Imagine strolling down the grocery aisles and not finding your favorite comfort foods and ingredients. No tortillas and salsas. No noodles and tomato sauces. No frozen pizzas, burritos or eggrolls.  

For Perteet Spencer, this was a life-long occurrence—until she finally decided to do something about it. As a first-generation Liberian American citizen, she grew up eating authentic West African fare at home and even learned how to cook it from her father. But like others who just want to come home after a long day and pop a frozen pizza in the oven instead of making it from scratch, she wanted the convenience of doing the same with West African dishes.  

That’s when Spencer and her husband, Frederick, conceived AYO Foods, a Chicago-based company specializing in West African cuisine. Launched in July 2020, AYO Foods produces frozen and boxed foods as well as a line of hot sauces. In less than two years, the business went from selling its products in 50 stores to more than 4,000 locations nationwide, including Kroger, Target and Whole Foods.  

The road to success for AYO Foods 

While AYO Foods sounds like an overnight success story, Spencer will attest that their journey was hardly a cakewalk. For one, she said, West African food is “very anti-mass production.” 

“It’s very hard to turn [West African fare] into a CPG brand,” the former foodservice executive further explained, “so that had its own set of challenges, and that’s why we haven’t seen this food on a broader stage before. But once we actually got the food in people’s mouths for the first time, they [appreciated] it. There are a lot of misperceptions about West African foods, and we’re on a mission to debunk that.”  

They’re doing it by producing some of the most popular West African dishes, with the first product a Liberian classic, a cassava leaf stew made with ground cassava leaves, chicken and several spices.  

“That’s a go-to for Liberians,” Spencer said. “We wanted to provide dishes that were true to our experiences from home, but also dishes that were shared across cultures.” She added that narrowing down AYO’s offerings was difficult as there are 17 countries comprising West Africa with their own unique traditions and cultures.  

“Our first dishes were really rooted in this idea of let’s celebrate in the shared experiences—even though everyone might put a slightly different flair on it,” she explained. In addition to the frozen cassava leaf stew, the line includes a traditional preparation of the tomato-based jollof rice as well as egusi soup, chicken Yassa and waakye.  

They’ve even commissioned culinary notables Eric Adjepong and Zoe Adjonyoh for their star power and recipes for chicken Yassa and waakye, respectively. And in 2021, AYO Foods launched pepper sauce, a traditional, spicy concoction that’s her family’s signature recipe, and shito sauce, a slow-cooked, thick paste with a fish base. “It goes on pretty much everything at the house, from eggs to pizza to grilled vegetables,” Spencer said. “There is always shito on the table.” 

Normalizing West African flavors in the grocery aisles 

Early in AYO Food’s CPG journey, said Spencer, people questioned why its products were in the frozen aisles. 

“For us, it was very much the obvious place because we wanted to provide [traditional West African dishes], and frozen was a space where we could deliver a complete experience and make it really easy to enjoy,” she explained. “Our vision is to extend [West African] flavors across the store. Frozen was the beginning. And the launch of sauces was the indicator of that as well as what’s to come for our brand.” 

In an initiative that it said reflected current nutrition science, FDA on Wednesday proposed updated criteria for foods that can be labeled with the nutrient content claim “healthy.”

The announcement was made on the same day the Biden administration hosted the White House Conference on Hunger, Nutrition and Health.

The proposed rule would be consistent with modern nutrition science, the updated Nutrition Facts label and the current Dietary Guidelines for Americans, FDA said. The agency has proposed making more foods eligible for the “healthy” claim on their packaging, including nuts and seeds, higher fat fish, such as salmon, and certain oils and water.

More than 80% of people in the U.S. aren’t consuming adequate dairy, fruit and vegetables, and most people consume too much added sugars, saturated fat and sodium, according to FDA.

