Filipinos are seeking healthier options for their food and beverages but want manufacturers to do their part in helping consumers switch to a more balanced diet.
A new report from Food Industry Asia (FIA), Healthier Product Reformulation in the Philippines, showed 79 percent of consumers believe food companies should voluntarily change their product formulations and recipes to help consumers make — and stick — to these healthier choices.
Three-quarters (76 percent) of Filipino consumers have indicated their receptiveness towards the addition or removal of ingredients and the use of alternatives to make a product healthier.
While 81 percent believe following a healthy, balanced diet is their own responsibility, Filipinos want more visibility of reformulated food and beverage products, increased communications that outline the benefits of these products, and clearer nutrition labels.
According to the report, health consciousness among Filipino consumers is increasing, with 56 percent of those surveyed claiming that they mostly maintain a healthy diet.
While most consumers (99 percent) have shown some interest in adopting healthier eating habits, eating more fruits and vegetables (41 percent) and reducing the intake of salt (34 percent), sugar (32 percent), and fat (32 percent) have been identified as key areas to improve their diets.
Sabeera Ali, FIA public affairs manager, said findings show 70 percent of companies surveyed have embarked on reformulation to improve the nutritional value of their products.
But for industry to invest in reformulation, 94 percent of companies felt that greater fiscal incentives would help to support research and development activities.
Another interesting finding of the report is that the industry’s reformulation priorities have shifted.
The report added food and beverage companies have become more focused on increasing wholegrain, protein, dietary fibre, sugar reduction and salt reduction when reformulating products — as opposed to previous priorities on reducing trans-fat, saturated fat, and energy. – Irma Isip
