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!
New Formula for Life-Satisfaction
01.10.2015 | Rheinische Friedrich-Wilhelms-Universität Bonn
Carbon storage in soils: Climate vs. Geology
14.09.2015 | Universität Augsburg
An interdisciplinary team of researchers has built the first prototype of a miniature particle accelerator that uses terahertz radiation instead of radio...
At present, tiny magnetic whirls – so called skyrmions – are discussed as promising candidates for bits in future robust and compact data storage devices. At...
In cooperation with the Center for Nano-Optics of Georgia State University in Atlanta (USA), scientists of the Laboratory for Attosecond Physics of the Max Planck Institute of Quantum Optics and the Ludwig-Maximilians-Universität have made simulations of the processes that happen when a layer of carbon atoms is irradiated with strong laser light.
Electrons hit by strong laser pulses change their location on ultrashort timescales, i.e. within a couple of attoseconds (1 as = 10 to the minus 18 sec). In...
At the exhibition BATTERY + STORAGE as part of WORLD OF ENERGY SOLUTIONS 2015 in Stuttgart, the Fraunhofer Institutes for Laser Technology ILT and for Ceramic Technologies and Systems IKTS will be showing how laser technology can be used to manufacture batteries both cost- and energy-efficiently.
In the truest sense, it’s all about watts at the Dresden-based Fraunhofer Institute for Ceramic Technologies and Systems IKTS and the Aachen-based Fraunhofer...
01.10.2015 | Event News
30.09.2015 | Event News
17.09.2015 | Event News
06.10.2015 | Information Technology
06.10.2015 | Physics and Astronomy
06.10.2015 | Life Sciences