As the definition of healthy evolves, brands face the challenge of appealing to diverse consumer preferences without limiting their audience.
In December 2024, the FDA updated its definition of the “healthy” claim on food labels to better align with current nutrition science and the 2025–2030 Dietary Guidelines for Americans. The new definition requires foods to meet specific criteria for food group content and limits on added sugars, sodium and saturated fat, in line with the Nutrition Facts Label.
For companies to align with the voluntary healthy claim, added sugars must be limited to 2-5% of the daily value depending on the food.
FDA also proposed a front of pack labeling system that highlights key nutrients, saturated fat, sodium and added sugars with simple descriptors like low, medium and high to hep consumers make healthier choices. While public health groups support the move, some industry groups argue it is too simplistic and costly, especially with the exclusion of calorie information.
Peter Lurie, president and executive director of the Center for Science in the Public Interest (CSPI) will discuss what these initiatives may mean for food manufacturers, retailers and consumers in a fireside chat to open the Healthy Alternatives session on March 12 at 10 am CT.
FoodNavigator’s Positive Nutrition Broadcast Series
FoodNavigator’s Positive Nutrition Broadcast series is a multi-day virtual event dedicated to the health and wellness trends influencing the food and beverage industry, featuring insights from all of FoodNavigator’s sister publications.
FoodNavigator-USA will host three days’ worth of content on:
- Weight management
- Functional beverages
- Healthy alternatives
Learn more about the event, sessions and speakers and register for free here .
Elevating healthier products through texture innovation
Ingredion’s sponsored session, “Elevating healthier products through texture innovation” will focus on the role of texture in food and beverage products and its impact on consumer satisfaction and health.
The presentation will feature consumer insights from Ingredion’s Global Insights Research Manager Joana Maricato and Didem Icoz, director of global applications, texture and healthful solutions. Specifically, they will discuss how consumer demands for healthier products are driving innovations in texture and natural ingredients.
According to Ingredion’s research, texture is a key driver in consumer satisfaction with more than half of consumers saying texture is more important than flavor. Texture also impacts satiety, product temperature perception and nutritional value, with 70% of consumers willing to switch brands if dissatisfied with texture.
How do consumers define healthy?
The final panel discussion in the Healthy Alternatives session will cover various aspects of consumer health trends, including high protein, low sugar, clean eating and allergen-free options.
Jenny Zegler, director of food and drink, Mintel will set the stage for the panel discussion on US consumer health and nutrition trends, including what claims shoppers are most interested in, such as low sugar, high protein and fiber. She also will share packaging examples that align with consumer preferences.
The panel discussion, featuring Zegler, Icoz, Elavi’s Co-founder Michelle Razavi and Simply Good Foods’ Senior Director of Nutrition Jonathan Clinthorne, will explore these trends from a nutrition, ingredient and marketing perspective and sharing insights along the way on how brands can effectively communicate health benefits.
