Prices, Protein and Politics

Last week, we thought the Mars-Kellanova buyout would dominate the news. Instead, food policy made a dramatic entrance into national politics. That talk was balanced with fresh conversations about ingredients and new products entering the marketplace. 

• Finger-pointing over food pricing fills presidential election chat. 
• Salt, sugar and iron add flavor to the latest nutrition debates. 
• Protein dominates in new product introductions. 

Pricy Politicking

Despite relatively low inflation rates for the past year, food prices remain elevated from pre-pandemic levels. Now anxiety around food affordability has become a focal point of presidential campaigning.

• In an August 16 speech in Raleigh, North Carolina, Vice President Kamala Harris unveiled plans to lower food prices as a key part of her economic policy (The Associated Press). In particular, Harris proposed a ban on price gouging for groceries.
• Food industry groups generally opposed the policy, with Meat Institute CEO Julie Anna Potts summing up the most common argument: “Consumers have been impacted by high prices due to inflation on everything from services to rent to automobiles, not just at the grocery store. A federal ban on price gouging does not address the real causes of inflation.”
• The National Grocers Association, which represents independent grocers, suggested an alternative approach: “Rather than proposing new legislation far-off in the future, the Government should be enforcing the Robinson-Patman Act, a key antitrust law that already exists.”
• Retail brands are already feeling the pressure. CNBC quoted Walmart CEO Doug McMIllon: “There are some [suppliers] that are still talking about cost increases, and we’re fighting back on that aggressively because we think prices need to come down.”
• Supermarket News reported that grocery prices rose just 0.1% in July and 1.1% in the past year. However, many shoppers remember pre-pandemic prices, and inflation over the past five years has exceeded 20%.
• Food Business News covered a Datassential report that found “60% of consumers say they have changed how they shop or what they buy due to higher prices.”

Our Takeaway: Regardless of the current numbers, long-term perceptions are driving consumer, business and campaign decisions. Whether this translates into policy remains to be seen.

Ironclad Health Advice

Cut the salt. Reduce the Sugar. Watch the … heme? After an attention-grabbing FDA guidance on sodium intake, we thought it’s a good time to check in on recent influential nutrition studies.

• On August 15, the FDA issued a draft guidance on sodium reduction, which reduces the suggested daily intake by 20%. Food Business News summarized the 22-page document: “Sodium intake reduction should progress at a pace that allows consumers to adjust to the lower amount of sodium in their food.” 
• Attributing excess sodium consumption to many illnesses and diseases, the Center for Science in the Public Interest opined, “The majority of sodium in the American diet comes from packaged and restaurant foods, so these targets are crucial to helping Americans reduce their sodium consumption.”
• Amid the growing demand for low-calorie and reduced-sugar beverages, Food Business News analyzed a Global Data survey on how consumer concerns regarding the physiological effects of artificial ingredients have spurred a search for sugar reduction solutions that taste great without compromising the health benefits many shoppers crave. 
• Harvard T.H. Chan School of Public Health researchers found a link between consumption of heme-based iron, typically found in red meat, to diabetes. Non-heme iron, typically found in plants, was not associated with diabetes risk. So does that mean “the burger that bleeds” picked the wrong iron? 
• At the same time, a University of Illinois study indicated that a protein-heavy, calorie-light diet with ample dietary fiber is the key to weight loss. 
• UC San Francisco research revealed an encouraging benefit to the ketogenic diet. “Scientists have discovered a way to get rid of pancreatic cancer in mice by putting them on a high fat, or ketogenic, diet and giving them cancer therapy.” (Science Daily)
• CNN shared the results of a study published in the journal Nutrients that found 60% of supermarket baby foods “failed to meet recommended World Health Organization nutritional guidelines for infant and toddler foods.” 

Our Takeaway: Expect elevated jockeying from nutritionists and industry groups as the Dietary Guidelines for Americans, 2025-2030 development process continues.

Maxing Out on Protein

From bacon everywhere to chili-lime-flavored meat sticks and burger-flavored soups to cottage cheese-derived ice cream, protein persists as the macronutrient of the decade. That, and Olive Garden did the carbo-loaders a huge favor.

• Buffalo Wild Wings unveils ‘ultimate bacon menu’ ahead of football season | USA Today
• Daily’s Premium Meats adding flavored thick-cut bacon  | The Shelby Report 
• Jif revamped its peanut butter for the first time in a decade — with chocolate | Better Homes & Gardens
• Tillamook Country Smoker creates Tajín Flavored Beef Jerky | Meat+Poultry
• Chunky burger-flavored soups | Trend Hunter
• Taking cottage cheese in a new direction | Food Business News
• Olive Garden’s Never Ending Pasta Bowl is back after a 2-year hiatus | Food & Wine