09 Aug 2017

Healthy snacks for kids

Increase in snacking occasions

With all the activities that kids are involved in, it’s no wonder that kids today are snacking as much as they are to give them the food they need quickly, and on the go. “On average Canadian children between the ages of six to 12 are eating 4.2 snacks per day, mostly to fill hunger gaps between breakfast, lunch and dinner.”1 This represents an increase when almost a decade ago (back in 2006) kids’ snacking trended towards three times a day.2

The increase in childhood snacking should not be a surprise to anyone as it appears to be mirroring the general snacking trends of adult consumers. As snacking now “represents 50% of eating occasions”3 the role snacks play appears to be expanding from not just an occasional treat but mini-meal option, everyday healthy indulgence and as a quick energy boost. In fact, “snacks make up 11% of meal occasions” according to Nielsen.4

Trending kids snack options

According to Joel Gregoire, NPD Group, “Age three is the peak age for snacking. The most popular snacks for children overall are yogurt, cookies and snack bars.”  “Moms tend to have a set lunch box of five items which also includes the classic choices of an apple and mini-carrots” as quoted by Logan Chambers, PepsiCo Canada1. However, a quick internet search revealed the existence of many articles offering a variety of alternative snack options for parents in response to the increase in kids’ snacking occasions.

Influence of millennial moms on snacking and the role kids play in snack buying

Millennials are not only “shifting their mindset towards snacking for the purpose of healthy, mindful eating”5, but parents and in particular, Millennial moms are “normalizing healthy snacking for the next generation”6. Based on a national study “Millennial moms buy more better-for-you snacks per month than any other generation. For example, 21% of Millennial moms bought three new healthier types of snacks in the past month compared to 14% of Gen X moms.” Millennial moms are also having a positive impact on the choices their kids are making with “the majority (69%) saying their kids understand that some snacks are healthier than others and 55% are saying their kids are more likely to choose a better-for-you snack over another packaged snack.”5

With “eight in 10 schools that are peanut and nut free zones”, parents continue to look for alternative, peanut-free ways to add protein to their kids’ lunches and snacks. Although granola bars are a good option for parents to consider, parents are also looking for “all-in-one bar options that are not only peanut-free but include fibre and protein also.”1

When it comes to teenagers and snacking, “since moms influence on their snacking eating habits is not as great, moms continue to look for convenient solutions” that also include protein options.1

Parents are willing to pay more for better-for-you snacks

According to the national study, “parents are willing to pay an average of $1.53 more for better-for-you snack if they know their child will eat it. Even parents making less than $75,000 per year are willing to pay more for healthier snacks as those that make more than $75,000. In addition, 82% of parents, purchased at least one new better-for-you snack in the last month because it seemed healthier and there was a chance their child would eat it.”5


Better-for-you snacks are highly desirable and valued by both Millennials and their kids who are embracing nutrition as a core value. Not only are Millennial moms willing to purchase several new healthier types of snacks on a monthly basis but they are willing to pay more regardless of income.

As the purpose of snacks expand from indulgence to mini-meal options; the number of snacking occasions grow and the challenges parents face finding alternative peanut-free protein kid snack options, there appears to be an untapped market opportunity for marketers to develop more kid focused protein-based healthier snack options.


Interested in receiving a plant-based protein snack trend presentation or application support for any of product development opportunities? Please contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com to arrange a meeting or to request a sample of Profi, award-winning plant-based high protein plant-based composite (HPPC), Natralein Pea and Brown Rice single-source proteins, Butter Buds dairy flavour ingredients or OneGrain salt replacer.


1Source: Grainne Burns (Sept 12, 2014) Canadian Grocer-Five trends in kids’ snacking. Retrieved from http://www.canadiangrocer.com/top-stories/five-trends-in-kids-snacking-44439

2Source: Janet Forgrieve, Freelance Writer, SmartBlogs (Sept. 24, 2014) Foodmanufacturing.com-Brands Cater to Healthier Kids’ Snacking Trends Retrieved from https://www.foodmanufacturing.com/blog/2014/09/brands-cater-healthier-kids-snacking-trends

3Source: According to Hartman Group as reported by Elaine Watson (Feb. 7, 2017) The FoodNavigator-USA Snacking Innovation Summit: Have you registered yet?  Retrieved from http://www.foodnavigator-usa.com/People/Where-next-for-snacks-FoodNavigator-USA-s-Snacking-Innovation-Summit

4Source: Amanda Baltazar, Contributing Writer, Healthy Snack Trends to Chew On. Retrieved from http://www.nutraceuticalsworld.com/issues/2017-01/view_features/healthy-snack-trends-to-chew-on/

5Source:  Survey results from Amplify Snack Brands and The Centre for Generational Kinetics white paper titled “Better-For-You Snacks: The New Snacking Reality” (April 2017). Retrieved from https://amplifysnackbrands.com/documents/Amplify-2017-Snack-Study.PDF