“Nutrition is key to improving our nation’s health,” Xavier Becerra, secretary of the U.S. Department of Health and Human Services (HHS), said in FDA’s news release. “Healthy food can lower our risk for chronic disease. But too many people may not know what constitutes healthy food. FDA’s move will help educate more Americans to improve health outcomes, tackle health disparities and save lives.”

To be labeled with the “healthy” claim on food packaging, FDA proposed requiring the products to contain a certain amount of food from at least one of the food groups or subgroups recommended by the Dietary Guidelines for Americans. The products also would need to meet specific limits for certain nutrients, such as added sugars, saturated fat and sodium, FDA said.

According to the Dietary Guidelines for Americans, vegetables, fruits, grains, dairy, protein foods and oils are the core foods that comprise a healthy dietary pattern.

FDA suggested manufacturers who add more vegetables or otherwise reformulate their products to meet the updated definition of healthy could help promote a healthier food supply.

“Diet-related chronic diseases, such as cardiovascular disease and Type 2 diabetes, are the leading causes of death and disability in the U.S. and disproportionately impact racial and ethnic minority groups,” FDA Commissioner Robert M. Califf, M.D., said. “Today’s action is an important step toward accomplishing a number of nutrition-related priorities, which include empowering consumers with information to choose healthier diets and establishing healthy eating habits early. It can also result in a healthier food supply.” 

FDA made the announcement the same day that the Biden administration held for the first time in over half a century the White House Conference on Hunger, Nutrition and Health. In conjunction with the conference, the White House announced a national strategy that included five pillars:

- Improving food access and affordability.

- Integrating nutrition and health.

- Empowering all consumers to make and have access to healthy choices.

- Supporting physical activity for all.

- Enhancing nutrition and food security research.

The Consumer Brands Association (Consumer Brands), whose members include food manufacturers, issued a statement on the National Strategy on Hunger, Nutrition and Health.

“We support the inclusion of efforts to provide sufficient funding for FDA’s nutrition and labeling work, expand access to feeding programs through technology, prioritize incentive programs to increase access to healthy foods and facilitate consumer transparency standards through ecommerce platforms,” the trade group said.

“As the administration proceeds, we urge against implementing policies that may inadvertently hurt consumers, especially in the volatile economic environment that has caused a spike in the cost to manufacture grocery products,” Consumer Brands added. “Focusing on incentive-based and voluntary initiatives, such as voluntary, interpretive front-of-pack labeling schemes that are fully backed by extensive research, has the potential to positively affect our shared hunger, nutrition and health policy goals. We look forward to continued collaboration on solutions that prioritize consumer needs in the fight for a healthier America.”

Price of butter affected by inflation

Labor shortages, lower milk production and overall grocery inflation are affecting the price of butter, according to The Wall Street Journal. It's gotten so bad that Marshall Reece, senior vice president at Minnesota-based Associated Milk Producers Inc., warned retailers not to discount butter too much during the holiday season: "Don’t go crazy. You can’t have a fire sale on butter; we won’t be able to supply you." 

Interim Beyond Meat COO appointed 

Jonathan Nelson, senior vice president, manufacturing operations, Beyond Meat, became the new COO after his predecessor’s arrest and company suspension, according to news reports from Food Dive. Nelson took over the position after former COO Doug Ramsey was arrested on charges related to a “road rage-inspired" physical altercation after a University of Arkansas football game earlier this month. Beyond Meat did not release details about Ramsey’s suspension, but only announced that Nelson will oversee operations during the interim. Nelson previously served as an interim chief operating officer before Ramsey’s hiring in December 2021. He was also the company’s vice president of plant-based food and beverage operations. In unrelated news, Beyond Meat's chief supply chain officer is stepping down, reports Food Dive.

Pilot Project raises $8 million in seed capital 

Pilot Project recently raised $8 million to purchase a former Milwaukee Brewing Co. location, a 70,000-square-foot production facility in Milwaukee’s Pabst Brewery District. The Chicago-based company also plans to launch five to 10 new brands annually. The five-year pipeline includes launching incubators and taprooms in key national and international cities, including Los Angeles, Miami and London.  

