SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Market Trends

Read more breaking news

 

 
SNACKEX 2013: FROM THE FLOOR

Counterintuitive? Healthy snack reformulation claims are decreasing, Mintel

By Kacey Culliney , 14-Jun-2013
Last updated on 14-Jun-2013 at 13:05 GMT2013-06-14T13:05:53Z

Sodium and fat reduction in snacks is covert, but this could be opening industry up to increased backlash, says Mintel
Sodium and fat reduction in snacks is covert, but this could be opening industry up to increased backlash, says Mintel
Loading...

Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.

Speaking to BakeryandSnacks.com at Snackex 2013 in Gothenburg, Sweden, David Jago said in the podcast above that such ‘better for you’ claims were being made less and less on snack pack.

“It sounds counterintuitive but if we look at new product launches over the last several years, the percentage of products that are labeled as low fat and low sodium and so on, has actually gone down not up in all the major European markets,” Jago said.

He said there is a “huge amount” of pressure on industry from governments and health lobbies to reformulate snacks but the problem is that consumers are not necessarily motivated to buy such products. “They may perceive a reduced taste or quality of product,” he said.

Covert action could prompt problems…

Snack makers, including private label, are working to reduce sodium and fat levels in products, Jago said but “it’s very much about covert reduction rather than overt reduction”.

“That’s a pretty big challenge for the snacks industry because they can be seen to not be taking action whereas in actual fact they are taking action but a little bit under the radar,” he said.

Jago said the solution for snack makers is to slowly and incrementally reduce sodium and then communicate to consumers once levels are significantly lowered.

With fat, he said things are a little simpler because manufacturers have the option of baked not fried.

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

Saturated fats may not cause heart disease: Researcher

Saturated fats may not cause heart disease: Researcher

Prof. Philippe Legrand

Director of the biochemistry laboratory, Agrocampus Ouest

GM camelina matches fish oil omega-3 levels

The road to fish-oil equivalent GM camelina

Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM...

Food firms must follow social trends

Top social trends food firms must follow

Four top trends – sobriety, risk management, nutritional supplements and everyday indulgence should guide...

Food and drink business growth held back

Perfect storm thwarting small food and drink firms

There is a perfect storm holding back fast-growing small food and drink firms, according...

Biased by industry? Do academic and business collaborations work?

Biased by industry? Do academic and business collaborations work?

Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration...

Does the edible bugs trend have the legs to succeed?

Does the edible bugs trend have the legs to succeed?

Not a week goes by without media headlines talking about the potential of insects...

Food industry must shout about health credentials

Promote health benefits or risk political sidelining

The food industry must promote about its health benefits or risk being sidelined in...

Is low GI too complicated for consumers?

Is low GI too complicated for consumers?

As pressure on the food industry to reduce sugar in products increases, is the...

William Reed Business Media Holiday video

Happy Holidays 2014 from William Reed Business Media!

The holidays are fast upon us, so let’s put ‘business’ to one side and...

‘Wine world is under attack, and needs to up its game’, Wine Economist

‘The wine world is under attack, and it needs to up its game’, Wine Economist Mike Veseth

Eminent wine writer and economist Mike Veseth warns that the wine world needs to...

‘People should forget their brands and just market wine!’ Wine Riot

‘People should stop thinking about their own brands and just market wine!’ Wine Riot founder

The brains behind the successful Wine Riot events in the US, Tyler Balliet, believes...