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How Brands Are Making Our Food Healthier

How Brands Are Making Our Food Healthier

This report, exclusive to just-food examines how packaged food manufacturers are responding to regulatory pressure and consumer demand for healthier products.

Ben Cooper, just-food's contributing editor, focuses on two key areas, the growing demand among consumers for healthier products and how the major food manufacturers are introducing healthier brands into the product mix.

Get first-hand insight into the strategies adopted by the biggest brands for dealing with the demand for healthier foods, with exclusive interviews from vice president of corporate affairs at Mars Food and the chief health and wellness officer and leader of the Bell Institute of health and nutrition at General Mills.

Extract: “In calling for wider availability of healthier products at affordable prices, campaigners have focused attention on another problematic facet of the dietary health debate for food companies, namely that healthier foods often cost more, yet lower socio-economic groups tend to have poorer diets than the more affluent, and are at greater risk from diet-related health problems..”

Get a detailed overview of the market conditions and the challenges facing food manufacturers including:

Escalating nutritional health problems
Government legislation
Scientific research on nutrition
Affordability and access
Making everyday products healthier
Changing consumer preferences

About the author

Ben Cooper specialises in business ethics, responsible trading, food policy issues, and sustainability. Over the last ten years, Ben has written numerous in-depth articles for just-food on issues as diverse as sustainable sourcing, food reformulation, nutritional labelling, traceability, the Fairtrade market, functional foods, the use of food colourings, and environmental issues.

Stay up-to-date with the latest developments as the packaged food industry moves towards offering healthier products to consumers, buy this report today.


Executive summary


Part one: Growing demand for healthier foods
Introduction
Escalating nutritional health problems
Preventitive health focus
Campaigns gaining traction
Giving governments what they want
Nutrients of concern
Progress on sodium
Reformulation by stealth
Consumer pull, market opportunity and a sustainable way forward
Q&A with Mars


Part two: Changing the product mix
Variable performance
Affordability and access
Making everyday products healthier – company action
Q&A with General Mills
Better-for-you ranges and premiumisation
Economic sustainability
Millennial appeal
Functional foods
Credibility and health claims
Future directions for functional foods
Conclusion
About the author

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