The International Dairy Deli Bakery Association (IDDBA) commissioned a study to examine consumer attitudes toward deli purchases. “Consumers in the Deli: Attitudes, Buying Behavior and Purchase Drivers” found nearly two thirds of respondents claim they are making a “serious effort” to cut back on fat.
Sodium has also been on the radar in foodservice establishments, to the point that McCormick for Chefs has introduced a full line of entrée seasoning mixes with 500mg of sodium or less per package recipe serving.
Paramount Farms has announced the addition of Wonderful Almonds to its Wonderful Pistachios line of health snacks, debuting in three varieties: Roasted & Salted, Natural Raw and Roasted No Salt.
Greek yogurt has exploded in popularity. Some, including Carlo Noce, category manager of dairy and grocery at Longo’s, note its low-sodium content as a possible reason for its emergence.
Kettle-cooked potato chips are one of those everything-old-is-new-again kind of trends. Kettle cooking is by no means a new notion; however, more and more kettle-cooked potato chips are making their way to markets around the country.
In Australia, Kellogg’s has announced a 20% reduction in the sodium content of its Corn Flakes and Rice Bubbles. The effort is part of a company plan to reduce sodium by 15% in all its cereals that exceed 400mg of salt per 100g by the end of 2013.
With approximately half of American adults (52%) “watching” their diets, Mintel has explored the reasons behind this behavior and the food ingredients on consumers’ radars. Some 60% report they are dieting to lose weight, while 15% of dieters claim they are doing so, at least in part, because of concerns about salt intake.
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