Food Business News - August 16, 2011 - (Page 26)

Cost and taste remain barriers for functional foods hile consumers are becoming more familiar with functional food and food ingredients they believe have potential health benefits, expense and taste are the primary barriers to increased consumption, according to the International Food Information Council, Washington, and its 2011 IFIC Functional Foods/Foods for Health Survey. Other barriers to consumption include Consumers acknowledge the benefits of such foods, but barriers to acceptance remain W named by 70% of survey respondents as foods they consume for health. Fruits and vegetables were followed by fish/fish oil (18%), dairy (16%), whole grains (10%) and herbs and spices (10%). “Americans have made it clear that they want to take advantage of the health benefits of food,” Ms. Rahavi said. “But it’s not just fruits and vegetables that can have a positive impact on our health. There are lots had room to grow in terms of awareness of benefits. Consumers are most aware of food/health benefit associations related to their top two health concerns in addition to long-held diet and health relationships. For heart health, 85% of consumers said they were aware of the benefits of omega-3 fatty acids, but only 48% said they already are consuming omega-3 fatty acids for the benefit. For bone health, 92% said they were Top consumer health concerns il bili d i k l d availability and convenience, knowledge of the foods and desired health benefit, confusion over conflicting information, confidence in the science, knowledge of how much to consume, and uncertainty in how to prepare the foods. But the barriers don’t necessarily have to keep consumers from functional foods. “Consuming foods for health benefits doesn’t have to be expensive,” said Elizabeth Rahavi, associate director of health and wellness for IFIC. “Just taking simple steps such as choosing whole grain cereal, oatmeal or yogurt for breakfast each day can go a long way to improve health over time.” Overall, 95% of consumers believe they have at least a moderate amount of control over their health, and 73% of consumers believe food and nutrition play a significant role in maintaining and improving overall health. In addition, 87% of consumers believe certain foods have health benefits. The top health concern of consumers was cardiovascular disease, cited by 46% of survey respondents when asked to name their top three health concerns. It was followed by weight (32%), cancer (22%), and physical activity and exercise (21%). In addition, 90% of Americans can name at least one functional food and its associated benefit. More than three fourths (76%) of consumers said functional foods may have a compelling benefit and reason why they should consume them more often. The most popular foods and food components Americans look for to improve or maintain health are fruits and vegetables, Cardiovascular disease* Weight Cancer Physical activity/exercise Sleep/rest Diet and nutrition Healthy aging Diabetes Mental health 32% 22% 21% 20% 19% 19% 17% 15% 46% *Includes heart disease, heart attack, high blood pressure, high cholesterol and stroke. Source: 2011 IFIC Functional Foods/ Foods for Health Consumer Trending Survey f healthful i id of h l hf l components lik antioxidants, like fiber, whole grains and soy found in a variety of foods and beverages that can make a difference in our health as we age.” The survey data suggests there is room for functional foods to grow as there is often a gap between consumer awareness of the benefits of a certain food or food ingredient and how many consumers are actually consuming that food or ingredient for that benefit. Additionally, most categories f l i ’ benefi d id h aware of calcium’s b fits and 90% said they were aware of the benefits of vitamin D with only 58% already consuming calcium and 55% consuming vitamin D. For overall well-being, 87% said they were aware of protein’s benefits but only 57% already were consuming protein for this benefit, and 86% said they were aware of the benefits of B vitamins but only 49% already were consuming these vitamins. For digestive health, 81% of consumers said they were aware of probiotics’ benefits with only 43% already consuming probiotics for this reason, and 79% said they were aware of fiber’s benefits with only 60% already consuming fiber. However, for cancer, only 53% were aware of the benefits of soy and soy protein with only 28% consuming soy for this benefit, and 39% were aware of fiber’s benefit in connection with cancer with 61% already consuming fiber. For healthy blood sugars, 41% were aware of the benefits of whole grains with 60% already consuming whole grains. The IFIC survey defined functional foods as foods or food components that may provide benefits beyond basic nutrition. Among survey respondents, 46% said they were very interested in learning more about foods with benefits and 41% said they were somewhat interested. Cogent Research, Cambridge, Mass., conducted the survey, the seventh version dating back to 1998. The 2011 survey randomly sampled 1,000 U.S. adults. The margin of error was plus or minus 3%. For a copy of the 2011 IFIC Functional Foods/Foods for Health Survey, visit FBN 26 FOODBUSINESS NEWS ® August 16, 2011

Table of Contents for the Digital Edition of Food Business News - August 16, 2011

Food Business News - August 16, 2011
Ralcorp to buy Sara Lee refrigerated dough business
Whey protein’s emerging mass appeal
Gluten-free labeling in the spotlight
Web Contents
Editorial - Search for insights in P.&G.’s farewell to food
Nestle profi t down in fi rst half of year
Sara Lee income up sharply in year
Pilgrim’s Pride’s second-quarter earnings plunge
Snyder’s-Lance swings to loss in quarter
Consumers taking active role in beverage trends
Cargill recalls 36 million lbs of ground turkey
Consumers more concerned with fat, calories than HFCS
Investment group partnering with Kettle Cuisine
Smart Balance purchases gluten-free food company
Sunsweet acquires Function Drinks
Kraft's big Split
Additional amicable separations
Ralcorp to buy Sara Lee refrigerated dough business
Ralcorp net down on impairment charge
F.D.A. warns Lazy Larry brownies are unsafe
Cott income climbs 19% in second quarter
Lower salad volumes contribute to loss at Chiquita
Restaurant Performance Index above 100 in June
Cost and taste remain barriers for functional foods
Sugar prices strong as supplies tighten
Gluten-free labeling in the spotlight
Health and wellness remains at the heart of oil innovations
Inside the guar gum bubble
Use hydrocolloids to save on costs
Dairy Business News
Conditions remain diffi cult for Dean Foods
Dean Foods suffers loss after litigation charge
Whey protein’s emerging mass appeal
Adding ethical value
Dannon adds Greek Oikos to portfolio
Caribou adds ‘Grown-up Grilled Cheese’ to menu
Beech-Nut to co-brand baby food with Mott’s
Earth’s Best expands Sesame Street line
Popchips introduces jalapeño variety
Kettle Brand launches reduced-fat chip line
Tropical fl avor line extends beyond familiar
SunOpta completes purchase of juice company
Spicetec names director of marketing
Carton protects fragile products
GPC hires scientist, sales representative
F.D.A. has no objection to krill oil’s GRAS status
Birko to buy maker of washing, pasteurizing systems
Ingredient Markets
Ad Index
Food Business in the News

Food Business News - August 16, 2011