The reduction in fat concerns has promoted the development of the oil industry
According to a report from Food Business News on November 17, a new report claims that young consumers are weakening their fear of fat.
A five-year study by New Nutrition Business in London found that compared with older consumers, younger consumers are more willing to accept the idea that fat is not bad.More young consumers seek to eat more healthy fats.
Among the 35-44 year olds, 34% said they would like to eat more fat, 25-34 year olds accounted for 33%, 18-24 year olds accounted for 30%. In contrast, consumers aged 45-54 and consumers aged 55-64 accounted for 24% and 23%, respectively. Older people are more likely to remember the slogan "low fat is the best".
"When people find fat, there is a big difference in taste," said Julian Mellentin, the new head of nutrition business.
"Fat is the friend of product developers, it can improve texture, taste, structure and water content. In all categories, over time, the reasons for producing low-fat products will decrease. The challenge for the company is how to ensure the use of high-quality products. A natural source of fat.” He added that people’s concerns about obesity are gradually changing brand categories, and brands benefit from changing consumer perspectives.
Mellentin said that the sales of butter have been increasing for several years due to the influence of flavors and purely natural foods. For example, General Mills introduced crème fraiche to Americans in the Yoplait series, and introduced Oui layered desserts in its Yoplait series. This high-fat dairy product is traditionally used in French desserts and cooking and is usually 30%-45% milk fat.
According to research, people’s acceptance of fats is increasing, partly because of the emergence of carbohydrates and sugars as new dietary hazards. In the United States, only 16% of respondents believe that fat is the nutrient most likely to cause weight gain, while 48% of respondents believe that it is carbohydrates and sugars.
Ten years ago, 70% of Americans said they were working hard to reduce fat consumption, and now this number has reversed compared to 10 years ago. At the same time, almost every country’s official dietary guidelines still call on consumers to limit their intake of saturated fat, Mellentin said. "However, more and more consumers are starting to have their own ideas and accept the idea that fat is a good thing."
Chinese version of the information sourcee: oilsengineer Translation: Henan Victor Machinery Equipment Co. , Ltd.
A five-year study by New Nutrition Business in London found that compared with older consumers, younger consumers are more willing to accept the idea that fat is not bad.More young consumers seek to eat more healthy fats.
Among the 35-44 year olds, 34% said they would like to eat more fat, 25-34 year olds accounted for 33%, 18-24 year olds accounted for 30%. In contrast, consumers aged 45-54 and consumers aged 55-64 accounted for 24% and 23%, respectively. Older people are more likely to remember the slogan "low fat is the best".
"When people find fat, there is a big difference in taste," said Julian Mellentin, the new head of nutrition business.
"Fat is the friend of product developers, it can improve texture, taste, structure and water content. In all categories, over time, the reasons for producing low-fat products will decrease. The challenge for the company is how to ensure the use of high-quality products. A natural source of fat.” He added that people’s concerns about obesity are gradually changing brand categories, and brands benefit from changing consumer perspectives.
Mellentin said that the sales of butter have been increasing for several years due to the influence of flavors and purely natural foods. For example, General Mills introduced crème fraiche to Americans in the Yoplait series, and introduced Oui layered desserts in its Yoplait series. This high-fat dairy product is traditionally used in French desserts and cooking and is usually 30%-45% milk fat.
According to research, people’s acceptance of fats is increasing, partly because of the emergence of carbohydrates and sugars as new dietary hazards. In the United States, only 16% of respondents believe that fat is the nutrient most likely to cause weight gain, while 48% of respondents believe that it is carbohydrates and sugars.
Ten years ago, 70% of Americans said they were working hard to reduce fat consumption, and now this number has reversed compared to 10 years ago. At the same time, almost every country’s official dietary guidelines still call on consumers to limit their intake of saturated fat, Mellentin said. "However, more and more consumers are starting to have their own ideas and accept the idea that fat is a good thing."
Chinese version of the information sourcee: oilsengineer Translation: Henan Victor Machinery Equipment Co. , Ltd.
