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 Diagnoses: When Are Several Opinions Better Than One?
19.07.2016 | Max-Planck-Institut für Bildungsforschung

nachricht High in calories and low in nutrients when adolescents share pictures of food online
07.04.2016 | University of Gothenburg

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: Self-assembling nano inks form conductive and transparent grids during imprint

Transparent electronics devices are present in today’s thin film displays, solar cells, and touchscreens. The future will bring flexible versions of such devices. Their production requires printable materials that are transparent and remain highly conductive even when deformed. Researchers at INM – Leibniz Institute for New Materials have combined a new self-assembling nano ink with an imprint process to create flexible conductive grids with a resolution below one micrometer.

To print the grids, an ink of gold nanowires is applied to a substrate. A structured stamp is pressed on the substrate and forces the ink into a pattern. “The...

Im Focus: The Glowing Brain

A new Fraunhofer MEVIS method conveys medical interrelationships quickly and intuitively with innovative visualization technology

On the monitor, a brain spins slowly and can be examined from every angle. Suddenly, some sections start glowing, first on the side and then the entire back of...

Im Focus: Newly discovered material property may lead to high temp superconductivity

Researchers at the U.S. Department of Energy's (DOE) Ames Laboratory have discovered an unusual property of purple bronze that may point to new ways to achieve high temperature superconductivity.

While studying purple bronze, a molybdenum oxide, researchers discovered an unconventional charge density wave on its surface.

Im Focus: Mapping electromagnetic waveforms

Munich Physicists have developed a novel electron microscope that can visualize electromagnetic fields oscillating at frequencies of billions of cycles per second.

Temporally varying electromagnetic fields are the driving force behind the whole of electronics. Their polarities can change at mind-bogglingly fast rates, and...

Im Focus: Continental tug-of-war - until the rope snaps

Breakup of continents with two speed: Continents initially stretch very slowly along the future splitting zone, but then move apart very quickly before the onset of rupture. The final speed can be up to 20 times faster than in the first, slow extension phase.phases

Present-day continents were shaped hundreds of millions of years ago as the supercontinent Pangaea broke apart. Derived from Pangaea’s main fragments Gondwana...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Clash of Realities 2016: 7th Conference on the Art, Technology and Theory of Digital Games

29.07.2016 | Event News

GROWING IN CITIES - Interdisciplinary Perspectives on Urban Gardening

15.07.2016 | Event News

SIGGRAPH2016 Computer Graphics Interactive Techniques, 24-28 July, Anaheim, California

15.07.2016 | Event News

 
Latest News

Vortex laser offers hope for Moore's Law

29.07.2016 | Power and Electrical Engineering

Novel 'repair system' discovered in algae may yield new tools for biotechnology

29.07.2016 | Life Sciences

Clash of Realities 2016: 7th Conference on the Art, Technology and Theory of Digital Games

29.07.2016 | Event News

VideoLinks
B2B-VideoLinks
More VideoLinks >>>