Food as medicine: Ready meals to promote gut health and tackle inflammation

12 Mar 2020 --- Beyond convenience, the ready meal arena offers ample opportunity for innovation related to nutrition. Many players in the space are looking to ramp up the nutritional profile of their ready meals to support health. Building on the “food as medicine” concept, dietitian Kate Scarlata has joined US-based Epicured, a low-FODMAP and gluten-free products company, to improve health-outcomes via food. In a similar spirit, nutrition-focused meal delivery service Snap Kitchen is collaborating with food and wellness experts to launch ready meals that fight inflammation.

“Culinary partnerships are an opportunity to align with like-minded experts in the ‘food as medicine’ movement while introducing our customers to new and exciting flavors,” says Jon Carter, CEO at Snap Kitchen.

Negative associations surrounding the nutrition of ready meals are slowly fading, as the increasingly health-conscious consumers demand more healthful options. Previously, NutritionInsight reported on how key movers in the space are fighting to stay in the nutritional game.

Consumers are increasingly prioritizing health, with Innova Market Insights’ 2018 Lifestyle and Attitudes Survey revealing that three in four US consumers made changes to their diet to try to be healthier, including reducing intake of sugar, fat and calories, while increasing protein.

Kate Scarlata is joining Epicured as Vice President of Nutrition and Translational Science.In the ready meal sector, the market researcher reports a 30 percent global growth in ready meal launches with a high and/or source of protein claim (2018 vs. 2017). Additionally, there has been a 24 percent global growth in ready meal launches that include pulses (2018 vs. 2017).

Low-FODMAP and gluten-free
Kate Scarlata is joining Epicured as Vice President of Nutrition and Translational Science this month. Epicured says it seeks to transform healthcare by making evidence-based nutrition a nationwide staple. Scarlata has 30 years of experience on digestive health and low-FODMAP diet research and has developed easy-to-use guides, grocery lists and recipes.

“Dietary restrictions can be incredibly difficult and isolating because a great meal is such an essential social and cultural experience,” says Epicured CEO, Richard Bennett. “We are building a diverse team of thought leaders to create new approaches to solving complex healthcare issues.”

At Epicured, Scarlata will build clinical partnerships across the country, helping to launch new research programs and promote access to registered dietitians for Epicured subscribers. Moreover, she will be involved in the Epicured Test Kitchen, collaborating on product development alongside the company’s Culinary Director Daniel Chavez-Bello.

Scarlata’s first major contribution to Epicured is the launch of a new research program at Beth Israel Deaconess Medical Center in Boston. This study will continue at the University of Michigan’s Gastroenterology Clinic. Participants in low-FODMAP research studies are provided Epicured food to ensure dietary compliance. 

“Using Epicured’s low-FODMAP food to ensure patient adherence and satisfaction has drastically improved our ability to execute diet-based studies. With Epicured, we’re advancing research in food-related irritable bowel syndrome (IBS) symptomatology and better understanding the effects of FODMAP diet in the gut,” notes William Chey, MD and Director of the GI Nutrition Program at Michigan Medicine. 

Food against inflammation
Snap Kitchen is collaborated with food and wellness experts such as Melissa Hartwig Urban, Co-Founder and CEO of Whole30; Dr. Will Cole, author of The Inflammation Spectrum and Ketotarian; and ChihYu Smith, author of Asian Paleo and blogger behind a paleo recipe site. The collaborations are inaugurating the company’s new culinary partnership program. 

Launching with four inflammation-fighting recipes, the new special-guest series features a rotating menu of health-driven, ready-to-eat meals that are designed by culinary innovators, cookbook authors and wellness experts to make healthy eating easier and more delicious for busy people, the company notes.

“Partnering with Snap Kitchen makes it easy for anyone to enjoy two of our most popular cookbook recipes, whether they’re doing a Whole30 or just looking to make healthier choices. Pop a few ready-to-eat meals in the fridge and freezer for those last-minute dinner emergencies or when you just want a mini-vacation from meal prep,” comments Urban.

According to Snap Kitchen, its fresh, never-frozen meals are designed by a team of registered dietitians and chefs with convenient, flexible options to meet all lifestyles and dietary needs. With a wide variety of breakfast, lunch and dinner options to choose from, weekly meal plans can be built from scratch or customized by lifestyle including Whole30, keto, paleo, high-protein and vegetarian. 

The company says it is also committed to using responsible ingredients and reducing waste. Furthermore, Snap Kitchen meals do not contain any gluten, antibiotics, added hormones or artificial preservatives, flavors or colors.        

Edited by Kristiana Lalou