Consumer Interest In ‘Green’ Services Doubled From 2008-2010

From researchers at Mintel we get a glimpse into the developing  market for environmentally sustainable products and the companies who offer them. There are always early adopters, and we are seeing a surge each year in new products and new or reformulated products designed to satisfy the increasingly savvy shopper.

Chicago (March 8, 2011)—Consumers are quick to consider the environmental impact of their cars and household cleaning products, but what about their airline of choice, or financial service provider? According to latest Mintel research, consumers are just as interested in patronizing ‘green’ services as they are about purchasing ‘green’ products. In fact, consumer interest in ‘green’ services has doubled from 2008-10.

Forty-four percent of consumers currently consider the ‘greenness’ of their grocery store, and agree that the environmental impact of the business factors into their purchasing decision. Meanwhile, an impressive jump came with 34% of consumers saying they take into account the ‘greenness’ of their dry cleaner or laundromat (compared to just 12% in 2008) and 29% are concerned about the ‘greenness’ of a hotel they plan to visit, compared to the 13% who reported as much in 2008.

“The rapid increase in consumer interest was likely facilitated by increased availability of ‘greener’ alternatives in many service industries and increased marketing of green practices by service providers,” says Fiona O’Donnell, senior analyst at Mintel. “Marketing relating to environmental issues, large and small, is now a common practice by hotels, dry cleaners, and home improvement contractors.”

While consumers are more interested than ever in ‘green’ services, they are also concerned about how companies define ‘green.’ Forty percent of consumers would prefer to purchase ‘green’ products from a company that has a clear set of standards for what exactly ‘green’ is. Meanwhile, 29% of those surveyed believe the government should mandate that companies adhere to a rigorous set of ‘green’ standards.

“Less than half of consumers say they don’t know how to verify a company’s claim that they’re ‘green,’ and that number has declined compared to 2008,” notes Fiona O’Donnell. “Improved transparency by companies about their environmental behavior has been effective in helping consumers understand and feel more confident about ‘green’ claims.”

In line with consumer interest, availability of ‘green’ products has increased as well, as 54% of consumers say more ‘green’ products are available at their favorite stores than there were a year ago. 

The take away is consumers are becoming increasingly aware of the impacts of their choices. And that is the first step in changing behaviors and ultimately, markets.

 

About Mintel

Mintel is a leading global supplier of consumer, product and media intelligence. For more than 38 years, Mintel has provided insight into key worldwide trends, offering exclusive data and analysis that directly impacts client success. With offices in Chicago, New York, London, Sydney, Shanghai and Tokyo, Mintel has forged a unique reputation as a world-renowned business brand. For more information on Mintel, please visit www.mintel.com. Follow Mintel on Twitter: http://twitter.com/mintelnews

Eat Your Fruits and Vegetables!

Californians seem to be listening. We’re such early adopters, well maybe except for those Neanderthals.

Philadelphia, PA, June 15, 2011 – According to the United States Department of Health and Human Services’ Healthy People 2010 objectives, adequate fruit and vegetable consumption is a national public health priority for disease prevention and maintenance of good health. Not only do fruits and vegetables furnish valuable dietary nutrients, but they also contribute vital elements to chronic disease prevention for heart disease, hypertension, certain cancers, vision problems of aging, and possibly type 2 diabetes.  With the nation’s health in mind, Network for a Healthy California is taking steps to prevent these problems by promoting fruit and vegetable consumption through  a large-scale social marketing program funded in part by the United States Department of Agriculture Supplemental Nutrition Assistance Program (SNAP; formally known as the Food Stamp Nutrition Education program) to provide nutrition education.

A study in the July/August 2011 supplement to the Journal of Nutrition Education and Behavior describes the 10- year trends for California adults’ fruit and vegetable consumption using surveillance data. Investigators from the Network for a Healthy California, California Department of Public Health and Public Health Institute surveyed 1,400-1,700 California residents per survey year starting in 1997, before the Network’s launch in spring 1998, and continuing biennially until the most current data from the 2007 survey.  The survey tool used a single 24-hour dietary recall to assess intake.

Findings from this study reveal that over the course of 10 years; mean daily fruit and vegetable consumption rose from 3.8 servings to 5.2 servings.  More profound, the number of California adults who reported eating greater or equal to 5 servings of fruit and vegetable on their 24-hour diet recall increased 57% over the past decade.

