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Antioxidants

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By: Sean Moloughney

Editor, Nutraceuticals World

Foods labeled as “rich in antioxidants” are much more likely to be consumed “very frequently” or “somewhat frequently” (40%) by American consumers compared to foods labeled as “antioxidants added” (25%), according to a new study. Decision Analyst’s “Food Ingredients: What’s Hot?” report, based on a survey of 16,392 U.S. grocery shoppers, indicates that consumers also prefer the label copy “rich in” as opposed to “added,” for the ingredients omega 3 and iron. The report is based on information from a comprehensive food and beverage consumption, restaurant behavior, health attitudes and lifestyle management study sponsored by Decision Analyst. This comprehensive food industry study has been conducted monthly since January 2006 using Decision Analyst’s American Consumer Opinion Online panel. For further information: www.decisionanalyst.com

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