacy of a company. Where you sit in a value chain has now become the harbinger of opportunity, or obsolescence. Flux Trends will provide these insights,” adds Chang. Chang is known as an innovator, creative thinker, walking ideas bank and a respected trend analyst who takes the unique view of “trends as business strategy”. He uses a global perspective to gauge the zeitgeist, source ahead-of-the-curve concepts and identify shifting business templates. Says Anton Hanekom, Executive Director of Plastics SA: “We expect the 2016 event will once again draw close to 300 key role players and decision-makers in the plastics industry as we get together to discuss and learn more about issues that have a direct impact on our businesses, day-to-day operations and future prospects.” Chang .... no industry immune Those include cardiovascular disease, high blood pressure, type 2 diabetes, some cancers and poor bone health, with two-thirds of all adults and a third of all children currently overweight or obese. The guidelines have drawn some acid criticism, like this comment from Dr David Katz, Yale University nutritionist and founder of the True Health Initiative: “I won’t mince words … the 2015 guidelines are a betrayal of the diligent work of nutrition scientists, and a wilful sacrifice of public health on the altar of profit for well-organized special interests. This is a sad day for nutrition policy in America. It is a sad day for public health.” Dr Walter Willett, the noted Harvard University nutritionist and chairman in the nutrition department at Harvard’s T.H. Chan School of Public Health, said the new guidelines included some good recommendations by limiting added sugar while removing restrictions on total fat consumption. The net effect would be to encourage people to replace unhealthy processed carbohydrates with more healthful plant-based fats. But Willett said they did not go far to enough to limit sugar red meat consumption. “These are the standards for food fed to kids at schools, institutions for the elderly and federal programs for pregnant women, so these guidelines are translated into the diets of millions of Americans every day and will lead to the failure to restrict red and processed meats and sugar-sweetened beverages that cause premature death, heart attacks, diabetes, blindness, and the list goes on,” said Dr Willett, arguing that the USDA was misleading the public to appease the meat and soft-drink industries. “This has the hoofprints of big beef and big soda all over it,” he said. Countered the American Beverage Association: “We fully support the goal to help Americans achieve and maintain a healthy weight,” adding that the new guidelines were a “meaningful initiative the will have significant real-world impact in helping people reduce their consumption of calories and sugar from beverages.” And the National Cattlemen’s Beef Association praised the guidelines for including lean meat as a healthful and nutritious form of protein. Interestingly, the guidelines also say coffee can be part of a healthy diet, but best limited to an intake to 400 mg of caffeine a day (3-5 cups). DISRUPTION & OBSOLESCENCE The new US Dietary Guidelines 1. Follow a healthy eating pattern across the lifespan. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease. 2. Focus on variety, nutrient density, and amount. To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts. 3. Limit calories from added sugars and saturated fats and reduce sodium intake. Consume an eating pattern low in added sugars, saturated fats, and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns. 4. Shift to healthier food and beverage choices. Choose nutrient-dense foods and beverages across and within all food groups in place of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain. 5. Support healthy eating patterns for all. Everyone has a role in helping to create and support healthy eating patterns in multiple settings nationwide, from home to school to work to communities. POT OF CONTROVERSY ... from Page 19

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