DSM simplifies oat-based dairy with new product  

Delvo Plant Go, a new enzyme solution from DSM, simplifies the production of oat-based products by enabling manufacturers to break down oat starches in glucose and maltose in one step. This allows for a shorter and more efficient process, reducing hydrolysis time by up to 30 percent. The alternatives require less energy and water, supporting oat-based manufacturers in achieving their sustainability goals without impacting the taste or texture of a final application.  

Wasa Crispbread unveils modern, fresh look  

The updated packaging design for Wasa Crispbread features vibrant colors inspired by nature, a unique font and prominent new graphics to convey the brand’s roots, while preserving its dedication to simple, wholesome ingredients. The Scandinavian company has been around for more than 100 years and aiming to connect with younger consumers with the rebranding.  

Savory snacks, chocolate, ice cream may be ‘at risk due to inflation

GlobalData, a leading data analytics company, reports that chocolate, confectionery, savory snacks and ice cream are at “high risk” due to global inflation. Consumers think of these food categories as treats and rewards, so they are likely to get less prioritized over pantry staples as budgets tighten and wellness concerns rise. Forecasts show that while indulgent food is gaining value over volume, inflation and price increases are currently set to drive growth rather than increased sales in the next couple of years. In addition, as energy costs rise, manufacturing, logistics and storage costs around freezing ice cream will also be passed on to consumers.  

ADM’s innovative new science and tech center at college campus 

ADM recently celebrated the grand opening of a new ADM Science and Technology Center at the University of Illinois Research Park. The new center’s portfolio will add human nutrition research and development, wet chemistry, sensory science, data science, computational fluid dynamics, and customer interface and applications to ADM’s existing footprint at the university.  

Consumers are combatting high food prices by eating more meals at home, a shift that drove a 3% dip in foodservice traffic in mid-summer, according to joint research from IRI and The NPD Group.  

The cost of meals eaten away from home has risen 7.6%, compared to a year ago, while meals eaten at home have risen a whopping 13.1%. Despite this, it still costs significantly more to eat away from home—nearly 3.5 times more than food purchased at retail stores and eaten at home, according to IRI and NPD.  

To minimize the impact of rising food costs, more consumers are opting to eat their meals at home. Sales of food purchased at retail and eaten at home are outpacing away-from-home food sales with growth of 8.7%, compared to a year ago, versus away-from-home sales growth of 6%, compared to a year ago, according to IRI’s and NPD’s research.  

Lifestyle changes are further facilitating the shift toward more in-home dining. Growth of hybrid and flexible work schedules brought on largely by the COVID-19 pandemic have made it easier for working people to eat meals at home. Food bought at retail and eaten at home accounts for 62.5% of money spent on food, while 37.5% represents foodservice spending—a trend supported by the 20 million U.S. workers who work from home—per IRI and NPD data. 

When consumers do eat out, they’re cutting costs by opting for foodservice outlets that offer more value, such as quickservice restaurants, the data showed. 

Despite the dip in foodservice traffic, David Portalatin, senior vice president and industry advisor for Food and Foodservice for The NPD Group, expects slow recovery for restaurants. “As we head into 2023, restaurant recovery will be slow and steady, as traffic begins to return to pre-pandemic levels,” he said in a press release. “Current demand suggests that culinary trends are shifting to incorporate bolder flavors inspired by global and regional influences.” 

Key to the success of foodservice venues, per Krishnakumar Davey, Ph.D., president of CPG and Retail Thought Leadership, IRI and NPD, is value and convenience. “While the pandemic and recent inflationary pressures shifted demand, restaurants and foodservice outlets offering value, convenience and at-home indulgence are top of mind for consumers and will continue to grow,” he said in the release. 

