nutrition report

Impact of Nutrition Labelling on Consumers Buying Behaviour

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CHAPTER 1

INTRODUCTION


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1.1 INTRODUCTION

Food industry in India

India is the world's second largest producer of food next to China, and has

the potential of being the biggest with the food and agricultural sector. The

total food production in India is likely to double in the next ten years and

there is an opportunity for large investments in food and food processing

technologies, skills and equipment, especially in areas of Canning, Dairy

and Food Processing, Specialty Processing, Packaging, Frozen Food

Refrigeration and Thermo Processing. Fruits & Vegetables, Fisheries,

Milk & Milk Products, Meat & Poultry, Packaged / Convenience Foods,

Alcoholic Beverages & Soft Drinks and Grains are important sub-sectors

of the food processing industry . Health food and health food

supplements is another rapidly rising segment of this industry which is

gaining vast popularity amongst the health conscious.

India is one of the worlds major food producers but accounts for less than

1.5 per cent of international food trade. This indicates vast scope for both

investors and exporters. Food exports in 1998 stood at US $5.8 billion

whereas the world total was US $438 billion. The Indian food industries

sales turnover is Rs 140,000 crores (1 crore = 10 million) annually as at the

start of year 2000. The industry has the highest number of plants approved

by the US Food and Drug Administration (FDA) outside the USA.


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India's food processing sector covers fruit and vegetables; meat and

poultry; milk and milk products, alcoholic beverages, fisheries, plantation,

grain processing and other consumer product groups like confectionery,

chocolates and cocoa products, Soya-based products, mineral water, high

protein foods etc. We cover an exhaustive database of an array of suppliers,

manufacturers, exporters and importers widely dealing in sectors like the -

Food Industry, Dairy processing, Indian beverage industry etc.

The most promising sub-sectors includes -Soft-drink bottling,

Confectionery manufacture, Fishing, aquaculture, Grain-milling and grain-

based products, Meat and poultry processing, Alcoholic beverages, Milk

processing, Tomato paste, Fast-food, Ready-to-eat breakfast cereals, Food

additives, flavours etc.

The Indian food industry is projected to grow by US$ 100 billion to

US$ 300 billion by 2015. The food industry in India widely comprises of

food production and food processing industry. Through our Food &

Beverages products directory, you will get comprehensive and updated

information on Indian manufacturers, exporters, wholesalers and suppliers

of food products, health food, beverages, food ingredients, confectionery

products, health foods, snacks and more.

In India agricultural and dairy sectors have achieved remarkable successes

over the last three and a half decades. Besides being one of the world's

largest producers of food-grains, India ranks second in the world in the

production of fruits and vegetables, and first in milk production providing

much needed food security to the nation.


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The accomplishments of the green and white revolutions have, however, not

been matched by concurrent developments in supply chain management,

and in new technologies for better processing, preservation, and storage of

food. Pockets of shortages and near starvation, substantial wastages due to

spoilage, quality deficiencies, and inadequate returns to the farmer are still

very much in evidence.

Increase in urbanization, improved standards of living, and the convenience

needs of dual income families point to major market potentialities in the

food processing and marketing sectors. This is also evident from the

presence of several global foods giants and leading Indian industrial

enterprises in the country's food processing sector, such as: Nestle India

Ltd, Cadbury's India Ltd, Kelloggs India, Hindustan Lever Ltd, ITC-Agro,

Godrej Foods and MTR Foods Ltd Besides, in the current globalized milieu,

our surplus food production, as well as the increasing preference for Indian

foods (in several regions of the world) need to be leveraged to achieve

economic, and strategic objectives through exports. The Food and

Agriculture Integrated Development Action (FAIDA) report (1997)

prepared by McKinsey has estimated that, driven by changing consumer

preferences, the annual consumption of 'value-added' foods alone would

grow to Rs.225, 000 crores by 2007 larger than the entire manufacturing

sector! A more recent report has stated an absolute revenue increase of Rs.

900 billion in food manufacturing between 1993 and 2000. This is in

contrast with Rs. 150 billion and Rs. 300 billion in the pharmaceutical and

IT industries, respectively. Overall, the value of the Indian food industry has

increased from Rs. 3.09 trillion in 1993-94 to Rs. 3.99 trillion in 2000-01.


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The segments with the largest growth potential have been identified as

dairy, wheat, fruits and vegetables, and poultry. This report has also

identified some of the major challenges for the emerging food industry in

India.


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1.2 NUTRITION IN FOOD PRODUCTS

Nutrition, nourishment, or aliment, is the supply of materials - food -

required by organisms and cells to stay alive. In science and human

medicine, nutrition is the science or practice of consuming and utilizing

foods.

Nutritional science studies how the body breaks food down (catabolism)

and repairs and creates cells and tissue (anabolism) - catabolism and

anabolism = metabolism. Nutritional science also examines how the body

responds to food. In other words, "nutritional science investigates the

metabolic and physiological responses of the body to diet".

As molecular biology, biochemistry and genetics advance, nutrition has

become more focused on the steps of biochemical sequences through which

substances inside us and other living organisms are transformed from one

form to another - metabolism and metabolic pathways.

The human body requires seven major types of nutrients

A nutrient is a source of nourishment, an ingredient in a food, e.g.

protein, carbohydrate, fat, vitamin, mineral, fibre and water.

Macronutrients are nutrients we need in relatively large quantities.

Micronutrients are nutrients we need in relatively small quantities.

Energy macronutrients - these provide energy, which is measured

either in kilocalories (kcal) or Joules. 1 kcal = 4185.8 joules.


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o Carbohydrates - 4 kcal per gram

Molecule consist of carbon, hydrogen and oxygen atoms.

Carbohydrates include monosaccharides (glucose, fructose,

glactose), sisaccharides, and polysaccharides (starch).

Nutritionally, polysaccharides are more favored for humans because

they are more complex molecular sugar chains and take longer to

break down - the more complex a sugar molecule is the longer it

takes to break down and absorb into the bloodstream, and the less

it spikes blood sugar levels. Spikes in blood sugar levels are linked

to heart and vascular diseases.

o Proteins - 4 kcal per gram

Molecules contain nitrogen, carbon, hydrogen and oxygen. Simple

proteins, called monomers, are used to create complicated proteins,

called polymers, which build and repair tissue. When used as a fuel the

protein needs to break down, as it breaks down it gets rid of nitrogen,

which has to be eliminated by the kidneys.

o Fats - 9 kcal per gram

Molecules consist of carbon, hydrogen, and oxygen atoms. Fats are


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triglycerides - three molecules of fatty acid combined with a molecule

of the alcohol glycerol. Fatty acids are simple compounds (monomers)

while triglycerides are complex molecules (polymers).

o Fiber

Fiber consists mostly of carbohydrates. However because of its limited

absorption by the body, not much of the sugars and starches get into

the blood stream. Fiber is a crucial part of essential human nutrition.

For more details go to What is fiber? What is dietary fiber?

o Water

About 70% of the non-fat mass of the human body is water. Nobody is

completely sure how much water the human body needs - claims vary

from between one to seven liters per day to avoid dehydration. We do

know that water requirements are very closely linked to body size,

age, environmental temperatures, physical activity, different states of

health, and dietary habits. Somebody who consumes a lot of salt will

require more water than another person of the same height, age and

weight, exposed to the same levels of outside temperatures, and

similar levels of physical exertion who consumes less salt. Most

blanket claims that 'the more water you drink the healthier your are

not backed with scientific evidence. The variables that influence water


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requirements are so vast that accurate advice on water intake would

only be valid after evaluating each person individually.

