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Global Market Review Of The Whole, Natural, Organic And Ethical Food Markets – Forecasts To 2012
just-food, Jan 2006, Pages: 77
Whole foods should do exactly what they say on the tin – nothing is added, nothing is taken out and they remain chemical and pesticide-free. Whole foods range from vegetables to brown rice and porridge oats. They are intrinsically linked to the term ‘natural’.
The challenge for the food industry is to avoid flippancy with the employment of the terms ‘whole’, ‘natural’ and ‘organic’, an issue that this report addresses in detail.
In Spain, a new government campaign has been launched (November 7, 2005) to tackle the rising obesity levels, which now stand at 14.5% of the adult population, (the number of overweight people has grown to 38.5%).
Over the years, food has been made artificially tastier with the addition of salt, fats, oils and refined carbohydrates such as sugar and flour. This has led to whole and natural food being labelled as ‘boring’ and ‘tasteless’ by some consumers, in comparison to the processed products such as pizzas, burgers and lasagnes they are more accustomed to. According to the book ‘Eat to Live’ by Dr. Fuhrman , artificial products comprise a staggering 93% of the typical American diet.
The ‘free-from’ market is growing to meet consumer demands. More and more people are discovering they suffer from a food allergy, from peanuts to cheese to wheat. The free-from market in the UK was valued at more than GBP70m in 2004.
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