July 09, 2014 - Blogs
One of the oft-repeated barriers to consumption of a healthy diet is the cost, especially for the poor. And companies that look at creating healthy foods and beverages are concerned about potentially low margins. But the CHANCE project, a three-and-a-half year research initiative that gathered together academics, food and drink industry representatives and SMEs to address poor nutrition of European citizens living on a low budget, suggests otherwise.
On July 2, 2014 these experts gathered at the Royal Flemish Academy of Belgium for Science and the Arts, Brussels, to hear the final results from the CHANCE project, and attend presentations from other nutrition experts, at the conference: “Targeting at-risk-of-poverty populations in Europe with affordable and nutritionally enhanced food products."
Antonella Samoggia, a CHANCE project economist at the University of Bologna, Italy, pointed out that “Low-cost healthy food products compete with less healthy foods, which are often cheaper for the consumers and have a higher financial return for the food industry."
But that’s not necessarily a given. One of the goals of the program was formulating nutritionally enhanced food prototypes for economically disadvantaged people (defined as those with less than 60% of the average income). These items used low-cost ingredients with nutrients lacking in the diet along with lower-cost packaging. Among the prototypes were: ham with lower salt content, more pork liver and higher levels of vitamins A, D and E; a bread made with a soybean ingredient that increased its fiber, mineral, protein and vitamin content; ketchup with seeds and skin from tomato by-processing that contained up to ten times the amount of dietary fiber; as well as pizza, cheese, and a variety of blueberry-based products.
These specially formulated products underwent various economic and sensory tests, pitting competitiveness against leading brands. The results showed that the CHANCE products were indistinguishable in taste compared to leading brands. Researchers also found preliminary production costs were similar or lower for all the prototypes compared to corresponding traditional products. They found a few unresolved issues, such as decreased bread shelf life, and concluded that “to ensure commercial success, correct labelling, marketing and advertising would need to be implemented too in order to attract retailers and consumers."
While this work did not tackle the issue of food preferences for those that think a full-calorie Mountain Dew coupled with a Twinkie makes a cheap, convenient and delicious breakfast, it does highlight the economic feasibility of low-cost, yet nutritious foods for the masses. Pizza seems an ideal project given its popularity in venues from a school lunchroom to a quick dinner or even a party snack. Sodium reduction opportunities abound, in everything from the crust to the topping of meat and cheese. Adding fiber has become easier, and not just in ketchup and bread given the expansive number of ingredients.
So, while nutritious foods like high-fiber bread and ketchup for the huddled masses might not carry the same cachet as something like a Belle Chevre Goat Cheese Cheesecake (which is yours for only $34.95 for 27 ounces), it’s a worthwhile endeavor that actually provides a tangible benefit to society by alleviating hunger and under-nutrition, as well as adding to your bottom line.
-Lynn A. Kuntz
One of the oft-repeated barriers to consumption of a healthy diet is the cost, especially for the poor. And companies that look at creating healthy foods and beverages are concerned about potentially low margins. But the CHANCE project, a three-and-a-half year research initiative that gathered together academics, food and drink industry representatives and SMEs to address poor nutrition of European citizens living on a low budget, suggests otherwise.
On July 2, 2014 these experts gathered at the Royal Flemish Academy of Belgium for Science and the Arts, Brussels, to hear the final results from the CHANCE project, and attend presentations from other nutrition experts, at the conference: “Targeting at-risk-of-poverty populations in Europe with affordable and nutritionally enhanced food products."
Antonella Samoggia, a CHANCE project economist at the University of Bologna, Italy, pointed out that “Low-cost healthy food products compete with less healthy foods, which are often cheaper for the consumers and have a higher financial return for the food industry."
But that’s not necessarily a given. One of the goals of the program was formulating nutritionally enhanced food prototypes for economically disadvantaged people (defined as those with less than 60% of the average income). These items used low-cost ingredients with nutrients lacking in the diet along with lower-cost packaging. Among the prototypes were: ham with lower salt content, more pork liver and higher levels of vitamins A, D and E; a bread made with a soybean ingredient that increased its fiber, mineral, protein and vitamin content; ketchup with seeds and skin from tomato by-processing that contained up to ten times the amount of dietary fiber; as well as pizza, cheese, and a variety of blueberry-based products.
These specially formulated products underwent various economic and sensory tests, pitting competitiveness against leading brands. The results showed that the CHANCE products were indistinguishable in taste compared to leading brands. Researchers also found preliminary production costs were similar or lower for all the prototypes compared to corresponding traditional products. They found a few unresolved issues, such as decreased bread shelf life, and concluded that “to ensure commercial success, correct labelling, marketing and advertising would need to be implemented too in order to attract retailers and consumers."
While this work did not tackle the issue of food preferences for those that think a full-calorie Mountain Dew coupled with a Twinkie makes a cheap, convenient and delicious breakfast, it does highlight the economic feasibility of low-cost, yet nutritious foods for the masses. Pizza seems an ideal project given its popularity in venues from a school lunchroom to a quick dinner or even a party snack. Sodium reduction opportunities abound, in everything from the crust to the topping of meat and cheese. Adding fiber has become easier, and not just in ketchup and bread given the expansive number of ingredients.
So, while nutritious foods like high-fiber bread and ketchup for the huddled masses might not carry the same cachet as something like a Belle Chevre Goat Cheese Cheesecake (which is yours for only $34.95 for 27 ounces), it’s a worthwhile endeavor that actually provides a tangible benefit to society by alleviating hunger and under-nutrition, as well as adding to your bottom line.
-Lynn A. Kuntz
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