Micronutrients

o Minerals

Dietary minerals are the other chemical elements our bodies need,

apart from carbon, hydrogen, oxygen and nitrogen. The term

"minerals" is misleading, and would be more relevant if called "ions"

or "dietary ions" (it is a pity they are not called so). People whose

intake of foods is varied and well thought out - those with a well

balanced diet - will in most cases obtain all their minerals from what

they eat. Minerals are often artificially added to some foods to make

up for potential dietary shortages and subsequent health problems.

The best example of this is iodized salt - iodine is added to prevent

iodine deficiency, which even today affects about two billion people

and causes mental retardation and thyroid gland problems. Iodine

deficiency remains a serious public health problem in over half the

planet.

o Potassium

What it does - a systemic (affects entire body) electrolyte, essential

in co-regulating ATP (an important carrier of energy in cells in

the body, also key in making RNA) with sodium.


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Deficiency - hypokalemia (can profoundly affect the nervous

system and heart). Excess - hyperkalemia (can also profoundly affect

t he nervous system and heart).

o Chloride

What it does - key for hydrochloric acid production in the

stomach, also important for cellular pump functions.

Deficiency - hypochleremia (low salt levels, which if severe can be

very dangerous for health). Excess hyperchloremia (usually no

symptoms, linked to excessive fluid loss).

o Sodium

What it does - a systemic electrolyte, and essential in regulating ATP

with potassium. Deficiency - hyponatremia (cause cells to

malfunction; extremely low sodium can be fatal). Excess -

hypernatremia (can also cause cells to malfunction, extremely high

levels can be fatal).

o Calcium

What it does - important for muscle, heart and digestive health. Builds

bone, assists in the synthesis and function of blood cells.

Deficiency - hypocalcaemia (muscle cramps, abdominal cramps,

spasms, and hyperactive deep tendon reflexes). Excess -


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hypercalcaemia (muscle weakness, constipation, undermined

conduction of electrical impulses in the heart, calcium stones in

urinary tract, impaired kidney function, and impaired absorption of

iron leading to iron deficiency).

o Phosphorus

What it does - component of bones and energy processing.

Deficiency - hypophosphatemia, an example is rickets. Excess -

hyperphosphatemia, often a result of kidney failure.

o Magnesium

What it does - processes ATP and required for good bones.

Deficiency - hypomagnesaemia (irritability of the nervous system

with spasms of the hands and feet, muscular twitching and cramps,

and larynx spasms). Excess - hypomagnesaemia (nausea, vomiting,

impaired breathing, low blood pressure). Very rare, and may occur if

patient has renal problems.

o Zinc

What it does - required by several enzymes Deficiency - short stature,

anaemia, increased pigmentation of skin, enlarged liver and spleen,

impaired gonad function, impaired wound healing, and immune

deficiency. Excess - suppresses copper and iron absorption.


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o Iron

What it does - required for proteins and enzymes, especially

hemoglobin. Deficiency - anemia. Excess - iron overload disorder;

iron deposits can form in organs, particularly the heart.

o Manganese

What it does - a cofactor in enzyme functions Deficiency wobbliness,

fainting, hearing loss, weak tendons and ligaments. Less commonly,

can be cause of diabetes. Excess - interferes with the absorption of

dietary iron.

o Copper

What it does - component of many redox (reduction and oxidation)

enzymes. Deficiency - anaemia or pancytopenia (reduction in the

number of red and white blood cells, as well as platelets) and a

neuron-degeneration. Excess - can interfere with body's formation of

blood cellular components; in severe cases convulsions, palsy, and

insensibility and eventually death (similar to arsenic poisoning).

o Iodine

What it does - required for the biosynthesis of thyroxin (a form of

thyroid hormone). Deficiency - developmental delays, among other

problems. Excess - can affect functioning of thyroid gland.


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o Selenium

What it does - cofactor essential to activity of antioxidant enzymes.

Deficiency - Keshena disease (myocardial necrosis leading to

weakening of the heart), Kashing-Beck disease (atrophy degeneration

and necrosis of cartilage tissue). Excess - garlic-smelling breath,

gastrointestinal disorders, hair loss, sloughing of nails, fatigue,

irritability, and neurological damage.

o Molybdenum

What it does - vital part of three important enzyme systems, xanthine

oxidase, aldehyde oxidase, and sulfite oxidase. It has a vital role in

uric acid formation and iron utilization, in carbohydrate metabolism,

and sulfite detoxification. Deficiency - may affect metabolism and

blood counts, but as this deficiency is often alongside other mineral

deficiencies, such as copper, it is hard to say which one was the cause

of the health problem. Excess - there is very little data on toxicity,

therefore excess is probably not an issue.

o Vitamins

These are organic compounds we require in tiny amounts. An organic

compound is any molecule that contains carbon. It is called a

vitamin when our bodies cannot synthesize (produce) enough or

any of it. So we have to obtain it from our food. Vitamins are

Classified by what they do biologically - their biological and


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chemical activity-and not their structure.

Vitamins are classified as water soluble (they can dissolve in water)

or fat soluble (they can dissolve in fat). For humans there are 4 fat -

soluble (A, D, E, and K) and 9 water- soluble (8 B vitamins and

vitamin C) vitamins - a total of 13. Water soluble vitamins need to be

consumed more regularly because they are eliminated faster and are

not readily stored. Urinary output is good predictors of water soluble

vitamin consumption. Several water-soluble vitamins are

manufactured by bacteria.

Fat soluble vitamins are absorbed through the intestines with the

help of fats (lipids). They are more likely to accumulate in the body

because they are harder to eliminate quickly. Excess levels of fat

soluble vitamins are more likely than with water soluble vitamins -

this condition is called hypervitaminosis. Patients with cystic fibrosis

need to have their levels of fat-soluble vitamins Closely

monitored.


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1.3 HISTORY OF NUTRITION LABELLING

In the early 13th century, the king of England proclaimed the first food regulatory

law, the Assize of Bread, which prohibited bakers from mixing ground peas and

beans into bread dough. Ever since, it has been a cat and mouse game between the

food industry and the public (fast forward to China 2008 cheap poisonous

melamine in milk powder). In the US, food regulation dates back to early colonial

times. Here is a brief overview of the last 150 years of government and industry

food regulation:

1862 President Lincoln launches the Department of Agriculture and the Bureau of

Chemistry, the predecessor of the Food and Drug Administration.

1906 The original Food and Drugs Act is passed. It prohibits interstate

commerce in mis-branded and adulterated foods, drinks and drugs.

1906 In the aftermath of The Jungle by Upton Sinclair, which detailed the

horrendous sanitary and working conditions in the meatpacking industry, the

Meat Inspection Act is passed.

1924 The Supreme Court rules that the Food and Drugs Act condemns every

statement, design, or device on a products label that may mislead or deceive,

even if technically true.

1938 A revised and expanded Federal Food, Drug, and Cosmetic (FDC) Act of

1938 is passed. Highlights include: safe tolerances to be set for unavoidable

poisonous substances, standards of identity, quality, and fill-of-container to be set

for foods, and authorization of factory inspections.


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1939 First Food Standards issued (for canned tomatoes, tomato pure, and tomato

paste).

1949 FDA publishes guidance to industry for the first time, called Procedures

for the Appraisal of the Toxicity of Chemicals in Food, (aka the black book)

1950 Oleomargarine Act requires prominent labelling of coloured oleomargarine,

to distinguish it from butter. (Yes, swindlers tried to sell folks cheap margarine in

the guise of butter.)