After a successful first year in business, Moor’s Brewing Co. is poised to debut a non-alcoholic craft beer on New Year’s Eve; they're one of the few Black-owned brands to enter this space. The Chicago-based company sells its products in more than 300 locations in the city, including world-class hotels, Michelin-starred restaurants and notable grocery stores, and there are no signs of slowing down. In 2023, they’re planning to roll out to the top 10 markets by African-American population.  

The forthcoming non-alcoholic beer serves as a natural progression, following impressive sales of their signature session ale as well as IPA and imperial porter.  

“We haven’t seen many African-American brewers enter that space,” said Damon Patton, co-founder and CEO of Moor’s. “We’re not sure why. We are committed to brewing the best brew for designated drivers or lactating mothers—people who want to drink beer-flavored beer. We want to ensure we can service the designated driver, just like the responsible beer drinker.”  

In addition to the non-alcoholic beer, Moor’s plans to aggressively target female consumers, said Patton. He believes women beer drinkers are an undervalued market, and he wants to explore more of their historical role in beer-making. 

“If we were sitting today in an African country to eat a meal, you would be offered a beer,” said Patton. “The beer masters would be Black women. So, what shifted was who was making beer (in the United States and Europe) and who is making it now.” 

Outdated societal notions about beer as a high-calorie drink and the stereotypical image of the “beer belly” may explain why more women don’t drink beer, Patton said. According to Gallup, 57 percent of women drink beer in the United States, compared to 63 percent of men. 

“Women often say they don’t like the taste of beer,” Patton said. “We try to elevate the concept of beer. All our beers pair well with food.” 

For Patton, offering non-alcoholic beers and those catering to women is not just about getting more people to drink; it’s about honoring the past while building a legacy. 

“We consider Tariq Ibn Ziyad, who led the Berber tribe in 711 A.D. across the strait of Gibraltar between Africa and Europe, [a pioneer for] bringing the science of fermentation to Europe,” explained Patton. “They created ‘al-kuhl’ (Arabic for ‘alcohol’), a mild grain fermentation. Because of that, we consider them the original craftsmen.” 

Despite the African origins of beer, only 1% of the 8,884 craft breweries in the United States are Black owned, according to the Brewer’s Association. 

“We are proving that a Black man on a beer can project can work on a national scale,” Patton said. “[Black people] can look at it with pride. We’re trying to build something that can outlive us.” 

Moor’s also pays homage to beer’s untold African story from the brand’s visual iconography of King Caspar, whose image has been augmented for its beers, hoodies, t-shirts and caps. Often visually depicted as a Moor, King Caspar was one of the three kings who brought frankincense to Jesus in the manger. While companies like St. Ives and Colt 45 marketed to Black consumers, especially those in Gen X and older generations, Patton and his business partners noticed and nurtured a gap in the craft brewery market. 

“What we’ve been able to do with our imaging, branding, and messaging is give people a sense of pride that Black people are leaders,” Patton said. “That’s the real reason we created this brand for current and future generations of beer drinkers.” 

The FDA, in an internal review, concluded myriad factors, including insufficient emergency response capabilities, led to a nationwide shortage of infant formula that had parents struggling this past spring to find food for their babies.

The scarcity of formula occurred after the FDA received reports of illness or death in infants, and a facility run by the nation’s largest manufacturer of infant formula ceased production.

The FDA’s assessment, which was overseen by 32-year agency veteran Steven M. Solomon, outlined 15 findings as well as recommendations to consider, based on 43 interviews, with 61 employees.

In some respects, the FDA’s response to protect the public from a poorly understood disease—Cronobacter—highlighted unique challenges, considering the role of infant formula as a sole source of nutrition for many babies.

“This incident required an unusual level of agency leadership involvement to assess and weigh risks associated with potential product contamination against risks of essential products being unavailable due to a shortage,” the FDA found in its report published this week. “Typically, product safety is the primary driver during food safety incidents, and product availability does not impact compliance actions.”

Among the report’s recommendations: the FDA will consider alternative actions to abate concerns over the availability of a product like infant formula that serves as the only source of nutrition.

