People are trying to reduce obesity – or are they???

With obesity in the community rising and creating what has been called a Tsunami, there are several questions that probably need asking (and answering!!!!)

Is it the people that are demanding the big serves or fatty and high kilojoule foods? Or

Is it the businesses that are driving the need for these type of foods? Or

Why are people not taking responsibility for what they put in their mouths – that is after all a big part of why the obesity rate is increasing?

The good news is that people are generally starting to take responsibility, with the recent Nielsen’s Global Health and Wellness Survey showing that half the consumers around the world stating that they are actively trying to lose weight.

75 percent of those surveyed said that they are planning to change their diet to achieve this weight loss. The growth of wearable fitness devices is showing that people are also generally trying to do more exercise as well.

However between 2012 and 2014, there was a two percent growth in the “indulgent” food category, which includes; soft drink, chips, chocolate, cakes and cookies / biscuits. So obviously people may be wanting to change their diets, but are still buying snack or indulgent foods.

The survey did show that the “healthy” category had grown by five percent in the same time. So what is defined as healthy – dairy-based shakes, fruit, sports drinks, tea, vegetables, water and yogurt. Interestingly, health organisations are now actively encouraging moderation of some of these so called “healthy” foods as they can contain large amounts of sugar.

Executive vice president, Global Professional Services at Nielsen, Susan Dunn, said; “The growth of ‘healthy’ options does not automatically come at the expense of ‘indulgent’ offerings. There is room for both healthy foods and occasional treats in consumers’ diets. So it’s the semi-healthy options (eg; bread, cheese, cereal, granola bars, juice, popcorn and pretzels) that are most affected. To drive growth for these offerings, manufacturers should look for areas where they can improve the nutritional profile of foods and highlight the health benefits their products provide to consumers.”

The survey found that labelling has a big part to play in whether a food is considered “healthy” and preferred. Any food being shown as “all natural” was preferred by 43 percent of those surveyed, with “made from fruit / vegetables coming second at 40 percent and “organic third at 33 percent. Interestingly sales over the two years reflect this with “natural foods showing an increase of 24 percent and “organic” foods by 28 percent.

With the whole food labelling issue once again high in people’s minds in Australia, it is worth remembering that it is not only the legal requirements for Country of Origin that perhaps need review but the labelling of organic and natural as well.

Written by Rachelle Williams, The Green Food Safety Coach.