6Source: Jeff Fromm (Sept 9, 2015) Snacking Habits of Millennial Parents are Shaping The Category for Future Generations. Retrieved from https://www.forbes.com/sites/jefffromm/2015/09/09/snacking-habits-of-millennial-parents-are-shaping-the-category-for-future-generations/#a51602641834

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03 Aug 2017

PROFI™ fruit and nut bar

Preparation instructions:

  1. Add all ingredients to a stand mixer and blend on low speed about 4 minutes until they form a crumbly mixture.Fruit & Nut Bar Ingredient breakdown
  2. Drop the blend onto a large sheet of parchment paper.
  3. Fold the sides of the parchment paper over the mixture and press the mixture flat and square with a rolling pin to a thickness of about 0.5 cm.
  4. Cut the bars to about 2 inches by 5 inches to approximate a weight of 60 g.
  5. Wrap bars individually with tin foil.

Makes 9 bars.

Profi Bake Contributes:

10.3 g of Complete Protein and 5.1 g of Dietary Fiber per servingFruit & Nut Bar NF Table

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03 Aug 2017

Canada’s new food guide is shifting away from meat and dairy. Do you have a plant-based strategy in place?

The Canadian government has just issued draft recommendations for Canada’s new Food Guide. Unlike the previous Canadian Food Guides, these recommendations were deliberately developed without consultation from industry but instead were based on almost 20,000 responses received from Canadian consumers.

The three main areas of differences with the recommendations for Canada’s new versus the current Food Guide are a) the focus on eating patterns instead of food categories and b) the emphasis placed on the importance of including a “high proportion of plant-based foods”1 and c) the impact that certain food choices have on our environment.

Under the “Guiding Principle 1” of the draft recommendations, the focus is on the importance of eating nutritious and wholesome foods such as vegetables along with fruit, whole grains and plant-based proteins.

The draft recommendation goes even further advising that the shift to plant-based foods will help Canadians eat less red meat. As well, the recommendation provides food suggestions that can help consumers with busy lifestyles. For example, the recommendation includes the suggestion for Canadians to choose items such as “fortified plant-based beverages” and “pre-packaged foods and beverages for convenience.”

Included in the draft recommendation is the suggestion to shift to foods that contain mostly unsaturated fats rather than mostly saturated fat. To consumers, this is encouragement to shift away from foods derived from animals such as cream, high fat cheeses and butter and meats containing high levels of saturated fats.

Under “Considerations”, the draft recommendations acknowledge the impact our food has on our environment. Again, emphasis is placed on a shift towards diets high in plant-based foods and lower in animal-based foods that are associated with “lessor environmental impact”.

Phase two of the draft recommendation provided all Canadians the opportunity to comment online of the proposed guide until July 28, 2017 with plans in place to publish the results in late 2017. In early 2018, part 1 of the new dietary guidance policy report for health professionals and policy makers will be released with part 2 consisting of healthy eating patterns and recommended amounts and types of foods scheduled to be released in early 2019.

What does this mean to manufacturers and product developers?

Given the large emphasis placed on plant-based proteins in Canada’s new Food Guide recommendations, now is the perfect time for any food and beverage company to create and implement a strategy in anticipation of addressing the growing demand for plant-based protein products expected within the marketplace

This is especially important given that consumers today, are not even waiting for government implementation of these guidelines. For example, 38% of consumers are claiming to eat meatless meal once a week or more. (Source: Innova Market Insights 2016 surveys). The percentage of consumers claiming to be vegan/vegetarian (once considered to be a very niche market) has jumped 600% in the last couple of years to represent 6%. The new food guidelines should continue to fuel this already growing trend toward plant-based food consumption.

With the long lead times associated with modifying existing product formulations and even greater lead times required when creating and launching new product innovations, it is important to start as early as possible. Given the complications associated with working with plant-based proteins, it is best to work with an ingredient supplier that has the experience and knowledge to guide a company effectively through the process on how to modify every day foods and beverages as well as how to create innovative product concepts from scratch using plant-based proteins.

The speed at which small, entrepreneurial companies are launching new products into the marketplace that address today’s consumers health needs, is another reason not to wait.

These are exciting time for Canadian consumers and there is no better time for food manufacturers to help consumers improve their eating habits today by providing a wide variety of convenient, plant-based protein food and beverage options.

Interested in receiving a plant-based protein trend presentation or application support for any product development opportunities? Please contact your Dealers sales consultant or 905 458 7766 or info@dealersingredients.com.


