April 01, 2003 Recent News
Mintel's Global New Products Database - positive nutrition leads food and drink claims in 2002
If you had to hang your hat on one trend, which one would it be?
Childhood obesity 2002: how obesity is shaping the U.S. food and beverage markets
What do Americans Really Eat?
Consumers are eating more ready-to-eat snack products. These products are very convenient and easy to eat on the run. According to Kim Feil, division president of worldwide innovation for IRI, "Snack and Meal solution manufacturers are faced with the opportunity to completely redefine the American diet. To a large degree, snacks and meals have become interchangeable. Manufacturers who successfully position convenient solutions across eating occasions, and even day parts, stand to reap significant rewards." The study finds snacking has become the meal in many cases. Most consumers really prefer to make fresh meals at home, if it is fast and easy. But more often than not meals are being consumed in the car and need to be handheld and easily portable, like yogurt in a tube. Our hectic lifestyles are fueling this eating trend and the increase of convenient snacking solutions has helped it along. More and more of us prefer to eat ready to eat products with no preparation necessary. "To date, manufacturers and retailers have done a respectable job of responding to demands for convenience. However, the convenience trend has certainly not passed. Those who grab the bull by the horns, so to speak, with respect to nutritionally responsible convenient food alternatives will raise the bar and define the playing field of the future, " concludes Feil.
(Extracted from Yahoo Finance - IRI Feb 10, 2003)
Mintel's Global New Products Database - positive nutrition leads food and drink claims in 2002
A look at Mintel's Global New Products Database reveals the success of product introductions with nutritional claims. For the fourth year in a row, there has been a significant decline in some, notably in those that make claims about what has been removed from products (such as fat, calories, salt, etc.) Of the ones noting omissions, only Reduced/Low Sugar has shown an increase, and that is a substantial one. In 2001, there were 320 products with the claim, and that went to 484 in 2002. The 50% jump attributed in part to the increase in the incidence of adult-onset diabetes, but it is noted that only a few are promoted as being for diabetics or suitable for a diabetic diet. They simply note the no sugar/low sugar, making them have broader appeal. The largest number of introductions this year are in the area of 'positive nutrition,' though it is not a new trend. With it, one notes additions of such things as vitamins and fiber, or that the product is "All Natural." According to this piece, however, we are not focusing on the good things in products; instead, there is less of a focus on products that have any type of claim. Now, rather than accepting the labeling at face value, the consumer tends to read the nutrition label and ingredient statement.
(Extracted from Business Wire, 2/6/2003)
If you had to hang your hat on one trend, which one would it be?
Individuals inside and outside of the food and beverage industry took part in Food Trends' Morning Cup's ongoing "Survey on Trends." The question, "If you had to hang your hat on one trend, which one would it be?" was asked. The most frequently mentioned trend was "convenience" in all its permutations -- in the home, in the car, on the go, for meals, for kids, for adults, etc. "Portability" was second, reflecting the US busy lifestyles to be accomodated. Third was "taste" or "flavor" citing bold flavor, pizza flavor as a hot seller, fun flavors, indulgent flavor. Fourth was "health benefits driving design," including assuring consumers that they are eating healthy. Other one-time mentions include "functional foods, organic, packaging for convenience, single-serve juice as alternative to carbonated beverages, specialty & gourmet sauces in the private label sector, and high-barrier plastic bottles supporting convenience and portability."
(Extracted from Food Trends Newsletter, 2/1/2003)
US food industry slams FDA
FDA proposals on adding trans fat information on nutrtitional labels are being strongly condemned by US food industry groups. The suggested statement would warn consumers that "intake of trans fat should be as low as possible." Having originally proposed including the amount present and the percent Daily Value, they found that no dietary reference intake value for trans fats has been provided by the National Academy of Sciences(NAS). Hence the warning statement. The Grocery Manufacturers of America (GMA) notes that the NAS report also states that reducing trans fat intake to zero would lead to other nutrient deficiencies, and that the suggested statement would be misleading, inaccurate and incomplete, leading consumers to believe that trans fat should be avoided entirely, and implying that saturated fat is safer. The GMA supports the addition of trans fat content to the Nutrition Facts panel in the same way that sugar and protein content are presented. That stance is also supported by the National Food Processors Association (NFPA). The government must satisfy a significant burden of proof before it can mandate commercial speech, and an executive VP of NFPA says that the inherently misleading nature of the proposal indicates that the government cannot carry its burden of proof under the First Amendment.
(Extracted from Nutraceuticals International, 1/1/2003)
Childhood obesity 2002: how obesity is shaping the U.S. food and beverage markets
Research and Markets has announced publication of a report examining the extent and causes of the childhood obesity epidemic in the US and whether food will go the same way as tobacco in the area of litigation. It is said to describe new products and marketing opportunities in detail and to analyze the US food and beverage market in relation to the increase in obesity among adults and children. The report predicts that food and beverage makers will be forced to shoulder some of the blame for obesity increases and that new opportunities will arise as fads emerge in the obesity battle and in the search for "health." It suggests companies develop and leverage innovative ingredients to improve the flavors of more healthy and low-calorie foods for young people at competitive prices.
(Extracted from M2 Presswire, 2/18/2003)
