Grocery shoppers are heavily swayed by what’s prominently displayed on food labels and scrutinise food labels based on a number of factors, new research from US-based ingredients firm Tate & Lyle has shown. The study found 55 per cent of consumers now focus on nutrition facts and ingredient labels as health concerns escalate. 8 Approaches to Label Reading From blogs and online forums to news reports and diet trends, today’s time-pressed consumers are inundated with messages about... ...Read more »

The growth in private label is likely to slow, although a shift in consumers’ loyalty from branded to own-label lines is “permanent”, according to European research. A report by retail consultancy Verdict Research showed that, since the fourth quarter of 2008, EU consumers have switched to private label on an “unprecedented scale”, Verdict said, with trading down and switching having become endemic. As a result, value has become the overriding objective for retailers... ...Read more »

The Fairtrade movement has received another push today with the announcement of Cadbury’s plans to achieve Fairtrade certification on their Dairy Milk chocolate by Easter 2010. The UK confectioner, which launched Fairtrade Dairy Milk in Britain and Ireland earlier this year, advised that they would extend their commitment to Australia, New Zealand and Canada. Fairtrade Labelling Australia & New Zealand (FLANZ) Executive Director, Steve Knapp, said that the groundbreaking pledge to use... ...Read more »

Goodman Fielder, Australia’s largest publicly listed food manufacturer, has reported a 6.5 per cent surge in sales despite headwinds from “depressed consumer confidence” and increased private label pressure. The company saw profits rise to $177.7 million from $27.7m last year, largely due to asset sales and last year’s write-offs. “During the majority of the year operations continued to be impacted by an extended period of substantial and rapid increases in commodity... ...Read more »

Burger King, the world’s second largest burger chain, has reported a 2 per cent sales decline in the fourth quarter on the back of a weaker US dollar. The maker of the Whopper did, however, record a revenue gain of three per cent for the full-year as consumer demand for cheap, convenient food remained robust. Profit for the fourth quarter also rose – by 16% – comfortably outstripping analyst estimates thanks to a reduction in costs. Comparable sales were pressured by adverse macro-economic... ...Read more »

Food lovers around the nation are confident that Australian grown food is best, according to new research by craft beer specialist James Squire. The consumer study discovered that around 84% of Australian shoppers would rather purchase locally sourced produce because they believe it tastes better. An identical 84% consider the origin of their groceries before committing to a purchase and four out of five (80%) specifically seek out Australian-grown produce when they are trawling supermarket shelves,... ...Read more »

Usage of the food descriptors ‘natural’, ‘superfood’ and ‘antioxidants’ has been debated by six leading food experts at the recent FoodLegal symposium, with calls made for tighter enforcement of such claims. Leading food nutrition academic, Dr Peter Williams – Associate Professor in nutrition and dietetics at the Smart Foods Centre of the University of Wollongong, delivered a presentation of a descriptive pilot study entitled “How is ‘naturalness’... ...Read more »

Tassal has reported a 47 per cent rise in profit as demand for Salmon in Australia continues to build. The ASX-listed Atlantic Salmon marketer saw volume growth of 31.66% in the domestic market, while profits were further boosted by cost reduction initiatives. “It is extremely pleasing to deliver another solid profit outcome in such a difficult economic climate,” Tassal Group’s Managing Director and Chief Executive Officer, Mark Ryan, said. “We continue to experience strong... ...Read more »

Sydney restaurant Quay has again received the highest honour in Gourmet Traveller’s Restaurant Awards. Led by Executive Chef Peter Doyle, the harbourside restaurant beat out the challenge of over 400 restaurants Australia-wide to add to their ever growing list of accolades. Last year, the restaurant received the same award from Gourmet Traveller, as well as receiving similar acclaim from the Restaurant and Catering Association and being recognised by the Sydney Morning Herald as the best restaurant... ...Read more »

Research from America has discovered that the recession is adversely affecting consumers’ healthy eating behaviour. Results from Technomic’s recent consumer survey show that, while over half of consumers are more concerned about their eating habits today compared to a year ago, 70 per cent report that healthier foods are increasingly difficult to afford, 53 per cent claim they often purchase less healthy foods because they cost less, and 44 per cent say their budgets prevent them from... ...Read more »