1Source: Pippus, Anna (2017, July 12, updated July 18) Progress! Canada’s new Food Guide will favor plant-based protein and eliminate dairy as a food group. HUFFPOST. Retrieved from http://www.huffingtonpost.com/entry/progress-canadas-new-food-guide-will-favor-plant_us_5966eb4ce4b07b5e1d96ed5e 


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19 Jul 2017

Trouble Shooting Tips for Formulating Plant-Based Protein Beverages

The growing desire of mainstream consumers’ focus on leading a more healthful lifestyle is driving today’s trend for protein beverages.

However, formulating protein beverages to take advantage of this trend, can be a bit of a challenge.  Here are eight tips from Dealers Ingredients Product Development team, creators of Profi, the award-winning* plant-based protein, to help get you started when creating your own-plant-based instant beverage mix concepts.

  • Are you planning to make a protein claim with your plant-based protein beverage? If yes, then, you need to calculate your protein rating which is determined by the PER (Protein Efficiency Ratio) x RDI (ie. quantity of protein in a reasonable daily intake). For example, if the protein(s) selected has a protein rating of 20 g or more you can then make a claim of “excellent source of protein” in Canada.


  • It is important to use some type of thickening agent such as guar gum to provide mouthfeel and to suspend the proteins when mixed in liquids.


  • In general, there is an expectation that protein powder beverages will taste sweet. Sugar can be used. However, scoop size would be very large and many consumers are not in favour of sugar. To reduce the sugar content, alternative, approved sweeteners are recommended. For example, in Canada sucralose is 600x as sweet as sugar, stevia extract is approx. 200x as sweet and aspartame is 160x as sweet as sugar.


  • As sweeteners tend to be used in small quantities, it is important to pre-blend them with the other dry ingredients prior to mixing them into the full batch.


  • Flavours 
    • If creating a chocolate protein beverage, it is important to test a wide range of chocolate or cocoa powders to obtain the right range of characteristics. Colour, taste and bitterness all have a significant impact on consumer perception of the final product.
    • If creating a vanilla protein beverage, it is important to test a wide range of vanilla flavours as they vary from woody, to fruity, to floral, to spicy and there are a wide range of strengths.


  • Salt is quite important especially when developing a chocolate flavoured beverage. Chocolate beverages without saltiness will not taste like chocolate. Sodium content is an area consumers are paying a lot of attention to and it is important to target not to be less than 400mg per serving. Akzo Nobel’s OneGrain can help replace salt on a 1 to 1 basis, with sodium being reduced by up to 50%.


  • Always test the dry mix using a variety of mixing options (ie. shaker, spoon, blender, etc.) as a variety of mixing options will provide different results in terms of viscosity, foaming and the solubility of the mixture.


  • Internal competitive taste test analysis that focus on flavour identification, strength of sweetness, mouthfeel and cleanliness will provide an ideal measurement of consumer acceptance of the product.


Do you have additional questions on how to work with plant-based proteins such as Profi™ Complete High Protein Plant-Based Proteins*, Natralein™ Pea or Brown Rice Proteins or Akzo Nobel OneGrain Salt Replacer?

Contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com for additional support and requests for samples.

*Profi, Complete High Protein Plant-Based Composite (HPPC), winner of 2016 DUX Ingredients and Technology award and 2x Finalist in 2016 CTAQ Food Innovation Award, Specialty Products Category.

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19 Jul 2017

Why Shy Away From Soy and Soy Protein?

Although, soy and soy protein are often promoted as a healthy choice, there are several reasons why we recommend shying away from soy. Here are our top 5 reasons:

1. Soy is an Allergen. According to Health Canada the Canadian Food Inspection Agency (CFIA), allergy associations and the medical community, soy has been identified as one of the ten priority food allergens. A priority food allergen is a substance identified by the organizations and associations listed above as most frequently associated with food allergies and allergic-type reactions. (1)

2. 94% of Soy is Genetically Modified. (2) According to the USDA, the percentage of genetically engineered (GE) soybean in US reached 94% level in 2016. Although, not as high as the US, according to Statistics Canada, 58% of soybeans in Quebec and 61% of soybeans in Ontario were GM in 2014.(3)  In Canada, GM foods do not have to be labeled. However, some food companies have chosen to label their products as “non-GMO”.

3. Taste is Unappealing. Taking just a sip or two after mixing a scoop of soy protein powder in a cup of water is all it takes for many people to decide that “it tastes so bad that they can’t get it down.” “The search for a better-tasting soy protein “may be fruitless because the best soy protein powders are designed to deliver the maximum amount of protein and are mass produced to accommodate many palates.”(4)

4. Soy is a trypsin inhibitor (5). Trypsin is a protein-digesting enzyme that is produced in the pancreas. Inhibiting protein digestion could lead to digestive distress including feeling gassy, bloated, pain and diarrhea.
However, if soy is fermented (ie. natto, tempeh, tamari and miso), it is expected most of the trypsin inhibitors are removed. So, it is better to consume fermented than non-fermented soy for health reasons.

