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Consumer Reaction to FOP Labeling
Presented By
Dennis Milne, MSDirector, Business Relations
Nutrition and Obesity Strategies Department
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• Consumer Research Summary• Behaviors• Reliance on FOP Symbols
• Maintaining Consumer Relevancy with Heart-Check• Position on New FOP Labeling Direction
Shoppers are creatures of habit. When considering new items, price and nutrition play
key roles
Usually Buy Same Items Every Time
10%
Buy Mostly Same, Some
New74%
Enjoy Buying
Many New Items16%
Typical Purchases Why Buy New Items
Base: Total (n=414)Q6 When thinking about a typical trip to buy groceries, which statement best describes what you typically purchase?Q7 When you are selecting new items, which factors, if any, influence trying something new?
74
61
57
Better Price
Better Nutrition
Has Appealing NewFlavor or Type
percent
Grocery Purchasing: Role of New Products
#1#2 - Internet #3 – Health Professionals
#4- Grocery Stores #5- Friends & Family
Food Packages/Labels
Q.21 How often do you use each of the sources below for information on nutrition/health?
Consumers’ Response on Most Used Sources for Information.
% Use Always/Sometimes
5
Specific Items on Nutrition Facts Label
#1#2
#4
#3
Base: Total (n = 1003)Base: Always/Sometimes/Rarely Use Nutritional Facts Panel (n = 990)Q.5: How often do you use the following information on food packaging and nutritional labels?
Consumers are looking for the basics on the Nutrition Facts Panel
Fat and Calories, followed by Serving Size
% Always
55
52
48
47
47
43
36
36
35
Total Fat
Calorie Content
Serving Size
Saturated Fat
Trans Fat
Sugars
Fiber
Salt/Sodium
Cholesterol
American Heart Association/Confidential
6
Proactive Struggling Dieters Overweight/Low Effort
Lucky
29% 15% 33% 23%
Very ConcernedAbout Nutrition
Less ConcernedAbout Nutrition% of Consumers
Consumer Segmentation Model
There are four attitudinal consumer segments that are “somewhat” to “very concerned” with nutrition
41
44
43
41
36
49
60
52
45
37
Total
Proactive
Struggling Dieters
Overweight/Low Effort
Lucky
Look for Most Purchased Past 90 Days
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Q.11: Which symbol do you look for the most when shopping for food? Q.12: In the last 90 days, have you purchased a food product with any of the following symbols/logos?
Proactives and Struggling Dieters are most likely to have purchased products with the AHA Food Certification mark
Segment Use of AHA Symbol When Shopping
% Consumers
83
61
38
28 27
15
5
63
8 7 73 3
10
AHA Komen Pepsico WholeGrains
Keystone Best life None ofthese
Aided Awareness Trust Most
41
5 7 9
3 3
33
49
28
20 21
9 8
35
AHA Komen Pepsico WholeGrains
Keystone Best life None ofthese
Look for Most Purchased Past 90 days
Food Certification Consumer Brand Strength*
Compared to other leading nutrition and non-nutrition on-packaged icons, heart-check leads with strongest aided brand awareness, trust and purchase intent/follow-through.
73
59
58
38
26
7
6
12
American Heart Association
American Diabetes Association
FDA or USDA
An Independent Panel of Scientists, Nutritionists
A Consumer Advocate Organization
The Product Manufacturer
A Group of Food Industry Representatives
Not sure
Consumers see the AHA as the most trusted authority for nutrition messages and for deciding if a food product may display a health symbol/logo.
% Trust To Decide
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In-store Purchase Impact AnalysisObjective•To isolate the impact of the heart-check mark on purchases of certified products
among targeted consumer segments.
Methodology• Promoted Products: heart-check mark certified• Test Period
Pre Period: 4 weeksPromotion Period: 4 weeksPromotion Elements:
- heart-check mark on packaging- heart-check mark on point-of-purchase shelf tag- heart-check mark nutrition messages at checkout
• Geography: SuperValu & Pathmark stores (matched panel in 63 test & 63 control)• Metric Measure: Dollar sales of heart-check mark products• Shoppers in study: 340,000
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In-store Study ResultsIn-store Study Results1. The in-store shelf tag promotion achieved its primary objective by
increasing sales of certified products among targeted consumer segments.
1. Sales lift by shopper segment ranged from 1.5% to 6.7%, test vs. control
2. The campaign was most impactful among Struggling Dieters which is positive given that this group had a low focus on heart health.
2. At a total store level, combined sales for all certified items were up 5%, test vs. control.
3. Although most shoppers are not specifically looking for the mark when they enter the store, in a follow-up survey 75% said they are pleased to see if while shopping and that the mark does influence their purchase decision.
