Sugar-Free Food and Drinks - Research Paper Example

Sugar free food and drink This research discusses the sugar free foods and drinks, seeking to understand what they are,how popular these products are in the market, what their negative side entails and why they should be purchased. The conclusion and recommendation are given, based on this. Introduction & Rationale Sugar free food and drink refers to foodstuff that has the sugar components in them replaced with sugar substitutes (Heasman, 1991 p9). Since sugar in foods and drinks is known to contribute to diabetes, then many consumers are consistently changing their consumption trend from the sugary, to sugar free foodstuffs. The health diet that is used to treat diabetes is manly made up of the sugar free foods and drinks. Therefore, to understand the treatment of diabetes, through the application of health diets, then undertaking a study regarding the sugar free foods and drinks becomes necessary, which is the basis of this study. The importance of undertaking this research is to understand sugar free food and drinks, regarding how they can be applied as health diet for the treatment of diabetes, overweight and obesity. The research also seeks to help the manufacturers understand the market available for the sugar free products, in that, through a clear understanding of the market, then, they will target this market in producing their products, by availing those products that perfectly suits their target market. Aim To investigate the popularity of sugar-free foods & drink Objectives To explain what sugar free products are To investigate how many sugar free products are purchased To identify reasons for purchasing sugar free products To investigate the negative side of sugar free foods and drinks To summarise findings and write conclusionLiterature review Sugar free foods and drinks have most of the sugar substance in foods, sucrose, replaced with other sugar substitutes. This way, the sugar free food s and drinks are deemed appropriate not only for their use as health diet for the treatment of diabetes, but also for their role is assisting weight loss and reducing chances of obesity (Metcalfe, 2007 p18). The difference between the foods and drinks suitable for the treatment of diabetes and the normal foods is in the fact that, these food stuffs should be low in energy content, consists of carbohydrates that are easily absorbed and have a higher fructose content, than is necessary for the normal foods (Blades, 1993 p6). Thus, the observed increase in the trends of preference and consumption of sugar free foods and drinks have emanated from the concern for the role of sugar in causing diabetes, overweight and obesity. According to the theory of consumer behavior, consumers follow a given process in making purchase decisions. They perceive the need for a product, evaluates available information, in this case, such as the pro and cons of sugar free foods, and their relationship to diabetes and weight loss. Then, the consumers make a purchase decision based on such information and consume the product, evaluating its performance (Howard, 1997 p21). Consequently, there has been a change in the quantity of sugar consumed in foods, with the percentage of people avoiding sugar in foods, in the UK changing from 34.3% to 37.5% between 2002 and 2006 (Howard, 1997 p20). Consumers have developed a concern for the health nature of foodstuffs, consequently becoming selective on the foodstuffs they purchase and consume (Stewart & Moran 1994 p20). However, the trend for the consumption of sugary foods, especially snacks and drinks have been on the rise, with consumers preferring to consume fast foods especially the confectionery. Nevertheless, with the increased consumer concerns for the state of health of the food they consume, sugar free confections have developed that manufactures foodstuffs that are free from sugars (Heasman, 1991 p12). The popularity for sugar free foods is increasing among the people due to their suitability in addressing the diabetic and overweight issues. However, they are not fully adopted, duo to the fact that, the sugar free foods were primarily developed for the diabetic market. Consequently, such sugar free foods do not acquire a full-blown market, as they are mostly associated with the diabetic consumers (Stewart & Moran 1994 p20). Notwithstanding the fact that sugary food stuffs are considered not very healthy for individuals, the consumption of such food has not diminished, with an average consumption of 130 liters of soft drinks annually per each individual in the UK, in 1988 (Blades, 1993 p6). This consumption rate is expected to increase further, with an increase in the number of brands of soft drinks, as well as the increased need for adults to replace alcohol consumption with refreshments (Atkins, 1993 p5). The sugar free foods and drinks, though considered appropriate for the health diets of diabetic individuals have some negative impacts. The sugar substitutes incorporated in these foodstuffs are associated with minimal gastrointestinal discomforts, as well as toxicity (Metcalfe, 2007 p17). However, the sugar free food stuffs applied as health diets for diabetic individuals have some dental benefits, in that foods with less or no sugar is health dental wise (worsely, 2003 p696). Methodology Choice of research design The study applies a research design, which has been informed by the fact that there is sufficient literature already covering this area of study, which can be relied. According to the consumer decision theory, a consumer undergoes several stages in making a purchase decision. The consumer will first recognize the present need, then, search for information regarding the products or services that fulfill such a need. This is followed by an evaluation of alternatives present, after which the consumer purchases the products and finally analyses it suitability in meeting the already