South Africa
THE TRUTH ABOUT FOOD
9 out of 10 people demand truth about food when eating out –
- Restaurants and canteens encouraged to take lead in better labelling -
Results of the World Menu Report released today show that nine out of 10 consumers are demanding more information about food when eating out of home*. Despite international agreement on the importance of eating healthily, poor levels of information were cited as a significant barrier to leading a healthier lifestyle.
The study, conducted by Unilever Food Solutions, highlights the growing need for the food service industry to provide increased transparency for consumers about what’s in their food, where the food has been sourced and the safety of the food, helping people make informed meal decisions out of home.
Nine out of 10 people surveyed in non-Western countries - and the clear majority in Western countries - expressed a desire for further information to be made available when eating out in order to allow them to make healthier lifestyle choices. Up to 87% of respondents claimed they would make healthier decisions when choosing what to eat if they were provided with nutritional values.
The top three things people wanted to know when eating out was the source of the food, how it was prepared and the nutritional value of the food. In addition, around two-thirds of respondents said that food labels including low fat, low salt and calorie content would be a welcome addition to the menu. Currently, the desired nutritional information appears to be lacking in all surveyed countries.
Despite this, findings show that consumers globally are not in agreement when it comes to the way in which this information should be conveyed. Whether in the form of health logos or specific health claims, it remains a challenge for the food industry to develop an effective solution to empower consumers to make healthier choices.
Christel De Wit, Country Nutritionist for Unilever South Africa says, “Over recent years we have seen a boom in fast and convenience food. With this has come significant concern regarding the nutritional impact of modern eating habits. The results of this research clearly demonstrate that there is a global need for greater transparency around nutritional information when eating out of the home to empower consumers to make healthier choices.”
Says Eelco Camminga, Vice President of Unilever Food Solutions for South Africa, the Middle East and Pakistan, “It’s the responsibility of food service professionals to be more transparent with consumers about what goes into their food. At Unilever Food Solutions, we aim to help chefs and caterers simplify what goes into food and keep their recipes fresh and exciting.”
Unilever Food Solutions offers culinary and nutritional inspiration for restaurants and canteens around the world. Through its culinary and nutritional expertise, Unilever Food Solutions aims to helps canteens and restaurants deliver nutritionally balanced, tasty meals that consumers can feel good about.
“Improved food information offers the food service industry a route to renewed growth following a turbulent period for the world market. Satisfying consumer demand for greater nutritional information offers a clear opportunity to generate growth in challenging conditions,” says Camminga.
Gaby Vreeken, VP of Marketing at Unilever Food Solutions, concluded: “The World Menu Report has highlighted a clear message to food service professionals everywhere. With the launch of the report and of the new Unilever Food Solutions brand, we aim to help our partners in the food industry address the issue through providing comprehensive advice and information about our ingredients. In the UK, for example, Unilever Food Solutions delivers nutritionally analysed, tasty, simple-to-follow recipes and culinary training for kitchen staff in schools across the country.”
According to Craig Elliott, Executive Head Chef of Unilever Food Solutions in South Africa, the Middle East and Pakistan, “Through our global nutritional expertise and research, we aim to support foodservice professionals in South Africa by providing them with detailed on-pack nutritional information on our products, delivering training to the different channels within the industry, and utilising the services of our country nutritionist to provide advice on nutritional issues.”
“We hope these findings will be just the first step in encouraging the food service industry to take full responsibility for this issue and seize the very real social - and commercial - opportunity it offers. We must remember that the choices we make are shaped by the choices we have – and this needs to be front of mind for food providers when considering their customers,” concludes Vreeken.
