{"id":4172,"date":"2024-08-14T15:53:31","date_gmt":"2024-08-14T20:53:31","guid":{"rendered":"https:\/\/griffithfoods.com\/casa\/?p=4172"},"modified":"2024-10-22T10:19:27","modified_gmt":"2024-10-22T15:19:27","slug":"nutrientes-bajo-el-microscopio-de-los-consumidores","status":"publish","type":"post","link":"https:\/\/griffithfoods.com\/casa\/pt\/viewpoints\/nutrientes-bajo-el-microscopio-de-los-consumidores\/","title":{"rendered":"Nutrientes bajo el microscopio de los consumidores"},"content":{"rendered":"
\n <\/section>\n\n\n\n

Hoy en d\u00eda con la moda de una alimentaci\u00f3n balanceada existen algunas sustancias que los consumidores intentan evitar o reducir en sus dietas.<\/p>\n\n\n\n

Seg\u00fan New Nutrition Business, el az\u00facar se ha convertido en “el peor carbohidrato”2<\/sup>.<\/p>\n\n\n

\"\"<\/figure>\n\n\n

Adicional a estos nutrientes con evidencia de tener repercusiones en la salud, muchos consumidores limitan otros por moda o simplemente falta de informaci\u00f3n como con el gluten, que sigue siendo percibido de manera desfavorable ante los ojos de los consumidores:<\/p>\n\n\n

\"\"<\/figure>\n\n\n

Para tranquilizar a sus clientes, muchos fabricantes y operadores est\u00e1n utilizando ingredientes como <\/strong><\/p>\n\n\n

\"\"<\/figure>\n\n\n

gritando su estado \u201cnaturalmente libre de gluten y sin cereales\u201d sin vincular esos atributos a beneficios para la salud2<\/sup>.<\/strong><\/p>\n\n\n

\"\"<\/figure>\n\n\n

Curiosamente, algunos consumidores optan por comprar alimentos con etiquetas libres de al\u00e9rgenos, aunque no sea necesario desde el punto de vista m\u00e9dico ya que solo el 14,9% de los colombianos sufren alergias alimentarias, por ejemplo. En EE. UU., el 38% de los consumidores afirm\u00f3 haber comprado alimentos con etiquetas de alergia\/intolerancia en el \u00faltimo a\u00f1o, y son m\u00e1s los que afirman que “los alimentos que limitan ciertos ingredientes suelen ser m\u00e1s saludables” que los que dijeron ser realmente al\u00e9rgicos o intolerantes a un ingrediente espec\u00edfico6<\/sup>.<\/p>\n\n\n\n

Un an\u00e1lisis m\u00e1s detallado a las preferencias de los consumidores demuestra que \u201cclean label\u201d resulta muy atractivo para los clientes, tanto en restaurantes como alimentos envasados, ligado principalmente a la visi\u00f3n negativa que se ha creado alrededor de los alimentos ultra procesados. Por ejemplo:<\/p>\n\n\n

\"\"<\/figure>\n\n\n

Demostrando una importancia en la eliminaci\u00f3n de estos ingredientes. La reducci\u00f3n de calor\u00edas, aunque no tan impactante como antes, sigue siendo un factor importante en el que cortar a la hora de alimentarse, especialmente cuando nuevos alimentos bajos en calor\u00edas o sin calor\u00edas surgen4<\/sup>.<\/p>\n\n\n\n

El reto para nosotros como industria contin\u00faa y la Ciencia Nutricional cobra cada vez m\u00e1s relevancia, permiti\u00e9ndonos cumplir con los est\u00e1ndares del consumidor tanto en claims, nutrientes y sabor.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Hoy en d\u00eda con la moda de una alimentaci\u00f3n balanceada existen algunas sustancias que los consumidores intentan evitar o reducir en sus dietas. Seg\u00fan New Nutrition Business, el az\u00facar se ha convertido en “el peor carbohidrato”2. Adicional a estos nutrientes con evidencia de tener repercusiones en la salud, muchos consumidores limitan otros por moda o…<\/p>\n","protected":false},"author":54,"featured_media":4174,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_mcl_spacing":"","_mcl_block_styles":"","footnotes":""},"categories":[153],"tags":[],"class_list":["post-4172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-expertise"],"acf":[],"yoast_head":"\nGriffith Foods - Central & South America | Nutrientes bajo el microscopio de los consumidores<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/griffithfoods.com\/casa\/pt\/wp-json\/wp\/v2\/posts\/4172\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Griffith Foods - Central & South America | Nutrientes bajo el microscopio de los consumidores\" \/>\n<meta property=\"og:description\" content=\"Hoy en d\u00eda con la moda de una alimentaci\u00f3n balanceada existen algunas sustancias que los consumidores intentan evitar o reducir en sus dietas. Seg\u00fan New Nutrition Business, el az\u00facar se ha convertido en “el peor carbohidrato”2. Adicional a estos nutrientes con evidencia de tener repercusiones en la salud, muchos consumidores limitan otros por moda o...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/griffithfoods.com\/casa\/viewpoints\/nutrientes-bajo-el-microscopio-de-los-consumidores\/\" \/>\n<meta property=\"og:site_name\" content=\"Griffith Foods - Central & South America\" \/>\n<meta property=\"article:published_time\" content=\"2024-08-14T20:53:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-22T15:19:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/griffithfoods.com\/casa\/wp-content\/uploads\/sites\/8\/2024\/07\/pexels-badulescu-badulescu-1138694-2171077-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"cpedraza\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"cpedraza\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/griffithfoods.com\/casa\/viewpoints\/nutrientes-bajo-el-microscopio-de-los-consumidores\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/griffithfoods.com\/casa\/viewpoints\/nutrientes-bajo-el-microscopio-de-los-consumidores\/\"},\"author\":{\"name\":\"cpedraza\",\"@id\":\"https:\/\/griffithfoods.com\/casa\/es\/#\/schema\/person\/c51eac68728bbd2c5e147a0e7141bbe8\"},\"headline\":\"Nutrientes bajo el microscopio de los consumidores\",\"datePublished\":\"2024-08-14T20:53:31+00:00\",\"dateModified\":\"2024-10-22T15:19:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/griffithfoods.com\/casa\/viewpoints\/nutrientes-bajo-el-microscopio-de-los-consumidores\/\"},\"wordCount\":341,\"image\":{\"@id\":\"https:\/\/griffithfoods.com\/casa\/viewpoints\/nutrientes-bajo-el-microscopio-de-los-consumidores\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/griffithfoods.com\/casa\/wp-content\/uploads\/sites\/8\/2024\/07\/pexels-badulescu-badulescu-1138694-2171077-scaled.jpg\",\"articleSection\":[\"Industry Expertise\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/griffithfoods.com\/casa\/viewpoints\/nutrientes-bajo-el-microscopio-de-los-consumidores\/\",\"url\":\"https:\/\/griffithfoods.com\/casa\/viewpoints\/nutrientes-bajo-el-microscopio-de-los-consumidores\/\",\"name\":\"Griffith Foods - 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