1958 Food Additives Amendment enacted, requiring manufacturers of new food

additives to establish safety. Going forward, manufacturers were required to

declare all additives in a product.

1958 FDA publishes the first list of food substances generally recognized as safe

(GRAS).

1962 President Kennedy proclaims the Consumer Bill of Rights. Included are the

right to safety, the right to be informed, the right to choose, and the right to be

heard.

1965 Fair Packaging and Labelling Act requires all consumer products in

interstate commerce to be honestly and informatively labelled, including food.

1971 Artificial sweetener saccharin, included in FDAs original GRAS (generally

recognized as safe) list, is removed from the list pending new scientific study.


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1973 California Certified Organic Farmers (CCOF) is formed. Begins with 54

farmers mutually certifying each others adherence to its own published publicly

available standards for defining organic produce.

1977 Bowing to industry pressure, the Saccharin Study and Labelling Act is

passed by Congress to stop the FDA from banning the chemical sweetener. The

act does require a label warning that saccharin has been found to cause cancer in

laboratory animals.

1980 Infant Formula Act establishes special FDA controls to ensure necessary

nutritional content and safety.

1980 The USDA Food and Nutrition Information Centre (FNIC) publish the 1980

Dietary Guidelines for Americans. The guidelines are to be updated every 5 years.

In 1980 there were 7 relatively simple guidelines. In the 2005 Dietary Guidelines

for Americans, there were 41 recommendations in a 71 page booklet!!!

1982 FDA publishes first red book (successor to 1949 black book), officially

known as Toxicological Principles for the Safety Assessment of Direct Food

Additives and Colour Additives Used in Food.

1990 Nutrition Labelling and Education Act (NLEA) is passed. It requires all

packaged foods to bear nutrition labelling and all health claims for foods to be

consistent with terms defined by the Secretary of Health and Human Services. As

a concession to food manufacturers, the FDA authorizes some health claims for

foods. The food ingredient panel, serving sizes, and terms such as low fat and

light are standardized. This is pretty much the nutrition label as we know it

today.


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1991 Nutrition facts, basic per-serving nutritional information, are required on

foods under the Nutrition Labelling and Education Act of 1990. Food labels are to

list the most important nutrients in an easy-to-follow format.

1995 Saccharin Notice Repeal Act repeals the saccharin notice requirements of

1977. People can get their saccharin without having to read about its risks.

1995 American Heart Association initiates a food certification program including

AHAs Heart Check Symbol to appear on certain foods. Criteria are simple low

in saturated fat and cholesterol for healthy people over age 2. Oh and also, a

certification payment to AHA by the food manufacturer. Now you know why

sugary cereal is Heart Checked.

1998 Transfair, the US Fair Trade organization is established, with a mission to

build a more equitable and sustainable model of international trade that benefits

producers, consumers, industry and the earth.

2002 The 2002 Farm Bill requires retailers provide country-of-origin (COOL)

labelling for fresh beef, pork, and lamb. After repeated debilitation and

stakeholder pressures, the law would finally go into effect only 6 years later, on

Oct 1, 2008, and even then with many loopholes.

2002 The National Organic Program (NOP), enacted. It restricts the use of the

term organic certified organic producers. Certification is handled by state, non-

profit and private agencies that have been approved by the US Department of

Agriculture (USDA).


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2003 Announcement made that FDA will require food labels to include trans fat

content. Labelling went into effect in 2006.

2003 The FDA announced plans to permit the manufacturers of food products

sold in the United States to make health claims on food labels which are

supported by less than conclusive evidence. From significant scientific

consensus before a claim can be made, industry can now rely on Some

scientific evidence or Very limited and preliminary scientific research to make

a health claim. Opponents criticize it as opening the door to ill-founded claims.

Advocates believe it will make more information available to the public.

2004 Passage of the Food Allergy Labelling and Consumer Protection Act.

Requires labelling of any food that contains one or more of: peanuts, soybeans,

cows milk, eggs, fish, crustacean shellfish, tree nuts, and wheat.

2004 PepsiCo launches Smart spot designating the more nutritious of its

products with an easy to spot symbol on the front of package. Baked Doritos in.

Fried Doritos out.

2005 Kraft launches Sensible Solutions, a similar initiative for its gamut of

products including sugar-free Jello, vitamin water, and Nabisco toasted chips.

2005 Presidents Choice launches Blue Menu to designate its healthier products.

2006 Hannaford Brothers Supermarket Chain launches Guiding Stars intended to

help customers choose healthy foods. Foods are ranked 0 to 3 stars, with three

stars awarded to most nutritious foods. Only 20% of the supermarket stocked

items are starred, but sales of these items increase by several percentage points.


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Sept 2008 NuVal announced The nutritional value (NuVal) System scores food

on a scale of 1 to 100. The higher the NuVal Score, the higher the nutrition of a

food product. The score is based on a complex and *top secret* Overall

Nutritional Quality Index (ONQI) that takes into account 30 different nutrients in

food.

Oct 2007 Kelloggs Launches Nutrition at a Glance based on the European

Guideline Daily Amounts (GDA) system. Front of Package information includes

daily percentage values for 6 nutrients: calories, total fat, sodium, sugars, vitamin

A, and vitamin C.

Oct 2008 Mars International launches GDA labelling of its foods and snacks in

the US.

Oct 2008 Smart Choices launched a pan industry effort to promote a

standardized benchmark for front of package consumer information. Initial

supporters include General Mills, Con-Agra, Coca-Cola, PepsiCo, and Unilever.

January 2009 Healthy Ideas launched at Giant Foods and Stop & Shop

supermarkets. Around 10% of the items qualify for this benchmark, developed by

the grocers nutrition experts and based on FDA and USDA guidelines.

January 2009 Sara Lee introduces Nutritional Spotlight front of package labels

for bread, bun, and bagel products. This move is in contrast to an industry wide

attempt by manufacturers to create a unified Smart Choice label. This label is

similar to Mars and Kelloggs recent efforts.


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January 2009 SuperValu introduces nutritionIQ shelf signage at its Albertsons

stores. The colour-coded, easy-to-spot shelf tags, or cards, are supposed to aid

shoppers in choosing low fat, high fiber and other good foods.

January 2009 Regional Grocery Chain, United Supermarkets, Introduces TAG

Nutrition Labelling Program. Five colour coded shelf labels point to Heart

Healthy/Diabetes Management, Gluten-Free, Organic, Lean/Low-Fat for Meat

and Dairy and Sugar-Free/Reduced Sugar products.

June 2009- SuperValu introduces Healthy Elements program for its independent

retail partners.

Summer 2009 Smart Choices launches formally with several hundreds of

products labelled with the green check mark. Froot Loops becomes the poster

child for everything wrong with an industry backed nutrition rating system.

October 2009 The FDA sends a Dear Manufacturer letter to boards of the

Smart Choices Program and other Front of Pack nutrition rating systems, stating


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its concern with the potential to mislead consumers. A week later the Smart

Choices program suspends itself.

January 2010 Whole Foods Adopts ANDI Rating System a new rating

system for foods. There wasnt too much follow-up to this pilot and it seems to

have fizzled away.

October 2010 The Institute of Medicine recommends only 4 nutrients be

considered when preparing front of pack labels: Calories, Saturated Fat, Trans-Fat

and Sodium.

December 2010 The USDA requires cuts of meat to display nutrition as well,

starting in January 2012.

January 2011 The Grocery Manufacturers Association announces Nutrition

Keys, a new front-of-pack labelling system, just months before the FDA is to

issue its guidance to industry on the matter. Preemption anyone?