1. The in-store shelf tag promotion achieved its primary objective by increasing sales of certified products among targeted consumer segments.
1. Sales lift by shopper segment ranged from 1.5% to 6.7%, test vs. control
2. The campaign was most impactful among Struggling Dieters which is positive given that this group had a low focus on heart health.
2. At a total store level, combined sales for all certified items were up 5%, test vs. control.
3. Although most shoppers are not specifically looking for the mark when they enter the store, in a follow-up survey 75% said they are pleased to see if while shopping and that the mark does influence their purchase decision.
Nutrition Education: In-store Health & Wellness Events Turn key for grocery
retailers looking for value added programs for their shoppers
Develop nutrition themed events leveraging existing in-store vehicles Kiosks Display of sample
size product Recipes/Coupons Shelf edge integrated
signage End-cap displays Circulars Mobile marketing
using QR codes Collaboration with CPG,
Associations and Commissions
American Heart Association ObjectiveMaintaining Relevancy: Enhancing the Heart-Check
Food Certification Program to support achievement of AHA’s 2020 health promotion
goal.
•Diet and Lifestyle Recommendations: A Scientific Statement of the American Heart Association Nutrition Committee
•Defining and Setting National Goals for Cardiovascular Health Promotion and Disease Reduction: The American Heart Association’s Strategic Impact Goal Through 2020 and Beyond
•Dietary Sugars Intake and Cardiovascular Health: A Science Statement from the American Heart Association
Scientific Statements guiding the process
Guiding Principles
Nutrition Guidelines
Currently certify under five (5) regulatory CHD health claims:1.Saturated Fat, Cholesterol and Trans Fat, and Reduce Risk of Heart Disease (Docket #2006Q-0458)2.Dietary Saturated Fat and Cholesterol, and Risk of Coronary Heart Disease (21 CFR 101.75)3.Whole grain Foods with Moderate Fat Content (Docket #03Q-0547)4.Nuts & Heart Disease (Docket #02P-0505)5.Omega-3 Fatty Acids & Coronary Heart Disease (Docket #2003Q-0401)
For Program Nutrition Criteria:
Go To www.heartcheckmark.org
Guiding Principles
Nutrition Guidelines AlignmentEffective September 2011•Total fat increased while keeping saturated fat, Trans fat and cholesterol the same, thereby allowing products higher in mono and polyunsaturated fats (“better fats”)•Certification of nuts: almonds, hazelnuts, peanuts, pecans, pistachios, walnuts and some pine nuts•Certification of fish > 500 mg EPA + DHA per 85 grams
Effective January 2014•Revised Sodium Criteria•Total Sugar/Calorie Screening Guidelines to limit added sugars and implementation of a dietary fiber requirement to improve the quality of certified grain-based products
Heart-Check Evolution to New Design
2010
1995
2005
2011
• Simplified language and streamlined graphic standards options.• Vertical alignment and containment border strengthens visibility on package.• Design the strongest favorite in consumer focus groups and quantitative surveys.• Design favored by companies selected from current program participants.• Single design versus three variations.• Design shown to FDA and USDA prior to rollout.• Rolled out September 2011
• Companies may use immediately• Current package inventories using old logos must convert by January 15, 2014
1. Food modeling was conducted by Dr. Victor Fulgoni of Nutrition Impact.
2. National Health and Nutrition Examination Survey (NHANES) data were used to evaluate the relationship of consuming foods that meet American Heart Association Heart-Check Program criteria to Diet Quality [as measured by the Healthy Eating Index.]
3. Relationships of percentage of calories from AHA-certifiable foods in specific nutrient/food group intakes and physiological parameters including body weight, BMI, lipids, and blood pressure were examined.
Results: The data demonstrate that a greater consumption (as percentage of
total calories) of foods that meet AHA Heart-Check Program criteria is associated with better diet quality and lower cardiovascular disease risk.
Do FOP Systems Have A Positive Impact on Public Health?
Position on the New FOP Labeling Direction
The American Heart Association supports the establishment of a standardized, comprehensive front-of-package food labeling program and icon system with unified criteria based upon the best available science and consumer research, featuring consumer education as the ultimate goal.
Until there is a unified system in the marketplace, AHA believes there is a unique role for the Heart-Check Program and will continue to strive to maintain the long-standing awareness, trust and credibility that the heart-check mark has developed over time with consumers.
Thank You
For More Information on the American Heart Association’s Food Certification and New Meal
Certification Programs Go To:
www.heartcheckmark.org