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


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

Stephanie Callahan | Eurek Alert!

Further reports about: Dietary Food Nutrition calorie sodium sugar

More articles from Studies and Analyses:

nachricht New Formula for Life-Satisfaction
01.10.2015 | Rheinische Friedrich-Wilhelms-Universität Bonn

nachricht Carbon storage in soils: Climate vs. Geology
14.09.2015 | Universität Augsburg

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: Physicists shrink particle accelerator

Prototype demonstrates feasibility of building terahertz accelerators

An interdisciplinary team of researchers has built the first prototype of a miniature particle accelerator that uses terahertz radiation instead of radio...

Im Focus: Simple detection of magnetic skyrmions

New physical effect: researchers discover a change of electrical resistance in magnetic whirls

At present, tiny magnetic whirls – so called skyrmions – are discussed as promising candidates for bits in future robust and compact data storage devices. At...

Im Focus: High-speed march through a layer of graphene

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...

Im Focus: Battery Production: Laser Light instead of Oven-Drying and Vacuum Technology

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...

Im Focus: New Sinumerik features improve productivity and precision

EMO 2015, Hall 3, Booth E06/F03

  • Drive optimization called automatically by the part program boosts productivity
  • Automatically switching the dynamic values to rapid traverse and interpolation...
All Focus news of the innovation-report >>>



Event News

EHFG 2015: Securing healthcare and sustainably strengthening healthcare systems

01.10.2015 | Event News

Conference in Brussels: Tracking and Tracing the Smallest Marine Life Forms

30.09.2015 | Event News

World Alzheimer`s Day – Professor Willnow: Clearer Insights into the Development of the Disease

17.09.2015 | Event News

Latest News

Graphene teams up with two-dimensional crystals for faster data communications

06.10.2015 | Information Technology

Laser-wielding physicists seize control of atoms' behavior

06.10.2015 | Physics and Astronomy

Flipping molecular attachments amps up activity of CO2 catalyst

06.10.2015 | Life Sciences

More VideoLinks >>>