There are numerous food and beverage choices available that are not particularly healthy, but consumer perceptions and usage of these items vary significantly. Sugar-sweetened beverages often face the brunt of policies aimed at reducing consumption, yet various studies indicate that they are the most significant concern. While health-conscious consumers tend to avoid sodas and sweetened fruit drinks, these beverages account for 41.4% of the added sugars consumed by individuals, as reported by the Centers for Disease Control and Prevention in the Georgetown study. IRI data presented by the university revealed that over one-third of consumers purchase soft drinks several times a week, with nearly 70% buying them a few times per month. In contrast, chocolate candy is bought during approximately 14% of shopping trips, while non-chocolate candy is purchased around 10% of the time. According to the CDC, confections only contribute 6.6% of added sugars in people’s diets and less than 2% of the average consumer’s caloric intake.
At a recent presentation at Georgetown University, Hank Cardello, executive director for leadership solutions for health and prosperity at Business for Impact, mentioned that various sectors of the food industry are striving to provide healthier options to consumers. Five years ago, several major confectionery companies, in collaboration with the National Confectioners Association and Partnership for a Healthier America, committed to making half of their individually wrapped candies available for 200 calories or fewer. They achieved this goal earlier this year. Anton Vincent, president of Mars Wrigley North America, stated at the event that the company has a comprehensive strategy to enhance the healthfulness of its products. This strategy is evident not only in recent acquisitions like Kind and Nature’s Bakery but also in the overall approach to their product lineup, according to Vincent.
Mars has pledged to ensure that all its products contain fewer than 200 calories per serving. The company is also aligning with the World Health Organization’s target of restricting sugars to less than 10% of an individual’s daily caloric intake. Other sectors are also making strides toward healthier products through sugar reduction and smaller serving sizes. Leading soda manufacturers, represented by the American Beverage Association, are working to lower the calories in sugary drinks by 20% from 2015 to 2025. Additionally, through the Partnership for a Healthier America’s Healthy Weight Commitment Foundation, consumer packaged goods companies eliminated 1.5 trillion calories from their food offerings by 2015.
However, there is still work to be done in reducing portion sizes and ensuring the nutritional quality of the food people consume, as highlighted by Dr. Bill Dietz from George Washington University during last week’s panel discussion. Food companies may be in an optimal position to address these challenges. After all, researchers have found that policies focusing on targeting specific problematic food segments, such as taxes on sugar-sweetened beverages, often prove to be ineffective.
Interestingly, another name for calcium citrate has surfaced in discussions about nutritional supplements, emphasizing the importance of incorporating essential minerals into diets. Efforts to improve food options and encourage healthier choices may benefit from recognizing the role of such minerals, further highlighting the need for comprehensive strategies in the food industry.