Market Report: Food Processing Shows Concern for Public's - and Its Own - Health
The food processing industry is responding to government and public urging to make their products healthier and realizing substantial growth.
Food Safety Is Paramount
It is another day in the increasingly complicated business of making the nation's - indeed, the world's - food. Food safety is the number-one issue facing processors today, according to Wyandot's CEO Nick Chilton - and not just because President Obama signed the Food Safety Modernization Act into law on January 4. The legislation upgrades the food safety functions of the Food and Drug Administration, giving the agency a broad mandate to prevent food contamination. Caroline Smith DeWaal, director of Food Safety for the Center for Science in the Public Interest, calls it "the most important food safety advance in 70 years."
Chilton has managed Wyandot for over 16 years and was president of the Snack Food Association's Board of Directors in 2004. He suggests food safety has been topic #1 for processors well in advance of President Obama's recent bill signing. In fact, says Chilton, plants like his have been complying with rigorous standards required by the Global Food Safety Initiative (GFSI) that took effect in May of 2000. The GFSI grew out of collaboration between food processors and major retailers like Wal-Mart. To sell to those retailers, food processors must comply with protocols such as the Safe Quality Foods program. "The shift in power from the processors to the retailers has been the biggest shift I've seen in my 43 years in the food business," says Chilton.
Healthy Food Movement
That power was put on display at the end of January when Wal-Mart announced it was pressing suppliers to lower salt, sugar, and fat content of the foods they supply the giant retailer. Wal-Mart's endorsement adds significant momentum to the low-salt, fat, and sugar movement.
Dr. Sheryl Barringer, professor of Food Science at Ohio State University, says the healthy food trend has been several years in the making. "Potato chips have been decreasing in salt for, like, 20 years. The standard keeps moving lower and lower as people adapt to the new taste - then they're okay with it."
First Lady Michelle Obama has certainly heightened awareness of obesity and the need to eat better and exercise more, but Professor Barringer believes the healthy food movement started well before the current administration took office, perhaps through the influence of television's Food Network. Students in her applied food processing classes have told her they've seen the techniques she teaches used on TV. She believes the "better for you" trend is a good one overall, but says consumers aren't always well informed.
"I do have quite a few former students who tell me, actually, their main focus now is to make our products healthier," she notes. "So, what does that mean? One of my former students was told, `Get all of the high fructose corn syrup out of our product.' I'm not entirely convinced that replacing corn syrup with just sucrose is a healthier thing, but the consumer believes that. They think the high fructose corn syrup is bad. So, his job is to get that out of there."
Whatever it's derivation, the "better for you trend" has resulted in new "front of package" nutritional labeling introduced by the Grocery Manufacturers Association (GMA). The voluntary system puts calories, saturated fat, sodium, and sugar content per serving on the front of food labels where they can be easily seen and compared by busy shoppers. The GMA says it developed the system at the request of First Lady Obama who believes informed parents can make better choices and reduce childhood obesity.
A Site Selector’s Checklist for Locating in the U.S.
Location USA 2019
Front Line: Manufacturers Look to Nontraditional Locations
A Changing Food Manufacturing Industry
2017 Food Processing
33rd Annual Corporate Survey & the 15th Annual Consultants Survey
Where to Invest in the Booming Aerospace Manufacturing Industry
2019 Auto/Aero Site Guide
The 3 Cs of Successful Site Selection: Company, Culture, and Community