Also This Month Kennedy's Bakery Production
Also This Month – UK consumers confused, study finds
UK consumers think that information about diet and health is confusing, and they would rather believe the Internet than a dietitian, a new study finds.
I
n a survey of 2,000 consumers in the UK, U.S, Spain and Australia – conducted by New Nutrition Busi- ness – 79% said they find messages surrounding health, food and nutrition confusing.
Because of changing dietary advice,
more and more people are uncertain about which foods are healthy or un- healthy. The foods that UK consumers are most confused about are dairy, eggs and butter.
Joana Maricato, research manager at New Nutrition Business, says: “Con- sumers in the UK and worldwide are confused about whether certain foods are healthy or not. Online sources are their go-to place for dietary information,
where they often find contradictory ad- vice. So, they pick and choose a dietary pattern that they believe suits them best and craft their own eating style”. Another contributing factor to the confusion is loss of trust in official dietary guidelines. When deciding what is healthy, the majority of UK consum- ers (34%) rely on online sources such as blogs rather than dietitians or nutrition- ists. In fact, only 14% of those surveyed would ask a dietitian for advice – just a few more people than the group (11%) who would watch a documentary. One thing most people surveyed did tend to agree on is that they should be consuming less sugar. In the UK, 86% of consumers said they believe sugar
is bad for their health and 89% said they would like to reduce the amount of sugar they eat every day.
The idea that sugar is an enemy of health has become so strong that some consumers are avoiding foods that they see as sources of “hidden sugars” or even relatively low levels of naturally present sugars.
At the same time, some consumers’ views on sugar and health are directly at odds with what nutrition science says – for example, 50% of those surveyed thought brown sugar was healthier than white sugar. These conflicting beliefs about sugar are a reflection of consum- ers’ overall uncertainty about what is healthy.
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review – Prosweets Jan 28-31st 2018 gne. Focus on major bakery rs exhibition at the event, ng New technology, key trends est innovations
w – Prosweets Jan 28-31st 2018 Focus on major bakery hibition at the event, w technology, key trends novations
ment: Cake ovens and wafer making. est oven and wafer developments are d in this special focus feature.
Cake ovens and wafer making. en and wafer developments are his special focus feature.
report: Innovations in bakery and g and feeding systems. We explore new ent being released serving the industrial
rt: Innovations in bakery and feeding systems. We explore new eing released serving the industrial
us: pizza production. s in the ever-developing global pizza iscussed in detail.
t focus: pizza production. rends in the ever-developing global pizza are discussed in detail.
March / April March / April
Special focus: Bread manufacturing. This special report examines new bread making equipment and bread styles being produced for this year’s market
Ingredients: Fruit and nut ingredients. Key bakery products with fruit and nut products come under the microscope, along with a focus on clean labelling.
Equipment: Cereal bar and biscuit production: A special focus on major equipment lines making their mark within cereal bar and biscuit development.
Special focus: Bread manufacturing. This special report examines new bread making equipment and bread styles being produced for this year’s market
Ingredients: Fruit and nut ingredients. Key bakery products with fruit and nut products come under the microscope, along with a focus on clean labelling.
Equipment: Cereal bar and biscuit production: A special focus on major equipment lines making their mark within cereal bar and biscuit development.
Special report: ancillary equipment. Some of the most innovative new accessories for industrial baking are detailed in this special focus.
For full media details contact our Advertisement Manager
bakeryproduction.co.uk August / August September / October September / October Features List 2018 May / June May / June
Who’s Who in the bakery industry. Our annual review of the major companies leading the industrial bakery sector, providing a comprehensive guide to key players in ingredients, machinery design, packaging development and global manufacturing industry. Editorial and advertising packages are available
Product focus: Oven and freezing technology. This year’s best oven, cooling and freezing equipment making its way to the market is explored in detail.
Special report: ancillary equipment. Some of the most innovative new accessories for industrial baking are detailed in this special focus.
Who’s Who in the bakery industry. Our annual review of the major companies leading the industrial bakery sector, providing a comprehensive guide to key players in ingredients, machinery design, packaging development and global manufacturing industry. Editorial and advertising packages are available
Product focus: Oven and freezing technology. This year’s best oven, cooling and freezing equipment making its way to the market is explored in detail.
Equipment focus: Automated dough production. A round-up of the most significant equipment emerging in the automated dough bakery technology.
Mason Ponti
mponti@kennedys.co.uk
Equipment focus: Automated dough production. A round-up of the most significant equipment emerging in the automated dough bakery technology.
Tel: +44 (0)1732 752090 Fax: +44 (0)1732 752091
Jan/Feb 2018 Kennedy's Bakery Production 29 November / December November / December Features List 2018
Bakery Production
Official Show Issue Official Show Issue
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