Category: Food Labels

Unlock the power of protein for strong muscles

protein power pic 2 2018-02-05_11-43-04

When & how much protein we eat are KEY factors in maintaining and building strong muscles. Experts presented the latest research on the power of protein at the Candian Nutrition Society’s 2018 conference in Toronto. We were there and in this posting we translate the science to help support your health and muscle building whether it’s for daily living or sports performance. Read on for our out top tips and best sources of protein to help you build stronger muscles!

WHEN: 

Spread out your protein intake evenly over three to four meals a day. To maximize your muscle strength, include protein rich foods at every meal. The biggest challenge for most Canadians is meeting their protein intake at breakfast so look for ways to pump up the protein in your morning meal. Athletes, remember get some protein into your body just before bedtime to ensure these muscle building nutrients are on board while you sleep!

HOW MUCH:

As dietitians, we love food and are passionate about its power. Protein intake recommendations for most people are to aim for 20-30 grams of protein at every meal.  Athletes may benefit from an extra protein boost before bedtime. (Note: A meal containing about 0.3 g protein/kg body mass,  eaten every 3 hours supports the greatest post-exercise muscle synthesis  after resistance exercise!)

Check out some examples of protein in foods and choose foods from the table below to help increase protein in your diet. Have questions about protein intake? Leave a comment or contact us!

protein booster foods 2018-02-05_12-05-18

Top 3 Trends & Winners at Grocery Innovations – sparks for 2018!

Lucia GIC grocery trade show 2017 gic 2017 show pic

Grocery Innovations Canada (GIC) is a ‘must attend’ annual event for professionals in the grocery and specialty food business. The 2017 fall conference and trade show offered tips for growth, innovation, and best ways to connect with consumers.  Here are 3 TOP TRENDS we recognized in some of the award winning products. To learn more about top trends and innovation sparks join us for our 11th annual Nutrition for NON-Nutritionists Course on Wed April 18, 2018; 8:30 am – 5:00 pm University of Toronto. Registration is now open!

  1. Pack it with protein
  2. Make it Fresh
  3. Keep it simple & clean for labels

Pack it with protein
Food makers are adding and highlighting protein in just about every category. It’s true that consumers are looking for protein but many people are confused about how much they need and where are the best sources of this important nutrient. As dietitians, we translate the science and find that Canadian nutrition recommendations encourage people to include plant based proteins and balance their protein intakes throughout the day, especially at breakfast.

Two of the 2017 Grocery Innovation award winners featured a protein claim.
•     EGGbakes (Burnbrae Farms Ltd.) with about 13 grams protein per 95 g serving.
•     PrOATein Premium Nutritional Bar (PrOATein) 15 grams protein per 50g bar.

gic 2017 egg burnbrae

Grocery Innovation 2017 Proatein

 

 


Make it Fresh
Demand for fresh food is on the rise (Euromonitor). We saw many packages inviting us to eat with our eyes first, using windows to let fresh food peek through and beautiful fresh food images on pack. Adding a story about where the food was grown and who cared for it makes packaged fresh food a consumer attraction. One of the top 10 winners of the 2017 Grocery Innovations Awards captured this trend: Ready-To-Eat Fresh Fruits & Vegetables (Nature Knows Inc.) showcasing fresh grape tomatoes, blueberries or grapes.

gic 2017 nature knows

Keep it Simple – the food label that is.
Consumers are looking for a clean label which may be interpreted as a combination of ‘free from’ features as well as an ingredient list that is easy to read, understand and not too long. Simply Simple Kefir+ Overnight Oats (A&M Gourmet Foods Inc.) was voted as one of the top 10 most innovative products.
gic 2017 kefir overnight oats

food labelling changes n4nn

You already know Canadian packaged foods are preparing to update their labels to comply with new Ingredient list and Nutrition Facts Table regulations.  Are you working with food brands and rethinking your food offerings? If you have questions about food and health contact us. As Registered Dietitians we are Canada’s trusted experts who translate the science of nutrition into terms everyone can understand. We unlock food’s potential and support healthy living for all Canadians. Reach us for reliable advice at Lucia@Weilernutrition.com  Also, join us for our 11th annual Nutrition for NON-Nutritionists Course on Wed April 18, 2018; 8:30 am – 5:00 pm University of Toronto. Registration is now open!

