May 20, 2004 Recent News
UK: Brits top the polls for impulse snacking
Crunch time for crisps as healthy lifestyles hit sales out of snack sales
UK food retailers may have to cut salt, fat and sugar levels in products
EU's new rules will shake up market for bioengineered food
Low-carb may have staying power
NPD Group finds few consumers fully embracing low-carb diets
Many U.S. consumers make up their own diets - survey
Low-carb foods expand, show up in market for glycemic control
UK: Brits top the polls for impulse snacking<
Brits are Europe's biggest snackers, according to a new report from independent market analyst Datamonitor. By 2008, snacking will account for 44% of all eating occasions, and Brits will spend a total of £10.3bn (US$18.5bn), representing an increase of over 20% on 2003. "It is now well recognised that consumers are snacking more. However, British snackers are becoming increasingly difficult to please as their demand for healthy and 'guilt free indulgence' snacks increases," said Daniel Bone, consumer markets analyst at Datamonitor. "The key to success lies in recognising and capitalising on these core trends which are having the most profound affect on consumer preferences and buying behaviour". Datamonitor's research reveals that the occasion rather than the consumer's demographic profile has a greater influence on the choice of snacks. Marketers, therefore, need to place greater emphasis on positioning products against defined occasions. Performance-boost and health-focused products should target morning and afternoon occasions as the need for indulgence increases through the day. As the evening draws in, consumers seek emotional comfort from more indulgent snacks and drinks.
(Extracted from justfood.com, 5/7/04)
Crunch time for crisps as healthy lifestyles hit sales out of snack sales
The first evidence that consumers may be listening to warnings about the nation's ever-expanding waistlines was released May 17, in the shape of a sharp drop in sales of crisps and salted nuts. Figures produced by independent analysts showed a fall of nearly 11 percent in sales of salty snacks in small packets. The survey of the "impulse" snack market - single items usually bought for immediate consumption - also recorded a drop in sales of chocolate bars by 1.2 percent.
(Extracted from The Independent, London, 5/18/04)
UK food retailers may have to cut salt, fat and sugar levels in products
Food retailers may have to cut salt, saturated fat and sugar content under proposals being considered by the government to make Britons healthier. Food sellers, including fast food shops and caterers may also be required to provide better access to fruit and vegetables and higher fiber products under the proposals being looked at. "The government is absolutely committed to making sure that everyone can lead a healthier life; nutrition and health is one aspect of people's lives where simple changes can make a big difference to the risk of chronic conditions such as type II diabetes," said British Health Minister Melanie Johnson.
(Extracted from AFX UK Focus, 5/6/04)
EU's new rules will shake up market for bioengineered food
RBeginning April 18, EU food makers must supply labels to let consumers know when a product contains as little as 0.9% GM ingredients. Paper trails will have to be kept from field to store shelf if products are destined to end up in Europe. The EU is also expected to lift its six year old ban on testing new GM crops for cultivation there soon. While more and more GM crops are being planted globally, Europe has resisted either growing them or eating foods made from them. Food companies expect they will find it more and more difficult to supply Europe with non-GM foods, and a Nestle spokesman says the question will eventually arise of whether there is enough non-GM food out there for people who want it. A Unilever spokesman says that his company sees GM as a promising science but won't sell GM foods in the EU because of opposition. Following the launching of labeling in Europe, Greenpeace has vowed to pull together volunteers to police grocery stores to make sure of compliance. It is still questionable how many products will end up carrying the warning and how people will react. Animal feed will likely be a big issue because while it must be labeled, no labels will be required on the products coming from animals eating GM feeds. Greenpeace is making this a major focus of its campaigns and will likely work to persuade food producers not to use meat or other products from animals fed on GM feeds.