February 2011 Safeway announces Simple Nutrition shelf tags, boasting 22

colourful encouragements for people to buy more, not less foods.


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September 2011 The Grocery Manufacturers Association renames Nutrition

Keys (See January 2011) as Facts Up Front, allocating a $50 million budget to

promote this initiative and pre-empt any regulatory ruling on the matter.

February 2012 Wal-Mart Launches its Great for you Seal of Approval. The

standards are the most conservative to be seen from the food industry so far.


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1.4 NUTRITION LABELLING IN INDIA

The Ministry of Health and Family Welfare had, on September 19, 2008, notified the

Prevention of Food Adulteration (5th Amendment) Rules, 2008, mandating packaged food

manufacturers to declare on their product labels nutritional information and a mark from

the F.P.O and/or Agmark (Companies that are responsible for checking food products) to

enable consumers make informed choices while purchasing. Prior to this amendment,

disclosure of nutritional information was largely voluntary though many large

manufacturers tend to adopt the international practice

1.5 WHATS NEXT FOR FOOD LABELS

Every year new products are launched that make health claims. The functional food and

drinks market has been one of the biggest success stories in the past decade, providing

much-needed double-digit growth in the industry

Consumers interest groups will continue to demand more visibility and more information

from manufacturers. More data will become available, but translating the wealth of

information to a decision at the supermarket shelf will not necessarily become easier for

consumers. in the not too distant future.

Visionaries see a day where each ingredient of every product on a shelf can be connected

directly to the farm, factory, and other stakeholders involved in its processing. Now how

do you fit all that information on a pack of gum?


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CHAPTER-2

REVIEW OF

LITERATURE

AND RESEARCH

DESIGN


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2.1 LITERATURE REVIEW

Introduction

Nutrition labelling on food products has emerged as a prominent policy tool for

promoting healthy eating. As a health education intervention, prominent policy

tool for promoting healthy eating labels have a broad reach and are present at the

point of purchase, as well as when food is prepared or consumed. The display of

nutritional information on pre-packaged foods is mandatory in most high-income

countries. Varied and healthy diet is a base for maintaining good health of a

human being where a single food item represents only a relative proportion to the

whole diet or nutrition requirement. In the marketplace there are numerous pre-

packaged foods labelled with nutritional and health claims. The main objective of

the study was to establish the main motive of the Slovene consumers in the choice

of the food products labelled with certain nutrition and health claims, their

understanding of the relationship between the claim and health and to determine

the degree of consumer information relative to the choice and perceived health

benefit.

The research is aimed at understanding how menu labelling impacts the

purchasing behavior of customers, especially having nutrition information. This

research shall focus on MTR specific products.


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Purpose of Literature Review

The main purpose of this Literature review is to arrive at the problem statement

and understand the data that has been gathered so far in this particular field of

Research.

Methodology of Collecting the research data for literature review

Various sources have been used for the purpose of literature review. They are:

Internet websites

E-magazine

E-Journals

Research Publications

Articles

All the above sources have been used for better understanding and analysis of the

topic.

Reading Nutrition Labels Assists Weight Loss, Improves Health

The information you need to avoid foods which will encourage weight gain or

promote poor health is required reading on every nutrition label.

The problem is that many people are unable to decode the gibberish and

misleading terms used to disguise the worst food ingredients. It seems as though

there should be a special encyclopedia to help the consumer avoid the most

dangerous health degrading components of their favourite processed food staples.


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Finding the Proper Tools to Assist Weight Loss

Of course, the best rule of thumb would be to eat food in their natural form, easily

avoiding all the deadly sugar and processed carbs and chemicals hiding in most

foods. Foods which will help you drop weight and promote health dont have an

ingredient list or use names which are difficult to pronounce. The reality is that

foods manufactured in a food laboratory are a part of our diet, and we need to

become savvy about what is in the foods we eat to preserve health and lose

weight.

The results of a study published in the Journal of Consumer Affairs, found that

people who want to lose weight are much more likely to read nutrition labels, and

note that this may have an even larger impact on weight loss than regular

exercise. There is still much confusion about serving size, sugar and carbohydrate

content and ingredient listing for many who try to decipher the typical nutrition

label. Understanding the buzz words to watch for will help you to drop weight

and naturally promote health.

Author: John Phillip

Published: September 16, 2010


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Impact of front-of-pack traffic-light nutrition labelling on

consumer food purchases in the UK

Front-of-pack traffic-light nutrition labelling has been widely proposed as a tool

to improve public health nutrition. This study examined changes to consumer

food purchases after the introduction of traffic-light labels with the aim of

assessing the impact of the labels on the healthiness of foods purchased. The

study examined sales data from a major UK retailer in 2007. We analysed

products in two categories (ready meals and sandwiches), investigating the

percentage change in sales 4 weeks before and after traffic-light labels were

introduced, and taking into account seasonality, product promotions and product

life-cycle. We investigated whether changes in sales were related to the

healthiness of products. All products that were not new and not on promotion

immediately before or after the introduction of traffic-light labels were selected

for the analysis (n = 6 for ready meals and n = 12 for sandwiches). For the

selected ready-meals, sales increased (by 2.4% of category sales) in the 4 weeks

after the introduction of traffic-light labels, whereas sales of the selected

sandwiches did not change significantly. Critically, there was no association

between changes in product sales and the healthiness of the products. This short-

term study based on a small number of ready meals and sandwiches found that

the introduction of a system of four traffic-light labels had no discernable effect

on the relative healthiness of consumer purchases.

Authors: Gary Sacks1, Mike Rayner and Boyd Swinburn

Published by Oxford University Press in 2009


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Consumer understanding and use of nutrition labelling: a

systematic review

Do consumers look at nutrition labels?

Seventy-four studies (72%) assessed whether consumers actually look at nutrition

labels during food purchasing. Eight of these studies were judged to be of high (n

3) or mediumhigh quality. We found that most consumers claimed to look at

nutrition labels often or at least sometimes. Some claimed that looking at labels

influences their purchases, especially for unfamiliar foods. Label readers reported

using nutrition labels to avoid certain nutrients and to assess the specific nutrient

content (particularly fat, calories and sugar) of different products. Reasons for not

reading nutrition labels included lack of time, size of print on packages, lack of

understanding of terms and concerns about the accuracy of the information.

Although levels of self-reported label reading were found to be high,

studies using verbal protocol analysis (a more objective method which elicits

participants thoughts as they are undertaking a task, the task in these studies was

to make usual and healthy shopping choices using nutrition labels) suggested

that consumers may simply look at the nutrition information panel but not process

the information further.

---------- Gill Cowburn and Lynn Stockley

British Heart Foundation Health Promotion Research Group, Department of

Public Health, University of Oxford, Old Road Campus, Headington, Oxford

OX3 7LF, UK

Submitted 29 March 2004: Accepted 5 August 2004.


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Nutrition labelling: issues and policies

Nutrition labelling of food products has received considerable attention in the

marketing literature due to increasing consumer interest in health and diet issues.

Nutrition labelling of food products is intended to enable informed consumer

choices and stimulate the consumption and production of healthful products.

Reviews nutrition labelling research, organises the literature, and discusses

implications for policy makers, managers and researchers. Analysis of the

literature suggests heterogeneous utilisation and comprehension of on-pack

nutrition information by consumers. The effectiveness of nutrition labelling

depends also on the organisation and presentation of the information, implying

the importance of regulatory issues. The topic is rich in public and marketing

policy implications and provides several opportunities for further research.

