|
@ Food and Nutrition business
Could sodium be the next trans-fat?
Concern about salt intake is gaining strength and increased consumer understanding about the impact of high sodium in their diets is encouraging manufacturers to strip salt out of their products wherever possible.
Introduction of food product containing a low, no or reduced sodium claim have increased by nearly 115% from 2005 to 2008, according to Mintel’s Global New Products Database (GNPD). Consumer awareness and the continued push from public health organisations and consumer advocacy groups suggest that the low-sodium change will continue building momentum in a similar manner to that seen in the push to cut trans fats from diets.
“The rapidly rising evidence in the past several years points out sodium as a major cause of hypertension, osteoporosis, kidney damage and stomach cancer,” David Lockwood, Director of Consumer Insights at Mintel, noted. “Because of this scientific knowledge mixed with that of global health activists, there is a climate forming for rapid change. We are starting to see this information set into motion with a reduction in sodium on packaged goods and restaurant menus.”
The market researchers have picked up four main types of consumers when it comes to monitoring sodium in the diet:
22% restrict the amount of salt that they add to food, but don’t watch the amount of sodium that is already in foods and beverages.
18% say that “food and beverages low in sodium are one of the three most important components of a healthy diet”.
26% read labels for sodium, and may make some decisions based on this info, but they are not following a regimen to control sodium in their diet.
34% do not pay attention to sodium.
Climate innovation program now open to Australian food sector
Australian Agriculture Minister Tony Burke has announced that, for the first time, the food processing industry would be eligible to access the research program, designed to support scientific projects to prepare Australia’s primary industries for climate change and build the resilience of the agricultural sector.
Originally focused on reducing greenhouse emissions, better soil management and climate change adaptation, the program - which has been running since 2008 - will now involve projects for value-adding industries such as Australia’s food and grocery sector.
“Having a sustainable food and grocery sector is vital for the future of Australia’s food supply and the industry welcomes the opportunity to access research funding to safeguard the nation’s food security,” Ms Kate Carnell, CEO, AFGC said. “Food and grocery is Australia’s largest manufacturing sector, employing 315,000 Australians and is vital to growing Australia’s economy into the future.”
With predictions that the world’s population will reach 9 billion by 2050, experts predict that the world may need to double its current food production to meet these challenges in a carbon and water constrained environment.
“There are also some real challenges facing Australia’s food and grocery industry including the increasing cost of energy and availability of water,” Ms Carnell said.
“Therefore, having new research and development funds available to ensure the food processing industry can better adapt to climate change and will continue to provide jobs and economic growth, particularly in rural and regional Australia.”
|