 

New Nutrition Labels are HERE! Are you ready to transition? We can help!

One year ago, Health Canada updated the Nutrition Facts table and ingredients list on packaged foods.  This important change is part of the strategy to help make healthy food choices the easy choice for all Canadians. Food makers have until 2021 to transition to the new labels and many of our clients are starting to make the shift. Plan ahead and connect with us to help unlock your food’s nutrition potential and support healthy living for all Canadians.

Here’s a quick at-a-glance comparison of the old versus the new Nutrition Facts table as well as Ingredients lists.

Contact us at:  lucia@weilernutrition.com  for more information about these label changes and to discuss how the proposed front-of-package labelling will impact your business.

The new Nutrition Facts table places a greater emphasis on calories, potassium, calcium and iron. For the first time ever, total sugars will have a % Daily Value (%DV) set at 100 grams:

nutrition-labels-old-vs-new-bigger


 

 

 

 

 

Different types of sugars will still be individually identified, and will now also be grouped together as “Sugars”:

ingreds-list-sugars

 

 

 

All food colours will now be listed by their name rather than collectively listed as “colours”:
ingreds-list-new

 

NEW Front of Pack Labelling Update – 3 tips on how you can prepare for the big changes ahead.

N4nn fop labelling nov 2017

Photo Source: Health Canada

  1. WHAT?
    Front-of-Package Nutrition Labelling update is out – read it here!

Health Canada just published the future of Front-of-Package (FOP) nutrition labelling based on proceedings from Sept. 18, 2017 Stakeholder Engagement Meeting. The document’s summary and subsequent social media comments from scientists and regulators signal big changes for food makers.  Although ‘no firm decisions were reached and re-designed symbols would be subjected to further consultations,…Health Canada concluded that a mandatory ‘high in’ front-of-package labelling system is the most appropriate to use’.  Front-of-Package examples included warning symbols implemented in other countries such as Chile and Ecuador. Are you ready for something like this?

N4NN 2017 fop graphic

  1. SO WHAT?
    Consider if your packaged foods may have to show warning labels on front-of-package.

The ‘high in’ Front-of-Package label approach may require a black and white warning label on pack in the future but consumers already have a tool to focus on the 3 nutrients of public health concern in the NEW nutrition facts table (NFT). Have you considered what the % Daily Value (% DV) for sugars, sodium and saturated fat tells about foods? The NFT footnote explains the % DV as this:  5% or less is a little, 15% or more is a lot. The new FOP will make sure that the negative attributes of food products are represented to help Canadians make informed food choices. Health Canada recognizes that there is a gap in labelling between packaged foods and those sold in in grocery or restaurants.  Future work with provincial and territorial counterparts will aim to find the best way to provide nutrition information in restaurants and other food service establishments.

  1. NOW WHAT?
    Speak to a Registered Dietitian with food labelling expertise to plan your strategies.

Health Canada says ‘discussion is very important in moving this forward and we need to get it right’. We agree and encourage you to connect with Registered Dietitians who are regulated professionals accountable to the public based on the highest standards of science and ethics.  Our influence runs deep and we look beyond the fads and gimmicks to deliver reliable advice that supports healthy living for all Canadians.

Contact us to help you meet the demands of rethinking food labelling and to guide your team in unlocking food’s nutrition potential.

 

Sodium Reduction in Foodservice & Restaurant biz-let your voice be heard!

Message about excessive salt consumption.

Photo Source: Best Health Magazine Canada.

Do you work in foodservice or restaurant business? Get ready to lower sodium in prepared foods to make the healthier choice the easier choice. Why? Research shows that food from foodservice establishments is often high in sodium. Excess sodium intake can increase the risk of high blood pressure, stroke, and chronic diseases such as heart or kidney disease.(1)

Health Canada wants to hear from you about your sodium reduction experiences to better understand what factors influence your use of sodium in foods. Please share your views and let your colleagues know about the call for information about sodium reduction in foodservice. You can participate by completing a brief  online questionnaire .

If you have questions about the sodium reduction in your menu or recipes let us know. We’ll work with you to help improve the nutrition profile of your foods.

