Sweeteners / Ingredients
Ingredient News:

New product claims on packaging show HFCS as a lower priority

June 15, 2012
/ Print / Reprints /
ShareMore
/ Text Size+

A consumer research study by Mintel, Chicago, a global supplier of consumer, product and media intelligence, indicates that high fructose corn syrup (HFCS) is one of the least frequent claims for new food and beverage product launches. According to new data from Mintel’s Global New Products Database (GNPD), out of more than 20,000 food and beverage products launched in the U.S. in 2011, “no HFCS” claims only accounted for about 400 new product introductions, or only 2 percent. Some of the most frequent health-focused on-package new product claims were “Low/No/Reduced Fat” and “Low/No/Reduced Calories,” which were used two to four times as often as “no HFCS.”

The results align with a separate consumer study conducted by Mintel that shows HFCS to be a low priority when grocery shopping, with 4% of consumers indicating they were looking to avoid HFCS, and 3% indicating that they were reading labels for it.

For 2011, topping the list was “kosher,” which appeared on 27% of new products, more than twice as often as the second most common claim, “all natural product.” Rounding out the top five were “no additives/preservatives,” “low/no/reduced allergen” and “gluten-free.” Near the bottom of the list was “no-High Fructose Corn Syrup (HFCS),” which appeared on 2% of product introductions.

“New product introductions in the U.S, across all categories, usually total more than 20,000 in most years,” says Lynn Dornblaser, director, Innovation & Insight at Mintel. “Those with ‘no-HFCS’ claims only accounted for about 400 new product introductions in 2011, or only 2%. By comparison, they’re a very small part of the market.”

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Baking Industry Workforce

The American Bakers Association has launched a yearlong project to address the workforce skills gap in the baking industry. Does your company have difficulty finding qualified workers?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!