Title: Nutrition labelling: issues and policies

Author(s): George Baltas, (Athens University of Economics and

Business, Athens, Greece)

Citation: George Baltas, (2001) "Nutrition labelling: issues and policies",

European Journal of Marketing, Vol. 35 Iss: 5/6, pp.708-721

Article type: Literature review

Front-of-Package Nutrition Labelling An Abuse of Trust by

the Food Industry?

A public health objective of front-of-package labels is to offer consumers quick

and easy insight into the nutritive value of, and risks associated with, the product


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in front of them. Effective front-of-package information would permit rapid

evaluation of the relative merits of several similar products available on a

supermarket shelf. The traffic-light system may permit such an assessment,

allowing purchasers to consider how best to maximize the proportion of green-

and yellow-stamped items in their food cart and minimize the proportion of

packages with red stamps.

A mantra of the food and beverage industry is that there is no bad food. Even if

that were true, there still would be better and worse or more healthful and less

healthful foods. The traffic-light system facilitates such a relative assessment and

thus may promote more informed decision making. In addition, the greater value

of the traffic-light approach may lie in its ability to motivate manufacturers to

reformulate their food products to diminish red classifications and, in so doing, to

improve the overall healthfulness of the food supply.

--------Kelly D. Brownell, Ph.D., and Jeffrey P. Koplan, M.D., M.P.H.

N Engl J Med 2011; 364:2373-2375

Source Information: From Yale University, New Haven, CT (K.D.B.); and

Emory University, Atlanta (J.P.K.).

DOES NUTRITIONAL LABEL USE AFFECT PURCHASING

BEHAVIOR?

Derby and Levy (2001) report that, in the 1990 Diet and Health Survey, one-third

of consumers said they had changed their decision to buy a product because of the

information on the nutrition label. The same authors report that in another survey


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in 1995, almost 48% of consumers reported that they changed their purchasing

behavior due to nutritional labels. Furthermore, they cite a 1996 survey where

one-third of those interviewed said that they stopped buying a product that they

had regularly purchased and used because they read the nutrition label, and one in

four started to buy or use a product not used before based on the nutrition label,

with fat being the main information that influenced their decision.

In accordance with the previously reported results, Abbott (1997), Hawkes

(2004), and Shine, OReilly, and OSullivan (1997b) found that nutrient

information does affect food choice. The most common reason cited for use of

this information was the avoidance of negative nutrients (Shine, O'Reilly, and

O'Sullivan, 1997b). Fur-thermore, Baltas (2001a) found that nutritional

information affected brand choice. In other studies, results suggest that labelling

of food products, with respect to their nutritional characteristics along with an

information campaign to educate consumers, can significantly affect consumer

behavior (Teisl, Bockstael, and Levy, 2001; Teisl and Levy, 1997). Kreuter et al.

(1997) conducted a survey in a clinical setting and results revealed that patients

eating diets lower in fat were much more likely than patients whose diets were

higher in fat, to report that nutritional labels influenced their food purchasing

decisions.

Overall, it appears that nutritional label use affects purchasing behavior because it

influences valuations and per-ceptions of the product. In that context, several

surveys have studied the effect that claims create on personal evaluations. Derby

and Levy (2001) report that in the 1990 FMI (Food Marketing Institute) Trends

Survey, 73% of the sample said that health claims influenced their purchase

decisions, even though only 8% considered health claims very believable. Health


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claims in the front of the package also create more favourable judgments about

the product (Levy and Fein, 1998) because these claims also lead to truncated

information search (Roe, Levy, and Derby, 1999). When a product features a

health or content claim, respondents view the product as healthier and state that

they are more likely to purchase it, independent of their information search

behaviour (Roe, Levy, and Derby, 1999). Ippolito and Mathios (1991) found that

consumers increased their fibre cereal consumption once cereals producers were

allowed to advertise the associated health benefits. In contrast to the above,

claims do not affect product evaluations or purchase intentions, and there is a

weak effect of inclusion of a health claim on dis-ease risk perceptions (Garretson

and Burton, 2000).

One needs to also keep in mind that consumers have to choose between myriads

of food to consume every day. These foods carry complex combinations of

nutritional and taste characteristics.

Authors:

Andreas C. Drichoutis Agricultural University of Athens

Panagiotis Lazaridis Agricultural University of Athens

Rodolfo M. Nayga, Jr. Texas A&M University

Impact of Nutritional Labelling on Consumer

Buying Behaviour

Nutritional label plays an important role in providing the relevant nutrition

information to consumers. Inclusion of a nutritional label on food items may ban

important packaging decision for the Sri Lankan food processors. Hence, a study

was conducted with a view of identifying the market for nutritional labelling and


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the factors that influence the consumer willingness-to-pay for nutritional

labelling. Data were collected from a random sample of 90 consumers selected

from three supermarkets -Dhanasiri, Cargills Food City and Royal Garden Mall -

located in Kandy.

Market for nutritional labelling were identified by exploring data and a logic

method of analysis was performed to identify the factors that influence the

willingness-to-pay for nutritional information on food items. A significantly

greater proportion of individuals in the age category 36 to 50 years, individuals

with tertiary education, individuals with special dietary status and households

with less than four members were willing to pay more for the nutritional labels.

Logic analysis showed that gender, level of education and special dietary status

have a significant positive effect and the household size has a significant negative

effect on the willingness to pay for nutrition information. Accordingly, it could be

stated that incorporation of a nutritional panel in the package would enhance the

demand for food products and it would be an appropriate strategic task for the

local food processors.

............. P.H.K.Prathiraja and A.Ariyawardana

Impact of different food label formats on healthiness evaluation

and food choice of consumers: a randomized-controlled study

Different food label formats differ in the understanding of consumers. The current

study shows, that German adults profit most from the multiple traffic light labels.

Perceived healthiness of foods is influenced by this label format most often.

Nevertheless, such changes in perceived healthiness are unlikely to influence food


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choice and consumption. Attempts to establish the informed consumer with the

hope that informed choices will be healthier choices are unlikely to change

consumer behaviour and will not result in the desired contribution to the

prevention of obesity and diet related diseases.

......... Ingrid Borgmeier and Joachim Westenhoefer

Public Health Research Group, Department of Health Sciences, Faculty of Life

Sciences, Hamburg University of Applied Sciences, Lohbruegger Kirchstrasse

65, 21033 Hamburg, Germany.

Received January 2, 2009; Accepted June 12, 2009.

Assessing the impact of menu nutrition labelling law

Kiara Dennis, 21, took a break from her turkey breast sandwich to say that she

never looks at the calories listed on the menu board at Subway on North Broad

and Spring Garden Streets. At 30th Street Station, Nancy Callahan, 65, vividly

recalled the first time she noticed the calorie listings at Starbucks, where she

always ordered a healthy- tasting scone: "It was almost 500! I couldn't believe it."

Now she buys lower- calorie choices that are actually sweeter. One year after

Philadelphia introduced the strictest menu-labelling law in the country, the impact

depends on whom you ask. The federal government on Wednesday is expected to

announce details of a national version that is weaker in some ways and stronger in

others.

............. Don Sapatkin, Inquirer Staff Writer


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Nutritional labelling and point-of-purchase signs influence

Healthy food choices:

A pilot study of a Point-of-Purchase (POP) program was shown to influence the

purchasing behaviours of a multi-ethnic college population shopping at an on-

campus convenience store. The results are reported in "Point-of-Purchase

Nutrition Information Influences Food-Purchasing Behaviours of College

Students: A Pilot Study" by Marjorie R. Freedman, PhD, and Rachel A. Connors,

MS, from the Department of Nutrition, Food Science & Packaging, San Jose State

University.

