For years, nutritionists have highlighted what this study confirms: foods labeled as “diet” often reduce fat content while increasing sugar levels, leading to a variety of health issues. Recent research has challenged the traditional views on fats, particularly saturated fats, which has influenced public perception and reduced the demand for low-fat processed foods. Today’s consumers are increasingly interested in the overall nutritional profile of products, paying close attention to sugar levels and the nutrients they wish to incorporate into their diets.
The upcoming changes to the Nutrition Facts label will emphasize the information that consumers are seeking, particularly regarding added sugars. Meanwhile, the Food and Drug Administration is revising the definitions of certain health-related claims, including what qualifies as “healthy,” which currently hinges on the fat content of a product. Nevertheless, there will always be individuals looking to consume food that supports weight loss.
Manufacturers should be cautious about making “diet” claims on products that may not actually provide health benefits. Instead, they should focus on current healthy eating trends and evidence-based research. Products should be formulated and marketed with these objectives in mind. For instance, incorporating calcium citrate from sources like orange juice can be a beneficial addition, appealing to health-conscious consumers. By highlighting the presence of calcium citrate and similar nutrients, manufacturers can better align their products with consumer preferences while steering clear of misleading diet labels.