indentified need, under the post purchase-evaluation (Howard, 1997 p21). Thus, in the case of sugar free foods and drinks, the consumers will first indentify the need for a product, then evaluate it based on its consequences, such as the relationship between sugar and diabetes, and thus opt for the sugar free products. Design Administration The study shall use articles, which will be evaluated based on timeliness of the information they give. Timing is necessary to ensure that the information gathered is not outdated and still applicable in present day. Additionally, the articles will be evaluated based on the relevance and adequacy of the content information they give, to assess whether they give information that is necessary and sufficient for the study. The study also uses books, as they are relevant to provide the theoretical models that are relevant for this study. Most important application for this study are the journals, since they are updated every short in while, making the information they give on the topic more valid and dependable, as it is based on the present day contexts and settings. Some websites can also be used, since they contain information relevant to the topic, more especially because they are updated every now and then. Thus, the journals and the websites’ contents will be evaluated based on when they were updated, as well as on the relevance and validity of the information they offer, relating to the topic. The journals and articles used are academical and professional ones, to ensure the authenticity and meaningfulness of the information they give. Analysis and Discussion Sugar free products This refers to the low sugar and low energy foods stuffs recommended for the treatment of diabetes, for the affected individuals. The reduction of the sugar content in Sugar free food and drink calls for the replacement of sucrose with other sugar substitutes, so that the foodstuffs can have minimal sugar content. Such sugar substitutes include fruit sugars and sweeteners, which contain same calories and energy content as the normal sucrose (Atkins, 1993 p3). Artificial sweeteners, which are calorie free, are also applied to replace sucrose in food substances. Compared to medication, health diet and suitable lifestyles counts as the best method of treating diabetes. How many sugar free products are purchased The demand of sugar free products have increased by a 3.2% margin, from 2002 to 2006, changing the percentage of people avoiding sugar products from 34.3% to 37.5 % in the UK, during this period (Howard, 1997 p20). However, less than one third of all sugar bought in the UK is used as table sugar, while the rest, which accounts for above two thirds, is used in the manufacture of foods such as soft drinks and chocolates (Heasman, 1991 p9). This indicates that sugary products are consumed at a higher rate, compared to sugar free products. Reasons for purchasing sugar free products As the health concerns for health continues to increase, manufacturers have been forced to become more responsible and adopt the use of sugar substitutes in manufacturing foodstuffs, especially soft drinks that uses sugars for enhancing sweetness. These drinks, known as the low calorie drinks are especially necessary to help individuals, both diabetic and those who are not, enhance weight control, while at the same time keeping healthy teeth. It is these healthy concerns that have seen the rise in the consumption of fresh fruit juices, at the expense of soft drinks, since they are known to contain high fructose content, while missing on the high sucrose and sugar levels (Seaman, Woods, & Mackenzie, 1996 p21). Negative side of Sugar free food and drink Sugar free food and drink are associated with some negative impacts. Since increased sugar content for a diet increases its palatability, reducing the sugar content for the Sugar free food and drink reduces their palatability (worsely, 2003 p698). Additionally, the longer effect of taking fructose and artificial sweeteners, which substitutes the sucrose in Sugar free food and drink, is still not well known (Blades, 1993 p7). Conclusion and Recommendations Sugar free food and drink are foodstuffs, which have the sugar substance in them replaced with sugar substitutes. They can be used as a part of health diet for treating diabetes, while helping address the issue of obesity and overweight. There is no longer a need for the diabetic individuals to eat their own special diets, as the Sugar free food and drinks can be eaten as part of the health diet for such individuals. However, though it is easy to think that the consumption of Sugar free food and drink is advantageous to the diabetic individuals, there are some negatives, which such individuals should be aware. Recommendation The consumption of a healthy diet is a necessity for every individual. It is in the best interest of individuals’ health to consume Sugar free food and drinks, due to their perceived advantage of reducing chances of getting diabetes, while still assisting in weight loss and dental health. References Atkins, D, 1993, Intensely Sweet. Nutrition & Food Science, 90.1. pp. 2 –5. Blades, M, 1993, Soft Drinks. Nutrition & Food Science, Vol. 90.4. pp. 6 –7. Heasman, M, 1993, Sugar and the Modern Food System, British Food Journal, 91.3. pp. 9 –16. Howard, R., 1997, Decision Analysis: Introductory Readings on Choices under Uncertainty. McGraw Hill. 20-22. Metcalfe, J. 2007, Nutrition, and Diabetes journal of the British Diabetic Association. 16-18. Seaman, C., Woods, M., & Mackenzie, D., 1996, Fat content and sponge cake quality, British Food Journal, 98.1. pp. 20 – 22 Stewart, J., and Moran, A, 1994. An Assessment of the Potential of Sugar-free Confectionery in the UK Market. Nutrition & Food Science, MCB University Press. pp. 20-22. Worsley, A, 2003, The behavioral and demographic contexts of white bread consumption. British Food Journal. 695-699. Read More