Spanish consumers are increasingly demanding and are interested in knowing the origin and preparation of food. Likewise, they demand more information on both the composition of food, its origin, its production process and its impact on the environment and society.
This is clear from the study ‘Simplicity from the origin’, by the Kellogg company, in which more than 800 Spanish consumers between 18 and 65 years have participated, and which was presented this Tuesday.
Little knowledge of the ‘Plant-based’ concept
There is a great lack of knowledge about what certain eating trends really mean. The Plant-based diet concept, based on foods of plant origin, is the best recognized by the Spanish. Specifically, 41% of those surveyed know that it is a diet in which they mainly eat foods of plant origin, that is: fruits, vegetables, legumes, cereals, nuts, … maintaining a moderate consumption of foods of origin animal.
Confusion about processed foods
Likewise, as Patricia Fresneda, Marketing Manager for Kellogg in Iberia, has explained: “There is such confusion around the definition of processed food that when we ask Spaniards almost equally, we relate the concept to the number of ingredients it contains. , with the naturalness of those ingredients or with the complexity of their preparation or cooking process ”.
It is the same with the movement defending “real food.” 78% of those surveyed state that they do not know what it consists of or have a wrong idea of its meaning.
Sustainable food, those that come from agriculture
On the other hand, Fresneda has stated that “in the same way that the population is increasingly concerned about leading a healthy lifestyle, it is concerned about caring for the planet. In this sense, our study has revealed that 76% of consumers know that sustainably grown foods are those that come from agriculture that protects the environment, is socially responsible and profitable for farmers ”.
In response to this need for more information and transparency demanded by consumers, Kellogg also presented this Tuesday, throughout Europe, its new Wellness Manifesto. It is a plan of actions to improve your food, so that it is even better for people’s nutrition, for the planet and for society.
The company has announced that it will continue to improve the composition of its food, without giving up its taste. Specifically, it states that it will eliminate at least 20% of the salt by the end of 2022 and the sugar levels of infant cereals will be reduced by 10%, renewing them and making them healthier. In addition, the fiber intake will continue to increase.
Sugar content reduction
An important fact that Deisy Hervert, head of Nutrition at Kellogg in Iberia, has pointed out is that: “In Spain, since 2011, Kellogg has reduced the sugar content of its food, thus avoiding the intake of 1,700 tons of sugars in the diet of the Spanish, equivalent to 340,000 million teaspoonsii of sugar ”.
In Spain, since 2011, Kellogg has reduced the sugar content of its food, thus avoiding the intake of 1,700 tons of sugars
In terms of naturalness, much of their food has a cooking process as simple as that a grain of rice is strictly a grain of Choco Krispies, simply cooked at a certain humidity, temperature and time to ensure that the result is a puffed grain and crispy. We can also say that a Corn Flakes flake is simply part of the corn kernel. Cooked, passed through a roller to take its characteristic laminated shape, and roasted again to make it crisp.