In recent years, consumer interest in health and nutrition has escalated and increased the demand for healthful food products in the marketplace. Aging baby-boom populations and a trend toward self-care in relation to chronic-disease prevention and management are fuelling this demand.
In the mid-1990s, fat content was a key food-selection criterion among consumers. In its 1996 Shopping for Health survey, the Food Marketing Institute reported that 72% of U.S. shoppers decided to start buying a food they had not previously purchased or used before, specifically because of its fat content. This included categories like milk, margarine, cheese, yogurt, cereals, potato chips, vegetables, breads and grains, and soups. The same survey showed that Americans were using label information, such as nutrient-content claims, to avoid higher-fat foods they had purchased before. In Canada, a 1994 survey by the National Institute of Nutrition showed that fat was also the number-one nutrition concern among Canadians — 50% were very concerned about it and 32% were somewhat concerned. The survey showed that to lower their fat consumption, 43% of Canadians were buying lower-fat food products.
Some say, however, that consumer interest in fat has now reached a plateau and that the market for healthful foods has changed in recent years. Fat was important to consumers in the mid-1990s, but may be less so now. Consumers appear to be more interested in other issues, such as saturated fat, mono-unsaturated fat, calcium, freshness, energy management and convenience, balanced with taste and other health benefits. Instead of purchases being driven by low-fat claims, consumers are seeking products that help them feel energetic and attractive, as well as products that have specific disease-preventive or risk-management benefits.
The first low fat yogurts entered the shops at the end of the 80's. The yogurt market was not in that time as dynamic as today and was overall declining. Perhaps low fat yogurts have contributed to stir up the market.
[...] This has manifested itself in increased demand for: Low fat and low calorie products Functional and fortified foods Probiotics (mainly consumer dairy products with added enzymes/cultures to enhance human health) Organic products The Target Market In the past, manufacturers of yogurt have targeted only children who enjoy yogurts products throughout the day, such as for a snack or light meal. During the past decade consumer choice and expectations have grown at a rapid rate. A number of consumer trends have combined to influence this and have had a direct and dramatic effect in the food industry as a result. Problems with obesity as a result of more sedentary lifestyles and changed eating habits are also growing, despite an apparent greater awareness of health matters. [...]
[...] Basic Components, Milk, Fruits, Asparthame Etc. Raw Materials Operations Dosage, Chemical Composition, Flavour, Etc. Fat-free yogurt Manufacturers Danone, Yoplait, Nestlé, Weight Watchers Etc . Marketing Tactics Packaging, Advertising, Promotion, Etc. Distributors Hypermarkets, Supermarkets, Groceries Etc. [...]
[...] Benefits of low fat yogurts 3. Globalisation of the low fat yogurt products 4. Product variety III. The Market Analysis 1. The PESTEL Analysis a. Economic Framework b. Social and Cultural Framework c. Technological framework 2. The SWOT analysis a. Strengths b. [...]
[...] Will drinking flavored low fat yogurt add sugar to a child's diet? Another study, published in the Journal of Adolescent Health, indicates that children who drink flavored low fat yogurt get more calcium, consume less added sugar and have a better quality diet than those who choose soda and fruit drinks. Children who enjoy flavored low fat yogurt do not have higher intakes of added sugars or total fat in their overall diet when compared to kids who don't do it. [...]
[...] Presentation of the product (low-fat yogurt) 1. The main characteristics of the low fat yogurt There are three trends that prevail across the globe- convenience, indulgence and wellness. Fortunately for the dairy industry, all offerings can be formulated or packaged in such a way as to meet one more of theese trends. Yogurt, by far, is the most active category in terms of new products overseas. Europe leads with the number of new yogurt products (1,234) introduced in 2003 such as: low fat yogurt, soy yougurt, organic yogurt, no'fat yogurt, low carbohydrate yogurt, sugar free yogurt . [...]
Référence bibliographique
Source fiable, format APALecture en ligne
avec notre liseuse dédiée !Contenu vérifié
par notre comité de lecture
