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American Diet & Food SafetyPublished by: Supermarket Strategic Alert Published: Jan. 2, 2005 - 17 Pages Table of ContentsCarbohydrates & Restaurants: Restaurants respond to pressure, McDonald’s, Burger King & others Carbohydrates & Manufacturers: Responding to diet popularity, History suggests caution The Evolving American Diet CDC tracking study Low-carb moves mainstream But do Wal-Mart shoppers care? Standards & Safer Food Organic standards Trans fats Voluntary COOL legislation introduced Health Food Store Primer The American Diet: The food pyramid may crumble, Tricky low-calorie, low-fat foods, Low-carb trend slowing Trend Tracking Balancing act: Diets, demand and R&D Packaging for safety and nutrition Food labels Hearings and carbohydrates Backpedaling on fat No substitute for reading Redefining the American Diet AbstractFew things attracted as much attention and changed as quickly as consensus about the optimal diet and American food safety during 2004. At the beginning of the year, all food purveyors—manufacturers and foodservice establishments—were racing to incorporate low/no-carbohydrate alternatives. By midyear, trend watchers were saying the preference had peaked and by year end inventories were stuffed into every corner of the supply chain—waiting to be scrapped.Diet still remained in the news as some countries banned trans fatty acids from foods and American policymakers took aim. The entire food pyramid came under review, and increasingly food producers persuaded legislators that they could self-regulate better and faster than national guidelines could be agreed upon.
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