The interviews revealed five major areas of need, including adequate equipment, training, staffing and regulatory authorities to meet the FDA’s mission, Solomon said in a preface to the report.

The FDA also cited the need for “modern information technology” to enable everyone involved in a response to access and exchange data, and modern emergency response systems that can manage several public health emergencies happening at the same time.

The FDA further identified the need for evaluation of the infant formula industry, food safety culture and preparedness, and preventative controls. The agency also said it requires better scientific understanding about Cronobacter and how that could lead to proper control measures and oversight of the disease.

Although rare, Cronobacter infections in infants can be fatal, according to the Centers for Disease Control and Prevention (CDC), which added infections in infants under the age of 1 are frequently associated with powered infant formula.

“Cronobacter is not a nationally reportable disease,” the FDA’s report said, “and scientific gaps in understanding Cronobacter contamination and illness hindered the FDA’s response throughout the incident.”

Solomon, who directs the Center for Veterinary Medicine and spent 23 years in the Office of Regulatory Affairs, which oversees inspectional programs, said the interviews with FDA employees revealed “there is no single action to explain the events that occurred.”

Instead, “the report identifies a confluence of systemic vulnerabilities that demonstrate the need to focus on continued modernization and investment in the expertise and tools needed to better anticipate and address future public health challenges in this area,” he said in a separate statement announcing conclusion of the FDA’s internal review.

The FDA faced ample scrutiny from lawmakers and others in connection to the infant formula crisis. A whistleblower delivered a 34-page report to the FDA in October alleging unsanitary conditions at an infant formula facility operated by Abbott, yet a top official didn’t learn about the complaint until four months later, The Washington Post reported in May.

In its internal report, the FDA acknowledged a complaint that a confidential informant sent to FDA leaders through email and other delivery systems was not sent to the addresses.

“The FDA should identify clear definitions for the terms ‘whistleblower,’ ‘confidential informant’ and ‘informant,’ and develop policies and provide training to staff regarding how to identify, escalate and appropriately manage confidentiality of such complaints,” the FDA recommended in its report.

Abbott Nutrition came under FDA scrutiny after the agency learned four infants who had become sick or died consumed infant formula produced by the company in Sturgis, Michigan. The FDA subsequently launched an investigation and identified insanitary conditions at Abbott’s facility and warned consumers not to use certain products manufactured there.

Abbott Nutrition in February issued a voluntary recall of certain infant formula products at its facility and temporarily stopped production.

“While necessary to safeguard public health, the recall and pause in production further stressed a supply chain already strained by the Covid-19 pandemic,” the FDA stated in its report. “A shortage of these products created hardships for parents and caregivers who rely on infant and specialty formulas to feed their babies, as well as loved ones with certain metabolic disorders.”

Abbott meets and surpasses regulatory requirements for testing of infant formula and “will continue raising the bar by working with FDA and industry partners to further advance infant formula safety and processes,” company spokesman John Koval said in an emailed statement. “Likewise, we have always had a zero-tolerance policy for Cronobacter sakazakii in our plants. That is why we test for it regularly and take steps to eliminate it if/when we find it, and it is why we took the steps we did in Sturgis.”

Since Abbott’s voluntary recall in February, Koval said, investigations conducted by Abbott, the FDA and CDC “did not find any definitive link between the company’s products and illnesses in children.” He added the homes of the four infants tied to the investigation all had unopened containers of formula that tested negative for Cronobacter sakazakii.

In May, more than 40 percent of baby formula supplies in the U.S. were out of stock, according to CNBC in an article published last month. The infant formula shortage has eased, according to national media reports, but lawmakers still have raised concerns over scarcity of supply.

This week, 13 U.S. senators wrote to the head of the FDA regarding the agency’s strategy to restock the supply of infant formula across the country. The letter was delivered to FDA Commissioner Dr. Robert Califf after the FDA responded to a related inquiry from lawmakers.

