The food and beverage industry is anxiously awaiting the release of the final 2015 Dietary Guidelines for Americans from USDA and Health and Human Services (HHS). Based on the 2015 precursor Scientific Report of the Dietary Guidelines Advisory Committee (DGAC), opportunities exist for naturally functional foods and beverages that capitalize on lowering added sugars, sodium and saturated fat, while increasing shortfall nutrients such as vitamins A, C, D and E, and minerals including calcium and magnesium.
Once again, obesity was a main focus in the 2015 recommendations. According to the report, “the overall body of evidence examined by the 2015 DGAC identifies that a healthy dietary pattern is higher in vegetables, fruits, whole grains, low- or non-fat dairy, seafood, legumes, and nuts; moderate in alcohol (among adults); lower in red and processed meat; and low in sugar-sweetened foods and drinks and refined grains."
The DGAs are intended for Americans ages 2 years and over, including those at increased risk of chronic disease, and provide the basis for federal food and nutrition policy and education initiatives. The guidelines encourage Americans to focus on eating a healthful dietone that focuses on foods and beverages that help achieve and maintain a healthy weight, promote health and prevent disease.
This hot topic will be discussed during the Food Product Design track of the SupplySide West Education program, sponsored by BASF, Tuesday, Oct. 6 from 9-9:50 a.m. I invite you to join Rachel Cheatham, Ph.D., founder and CEO, Foodscape Group LLC, and Balz Frei, Ph.D., director and endowed chair, Linus Pauling Institute, who will lead the “Meeting the New 2015 Dietary Guidelines for Americans Naturally" session.
A brief summary of the 2015 Scientific Report of the Dietary Guidelines Advisory Committee (DGAC) will be presented, including areas of future research interest, as well as nutrition science and food policy insights. Attendees will understand consumers’ behaviors with respect to diet, dietary supplements and nutrition information, highlights of the nutrition science contained within the report, and explore the opportunity areas for product development based on shortfall nutrients.