Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Consumers Looking for Reduced Sugar and Salt in Food Products More than Low- and No-Fat

25.06.2014

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.

... more about:
»Dietary »Food »Nutrition »calorie »sodium »sugar

“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:

  • Consumers consistently rank taste as the most important food attribute (88 percent), followed by appetite satisfaction or satiety (87 percent), and value (86 percent).
  • Food that was grown or made locally was important to just 36 percent of consumers.
  • “Artisan” food, a relatively undefined term to reflect non-processed food, or food made by hand or by a small firm, was deemed important by 36 percent of consumers.
  • Thirty-three percent of consumers stated that “organic” was an important food attribute.

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.”  

About IFT
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!

Further reports about: Dietary Food Nutrition calorie sodium sugar

More articles from Studies and Analyses:

nachricht Smart Data Transformation – Surfing the Big Wave
02.12.2016 | Fraunhofer-Institut für Angewandte Informationstechnik FIT

nachricht Climate change could outpace EPA Lake Champlain protections
18.11.2016 | University of Vermont

All articles from Studies and Analyses >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Shape matters when light meets atom

Mapping the interaction of a single atom with a single photon may inform design of quantum devices

Have you ever wondered how you see the world? Vision is about photons of light, which are packets of energy, interacting with the atoms or molecules in what...

Im Focus: Novel silicon etching technique crafts 3-D gradient refractive index micro-optics

A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.

Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...

Im Focus: Quantum Particles Form Droplets

In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.

“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...

Im Focus: MADMAX: Max Planck Institute for Physics takes up axion research

The Max Planck Institute for Physics (MPP) is opening up a new research field. A workshop from November 21 - 22, 2016 will mark the start of activities for an innovative axion experiment. Axions are still only purely hypothetical particles. Their detection could solve two fundamental problems in particle physics: What dark matter consists of and why it has not yet been possible to directly observe a CP violation for the strong interaction.

The “MADMAX” project is the MPP’s commitment to axion research. Axions are so far only a theoretical prediction and are difficult to detect: on the one hand,...

Im Focus: Molecules change shape when wet

Broadband rotational spectroscopy unravels structural reshaping of isolated molecules in the gas phase to accommodate water

In two recent publications in the Journal of Chemical Physics and in the Journal of Physical Chemistry Letters, researchers around Melanie Schnell from the Max...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

ICTM Conference 2017: Production technology for turbomachine manufacturing of the future

16.11.2016 | Event News

Innovation Day Laser Technology – Laser Additive Manufacturing

01.11.2016 | Event News

#IC2S2: When Social Science meets Computer Science - GESIS will host the IC2S2 conference 2017

14.10.2016 | Event News

 
Latest News

IHP presents the fastest silicon-based transistor in the world

05.12.2016 | Power and Electrical Engineering

InLight study: insights into chemical processes using light

05.12.2016 | Materials Sciences

High-precision magnetic field sensing

05.12.2016 | Power and Electrical Engineering

VideoLinks
B2B-VideoLinks
More VideoLinks >>>