5. Soy contains phytates. Phytates are the substance that blocks the absorption of essential minerals such as calcium, magnesium, copper, iron and zinc in the intestinal tract. Even if the soy is fermented, it is still unable to break down the phytates. (6)

Alternative Sources of Plant-based Proteins
Looking for an alternative plant-based proteins that do not contain any soy protein? We have the perfect solution for you! Award-winning Profi Pro, the complete high-protein plant-based composite (HPPC) is non-GMO, gluten-free, 100% vegan, neutral to mild sweet taste, PDCAAS, Halal and Kosher certified. Or if you are looking for a single source, great-tasting protein, Natralein Pea and Brown Rice Proteins are also available.
Contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com to learn more and to request a sample.

(1)Source: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-allergies-intolerances/food-allergies.html
(2)Source: United States Department of Agriculture Economic Research Service USDA ERS-Recent Trends in GE Adoption https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx
(3) Source: Article Where in the world GM Crops and Foods, page 20 https://gmoinquiry.ca/wp-content/uploads/2015/03/where-in-the-world-gm-crops-foods.pdf Actual numbers sourced from Statistics Canada. Table 001-0072 – Estimated areas, yield, production of corn for grain and soybeans, using genetically modified seed, Quebec and Ontario, in metric and imperial units, annual, CANSIM (database).
(4) Article “Which Brand of Soy Protein Powder is Best Tasting?” by Cassie M. Chew, August 6, 2015 http://www.livestrong.com/article/331321-which-brand-of-soy-protein-powder-is-best-tasting/
(5) A Soybean Trypsin Inhibitor Crystallization and X-ray Crystallographic Study by the Journal of Biological Chemistry, Vol 262, No. 3 Issue of February 10, pp. 1099-,1977. http://www.jbc.org/content/252/3/1099.full.pdf
(6) Phytate: impact on environment and human nutrition. A challenge for molecular breeding. Journal of Zhejiang University Science B by Lisbeth Bohn, Anne S. Meyer and Soren K. Rasmussen. Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2266880/

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18 Jul 2017

Profi Gluten-Free Protein Cupcake with Butter Buds Vanilla Icing Recipe

Now you don’t have to make a choice between healthy and decadent with Profi Gluten Free Protein Cupcake with Butter Buds vanilla icing recipe. Interested in receiving a sample of Profi Bake or Butter Buds functional dairy flavour concentrate? Contact your Dealers Sales Consultant or call us at 905 458 7766, info@dealersingredients.com.


ein chocolate cupcake Recipe


Recipe first published in Bakers Journal, September 2016 Recipe Booklet.


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12 Jul 2017

PROFI™ Berry Cherry Protein Smoothie

An on-trend, berrylicious protein smoothie recipe containing 10 g of complete protein per 403 ml serving!

Profi Berry Cherry Recipe Ingredient Chart

Preparation Instructions:

  1. Add orange juice, frozen berry cherry fruit blend and Profi Pro™ to a blender.
  2. Blend for 3 minutes or until smooth.
  3. Makes 2 servings.


Protein Cherry Berry Smoothie Nutritional Facts Table




Profi Pro Contributes:
10 g of Complete Protein per 403 ml serving.

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12 Jul 2017

PROFI™ Strawberry-Banana Protein Smoothie

Profi Strawberry Banana Smoothie Ingredient ChartSweet and refreshing, this Strawberry-Banana Smoothie recipe is perfect for boosting your protein intake anytime.

Preparation Instructions:

  1. Add Fruit Beverage, Frozen Strawberries and Bananas and Profi Pro to a blender.
  2. Blend for 3 minutes or until smooth.

Makes 2 servings.



Protein Strawberry-Banana Nutritional Facts TableProfi Pro Contributes:

10 g of Complete Protein per 403 ml serving.

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12 Jul 2017

PROFI™ Fruit Kale Protein Smoothie

Kale turns into a real powerhouse with the addition of Profi Pro high protein plant-based protein.

Profi Fruit Kale Recipe Ingredient Chart

Preparation Instructions:

  1. Add sweetened almond milk, frozen fruit kale blend and Profi Pro to a blender.
  2. Blend for 3 minutes or until smooth.

Makes 2 servings.



Protein Kale Smoothie Nutritional Facts Table


Profi Pro Contributes:

10 g of Complete Protein per 403 ml serving.

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12 Jul 2017

PROFI™ Carrot Cake Protein Smoothie

Protein Carrot Cake Smoothie Nutritional Facts TableProfi Carrot Cake Smoothie Ingredient ChartNow you can “have your (carrot) cake” and in this case “drink it” too!

Preparation Instructions:

  1. Add grated carrots, bananas, almond milk, cinnamon, nutmeg and Profi Pro to a blender.
  2. Blend for 1 minute or until smooth.

Makes 1 serving.


Profi Pro Contributes:

20 g of Complete Protein per serving.

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