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Chair Notes Changing Products,
At a presentation during an Ohio State University short course for snack food company manufacturing personnel, ACFN Chair Susan Finn, Ph.D., R.D., L.D., F.A.D.A., highlighted specific steps food and beverage companies are taking to fight obesity. She noted the “wellness shift” being made by shoppers, and discussed changes in the nutrition profile of food and beverage products, as well as packaging and marketing. “Eighty-five percent of food or beverage companies have introduced or improved nutrition in more than 5,000 products,” she said, referring to the findings of a recent member survey by the Grocery Manufacturers Association, an industry trade group and key ACFN member. “Fifty-seven percent have changed multi-serve packaging or are in the process, and another 25 percent are planning to.” Finn also discussed workplace wellness programs being advanced by food and beverage companies for the approximately 2.5 million people employed by the industry, as well as nutrition and physical activity programs the companies sponsor in their respective communities. Dr. Finn was participating in the Wilbur A. Gould Total Quality Management Short Course entitled “Working Together to Build a Healthier Tomorrow: Industry’s Role.” The course was sponsored by the Snack Food Association and Center for Innovative Food Technology, in conjunction with The Ohio State University. |
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