Food and Nutrition Events

1. Navigating the food and nutrition communications highway

   Published on Thursday, May 27th, 2010

   Navigating the communications highway can easily lead you into a spaghetti junction. Perhaps never more so than in the area of food and nutrition communications. Central to successful navigation is weighing up the evidence, listening, and understanding the views of others before choosing the path to follow.

   Key equipment for us is scientific rigour combined with common sense.
   
   Last week our Food Group hosted a seminar on this topic.  The first half focused on collecting views and perspectives from many relevant sectors within the healthy eating debate, with presentations from Kate Porter (McDonalds NZ), Dr Robyn Toomath (Fight the Obesity Epidemic), Sarah Thomson (Child Cancer Foundation) and Katherine Rich (Food and Grocery Council).

   It was interesting to hear such diverse views on approaches to healthy eating within one session.  But the panel discussion highlighted promising areas of commonality towards a shared goal.  It’s effective communications which can achieve a WIIFM factor within such a wide spectrum of approaches.

   The second session focused on communicating what consumers think and want.  Our Food Group and Nutrition NZ analysed some recent large pieces of research looking at what consumers really think of food labelling – in particular food and nutrition information on food labels.  If you’d like a copy of my presentation I’d be happy to provide this.

   Then Cathy Arrow led us on a virtual tour of her sister’s fish pie via online media, highlighting the influence of various online media influences in effective communications.

   We ended up with a panel of “alpha mums” who were all asked questions by the attendees.  I think we could have carried on firing questions for at least another hour or two, as their insight was the true measure of all our communications efforts.

   For those who attended, what (if anything) did you learn?  What would you have liked to see more of?  Please post any comments on the event (good and bad) to this blog.

   

2. What’s driving us to drink….and what are we drinking?

   Published on Monday, November 30th, 2009

   Recently I had the privilege of hearing one of my all time dietetic gurus, Linda Tapsell from Wollongong University, speak about how we relate to beverages.  Alongside her, Claire Richards from Coca-Cola Oceania shared some fascinating insights into New Zealander’s attitudes to drinking.  And Caryn Zinn expertly summarised issues on hydration in sport.

   When it comes to successfully encouraging people to make healthier beverage choices, each and every speaker stressed the importance of working with individuals, rather than making broad general recommendations such as “drink water and low fat milk”.

   What people expect and need from different beverages is extremely varied, which explained to me why it’s unrealistic to expect people to switch from one set of beverages (with similar attributes) to another set of beverages (with completely different attributes in the mind of the consumer). 

   For example, if you’re out for a good time with your mates you’re about as likely to order a glass of milk as you are to be wearing pyjamas.  What you want is a beverage that’s associated with socialising, not one that’s associated with, say health and nutrition.  There is a time and place for everything.

   Those underlying needs associated with certain life situations don’t change, but moving to a healthier option which addresses the same underlying need within the same situation is far more likely to work.  For example in the scenario described above, recommending that people order a diet soft drink if they’re watching their calorie intake, rather than a sugar containing soft drink, might actually be likely to work.

   That would be fine, were it not for another shocking fact I picked up at the same seminar: New Zealanders drink mostly tap water (nothing shocking in that), but the second most widely consumed beverage in New Zealanders (ranging from 12-69 years of age) is …wait for it….beer!  So in fact, most people in the above scenario will opt for a beer anyway!  Diet beer anyone?

   This sets my mind reeling at the calories we Kiwis must consume from alcohol.  It baffles me why all dietary energy sources do not require nutrition labelling and packaged alcoholic drinks are a long overdue candidate for this. 

   Thanks to the NZ Nutrition Foundation and Coca-Cola Oceania for making this event possible.  Linda and Caryn’s presentations should both be up on the Nutrition Foundation’s website shortly.

   

3. When is nasty truly nasty?

   Published on Monday, July 20th, 2009

   The word nasty is a strong one that tends to elicit an involuntary feeling of discomfort in most of us – and people do say that your gut reaction is the most important.  According to one dictionary “nasty” means:
   

   1.    Very ugly, or unpleasant to see, taste, smell, etc.
   2.    Morally bad or improper.
   3.    Harmful; painful; severe.
   4.    Causing difficulty or danger.
   5.    Angry or threatening.

