January 11th, 2013 | by Rich | published in Better For You Marketing, Eating Better, Food Business
Michael Jacobson, director of CSPI, makes some strong suggestions for food brands in today’s NYT and Huffington Post about how labels should more clearly communicate better for you and not so better for you ingredients. Among his suggestions, he urges more prominent display for calorie content; sugar info should include only refined sugars added [...]
October 18th, 2012 | by Rich | published in Eating Better, Food Business, Health News
The New York Times Magazine focused on all things food this past Sunday. One article discusses what the ideal food label would look like? Writer Mark Bittman suggests labeling foods using traffic light signals to indicate the ideal level of health. By “ideal,” he means from the perspective of consumers, [...]
August 22nd, 2012 | by Rich | published in Eating Better, Food Business, Reports and Studies
Are licensing vehicles a good idea for brands to get kids to eat better for you foods? Apparently so. Adding a cartoon face on a healthy snack may make those choices more appealing, according to a study published in the Archives of Pediatric and Adolescent Medicine. The researchers found that when kids were offered apples [...]
August 14th, 2012 | by Rich | published in Eating Better, Improve Your Family's Lifestyle, Reports and Studies
Stressing calories and reduced saturated fats is a smart way to think about marketing better for you snacks and other food products in light of a new government survey that shows 12 states now have very high obesity rates. More than a third of adults are obese. States with very high obesity rates went from [...]
August 1st, 2012 | by Rich | published in Eating Better, Food Business
Is gluten free just another fad? Gluten-free products are flying off grocery shelves, and restaurants are boasting of meals with no gluten. Celebrities on TV talk shows chat about the digestive discomfort they blame on the wheat protein they now shun. Some churches even offer gluten-free Communion wafers. “I don’t know [...]
July 2nd, 2012 | by Rich | published in Better For You Marketing, Eating Better, Marketing to Children
As summer heats up, many generous organizations continue to feed school children nutritious meals while they’re away from the school cafeteria. This effort is partially backed by findings of a study by Johns Hopkins researchers which found that students who don’t eat nutritious foods during the summer months can fall two/three months behind their [...]
June 20th, 2012 | by Rich | published in Eating Better, Reports and Studies
It’s not how much you eat – but the color contrast between your dinner plate and food that plays a key role in diet-controlled weight-loss finds a new study by Cornell University’s Food and Brand Lab. The Plate Size and Colour Suggestibility study discovered a link between the amount of food a person [...]
June 12th, 2012 | by Rich | published in Eating Better, Food Business, Health News
Sales of artificial sweeteners continue to rise and are now an estimated $1.5-billion-a-year market. A New York Times article by Kenneth Chang talks about whether they are safe or not. “Based on conventional food safety considerations, the scientific community feels that these have been very adequately tested for any potential toxicities,” said Dr. [...]
May 31st, 2012 | by Rich | published in Eating Better, Improve Your Family's Lifestyle, Other News
The urge for fresher products by better for you shoppers for freshness is driving trends in restaurants and in aisles throughout grocery stores (not just produce and meat sections), according to a new “Freshness: Culinary Trend Mapping Report” from market research publisher Packaged Facts and strategic food and beverage agency CCD Innovation. [...]
May 2nd, 2012 | by Rich | published in Eating Better, Food Business, Health News
Chef Jamie Oliver is continuing to take a leadership role in making a better for you world. He is behind a new movement in the U.K., called Food Revolution Day on May 19, to encourage people worldwide to think about where our food comes from. He says, “I’m working really hard to promote this [...]