"This research indicates that a simple logo helped students identify healthful food

choices, and positively influenced food choice," commented Professor Freedman.

"It would be interesting to determine if a combination of point-of-purchase

nutrition information, coupled with economic incentives (e.g. lower prices for

healthier foods) would further drive consumers to choose these healthier food

items. We must aggressively test such options in light of the increasing threat of

obesity to the health of our society."


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2.2 PROBLEM STATEMENT

In the case of packed food industry, menu labelling with respect to nutritional

details has become an important aspect of major brands. This intrigues us to ask

the following questions upon which this research is being conducted. They are,

Whether menu labelling plays a vital role in the purchase of packed

food products by customers?

Whether companies are providing the details about the ingredients and

nutrients of products accurately and in an appealing way?

2.3 SCOPE OF THE STUDY

The scope is limited to the extent of the place, time and the information

collected during the project. It is done as a part of academic study. The scope of

the study is limited to information provided by customers.

The research will broadly cover the areas pertaining to the preference,

choice and perception of customers with the aspects related to food products

having menu labelling with nutritional details. This research focuses mainly on

MTR Instant products. It is restricted to married women aged between twenty

five to forty.

2.4 OBJECTIVES

The main objectives of this research are to determine

The impact of menu labelling on consumers buying decisions at the

time of purchase

Consumer awareness about nutritional significance of products

Expectations of the customers regarding menu labelling

Choice of brand of customers with respect to nutrition labelling

Satisfaction level of customers with respect to packaging of MTR

Instant food products


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2.5 HYPOTHESIS

A hypothesis is a proposed explanation for a phenomenon

Tools used for hypothesis:

A chi-square test is any statistical hypothesis test in which the test statistic has a

chi-square distribution when the null hypothesis is true, or any in which the

probability distribution of the test statistic (assuming the null hypothesis is true)

can be made to approximate a chi-square distribution as closely as desired by

making the sample size large enough.

Pearsons chi-square test: Pearson's chi-square (2) test is the best-known of several chi-square tests

statistical procedures whose results are evaluated by reference to the chi-square

distribution. Its properties were first investigated by Karl Pearson. It tests a null

hypothesis that the frequency distribution of certain events observed in a sample

is consistent with a particular theoretical distribution. The events considered must

be mutually exclusive and have total probability 1. A common case for this is

where the events each cover an outcome of a categorical variable. A simple

example is the hypothesis that an ordinary six-sided die is "fair", i.e., all six

outcomes are equally likely to occur. Pearson's chi-square is the original and most

widely-used chi-square test. The first step in the chi-square test is to calculate the

chi-square statistic. The chi-square statistic is calculated by finding the difference

between each observed and theoretical frequency for each possible outcome,

squaring them, dividing each by the theoretical frequency, and taking the sum of

the results.

Source: n.wikipedia.org/wiki/Pearson's_chi-squared_test


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Where

Oi = an observed frequency;

Ei = an expected (theoretical) frequency, asserted by the null

hypothesis

n = the number of possible outcomes of each event.

The chi-square statistic can then be used to calculate a p-value by comparing the

value of the statistic to a chi-square distribution. The number of degrees of

freedom is equal to the number of possible outcomes, minus 1.

Pearson's chi-square is used to assess two types of comparison:

Tests of goodness of fit and

Tests of independence.

A test of goodness of fit establishes whether or not an observed frequency

distribution differs from a theoretical distribution. A test of independence assesses

whether paired observations on two variables, expressed in a contingency table,

are independent of each other for example, whether people from different

regions differ in the frequency with which they report that they support a political

candidate. A chi-square probability of 0.05 or less is commonly interpreted by

applied workers as justification for rejecting the null hypothesis that the row

variable is unrelated (that is, only randomly related) to the column variable. The

alternate hypothesis is not rejected when the variables have an associated

relationship. A chi-square test may be applied on a contingency table for testing a

null hypothesis of independence of rows and columns. The observed values are

present in the table. The expected values are calculated using the formula:

E = (Row total x Column Total) /Grand Total


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Then the (O-E) values are calculated. Then (O-E) 2 / E is calculated. The value

obtained is the Chi-square value. The null and alternate hypothesis values are

calculated.

If the alternate hypothesis is less than the null hypothesis then

accept the null hypothesis.

If the alternate hypothesis is greater than the null hypothesis then

reject the null hypothesis.

2.6 RESEARCH METHODOLOGY

Research Methodology is an organized and systematic way of finding answers to

Questions

Type of Research:

The research is exploratory in nature because its main focus is to explore how

Menu labelling impacts the consumer buying, with adequate investigation. It is

also analytical in nature because it facilitates analysis of the details provided by

respondents in a scientific way using tools such as tables and graphs. The data for

the Research conducted are:

Primary data which is obtained through questionnaires distributed

directly

Secondary data which is obtained from secondary sources such as

Magazines, Journals and periodicals conducted in this area from

libraries and internet.


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Data analysis has been done on Primary data and inference shall be drawn from

the analysis performed on the same.

Sampling technique:

Qualitative Research involves Non-Probability sampling. Thus here the technique

used is non-probability sampling- where a little attempt is made to generate a

representative sample. In non-probability sampling, the probability of selecting

population elements is unknown.

This type of sampling procedure has been adopted because it satisfactorily meets

the sampling objectives. It also reduces the time consumed and costs involved.

Carefully controlled non-probability sampling often seems to give acceptable

results.

Sampling method:

The method used is convenience sampling. This is the easiest and cheapest

method to conduct hence, the convenience. Convenience Sampling has been

used for the purpose of the study so that the sample could be collected from

married women based on the convenience of the researcher.

3.7 SAMPLE SIZE

Population: Total population in the city of Bangalore is 84, 25,970.

Sample frame: The total population of women in Bangalore is about

4400000(approx). Married women aged between 25 to 40 forms our sample

frame.

Sampling unit: For this study non probability sampling is used and 40 married

women in Bangalore were chosen at convenience as respondents, from the area

of Yelahanka and surroundings.


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Instrumentation Techniques:

Questionnaires were the instruments used to collect data. A questionnaire is a

research instrument consisting of a series of questions and other prompts for the

purpose of gathering information from respondents.

A set of questions were developed to gather information from the respondents to

achieve the objectives of the research.

Data Collection:

The data for the research have been collected from married women in Bangalore.

Primary Data Primary Data is collected using methods such as interviews and

questionnaires.

Secondary Data All methods of data collection can supply quantitative data or

qualitative data. Quantitative data may often be presented in tabular or graphical

form. Secondary data is the data that has already been collected by someone else

for a different purpose like paper-based sources, Electronic sources, Official etc.

2.7 LIMITATIONS OF THE STUDY

The research is subject to Bangalore city only.

The research focuses only on MTR packed food products.

The research may not be comprehensive due to time constraints.

The sample size is restricted to 100.

Sample size is just a representative of the actual population and hence the

results cannot be generalized.

The data provided by the respondents may not be completely true and

accurate.


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CHAPTER-3

BUSINESS

PROFILE OF

MTR


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3.1 COMPANY PROFILE OF MTR

HERITAGE OF MTR

MTR has a rich heritage. Their tradition of food and hospitality began in 1924

with the establishment of the Mavalli Tiffin Room by the Maiyya family in

Bangalore, India. This restaurant is a city landmark today and people still stand in

queue to savour its unique, completely authentic dishes. Over the years, they have

played proud host to many distinguished personalities who dropped by for the

excellent coffee and the stimulating conversation. Culinary secrets have been

protected and handed down over the generations and the food is based on truly

authentic recipes from their region of origin. MTRs journey to Indias premier,

processed food company has been marked by innovation and the adoption of new

technology. However, every MTR product will always embody the tradition of

unmatched taste, purity and quality.


