Recent research indicates that the majority of American adults are watching their diet. The health and wellness trend is driven by a variety of factors including an aging population and analysis suggests that as the economy improves, Americans are likely to gravitate more toward better-for-you (BFY) options such as those low in sodium and calories.

At the same time, manufacturers and restaurant chains are looking for ways to develop premium products that have high appeal among affluents and are positioned to command price premiums. For this reason— and because the government is taking steps to reduce obesity and improve nutrition— consumer attitudes toward high fructose corn syrup (HFCS) and sodium are becoming increasingly important to product developers, marketers and consumer packaged goods (CPG) executives. As such, Mintel has developed this report to address the following questions:

Recent research indicates that the majority of American adults are watching their diet. The health and wellness trend is driven by a variety of factors including an aging population and analysis suggests that as the economy improves, Americans are likely to gravitate more toward better-for-you (BFY) options such as those low in sodium and calories.

At the same time, manufacturers and restaurant chains are looking for ways to develop premium products that have high appeal among affluents and are positioned to command price premiums. For this reason— and because the government is taking steps to reduce obesity and improve nutrition— consumer attitudes toward high fructose corn syrup (HFCS) and sodium are becoming increasingly important to product developers, marketers and consumer packaged goods (CPG) executives. As such, Mintel has developed this report to address the following questions:

What health risks are associated with sodium and HFCS?

What government initiatives have been created to address these concerns and regulate consumption of sodium and HFCS?

How are demographic and economic trends impacting demand for low sodium foods and beverages, as well as those that are free of HFCS?

What types of low sodium and HFCS-free products have been introduced in recent years?

Are companies increasingly launching low sodium and HFCS-free products, or are the number of new launches in these sub-categories on the decline?

How much do American consumers regulate and limit their intake of sodium and HFCS compared to calories, sugar, fat content, preservatives, caffeine and carbohydrates?

How often do consumers use salt alternatives and low sodium products and how much interest is there for using more such products in the future?

What proportion of the population avoids HFCS and what segments are most likely to engage in avoidance behavior?