Healthy holiday habits: Industry and research highlight more nutritious festive dinners and desserts

22 Dec 2023 --- Consumers worldwide look forward to the upcoming holiday season with Christmas and New Year’s Eve celebrations, often linked to festive feasts and indulgence. Meanwhile, companies and researchers are finding new ways to help people enjoy the holidays and support their health goals. 

Nutrition Insight dives into healthier, indulgent desserts with Foodology by Univar Solutions and talks to researchers at Newcastle University, UK, who link carrot consumption to lower cancer risk. 

“As consumers become more health-conscious, the food and beverage industry is turning to ingredients that offer sugar, salt and fat reduction, plant-based solutions and nutritional optimization,” Natalia McDonagh, head of marketing and technical sales in EMEA at Foodology by Univar Solutions, tells us. 

“Fortunately, nutritional optimization doesn’t have to mean sacrificing flavor or texture. For instance, using fiber and protein enrichment makes it possible to create healthier ingredients that taste just as delicious.” 

Meanwhile, in a meta-analysis of nearly 200 studies, researchers found that five weekly servings of carrots, a typical side dish at Christmas, was linked to a 20% reduction in developing all types of cancer. Even people eating one serving per week may have a 4% lower risk of cancer compared to those who never eat the vegetable. 

“We hope this will encourage more people to eat more carrots and support existing initiatives to increase consumption of healthy foods like carrots, at the expense of sweets, cakes and other products we all know are less healthy,” co-author Dr. Kristen Brandt, senior lecturer in food and human nutrition at Newcastle University, also tells us. 

Dr. Kristen Brandt, senior lecturer in food and human nutrition at Newcastle University (Image credit: Newcastle University).Cancer-fighting carrots 
The new study, published in Critical Reviews in Food Science and Nutrition, examines a different phytochemical in carrots — polyacetylenes. While polyacetylene studies consistently show benefits regarding cancer and inflammation, Brandt observes far fewer studies on this phytochemical. She adds that this compound is also not included in carotene supplements. 

“We hope it will boost the interest among researchers to investigate anti-cancer effects of vegetables due to phytochemicals that are not antioxidants, such as polyacetylenes.”

She explains that several studies have tested the effect of pure beta-carotene — the color compound in carrots extensively investigated for its health benefits — on cancer with various methods. However, “there was consistently no beneficial effect” for this compound in lowering cancer risk; in randomized clinical trials, high doses were even linked to increased cancer risk. 

“It is possible that there are other compounds in the carrots, even less well known, which also contribute to the anti-cancer effect. However, if this is the case, it would only strengthen the message to eat the whole carrot rather than a supplement.” 

Brandt details that several ongoing studies are looking into the anti-inflammatory properties of polyacetylenes and how these reduce cancer incidence. “These will help scientists better understand how it works, which again will help to communicate the message about eating more carrots (and celery and so on).” 

At the same time, she does not expect polyacetylenes to be approved as an over-the-counter food supplement as beta-carotene since the compounds are likely toxic in high doses. She details that rodent data show similar values as, for example, caffeine. 

Focus on veggies 
Brandt adds that other vegetables also contain polyacetylenes and probably have the same anti-cancer effects as carrots, such as parsnips, celery, fennel and other related species (Apiaceae). However, not enough data is available to calculate the effect’s size.

“Vegetable materials containing polyacetylenes could be a healthy ingredient in food manufacture — this would require the ingredient manufacturers to check and manage their production process so the polyacetylenes are not inadvertently lost during the process,” she cautions. 

Nutritionists urge people to eat more vegetables such as carrots during festive meals.“This also applies to the production of processed vegetables (e.g., frozen), where the details of the process could affect the polyacetylene content of the product. As is mentioned in the paper, we see this study as one step (among several) on the way to an approved health claim for carrots to reduce the risk of cancer.” 

To enjoy a healthy holiday Brandt recommends serving plenty of vegetable and salad dishes, suggesting serving some of those dishes as starters. Hence, the stomach starts to fill up before high-fat dishes arrive. 

Newcastle University scientists also recommend cooking potatoes in the air fryer as “the healthiest way to cook” and steaming brussel sprouts to preserve the vegetable’s healthy compounds such as glucosinolates. This vital molecule interacts with proteins that repair damaged DNA and promote cell death in cancer tumors.

Healthy dessert innovations 
Foodology by Univar Solution’s McDonagh asserts that consumers are mindful of the nutritional profile of products they consume — even though they are not passing on holiday desserts. 

“Whether it’s baked goods, snacks or traditional holiday desserts, flavor, health and the (sustainable) origin of ingredients are a priority for both consumers and the food industry. By prioritizing and choosing sustainable and healthy options, consumers realize that they can positively impact our health and the environment.” 

“Even classic treats like gingerbread cookies can be made more nutritious with a closer look at the nutritional information. It’s never been easier to produce indulgent foods while still helping consumers maintain a healthy lifestyle.”

She adds that Foodology by Univar Solutions also sees innovation around dairy desserts, puddings, yogurts and milk-based drinks with a drive toward using multiple claims on packaging, such as “low fat,” “high in protein” and “no added sugar.” 

“Manufacturers are optimizing the macros and not just focusing on one. Today, using health claims on the front of the pack is a key trend and focus for most manufacturers,” she emphasizes. “Formulators and food scientists are constantly working to create more natural, clean label and health-conscious options for consumers.”

Consumers are mindful of the nutritional profile of products they consume, but are not passing on holiday desserts.She details that the company has developed recipes that align with these latest food trends. These include “reduced-sugar, gluten-free double chocolate cookies; a chocolate mousse made with reduced-sugar dairy milk chocolate, offering indulgence without the guilt; vitamin K2 enriched chocolates; and high-protein, plant-based yogurts, which are complemented with no sugar added fruit — providing a delicious and nutritious snack.” 

As consumers embrace non-alcoholic adult beverages as a healthier indulgence, the company has also developed healthier beverages, such as a no-added-sugar, alcohol-free mojito cocktail and a high-fiber, low-sugar cappuccino. 

Food reformulation needs 
At the same time, McDonagh sheds light on the cost management challenges that the food and beverage industry is facing. 

“Value engineering and cost reductions were significant focuses for food formulators in 2023 and will continue to be in 2024. Food and beverage brands should consider making nutritional information transparent to help customers find the right balance between product selection and budget management. Maintaining good nutrition at a given price point is a challenge.” 

She adds that Foodology by Univar Solutions has developed value-added concepts and recipes to optimize costs and increase market share by delivering high-quality products that meet consumer expectations for ethically sourced and nutritious options. 

“Two examples are using enzymatic solutions that provide longer shelf life for bakery products and liquid egg replacement alternatives.” 

By Jolanda van Hal