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MTR Foods Limited is amongst the top five processed food manufacturers in

India. They manufacture, market and export a wide range of packaged foods to

global markets that include USA, UK, Australia, New Zealand, Malaysia,

Singapore, UAE and Oman.

Starting with the legendary MTR restaurant in Bangalore, Indias Silicon Valley,

MTR now offer ''complete meal solutions. Their wide range of products include

ready-to-eat curries and rice, ready-to-cook gravies, frozen foods, ice cream,

instant snack and dessert mixes, spices and a variety of accompaniments like

pickles and papads.

MTRs deep understanding of culinary expectations and needs has resulted in

many new and innovative products. Their investment in infrastructure and

technology ensures that they scale rapidly and bring these to market. Today,

consumers across the globe count on MTR to bring them all-natural, wholesome

and delicious food that is also convenient and no-fuss.

MTR has also expanded our retail presence significantly: contemporary 'Namma

MTR' and MTR kiosks now serve delighted consumers across Bangalore and

Chennai.

NAMMA MTR

Namma MTR is a unique retail chain that allows customers to experience the

wide MTR range. Namma MTR is split into three sections. One section

showcases the entire range of products. The second section is a novel concept

kitchen where customers can interact with specialist chefs to learn about MTR

products and watch live demonstrations. This concept kitchen also works as an

ideal platform for feedback, allowing them to understand and address consumer


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needs. The third section offers a variety of fast-food you can either eat here or

get a quick take-away from the express counter.

True to MTR tradition, the food is pure, delicious and convenient. The menu

offers anytime snacks, hearty meal combinations and ice-creams at truly, value-

for-money prices. The smart, contemporary ambiance and excellent service make

for a completely international experience.

FOOD SERVICES

MTR also provides food services in food

courts. They can be set up with minimum

investment. All you need to set up in the food

court is a microwave oven, fryer and a freezer.

MTRs amazing range of convenience

products, Frozen Foods and Ready to Eat

dishes are made with cutting-edge technology from the Defence Research

Laboratory, Mysore. This ensures the quality of the products.


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INSTITUTIONAL SALES

MTR is a one-stop, efficient and reliable

supplier to reputed hotels, restaurants,

institutions and caterers. The wide range of

products supplied includes spices, masalas,

instant mixes, vermicelli and accompaniments.

Each of these products comes with the MTR

assurance of purity and quality. Convenient delivery formats like instant mixes

allow consumers to whip up a wide range of dishes in short amounts of time,

regardless of how vast the scale of operation is.

EXPORTS

MTR exports their wide range of products to countries like US, Canada, UK,

Germany, Middle East, Sri Lanka, Singapore, Japan, Australia and New Zealand.

QUALITY POLICY

MTR is ISO 22000 and HACCP certified

company. At MTR, quality is a way of life.

Hazard Analysis and Critical Control Point or

HACCP, developed by the Codex

Alimentarius Commission, is a global food

safety standard. MTR has successfully met the

stringent requirements for this certification.


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Their facilities are equipped with the latest systems. We adhere to international

standards across all operations: from sourcing the finest ingredients to processing

and packing using cutting-edge technology. Each MTR product carries this

assurance of quality and meets the high expectations our consumers have from us.

FOOD SAFETY POLICY

At MTR foods limited are committed to manufacture and market food products of

high quality, hygienically processed using state-of-the- art technology with the

following

objectives

Creation of MTR brand synonymous with quality and food safety.

Continuous improvement by total committed participation of all.

Satisfy the changing needs of customers for total delight and meeting the

regulatory and statutory requirement.

Increase the performance level of our suppliers.

Continually improve the effectiveness of quality and food safety

management system

WHAT MAKES MTR A TRUSTED HOUSEHOLD NAME

Hundred percent Natural: MTR products are hundred percent natural have

no preservatives and use only the finest, most authentic ingredients.

Unparalleled taste and flavour: Be it an Instant mix or a Ready to Eat dish,

pickles or soups, all MTR products are known for their mouth watering, "home-

cooked" taste.


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Uncompromising Quality: MTR adhere to the most stringent quality

standards, from sourcing ingredients to processing and packing. We are ISO

22000 and HACCP certified.

Technology: MTR use the latest technology to preserve the quality and

freshness of our food. Our use of technology from the Defense Food Research

Laboratory for our Ready to Eat products has won us the President's award.

Vegetarianism: All MTR products are hundred percent vegetarian

MILESTONES


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3.2 PRODUCT PROFILE

SOUPS

MTR range of soups is heart-warming, healthy and 100% natural. Carefully

picked ingredients are made into a soup concentrate. This is packed through a

special process that ensures the soup retains its mouth-watering aroma and natural

flavour. They are available in the following flavours:.

i) Babycorn and Spring Onion - A creamy

blend of exotic baby corn and fresh spring

onions.

ii) Mixed vegetable soup - A healthy mix of

vegetables in an Italian style soup

iii) Mulligatawny Soup A tangy, peppery, lentil-based

soup


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iv) Spicy Tomato Soup A deliciously spicy, tomato

soup

v) Simply Tomato A rich tomato soup, the all-time

favourite

vi) Spinach And Carrots A healthy, wholesome

combination of spinach and carrots


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READY TO EAT

MTR Ready to Eat dishes are an amazing combination of convenience, taste and

variety. They're 100% natural and have absolutely no preservatives. Their range

currently comprises twenty-two delicious and completely authentic Indian curries,

gravies and rice.MTR has successfully adapted technology from the Defense

Food Research

Laboratory, Mysore to make sure each dish has that "just-cooked" freshness. The

product profile of MTR is shown below:

i. Avial - Mixed vegetables cooked in a hearty

coconut sauce, a traditional delight from Kerala.

ii. Kesari Bhath - Cream of wheat cooked with nuts

and flavoured with saffron to make a divine dessert


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iv. Khara Bhath - Cream of wheat cooked with

vegetables and aromatic Indian spices to make a

delicious, light savoury.

v. Pongal - A delectable combination of lentils and

rice, seasoned with peppercorns and other spices.

vi. Bisibele Bhath - A wholesome combination of

rice, lentils, vegetables and spices, a complete meal

in itself.

vii. Pineapple SS Curry- Juicy chunks of pineapple in a

perfectly balanced sweet and sour curry.


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viii. Alu Mutar - Baby potatoes and green peas in

a delectable curry.

ix. Chana Masala - Wholesome chick peas cooked in a

tangy, piquant sauce.

x. Dal Fry - Yellow lentils seasoned with aromatic spices,

an integral part of every Indian meal.


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xi. Dal Makhani - Black lentils simmered with butter

in true Mughlai tradition.

xii. Navratan Kurma - Vegetables and dried fruit

cooked in a rich, creamy gravy a dish fit for kings!

xiii. Paneer Butter Masala - Tender chunks of cottage

cheese cooked in a rich butter sauce.

xiv. Paneer Makhani - Tender chunks of cottage cheese

cooked in a rich tomato gravy.


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xvi. Bhindi Masala - Ladies finger cooked with just the

right blend of spices.

.

xvii. Mix Veg. Curry - The goodness of

vegetables in a delicious, satisfying curry

xviii. Palak Paneer

A delectable combination of tender chunks of cottage

cheese and fresh green spinach.


