In the second half of the twentieth century, a new paradigm in food consumption emerged, expressed in the quest for low-calorie foods, with the objective of meeting new aesthetic standards, but also countering the development of overweight-related diseases. The food industry has been able to grasp the consumers’ current needs with the introduction of reduced-calorie foods that, unlike other categories of products, have been showing an increasing sales trend. In this paper, after analyzing the specifications, composition and production characteristics of low-calorie food products, we have attempted to clarify the effectiveness of said foods and the way the latter are perceived by consumers, in the light of the developments in the legislation regulating the marketing of reduced-calorie foods.
LEGISLATIVE FACTORS AND PRODUCT SPECIFICATIONS IN THE MARKETING OF "LIGHT" FOODSTUFFS
TARABELLA, ANGELA;
2009-01-01
Abstract
In the second half of the twentieth century, a new paradigm in food consumption emerged, expressed in the quest for low-calorie foods, with the objective of meeting new aesthetic standards, but also countering the development of overweight-related diseases. The food industry has been able to grasp the consumers’ current needs with the introduction of reduced-calorie foods that, unlike other categories of products, have been showing an increasing sales trend. In this paper, after analyzing the specifications, composition and production characteristics of low-calorie food products, we have attempted to clarify the effectiveness of said foods and the way the latter are perceived by consumers, in the light of the developments in the legislation regulating the marketing of reduced-calorie foods.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