“Despite the numerous flexibilities and resources provided by Congress and temporary import flexibilities outlined in your letter, the infant formula crisis persists nationwide,” Sens. Bill Cassidy, M.D. (R-Louisiana) and Roger Marshall, M.D. (R-Kansas) wrote to Califf along with 11 of their Republican colleagues in the Senate. “Some of the FDA’s flexibilities are set to expire at the end of this month, and Operation Fly-Formula, while alleviating some issues, cannot run indefinitely. American families need permanent long-term solutions, and that includes increasing capacity and competition in the U.S. market.”

The senators noted three manufacturers control 80 percent of the market, led by Abbott (49.5 percent), Mead Johnson (20.6 percent) and Perrigo (11.9 percent).

 

Dietary fiber, also referred to as roughage or bulk, is the structural part of plant foods (such as grains, fruits or vegetables) that the human body cannot break down or digest. Instead, fiber passes through the body undigested.

The two basic types of fiber are:

• Soluble fiber, which dissolves in water and forms a gummy gel-like substance that can slow down the movement of food from the stomach to the intestine.

• Insoluble fiber, which does not dissolve in water. Rather, it holds onto water, which helps move food through the digestive system where it can help regulate intestinal issues.

A diet rich in fiber is associated with many potential benefits and may serve to reduce the risk of several health concerns. On the flip side, a fiber deficiency can negatively affect health in numerous ways by increasing the possibility of various issues.

How much fiber is enough?

A “Fiber Fact Sheet” article on the International Food Information Council (IFIC) website noted the adequate intake (AI) level for fiber recommends adults under age 50 consume about 25 grams (for women) to 38 grams (for men) of total fiber per day. As people age, their fiber requirements decrease, and the recommendation is reduced to 21 grams for women and 30 grams for men over age 70. Most Americans, however, are fiber deficient and get only about 15 grams a day, but they appear to be aware of this problem and are concerned about it.

The annual Health & Wellness Trends Database (HWTD) from Natural Marketing Institute (NMI) highlights consumers’ attitudes and behaviors toward a wide array of issues related to trends in foods and beverage usage. The most recent data shows that while most of the general population has used high-fiber foods in the past year, and about one-quarter have actually increased their fiber intake, many still feel their diets are deficient in this regard.

How to get more dietary fiber

The best sources of fiber include fresh fruits and vegetables, whole grains, nuts and legumes. Because the amount of soluble and insoluble fiber varies in different types of foods, it’s important for consumers to eat a wide variety of high-fiber options.

Determining how much fiber content is in foods and beverages can often be determined by reading the Nutrition Facts label. NMI research shows consumers are referring to package label information: 3 in 10 said information on the label has “a lot” of influence on their purchase of healthy products. In fact, one-quarter specifically cited fiber content as one of the items they check most often when reading the labels of packaged foods and beverages.

FiberFacts.org notes a product must contain at least 5 grams of fiber to be labeled as high in fiber. It is important that manufacturers be clear about product fiber content, whether on the Nutritional Facts label or highlighted on the front of package. Consumers are looking.

Despite all the seemingly easy ways to identify and incorporate fiber into diets, a notable minority of people—including NMI’s two most health-focused “well beings” and “food actives” groups—believe their diets are deficient in fiber. Interestingly, these same consumers also feel that their diets are lacking in fresh fruits and vegetables as well as whole grains, products that are key sources of fiber. Manufacturers have an opportunity to provide innovative products that deliver fiber, as well as communicating to consumers the myriad reasons they should want more fiber in their diets.

The “Functional fiber gets friendlier” digital magazine contains the full version of this article. Access it, and additional exclusive content, via the link.

Frank Preta has over 30 years of national and global corporate intelligence, market research, business development and management experience. Currently, he is a market research director at The Natural Marketing Institute (NMI), a strategic marketing consultancy and research firm specializing in whole living and the wellness market. Preta excels in customer engagement and focuses on formulating marketing and sales strategies for his clients. For more information on the company’s services or proprietary research tools, contact [email protected]