I had a meeting the other day with an Ice Cream Executive. We were talking about marketing and what to do with today’s foods. He has an Ice Cream Store and he is best friends with a guy that owns a Jamba Juice. He said that Jamba Juice is the fastest Up and Coming in the US market because they offer “health”. “How do I compete with that?”

Manufacturers have to start making their food more functional, period!

Gelato is the best kept secret of the ice cream world. Gelato is low in fat, and if you use a natural, low glycemic sweetener, its a wonderful treat that won’t come back to haunt you or your kids later in life.

Jamba Juice can offer fiber and whole fruits, even vegetables in a raw form, which is far better and far more functional in fighting disease than McDonald’s shakes…obviously a better and healthier choice, but not far to compromise when you are negotiating with kids and their taste buds.

I offered some advise for this executive and business owner… develop your products with less fat and low glycemic natural sweeteners. Put your product in cones that are not only tasty, but high in protein and fiber. Put some function in the treats that your are delivering to the public.

I had to laugh when the business owner said, “With the problems of Obesity in this nation, it’s a little hard to encourage them to come in and have a bowl of ice cream!” So make it a functional treat!

Ice cream stores don’t need to market soups or salads are anything like that to sell their passion, but they can add function to their menu.

I had an uncle that is very into health issues. When I told him that I was developing alternatives to processed foods, that were all natural and low glycemic he said… “you shouldn’t even be thinking about giving these people alternatives, they just need to stop consuming those products!”

I told him that I am a mother, so I understand how hard it is to compete with the food industry and peer pressure. I found it a much better way to compromise then to dictate to. I cook with Whole Wheat Flour and add lots of fiber. I cook with prune puree to replace fat and some of our ButterBlends which influences the thyroid and the metabolism. I do a lot of compromising in the kitchen in order to give my family the taste they want, the texture they can deal with and the function that I demand for their health.

My kids don’t eat ice cream…they eat Gelato, home made and with real fruit and low glycemic sweeteners (SweetR and SugarBlend). If they get a cone, it’s made the old fashioned way with whole grains and nut flours…which sets the flavor of the Gelato off even more. They don’t get Gelato every day, maybe a cone every couple weeks, they don’t eat treats everyday…but when they do get a treat, I make sure that it functions in their body to make them healthy and strong.

With the problems of obesity plaquing not only the US, but other countries as well, Manufacturers of foods will have to step up to the plate and make their products healthier and more functional as consumers demands for those properties in foods increase. Taste is the most demanded function by consumers with health functions second. This trend will increase pushing healthy and functional niche products into the general market.

Author's Bio: 

President / Master formulator
Research and Development
DS Epperson is the heart, soul, and brain behind South Pacific Health Enterprises and all of the associated projects and spin off companies. She is the technology driver of the company. Her research and developments in complementary and integrative protocols for allopathic therapies are revolutionary and ground breaking in this field. Her broad, diversified knowledge and creative, intellectual talent has led to over 242 proprietary formulations in nutraceutical supplements, agricultural feeds, veterinarian treatments, skin care, sports and fitness supplements, organic food lines and additives and other environmental inventions and concepts. Dee leads the Samoan Botanicals Division, which studies ethno-botanical properties of constituents indigenous to the Samoan rain forest and ocean floors of which 33% are endemic.
Dee has written a book, "Mother Natures Medicine Chest", a botanical guide to home remedies and pharmaceutical recipes for methods of manufacturing medicines. She has been published over 50,000 times in articles and a syndicated blog that are referenced on the internet, in Business Newsletters, Ezines, Legal and Health journals and translated into many languages and used worldwide. She has consulted with patients since 1983 on nutritional health issues and established Synergistic BioTech in 1984. Synergistic BioTech’s initial mission was to perform integrative and complementary consulting and has evolved into formulation development. She started work in 1987 with a subsidiary of Baylor University, Amnion/Kardiothor and the B.R.A.T. (Blood Recovery Autologus Transfusion) Machine.
Dee’s first study group was in 1993 in Oncology with an emphasis in nutritional approaches to Waisting Syndrome, as a cross-over into integrative and complementary medicine. She has delivered numerous seminars and lectures on Preventative Health Care, Integrative and Complementary Health Care and Health in general. Dee consulted and researched with national independent botany research groups with an emphasis in pacific rain forest ethno-botanical studies. In 1999, she was invited to be the nutritional field researcher in stem cell regeneration and re-growth and microbial growth for a national stem cell discussion group.