(1) Health Canada, 2017

Sugar Sugar Everywhere – What’s healthy to eat?

sugar meter N4NN 2017

Sugar, especially added sugar has been under fire for its association with health issues including heart disease, diabetes, dental cavities and obesity. Added sugars are sugars and syrups that are added to foods or beverages. The Heart and Stroke Foundation recommends limiting added sugars to a maximum of 10% of total calories in a day. For an average 2,000 calorie diet, 10% is about 48 grams or 12 teaspoons of added sugars a day.  Health Canada has set the % Daily Value (%DV) at 100 grams for total sugars per day which includes all added sugars plus naturally occurring sugars.

Here’s our expert dietitian advice:

1. Read the Nutrition Facts table.
Foods with 5 grams or less sugar per serving would be considered to have “a little” sugar whereas foods with 15 grams or more sugar per serving would be considered to have “a lot” of sugar.

2. Read the ingredients list.
Look for ingredients that indicate sugar  such as molasses, agave, fruit juice concentrate, honey, syrup, or end in ‘ose’ (e.g. dextrose, glucose, fructose, maltose, sucrose). By 2021, different sugars will be shown individually and grouped together as “Sugars”.

3. Look at the whole food.
Natural or added sugars are still sugars & contain 4 calories per gram. Just because a food has little or no sugar doesn’t mean that it is a healthy or nutritious choice. Choose wholesome, foods for maximum overall nutrition.

Questions? Contact us 
to discuss how the new sugar labelling laws impact your health and wellness or business communication.

Have you seen the NEW nutrition facts table on foods? Here is an example!

Did you know NEW nutrition facts table formats will be appearing on Canadian packaged foods soon? Since we are experts in developing nutrition facts tables for clients, we wanted to show you what they look like using one of our  veggie recipes, Kohlrabi Soup. In the new Nutrition Facts Table below notice the prominence of calories, a % DV for sugars  and the explanation of  % Daily Values – where 5% or less is a little and 15 % or more is a lot.  Our Kohlrabi soup, per 250ml serving is only 60 calories and gives you 4 grams of fibre (13% of the daily value) making it a good source fibre!  A serving of this soup is also an excellent source of Vitamin A and C. Enjoy it for taste and good health! Consider showing the nutrition information of your foods and recipes through the NEW NFT!  What’s your nutrition facts table question?

kohlrabi NFT Aug 2017

Health Canada Consultations – Let your voice be heard ( NEW OPEN till August 14)

Now is THE time to let your voice be heard about food, nutrition, way of eating and sustainability! We know this comes just before summer vacations, but consider that the policies formed following these three consultations will influence how Canadians hear about food, nutrition and sustainability for years to come.

Health Canada chose Dietitians of Canada annual conference on June 9th to announce the latest federal food and nutrition consultations. As part of the Healthy Eating Strategy, there are 3 public consultations live/on-line now and more are expected in the Fall. Please contact us if you have any questions about what this means to you and your business.

Here is a bird’s eye view of what the consultations are about. We encourage you to let your voice be heard and complete these surveys that will help shape the future of nutrition in Canada.

Canada’s Food Guide Consultation (Phase 2)

Food guide cropped consult'n banner N4NN June 2017

Health Canada is revising Canada’s Food Guide to strengthen its recommendations for healthy eating. This is the second round of consultations that is built on what the government heard from 20,000 Canadians who responded to the first round of consultations in 2016.  If you are using healthy eating recommendations for yourself and others you care about, or to help others through your work, we encourage you to complete the survey and join the discussion. This is your chance to weigh in on key issues related to healthy eating and provide input on the new healthy eating recommendations.

http://www.foodguideconsultation.ca/ EXTENDED open till August 14, 2017.

