Were in Boston this weekend for 2 critical nutrition events. Today you participated in Tufts Universitys Friedman Symposium, as well as starting tomorrow you will be during FNCE, a American Dietetic Associations annual Food as well as Nutrition Conference as well as Expo.
At a Friedman Symposium, you participated in a Challenges in Nutrition track, covering current events as well as topics during a intersection of food manufacturing, supervision policy, as well as open health. The speakers were from a food attention as well as not for profit groups.
The first dual speakers were from Kraft as well as Unilever. Richard M Black, PhD, Vice President Nutrition, Kraft Foods talked about Public Health as well as a Food Supply: Where Idealism as well as Practicality Collide
Dr. Black began with a flew slides showing how Kraft is committed to taste as well as health: since 2005 over 5000 products have been reformulated to be healthier. Its not simple because, according to Dr. Black, people will NEVER sacrifice taste. Theyll try a reformulated product once, though if they dont similar to a taste, they wont come back. The taste does not have to be a same though it has to be equally preferred.
Dr. Black afterwards showed stats proving that a healthy lifestyle message has gotten through to consumers in a final 2 years, though consumers still miss a strategy of how to essentially go about eating healthfully.
Taste is a greatest challenge for consumers. Kraft checked a significance consumers place upon taste vs. nutrition per food type. While there was parity for breakfast foods, in snacks taste is double in significance compared to nutrition.
Dr. Black presented an one more product line where Kraft has done improvement a rebate of sugarine in Capri Sun kids drink. Despite a marked down sugar, ki! ds love it. Kraft has a roadmap to reduce a sugarine by an one more 50%.
We asked Dr. Black about Capri-Sun. By our book a most appropriate splash for kids is tap water, not honeyed drinks. So whilst Kraft is being efficient, you consumers need an effective resolution in that our kids simply devour rebate honeyed drinks. But it is tough when a kids have been inundated with marketing messages about such products.
The answer you got was that kids will splash much rebate glass if it is only water. It is inbred in our enlightenment as well as multitude that kids devour honeyed drinks. Bummer!!!
Dr. Black afterwards discussed a hurdles in sodium rebate a greatest research bid going upon in a food industry.
Salt is not only for flavor. It has alternative properties for example, it reduces metallic aftertaste. Its a preservative. it helps texture. For example, hot dogs without smallest salt turn turn tear-jerking because there is nothing to connect them.
People also uncover aversion to products sole as low sodium. But when Ritz low sodium crackers changed their name to Hint of Salt with a same formulation a product became really successful!
Companies have been facing dilemmas when it comes to sodium reduction. On a population turn a most appropriate proceed is a light 25% rebate opposite a board for all products this would drive down daily sodium expenditure from 3300mg to 2600mg (By a way, this is still above a recommended 2300mg per day).
But for a food specific company, that has a certain limited portfolio, this may not regularly work. Krafts dilemma how to prioritize its salt rebate efforts? They motionless to do so by seeking during a volume of sales of a product. Reducing 15mg per portion for a 100m lbs/year product is more impact-ful than a 200mg rebate for a product line selling only 3m lbs. But a critics will regularly make use of a 200mg not marked down product as a print child for what Kraft is doing wrong. (W! e guaran tee not to)
The second speaker was Doug Balentine, PhD, Director, Nutrition Science, Unilever, who talked about The New Responsibility of Food Industry in Health as well as Wellness. Dr. Balentine spoke of Unilevers tellurian responsibility for sustainable food sources. He afterwards spoke about Unilevers Nutrition Enhancement Program a baby steps program for a brand portfolios.
He explained how dismissal of only a single part in a product causes a chain reaction of compulsory changes. As an e.g. he used Ragu pasta sauce. Ragu used corn syrup in a past, that added many grams of sugarine without a same benevolence turn of unchanging sugar. Now theyre only regulating plain list sugar. But corn syrup also acted as a thickener. So a food scientists added more tomatoes. As a outcome they indispensable to add rebate salt to strech a favorable flavor. The salt rebate was over 50% in a final 5 years. Today, a dual largest brands, Ragu as well as Prego, with an 80% marketplace share, have been down from 800mg to 480mg. That is a HUGE change in a category.
Dr. Balentine explained that infrequently supply chains dont exist to promote changes. For example, there have been not sufficient cage giveaway eggs upon a marketplace for a huge food processor to switch product lines. Interesting point.
There were several one more interesting discussions during a day. Well write about them separately.
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