Interestingly, the increase in fruit and vegetable consumption was the greatest for the lowest and the highest income groups, nearly doubling the percentage that consumes > 5 fruit and vegetable per day, 1997-2007 in each group.  Sharon Sugerman, Research Scientist for the Network for a Healthy California, states, “Examining fruit and vegetable trends by income demonstrates the importance of being able to survey all population groups, specifically the low-income population, but also the higher-income groups. Such data document the overall population-wide trends and allow comparisons between more- and less-advantaged groups.”

The article is “California Adults Increase Fruit and Vegetable Consumption From 1997-2007” by Sharon Sugerman, MS, RD, FADA; Susan B. Foerster, MPH, RD; Jennifer Gregson, MPH, PhD; Amanda Linares, MS; Mark Hudes, PhD.  It appears in the Journal of Nutrition Education and Behavior, Volume 43, Issue 4, Supplement 2 (July/August 2011) published by Elsevier.

In an accompanying podcast Sharon Sugerman, MS, RD, FADA, discusses the results and implications this study. It is available at www.jneb.org/content/podcast.

Magnesium Deficiency Reduces Effectiveness of Vitamin D In Disease Prevention

Magnesium Deficiency Reduces Effectiveness of Vitamin D in
the Prevention of Disease, According to Magnesium Expert Dr.
Carolyn Dean, MD, ND

ORANGE, Calif., June 15, 2011 — Magnesium deficiency is an
important factor in the results obtained from vitamin D.
According to Dr. Carolyn Dean, MD, ND, magnesium expert and
Medical Director of the nonprofit Nutritional Magnesium
Association (http://www.nutritionalmagnesium.org), the
effectiveness and benefits of vitamin D are greatly
undermined in the absence of adequate levels of magnesium in
the body. Magnesium acts with and is essential to the
activity of vitamin D, and yet most Americans do not get
their recommended daily allowance (RDA) of this important
mineral.

Extensive research has shown that vitamin D deficiencies
play a major role in the development of dozens of diseases,
including a variety of cancers, such as breast cancer
(http://nutritionalmagnesium.org/news-press/cancer.html),
prostate cancer and colon cancer, as well as diabetes, heart
disease, arthritis, osteoporosis, psoriasis and mental
illness.

“While many people are beginning to realize the amazing
health benefits that vitamin D has to offer in the
prevention of disease, they may not be getting the full
benefits from vitamin D without also supplementing their
diets with magnesium, which is a vital nutrient that works
synergistically with vitamin D,” says Dr. Dean.

“Adequate levels of magnesium in the body are essential for
the absorption and metabolism not only of vitamin D but of
calcium as well,” Dean states. “Magnesium converts vitamin D
into its active form so that it can help calcium absorption.

“Magnesium stimulates a particular hormone, calcitonin,
which helps to preserve bone structure and draws calcium out
of the blood and soft tissues back into the bones,
preventing osteoporosis, some forms of arthritis and kidney
stones.”

Dr. John Cannell, Executive Director of the nonprofit
Vitamin D Council, concurs with Dr. Dean’s findings,
recognizing the importance of magnesium
(http://nutritionalmagnesium.org/video-audio/magnesium-overview/91-calcium-magnesium-balance-video-/290-a-look-inside-the-cell-by-andrea-rosanoff.html)
as a nutrient that is required for proper vitamin D
metabolism, while additionally citing several studies that
illustrate this point.

The journal Magnesium Research published a number of studies
with the following findings:

— Magnesium is essential for the metabolism of vitamin D.
— Magnesium influences the body’s utilization of vitamin D
by activating cellular enzyme activity.
— Enzymes are protein molecules that stimulate every
chemical reaction in the body. All the enzymes that
metabolize vitamin D require magnesium.
— Magnesium has a possible role in vitamin D’s effect on
the immune system.

Another study published in the European Journal of
Pediatrics states: “Low magnesium has been shown to alter,
by way of decreasing, production of vitamin D’s active form
…”

Several studies related to bone health published in the
Journal of Physiological Biochemistry and in the Clinical
Nutrition journal point out that magnesium is also necessary
for vitamin D’s beneficial actions on bone.

Since pathologists first began examining the heart, they
realized that a connection existed between deposits of
calcium
(http://nutritionalmagnesium.org/video-audio/magnesium-overview/91-calcium-magnesium-balance-video-/290-a-look-inside-the-cell-by-andrea-rosanoff.html)
and heart disease. Vitamin D inhibits calcium deposition in
arteries, and magnesium converts vitamin D into its active
form so that it can prevent calcium buildup in cholesterol
plaque in arteries. The combination of magnesium and vitamin
D helps prevent clogged arteries by drawing calcium out of
the blood and soft tissues back into the bones where it is
needed to build healthy bone structure.

