Weight control foods bite into world market - Food Industry Report - account for 2.4% of worldwide food and drink sales - Brief Article - Statistical Data Included

Eurofood, March 14, 2002

Diet and weight control foods now account for 2.4% of global food and drink sales, according to a new report from Leatherhead Research Association. Despite a shift in emphasis to functional foods with their added benefits, weight control foods have experienced a substantial 25% sales increase since 1996.

Overall, in 2000, sales of low-fat and low-calorie foods as well as specific slimming aids, amounted to almost US$33bn (37.95bn [euro]) in the US, Japan, Australia and the five major European markets.

Low calorie and sugar free soft drinks accounted for 34% of the total value, while calorie and fat reduced dairy accounted for 39%.

The report notes that one of the fastest growing sectors of the calorie reduced market is the snacks market, including biscuits, cakes, confectionery and bagged snacks. Low and light versions of theses products are said to be doing well in many countries, with modern consumers wishing to reduce calorie intake whilst still being able to participate in indulgence.

The report also finds fat reduction is becoming just as important as calorie reduction. Slimming foods are dominant in the absence of light foods in the mainstream sector, but in countries where the diet market is more established, they are under greater competition from low and light varieties. The success of low and light brands has also meant the proliferation of low and light sub brands and retailer own label developments.

Looking to the future, the report predicts the emphasis will remain on fat reduction, which can been linked to a lesser risk of coronary heart disease as well as one of weight control.

Overlaps with functional foods will also bring about new developments dual marketing, rather than a single focus on weight control. Also, advances in technology will likely benefit the sector, as new methods of manufacture bring about improvements in taste and quality control in low and light foods.