Marketing to Kids

No ads to kids N4NN June 2017
Image Source Health Canada
Health Canada wants to reduce how much advertising children see or hear about unhealthy food and beverages. “This is a complicated subject so before action can be taken, some questions need to be answered, such as what we mean by unhealthy food and what kind of advertising should be allowed. Your ideas and opinions will help Health Canada decide how to go about restricting advertising for unhealthy food and beverages to children. This consultation document is available online between June 10 and EXTENDED till August 14, 2017.”[1]

https://www.canada.ca/en/health-canada/programs/consultation-restricting-unhealthy-food-and-beverage-marketing-to-children.html

[1] Health Canada (2017) Restricting unhealthy food and beverage marketing to children

Canada’s Food Policy

Food Policy N4NN newsletter June 2017

Food matters to Canadians. We “make choices every day about food that directly impacts our health, environment, and communities.” Agriculture Canada would like to help put more affordable, safe, healthy, food on tables across the country, while protecting the environment. This policy will cover the entire food system and you may have heard of the concept as ‘Farm to Fork’. An online survey is now open at www.canada.ca/food-policy and we encourage you to share your views that will help shape Canada’s food policy. Online consultations is open until July 27, 2017

 

Dietary tips for people with type 2 diabetes

one in three live with diabetes Feb 2017

Diabetes and PRE Diabetes affect many people. If you have diabetes or PRE-diabetes you know that managing the condition is key to your health and wellness. This however can be overwhelming and some people aren’t sure where to start or how to get back on track. The good news is that type 2 diabetes can be prevented or delayed with appropriate lifestyle changes. [1]

Food is a key component in managing diabetes so having a dietitian as part of your care team will help you achieve your health goals. [2]  There is not a simple ‘one-diet-fits’ all approach. A dietitian is a credible trusted nutrition expert who works with you to meet your individual goals. Here are 5 tips to help you manage diabetes.

  1. Focus on small gradual dietary changes that you can stick with.
  2. Keep portion sizes in check. Consider the plate method – making half your plate veggies.
  3. Understand carbohydrates – it’s not just sugars, but starch also breaks down to sugars!
  4. Monitory your blood sugar levels.
  5. Trust a Registered Dietitian with your nutritional health.  You can DO IT, ask for help when you need it.

[1] Today’s Dietitian (2017)
[2] Dietitians of Canada Nutrition Month (2017)

What’s on new the MENU in Ontario Restaurants? Calorie Labelling!

what's on the menu blog march 2017

Have you noticed the new calorie labelling on Ontario chain restaurant menus? Operators, servers and consumers are coming to grips with the new reality of revealing calories in a serving of food. We are labelling experts who look beyond the fads to deliver reliable food forward advice.  I was honoured to moderate partnership events and engage with stakeholders about the challenges of the new menu labelling in Winter 2017 . Thanks to the leadership of Canadian Association of Foodservice Professionals (CAFP), Restaurants Canada and Dietitians of Canada in making these important professional discussions happen. A shout out to fellow dietitian Donna Bottrell who did a terrific job organizing the events, and to Nancy Hewitt President CAFP Toronto for her support.

CAFP lucia moderator event
From left: Donna Bottrell RD, event lead organizer; Nancy Hewitt, CFE, President of the CAFP Toronto Branch; Susan Somerville RD, Dean, Humber College, Jamie Rillet Vice President, Restaurants Canada and Lucia Weiler RD.

Here is a snapshot of what we heard:

  • ‘Medium and small chains are looking for guidance and consistency from the Government.’ Jamie Rilett, Restaurants Canada
  • ‘It’s challenging for a server to explain the calorie range for a serving size. More support and education would be helpful’ K.B.Bose, Shoeless Joe’s
  • ‘There is the nutrient variable to consider and educate about. How to address the fact that milk has more calories than pop but it’s also more nutritious?’ Katie Jessop RD
  • ‘Collaboration is needed between food professionals: chefs, dietitians and nutritionists.  And we are eating foods- not just one food. Food combinations in menus can help create healthier options. Nutrition professionals can assist operators and consumers.’   Lucia Weiler RD
  • ‘A lot of time was spent by Aramark in the initial analysis…they made sure to standardize recipes and then tested and tested which led to a recipe database.’ Karen Williams, Aramark
  • ‘Menu calorie labelling is just the beginning. There is a future importance for all aspects of nutrition and food, especially sustainable processing. Millennial consumers are very conscious about the’ what’ and the ‘how’ of food.’ K.B.Bose, Shoeless Joe’s

For more stakeholder views, participant feedback or restaurant menu labelling guidance please contact us.  We are registered dietitians who love food and our long term vision shapes nutrition and guides the way people eat.  Our expertise in nutrition communication and labelling can help your team formulate unique insights and create menu solutions that both foodservice professionals and consumers can use.