More than 50 percent of consumers are interested in products with reduced levels of salt and sugar, and yet new products in the United States are more likely to tout low- or no-fat attributes, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.
In recent research, just 25 percent of consumers claimed to be dieting, yet more than 70 percent said they want to lose weight.
“Consumers know they need to take care of their health,” said Lynn Dornblaser, director, innovation & insight, Mintel Group, Ltd. “They want to lose weight, but they don’t like the idea of dieting. They know that living a healthy lifestyle is all about moderation.”
What matters to consumers, and what they do associate with better health, is a reduction in sodium and sugar. More than 50 percent of consumers rated sodium and sugar reduction as an important food attribute, over calorie, carbohydrate and fat reduction.
“And yet in the U.S. market, it’s all about low- or no-fat claims,” said Dornblaser. “Products that make a low-sugar, low-calorie or low-sodium claim are less prevalent.” In Europe and the rest of the world, foods with “no- or low-fat” labels are less common.
However, U.S. food products are lowering salt and sugar levels. In fact, many common products have been “quietly and slowly” reducing sugar and salt levels, knowing that consumers are looking at this information in nutritional labeling.
As “most consumers know that less sodium means less taste,” many products are promoting low- or less-sodium, “but also good taste,” said Dornblaser. She highlighted products that tout “less salt, more herbs,” or “much less sodium, much more flavor.”
The discussion highlighted a variety of new trends:
The 2015 U.S. Dietary Guidelines are expected to again recommend lower levels of sugar and salt in food products, said Joanne L. Slavin, professor, Department of Food Science and Nutrition at the University of Minnesota. She also anticipates continued “movement toward whole foods and away from nutrients,” and reference to trending topics “such as sustainability, gluten, vegan diets and food processing.”
“Consumers look to flavor first, health attributes second,” said Dornblaser. “Any (food producer) has to keep that in mind. Consumers aren’t afraid of sugar or salt, they’re afraid of too much sugar or salt. The way to do that overtly and covertly is reduce when you can. Consumers do look at the nutrition statement.”
This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit http://ift.org
Stephanie Callahan | Eurek Alert!
Memories Influence Choice of Food
22.05.2015 | Universität Basel
Memories Influence The Decision in Choosing Certain Foods
21.05.2015 | Universitätsklinikum Hamburg-Eppendorf
Physicists have developed an innovative method that could enable the efficient use of nanocomponents in electronic circuits. To achieve this, they have developed a layout in which a nanocomponent is connected to two electrical conductors, which uncouple the electrical signal in a highly efficient manner. The scientists at the Department of Physics and the Swiss Nanoscience Institute at the University of Basel have published their results in the scientific journal “Nature Communications” together with their colleagues from ETH Zurich.
Electronic components are becoming smaller and smaller. Components measuring just a few nanometers – the size of around ten atoms – are already being produced...
Development and implementation of an advanced automobile parking navigation platform for parking services
To fulfill the requirements of the industry, PolyU researchers developed the Advanced Automobile Parking Navigation Platform, which includes smart devices,...
The world's first electrical car and passenger ferry powered by batteries has entered service in Norway. The ferry only uses 150 kWh per route, which...
On Tuesday, 19 May 2015 the research icebreaker Polarstern will leave its home port in Bremerhaven, setting a course for the Arctic. Led by Dr Ilka Peeken from the Alfred Wegener Institute, Helmholtz Centre for Polar and Marine Research (AWI) a team of 53 researchers from 11 countries will investigate the effects of climate change in the Arctic, from the surface ice floes down to the seafloor.
RV Polarstern will enter the sea-ice zone north of Spitsbergen. Covering two shallow regions on their way to deeper waters, the scientists on board will focus...
Nanoengineers at the University of California, San Diego developed a gel filled with toxin-absorbing nanosponges that could lead to an effective treatment for skin and wound infections caused by MRSA (methicillin-resistant Staphylococcus aureus), an antibiotic-resistant bacteria. This "nanosponge-hydrogel" minimized the growth of skin lesions on mice infected with MRSA - without the use of antibiotics. The researchers recently published their findings online in Advanced Materials.
To make the nanosponge-hydrogel, the team mixed nanosponges, which are nanoparticles that absorb dangerous toxins produced by MRSA, E. coli and other...
20.05.2015 | Event News
18.05.2015 | Event News
12.05.2015 | Event News
22.05.2015 | Materials Sciences
22.05.2015 | Information Technology
22.05.2015 | Materials Sciences