Dr. Dean concludes, “The many studies pointing to the
importance of these two nutrients to both the prevention of
heart disease and osteoporosis, and the fact that magnesium
can be found to increase the effectiveness of vitamin D,
make finding out about how magnesium can improve the general
health and well-being of anyone a vital imperative that
shouldn’t be ignored.”

A 32-page guide to the benefits of magnesium, along with
magnesium deficiency symptoms, written by Dr. Dean, is
available as a free download at
http://www.nutritionalmagnesium.org.

For media inquiries, please contact Boris Levitsky at (714)
605-1100.

About the Nutritional Magnesium Association

The nonprofit Nutritional Magnesium Association (NMA) is a
trusted authority on the subject of magnesium deficiency and
the benefits of nutritional magnesium for a variety of
health issues. Radio, TV, magazines and professional
journals interview its members regularly – including ABC,
NBC and CBS. The mission of the Nutritional Magnesium
Association is to disseminate timely and useful information
on the subject of nutritional magnesium so as to improve the
lives of all people affected by the widespread magnesium
deficiency in our diets and the related health issues
associated with this deficiency.

For more information, go to
http://www.nutritionalmagnesium.org.

Contact:

Boris Levitsky
(714) 605-1100
info@nutritionalmagnesium.org

Should This Chicken Be Banned?

The Chicken Which Should be Banned

Posted By Dr. Mercola | November 08 2010 | 573,800 views | Available in EspañolDisponible en Español

Do you put dimethylpolysiloxane, an anti-foaming agent made of silicone, in your chicken dishes?

How about tertiary butylhydroquinone (TBHQ), a chemical preservative so deadly that just five grams can kill you?

These are just two of the ingredients in a McDonalds Chicken McNugget. Only 50 percent of a McNugget is actually chicken. The other 50 percent includes corn derivatives, sugars, leavening agents and completely synthetic ingredients.

Organic Authority helpfully transcribed the full ingredients list provided by McDonalds:    

“White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary).

Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch.

Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.”

Sources:

Organic Authority

Black Dieters Watch Weight For General Wellness—Not To Lose Pounds

FOR IMMEDIATE RELEASE
Black dieters watch their weight for general wellness—not to lose pounds, reports Mintel

Chicago (June 6, 2011)—Whether it’s a suggestion from our physician or a need to slim down, almost everyone experiences the desire to exercise more or eat healthier at some point in our lives. According to the latest research from Mintel, more Black adults who are watching their diet are doing so for health reasons, not to lose weight. In fact, 56% of Black adults are dieting to lose weight, compared to 63% of White adults, 57% of Asian adults and 54% of Hispanic adults.

Moreover, 70% of Black adults who limit the amount and/or kind of food eaten say they’re doing so for general wellness and 46% say they’re watching their diet to maintain their current weight. Fifty-two percent are eating healthier to prevent or control high blood pressure.

“Black adults are concerned with controlling cholesterol, blood sugar levels, hypertension, salt intake and other health-related issues,” says Leylha Ahuile, senior multicultural analyst. “This demographic needs effective, targeted solutions that can help them reach their weight-loss goals rather than information that focuses on appearance, which may not speak to their concerns—as dieting simply to be thinner isn’t as important.”

Twenty-six percent of respondents who are cutting back on the amount or kind of food they consume say boredom with the “good” food they are noshing makes it difficult to curb their eating habits. Additionally, 35% report that the challenge to find healthy options at restaurants is to blame and 26% say hunger pangs test their willpower to eat better.

“Marketers should emphasize elements of delicious taste to make healthier products more appealing to Black consumers,” adds Leylha Ahuile. “For example, emphasizing the ‘creamy taste’ of a low-fat item or the fact that it’s ‘less greasy’ compared to a full-fat item may help Black consumers focus on attributes other than delicious taste, and create interest in trying a low-in item.”

Forty-two percent of Black adults who limit the amount and/or kind of food they eat believe that most diets don’t work and nearly half (49%) say they have a hard time sticking to a diet. Meanwhile, 60% say they would like to eat more healthy foods, but it’s just too expensive.

About Mintel

Mintel is a leading global supplier of consumer, product and media intelligence. For more than 38 years, Mintel has provided insight into key worldwide trends, offering exclusive data and analysis that directly impacts client success. With offices in Chicago, New York, London, Sydney, Shanghai and Tokyo, Mintel has forged a unique reputation as a world-renowned business brand. For more information on Mintel, please visit www.mintel.com. Follow Mintel on Twitter: http://twitter.com/mintelnews

Contact:
Jennifer Ballard
Mintel Group
312-628-7946
jballard@mintel.com

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