(Extracted from Wall Street Journal, 4/16/2004)
Low-carb may have staying power
A Mintel report on low-carb foods, to be published in May, found that over 50% of Americans either have tried the low carb diets, are on diets cutting back carbs or would try such a diet in the future. Of those following the diets, 75% cut back carbs because they believe it is a healthier way to eat and nearly two thirds said they followed it to lose weight. "These results show that the low-carb phenomenon may well be a movement in attitudes toward food and eating. In addition, three out of every five low-carb dieters say that they plan to limit their carb intake for life," this brief piece reports. --"Low Carb: Hot or Hype?" says that "low-carb seems to present some viable opportunities for the foodservice industry." It notes the public interest and the interest by the diabetic population (of whom there are nearly 18 million Type Twos) in low carb diets. It stresses the importance of timing, saying it could be just another fad. (Stagnito's New Products Magazine 1 Mar 04)
(Extracted from Food Processing, 4/1/2004)
NPD Group finds few consumers fully embracing low-carb diets
The NPD Group's "Report on Carbohydrate Consumption Patterns" studies consumption patterns of 11,000 adults. It found that none were cutting carbs in the amount recommended by the low-carb diets and of those who said they are on low-carb diets, only 25% were significantly cutting carbohydrates. According to the study, at any given time about 10 million American are on a low-carb/high protein diet. The two year study found that people between the ages of 35-64 were most likely to claim to be on a low-carb diet. Among those on low-carb diets, 40% say they exercised at least three times a week. "This same group is almost 30% more likely to be obese," this article reports, and it also says that those eating lower carbs tend to report above average rates of such problems as diabetes, high blood pressure and high cholesterol. On the other hand, those who say they eat a high-carb diet regularly are most likely to be at an optimal weight or underweight. An officer of NPD Group says the low carb diets are a fad. Right after the release of the NPD report, Marketing Technology Solutions (MTS) released results of its study, conducted in February and involving 17,000 respondents at qualityhealth.com. Of those, 70% said they had incorporated more low-carb foods and drinks in their diet in the preceding three months. The increase was driven in part by more new low-carb offerings on store shelves, but 31% of those who increased their low-carb consumption said they did not buy packaged products at all. Many prefer to prepare the items themselves. MTS says it will publish results of a second low-carb survey in May. Conducted in March, it focuses on consumer interest in specific low-carb foods and diets.
(Extracted from Milling & Baking News, 4/13/2004)
Many U.S. consumers make up their own diets - survey
According to survey data from NPD Group about 25% of US consumers have tried a "self-styled" diet and almost 7% are currently on one, compared with about 17% who said they have tried the Atkins diet and 4% who are on it now. Americans are taking several diets and designing their own to fit their lifestyle, the survey found. The popular high-protein low-carb Atkins and South Beach diet have encouraged weight watching consumers to lighten up on carbs but, according to NPD vice president Harry Balzer, the "buzz on Atkins" is on the number of people trying low-carb or high protein dishes even though they do not claim to be on the diet. The survey found that 15% of adults agreed that a low-carb diet is the best way to lose weight, but Balzer cautioned companies about investing too much in the low carb trend. Low carb, he said, would follow all the other trends. He advice is to "offer the low-carb product but don't build the plant."
(Extracted from Reuters Health E-Line, 5/3/2004)
Low-carb losing steam
Though the nation's appetite for low-carbohydrate foods seems bottomless, the mood at a recent Washington conference revealed that sales for low-carb products have fallen sharply at independent and health food stores, and some longtime industry insiders say a shakeout has begun. Because the trend can't be ignored however, big brands are turning out low-carb offerings to defend shelf space and establish a healthier-for-you image. But some manufacturers are planning for a time when low-carb diets are no longer the consumer favorite.
(Extracted from The Washington Post, 5/18/04)
Low-carb foods expand, show up in market for glycemic control
Though low-carb and sugar-free foods offered in grocery stores were initially aimed primarily at weight loss, they have now expanded into products for people with diabetes. According to the author of Enhancing Low Carb Diets, such diets are "a step in the right direction" as far as controlling blood sugar levels but not a standalone solution. He recommends a modified low-carb diet along with changes in lifestyle. Sugar- free foods have benefited, with data showing growth of 79% in sugar-free and diet candies in the 52 weeks ending November 2, 2003. According to a survey from the Calorie Control Council, 79% of the US adult population of 163 million consume low-calorie and sugar-free foods and beverages; two thirds eat them several times a week. About 76% would like to see more such products available. The American Diabetes Association said it has not taken a position on low carb foods but in February, the American Dietetic Association published its position on nutiritive and non-nutritive sweeteners and suggested the use of non-nutritive sweeteners to help manage weight, diabetes and other health problems.
(Extracted from Nutrition Business Journal, 2/1/2004)
