Almost half (44.9 percent) of respondents advised reformulation by stealth, while a further 28.6 percent believed communications should be category/product specific.
In other words, less saturated fat or lower sodium might be a selling point in some products but not others.
Almost a fifth (17.3 percent) felt too much time was spent on reformulating products in the first place, while just 9.2 percent felt that actively promoting fat, salt or sugar reduction on pack would always drive sales.
Readers were given four options to select from in response to the question: Should reformulation be promoted on pack, or is a 'stealthy' approach better?
- Fat, salt and sugar reduction sells, so shout about it on pack!
- It depends. Low fat, sugar, salt is a selling point on some products but not others.
- Reformulate by stealth. Great taste and innovation drive sales, not less sodium/fat.
- Too much time is spent on reformulation. Skinny muffins won't tackle obesity...
Here’s what you thought:
Click here for a UK perspective on the challenges surrounding communicating saturated fat reductions.