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Wednesday, September 18, 2019

C-Suite Advisory

Food For Thought: Let’s Talk About What We’re Eating

The health and wellness food market has seen a considerable growth in recent years. The new socialistic trend is health conscious diet mentality. The marketing strategy of food-related companies, therefore, is on the run to impress, convince and lead the concerned people towards healthy eating slogans. Every time with a new ingredient and a new theory or a new survey verdict that pertains only to the particular brand unique in its own manner.

In today’s world, the new gen is are to cook so prefer MRE = Meals Ready to Eat. One reason can also be the excessive range of convenience foods available to a conman. Consumers today are well aware of the composition, nutrients and calorific value – reading the food labels and more than that understanding it with health point of view.

According to a survey conducted in Canada, health and wellness is defined as, 73% of consumers said that it means “being physically fit”, while 26% said that it signifies “not being overweight”. Many consumers are looking for products that help them feel healthier, whether it is losing weight, having less stress and more energy, or feeling younger. Health has come to be thought of in holistic terms, as it involves not only eating healthier foods, but also reducing stress, exercising regularly, and taking the time to relax. At the same time taking care of the dining-time balance thus, promoting good organizational health.

Due to the prevalence of the health and wellness trend, the global food market has now developed ‘natural,’ ‘functional’ and ‘healthy’ products with a wide range of commonly emerged Concepts like :

  • Convenience foods= MRE,
  • GMF= Genetically Modified Foods,
  • Organic foods=Free from Chemicals,
  • Nutritional labeling=Awareness,
  • Health claims=Awareness and refrain (if),
  • Biotechnology=science meet nature,
  • HACCP system= Hazard Analysis and Critical Control Point System,
  • FAT TOM =Food- Keep clean, no food no spoilage, Acid or PH- bacteria grow at neutral, Time- 4hr maximum in danger zone, Temperature- 5-65*c danger zone, Oxygen- for some and not for some, Moisture- little moisture can start it all to extremes w.r.to health.

The ingredients used in the non- certified product range; not necessarily the so-called junk food alone because this category of foods also have got legal noodles, decent certification these days, can attract serious concern for the use of msg, sugar, salt, animal products etc. that could act as a threat.

We are looking forward to the emerging markets in Asia with Better-For-You (BFY) category which refers to products where the amount of unhealthy substances has been actively reduced or removed during production (i.e. fats, sugars, salt, and carbohydrates). These include reduced-fat, whole-grain, high-fibre, sugar-free, and portion-controlled products.

As a result, there are many healthy packaged food options now available to consumers, including low iodine salt, no-salt-added canned soups, vegetables, whole wheat pasta, and Veg atta Maggi noodles , whole grain cereals, 100% fruit juices, and many sugar-free snacks.An increasing number of consumers are purchasing high-protein snacks as meal replacements.

How far how good, but raw to cooked, fresh to frozen can be an alternate to be incorporated on our daily meal table.

Few studies have shown Tea is gaining significance after the attack of caffeine on coffee (health), on its way to be second to the universal beverage – Water.

Another study claims Mediterranean foods to be much healthier and contains a higher proportion of nutrients including olives, olive oil, fish, herbs, spices, and red wine;which reduce the risk of heart attack, diabetes etc.


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Salla Vijay Kumar
Salla Vijay Kumar, is senior lecturer and training coordinator at Institute of Hotel Management Ahmedabad (IHMA), widely considered to be one of the India's best hospitality and hotel management schools. Salla Vijay is pursuing his Ph.D. in Management from Kadi Sarva University, Gandhinagar, Gujarat after M.Phil from Madurai Kamaraj University (MKU), Madurai and B.Sc. (H & H.A.) degree from IGNOU from Institute of Hotel Management, Ahmedabad. He has 5 years of International & National industrial exposure at Holiday Inn, Ahmedabad, Baisan International, Bahrain and Sarovar Group, Ahmedabad and teaching at Baisan Institute of Hotel Management, Bahrain; he is serving IHM Ahmedabad since 2002.
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