August 05, 2004 Recent News
There are good foods and bad foods
Food Companies try to adjust to diet variations
The obesity crisis: don't blame it on the Pyramid
What consumers think about obesity?
Study shows tortillas enjoying widespread, dynamic growth
The foodservice future for snacks
There are good foods and bad foods
The old saying, "There is no such thing as good or bad foods, there are only good or bad diets," has been discredited by recent scientific information. The old saying has been made redundant by shifts in eating habits to snacking, ready meals and eating out. Healthier foods are those that make it easier to eat a balanced diet; if there are healthier foods, there must be less healthy foods by definition. Since functional foods are promoted as good foods with health benefits, the market is already working on the principle that there are good foods and bad foods.
(Excerpted from New Nutrition Business 6/1/2004)
Dieters want bread and sugar
Fewer than 10% of Americans are now on a low-carb diet, compared to a 2003 survey that found 11% were on such diets. Of those not following the diets, about 80% would not consider buying a low-carb product because they see such diets as unhealthy Americans following a low-carb diet are more likely to suffer from gastro-intestinal problems, allergies, anxiety, and depression than the general population. The 24% of Americans classified as "low-carb weight managers" are already predisposed to use functional foods and beverages. They are 8% more likely to buy functional foods and 10% more likely to buy fortified foods and take a vitamin supplement, giving marketers a population with health issues and an existing interest in specialty foods and supplements. There are presently few products on the market to address the specific health needs of low-carb dieters. It predicts that in the future, one will see low-carb products with other functional benefits appearing. Among them will be low-carb foods that are also gluten-free or reduced-fat.
(Excerpted from Toronto Star 7/16/2004)
Food Companies try to adjust to diet variations
When you dine at an American restaurant these days, it may seem as though the low-carbohydrate diet has become our national religion. In grocery stores, low-carb food is displayed in the most advantageous central locations, stealing shelf space from foods now deemed less acceptable. The medical field may not laud the Atkins and South Beach diets, but they've certainly left their mark on restaurant, food and weight loss companies. More people are going out to eat and taking their diets with them. Three years ago, people stayed on their diet at home but forgot about it whenever they dined out. Traditional weight loss companies have been reeling. A lot of food stocks were really hurt by the low-carb trend, prompting companies to put out new products. However, they're taking action behind a trend that most analysts believe is starting to decline. The over hyped current diets are a passing fancy. Investors should realize the longer-term emphasis is on healthy eating and trying to balance one's diet. Even restaurants that don't adopt the diet trends should prosper because demand remains strong.
The obesity crisis: don't blame it on the Pyramid
As long as the Pyramid reflects advice in the Dietary Guidelines for Americans it is a useful part of nutrition education efforts. Its key concepts of variety, proportionality and moderation are important, but it, like any educational tool, is not perfect. Abandoning it, however, would cause massive confusion among an already confused public. Because obesity is such a complex issue a single educational device such as the Pyramid can't offer a root cause for the problem. And because it seems that most Americans do not actually follow the advice illustrated by the Pyramid, it is illogical to blame the Pyramid for our current epidemic of obesity. Surveys of low-income subjects said they eat healthily primarily for health, weight and family concerns. About half said time was a barrier to healthful eating and over a third said costs were. The study recommended family-based interventions and food assistance programs to promote healthy eating
(Excerpted from Journal of the American Dietetic Association 7/1/2004)
What consumers think about obesity?
American consumers generally believe that being overweight is not a physical health problem. Rather than go by weight and BMI to assess their personal body size, they tended to compare themselves to other people they live around and work with. Since 66% of Americans are overweight or obese, the respondents tended to see themselves as "normal." Other findings were that while respondents were aware of the connection between excess weight and health risks, they did not see themselves as being at risk. Consumers wanted healthy and indulgent food options and did not want to feel forced to accept one or the other. Most did not blame food companies or advertising for causing weight problems. Most people are comfortable with their weight and are not looking for solutions. In order to reach people about weight management and health, there is a need to use new language, new methods and new channels of communication in order to be effective.
(Excerpted from Innova 5/1/200)
Study shows tortillas enjoying widespread, dynamic growth
Tortillas and related products are gaining more favor in the marketplace. Wraps and soft tacos are the most popular flour tortillas; and enchiladas are the most popular corn tortillas. Low-carb tortilla wraps, flavored wraps and sandwich wraps are the most popular new products. Sixty-two percent of businesses use prepared products. Three-quarters of restaurants and non-commercial food service businesses include tortillas in their menus.
(Excerpted from Milling & Baking News6/8/2004)
The foodservice future for snacks
The market, while not quantifiable, is said to be huge, with the consumer trend of increased popularity of refreshments, snacks and small treats. Some companies such as Krispy Kreme with its doughnuts, Dairy Queen/Brazier with its ice cream and yogurt, Mrs. Fields with its cookies, Starbucks with coffee and McDonald's and its Bistro Gourmet quick-casual concept are noted as taking advantage of the potential of the RST market. Ethnic snacking is on the rise. In the future, foodservice will see a new emphasis on mid-morning, afternoon and late evening eating occasions, bulk carryout specials on selected signature items, making locations for RST more attractive, more mini and hand-held specialties, and branded retail packaged versions of unique, tasty foods. The top consideration for consumers in snack selection is convenience; price per serving is said to generally be of lesser importance.
(Excerpted from Future Food Trends6/1/2004)
