Food Formulation Trends: Ingredients Consumers Avoid, 2nd Edition

 
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Published Apr 29, 2016 | 208 Pages | Pub ID: LA5813218

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Food Formulation Trends: Ingredients Consumers Avoid, 2nd Edition

A host of consumers are avoiding certain foods and food ingredients for several reasons. For some, avoidance is the result of having allergies and/or intolerances to specific foods or food ingredients. For others, it is a broader desire to avoid ingredients they consider as detrimental in some way to their health and well-being. In addition, there are consumers who choose to be avoiders of some foods or ingredients out of humanitarian, environmental and/or religious concerns. The products that find favor with these consumers as a whole have, to a large degree, become identified by the food industry and the media, as well as by many of the consumers themselves, as “free from” foods.

Food Formulation Trends & Opportunities

The term covers a wide range of foods and beverages. To begin with, it includes products that are absent the eight most common food allergens: wheat, dairy, peanuts, tree nuts, egg, soy, fish, and shellfish. It also includes products that are identified as one or more of the following: “Certified Organic”, “Non-GMO Verified”, “Gluten-Free”, “No Antibiotics Ever”, “No Artificial Preservatives”, “Cage-Free”, “Grass Fed”, etc. And, of course, there are products that bear more traditional “free from” labels such as “Fat Free”, “No Sodium”, and “No Sugar Added.”

Packaged Facts’ report Food Formulation Trends: Ingredients Consumers Avoid, 2nd Edition looks at the current state of food and ingredient avoidance in the U.S. It covers consumer attitudes and action. It also reviews some of the specific ingredients that consumers avoid because of a variety of health and wellness reasons, as well as some food production processes and packaging materials that many consumers choose to avoid.

In addition, the report looks at recent efforts by government and industry to deal with consumer “free from” demands in such as areas as the labeling of foods with genetically modified ingredients, the humane treatment of animals, and the use of antibiotics for non-medical purposes. The report also examines several of the products recently launched by marketers eager to top the “free from” trend.

Report Scope & Methodology

Data sources consulted and used for Food Formulation Trends: Ingredients Consumers Avoid, 2nd Edition include public information provided by food producers, retailers, and foodservice operators in a broad range of categories from baked goods to meat and poultry, as well as the trade associations representing these categories, such as the Grocery Manufacturers Association. In addition, data from consumer organizations engaged in various movements related to ingredient avoidance, such as the Celiac Disease Foundation was used along with information from government agencies including the U.S. Department of Agriculture and the Food and Drug Administration.

Packaged Facts also draws on a proprietary Packaged Facts National Consumer Survey, conducted in November 2015, with a sample size of 2,000 U.S. adults age 18+. The sample composition is representative of the national population by gender, age bracket, geographic region, race/ethnicity, household income bracket, and presence of children in the household. In addition, the report draws on data from the Experian Marketing Services, Summer 2015 Simmons NCS Adult Study 12-Month. Further, the report uses, with permission, the Food and Health Survey 2015 of the International Food Information Council Foundation.



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