Culinology -- June 2014 - (Page 39)

The ART of reduction Food and beverage companies are struggling to offer healthier alternatives consumers demand by Keith Nunes knunes@sosland.com I t is well known that what consumers say they want in a food or beverage is different than what they may buy. Such a bias is common in surveys and many companies have chosen to reduce ingredients of concern such as salt, sugar and fat with little fanfare. "If stuff doesn't taste good, consumers aren't going to buy it," said Alan Wilson, chairman, president and chief executive officer of McCormick & Company, Inc., during a presentation to financial analysts this past May. "And so while we see consumers will say they have a high interest in healthy and low-salt, if they don't like the flavor of it, they aren't going to necessarily buy it. So, while the industry has done a good job of reducing salt and fat and sugar in products, consumers are still buying a lot of the stuff that they have said they would rather have other options." Such sentiments are causing ripple effects throughout product development. On the one hand, how does a company improve the perceived health of a product while at the same time ensuring consumers will continue to demand such a product? Customers of Taco Bell, Pizza Hut and KFC aren't necessarily interested in the lighter items available at the chains, said parent Yum! Brands, Inc. JUNE 2014 | Culinology | 39

Table of Contents for the Digital Edition of Culinology -- June 2014

Culinology -- June 2014
Table of Contents
President's Letter - Defining the future of food: How cool is that?
Emerging Trends - Consumers considering healthfulness, survey finds
Consumers confused about protein consumption
Free-from foods moving into the mainstream
Flavor Trends - Middle Eastern cuisine is emerging
Functional Food Applications
Member Profile - Taking Care of Business
Health and Wellness - The Art of Reduction
Industry Events - Images from the RCA
Petits Fours - Restaurants winging it with chicken
Spreads segment getting HOT
Organic food sales top $32 billion in 2013
Upcoming Events/Ad Index

Culinology -- June 2014

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