French consumers prioritize ingredient over nutrition information, Tate & Lyle survey shows

27 Sep 2018 --- While consumers in France value both ingredient and nutrition labels, they prioritize ingredient labels, according to a survey by Tate & Lyle PLC on attitudes to ingredients and nutrients. A clear majority (69 percent) of the adults surveyed read ingredient labels while just over half (57 percent) read nutritional labels, the ingredients supplier notes.

“Food and drink are at the heart of France’s national identity and these figures show that a clear majority of shoppers value information which helps them understand what they are eating. Demand for plant-based ingredients is growing as consumers seek more foods and beverages derived from fruits, vegetables, grains and other legumes,” says James Blunt, Senior Vice President and International General Manager, Stevia at Tate & Lyle.

Consumers seeking ingredient information respond more positively to plant-based options and those associated with whole foods. They are keen to buy products containing ingredients from nature, such as the sweetener stevia, when they are aware of the ingredient.

Speaking to NutritionInsight, Dr. Kavita Karnik, VP Global Nutrition, Tate & Lyle, puts forward that to live healthier longer, consumers are actively seeking wellness from foods and beverages.

“This growing awareness of the contribution fortified foods and drinks can make towards healthier overall lifestyles presents an opportunity for brands to reach new audiences and ultimately help consumers live healthier lives,” she explains.

The survey shows that awareness levels vary across different ingredient categories. Although consumers in France are more likely to recognize sweeteners on a label than they are fibers, the company has noted a growing consumer awareness of the benefits of fiber.

“Tate & Lyle research shows that consumers are attracted to products fortified with fiber; for instance, the purchase intent for juice drinks fortified with dietary fiber is 45 percent,” Dr. Karnik says.

“By talking more about the range of fibers available on the market, which offer many health benefits, food manufacturers and nutrition professionals can help build public awareness of these ingredients and boost fiber intakes, which are currently below recommended levels,” Blunt notes.

The survey was conducted to coincide with the 10-year anniversary of the Tate & Lyle innovation center in Lille, France, where its scientists seek to make food and drink healthier and tastier.

“Over the past decade, Tate & Lyle’s food scientists in Lille have helped provide solutions for food brands across France to adapt their product recipes to lower sugar, calories and fat, and add fiber and protein, and demand for our solutions continues to grow,” Blunt says.