   So when a UK Supermarket decided to include Aspartame in its list of “nasties” as part of a marketing campaign it’s no surprise that Ajinomoto, the proud manufacturer of this well known sweetener, was more than a little insulted. They decided to take legal action, the outcome of which shows just how “judgemental” our interpretation of such words can be - even when there is clear evidence to the contrary - proving that gut reaction does indeed triumph over logic.

   Despite aspartame being proven completely safe in more tests and studies than most other food ingredients added together, the High Court judge found in favour of the supermarket chain.

   The Judge’s ruling stated that describing aspartame free foods as “containing no hidden nasties” did not mean that aspartame was potentially harmful or unhealthy, it was simply trying to convey the message “if you the consumer think that aspartame may be bad for you, or unpleasant to taste or consume, then this product is for you”.

   It effectively says that despite the facts, if someone thinks aspartame may be bad for them, their false belief should be supported and encouraged.  Surely this defies logic?

   Sadly some people automatically equate “natural” with “nice” and “manufactured” with “nasty”.  Before the manufacture of things like antibiotics and vaccines people died ‘naturally’, albeit horribly, in their millions.

   There are also just as many natural nasties as there are goodies out there in foods, which can even have fatal effects.  Here are just a few toxins, naturally present in fruit and vegetables: amygdalin, ipomeamarone, furocoumarins, glycoalkaloids and oxalic acid.  Not to mention the whole range of food poisoning bacteria, also quite natural. And what about those natural food ingredients that contribute to overweight and chronic disease, which again is ultimately fatal? No manufactured “nasties” there.

   Unfortunately despite the delicate nuances of the ruling, the general message to consumers is that aspartame is nasty.  This once again reinforces misconceptions based on emotion rather than reason.  I say challenge the nasty name callers with scientific facts and allow consumers the freedom to make their own informed choices.

   

4. We recommend…Taste of Auckland

   Published on Monday, February 16th, 2009

   As a relatively new member of The Food Group, this is my inaugural Food Talk update.  Recently I’ve been intrigued by an event coming to Auckland next month and, as passionate ‘foodies’ yourselves, I felt compelled to share it with you.

   Not simply another food and wine gathering, Taste of Auckland is a unique festival bringing together the elite of Auckland’s diverse hospitality scene, in a sophisticated outdoor extravaganza.  Tipped as a ‘foodie heaven’, Taste is designed to showcase the culinary delights of Auckland’s most acclaimed establishments and promises to educate and inspire anyone with a keen interest in fine cuisine.

   Taste originated in London in 2004, but the huge success of the concept has seen the programme expand into four further UK cities and seven countries internationally.  Twelve of the finest establishments in Auckland are poised to wow approximately 15,000 guests over a four day period with tastings, demonstrations and opportunities to learn tricks of the trade from some of the country’s top chefs.

   From the 19th to 22nd March, Ellerslie Racecourse will be transformed into a haven for enthusiastic foodies.  Restaurants such as The French Café, Clooney, Euro and Waiheke’s Mudbrick will exhibit their signature dishes within a re-creation of their premises, bringing their own unique ambience to this sophisticated event.  Amongst these, boutique food and drink exhibitors from all over the country will display their wares and delight the taste buds.

   Taste events in the UK have been heralded as some of the most prestigious food and drink events in the industry calendar, attracting high profile chefs such as Gordon Ramsey, Gary Rhodes and Anthony Worrall-Thompson.

   I’m sure you can sense my excitement from the tone of this article, but I have to stress that Network PR has no involvement in the orchestration of this event and my interest is purely from a consumer’s point of view.  I’m pleased to see an event of this calibre coming to the city and would encourage you to experience it for yourself.

   Individual tickets for Taste of Auckland can be purchased through Ticketek, however, the organisers are able to offer a range of Corporate Hospitality packages to suit.  Contact the team on 09 976 8300 or info@tasteofauckland.co.nz for details.

   My ticket is already booked; I hope to see some of you there.