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xix. Peas and Mushroom - Fresh green peas and button

mushrooms in a delightful gravy.

xx. Rajma Masala - Red kidney beans in a hearty sauce,

the all-time North Indian favourite.

xxi. Veg. Pulao - A delicious, wholesome medley of

rice, vegetables and spices.

xxii. Gobi Manchurian - The goodness of gobi in a

delicious, satisfying Chinese sauce.


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xxiii. Pav Bhaji - A rich combination of potatoes

and vegetables cooked in the popular

Mumbai style.

FROZEN FOOD

MTRs wide range of frozen foods offers stand alone dishes and delicious

combos. Because they are processed and packed with cutting-edge technology,

these convenient foods retain all their nutritive value and taste. They are broadly

categorized into Main Dishes, Combo Meals, Snacks and Parathas.

Dishes available under Main Dishes are:

i. Palak Paneer - A delectable

combination of tender chunks of cottage

cheese and fresh, green spinach


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ii. Channa Masala - Wholesome chick peas

cooked in a tangy, piquant sauce.

iii. Alu Mutter - Baby potatoes and green peas

in a delectable curry

iv. Mix Veg. Curry - The goodness of vegetables

in a delicious, satisfying curry.

v. Alu Bhaji - Baby potatoes and green peas

in a delectable curry.


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vi. Tadka Dal - Yellow lentils seasoned

with aromatic spices, an integral part of

every Indian meal.

Dishes available under Combo Meals are:

i. Masala Dosa + Alu Curry - Crisp, golden dosa

accompanied by potato curry. An all-time favourite

snack

ii. Rava Idli + Potato Sagu - Wholesome semolina

idlis combined with a delicious potato dish. Perfect for

a hearty breakfast or snack.

iii. Punjabi Chole + Paratha - Whole-wheat

parathas with delectably flavoured, chick pea gravy.


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iv. Palak Paneer + Paratha - Tender chunks of cottage

cheese in a mild spinach gravy Accompanied by

whole-wheat parathas.

v. Alu Bhaji + Paratha - Potatoes cooked with

aromatic spices and accompanied by soft, fresh

parathas.

Dishes available under Snacks are:

i. Samosa - Crisp, golden samosas stuffed with

potatoes.

ii. Vada - Crisply fried golden rice rings.

iii. Rice Idli - Light, fluffy steamed rice cakes.


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Dishes available under Paratha are:

i. Ajowan Paratha - Delicious, golden-brown

parathas delicately flavoured with 'ajowan' (a

thyme like Indian spice).

ii. Alu Paratha - Delicious, whole wheat parathas

stuffed with a hearty potato mix

iii. Lachha Paratha - Flaky, multi-layered golden-

brown parathas made from whole wheat.

iv. Plain Paratha - Delicious, golden-brown parathas

made from whole wheat. A great accompaniment to

any meal.


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v. Nawabi Paratha - Rich whole-wheat parathas

flavoured with cashewnuts and saffron.

vi. Methi Mutter Paratha - Unusual and

delicious parathas flavoured with fenugreek and

stuffed with green peas.

RICE MEALS

MTR Rice Meals are the perfect way to enjoy 'home' food anytime and anywhere.

Not only are they affordable, they're also extremely easy to make. Just dip the

pouch in boiling water or pop it in a microwave for a satisfying, wholesome and

delicious experience.

They are Available in a variety of exciting combinations as follows:

i. Diet Delite - Whole wheat and lentils cooked together

with aromatics spices: low on fat, high on fiber and taste.

Truly a dieter's delight.


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ii. Jeera Rice - Rice subtly flavoured with delightful taste

and aroma of cumin.

iii. Lemon Rice - A delectable, subtly flavoured mix of

lemon and rice.

iv. Masala Rice - Rice flavoured with a bouquet of aromatic

spices and enriched with mix of vegetables

vi. Rajma Chawal - A hearty combination of red kidney

beans and rice- the most popular dish in Punjab.


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vii. Rasam Rice - Tongue-tickling pepper and tomato soup with rice.

ix. Sambar Rice - Lentil and vegetable curry with rice,

the all time favourite from South India.

x. Tamarind Rice - Rice combined with the tangy,

mouthwatering flavour of tamarind.

xii. Tomato Rice - A delicious, wholesome combination

of rice and tangy tomato.


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INSTANT SWEET MIX

MTR Instant Sweet Mixes are a delightful and easy way to make the most

mouthwatering delicacies at home. Whether it is a special occasion or just a

regular meal, follow the simple step-by-step instructions on the pack and sweeten

your family's day!

i. Gulab Jamun - Soft, sinfully delicious gulab jamuns.

iii. Badam Feast - Use this to make different Badam

delicacies in minutes. It can be used to prepare Badam

drink either a hot drink during winters or a cold drink

during summers and Badam Halwa for special occasions.

iv. Vermicelli Payasam - The traditional payasam or kheer

made easy.


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INSTANT SNACKS MIXES

MTR range of instant mixes is the result of years of culinary expertise. They are

subjected to the most rigorous quality procedures to ensure that consumers get

deliciously consistent results every time you use them.

Just follow the simple step-by-step instructions on the pack there's no simpler

way to rustle up such a wide variety of delicious and wholesome Indian snacks.

i. Muruku - The popular, crunchy golden-brown snack.

Its easy to make and good to eat.

ii. Rice Dosa - No grinding, no fuss. Crisp golden dosas are

now so easy to make.

iii. Masala Upma - This wholesome savoury with

creamof-wheat and vegetables is nutritious and delicious.


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iv. Rava Dosa - Dosas made with cream of wheat:

distinctive and delicious.

vi. Upma - With its combination of sooji and spices,

delicious and wholesome upma is a universal favourite.

Now make it in a few easy steps.

VERMICELLI

MTR vermicelli is made with a

special process that ensures it is

nonsticky and does not form lumps.

Choose from short cut, long cut or

roasted vermicelli.You can use MTR

vermicelli in so many marvellous

ways! Make creamy sweet kheer, savoury Upma or toss it with boiled vegetables

for a wholesome Pulao.


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PAPADS

MTR Papads use only the finest

ingredients. They are packed using unique

technology that ensures they stay crunchy,

crispy fresh. They come in a variety of

different flavours like Punjabi Masala,

Plain and Masala. Enjoy them as a snack or as an accompaniment to any meal.

PICKLES

MTR Pickles are made with traditional

recipes handed down through generations

of the company's founding family.

Carefully selected fruits and vegetables are

pickled with the finest oils and spices

under the most hygenic conditions. Choose

from a variety of different types and add zest to every meal.

ICE CREAMS

MTR Ice Creams are known for their delicious

creamy taste, innovative flavours and value-for-

money prices. Available at kiosks, stores and

Namma MTRs, they are a long-standing

favourite with all age-groups.


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SPICE POWDERS

MTR spice powders are made under the most

hygienic conditions in modern factories still

use a traditional technique. They pound the

finest whole spices slowly and patiently.

Unlike the quicker and more common

grinding, this ensures that the full-bodied

flavour and aroma of the spice is

retained.MTR manufactures Turmeric, Coriander, Black pepper, Chilly and Jeera

powders.

BEVERAGES

MTR manufactures some of the traditional drinks like Aamras, Badam drink,

Chocolate Drink, Health Drink, Herbal Drink and Thandai.

MASALA POWDERS

MTRs wide range of Masala powders is made with traditional

techniques to ensure they retain their purity, freshness and

flavour. Use them to whip up a variety of completely authentic

dishes with minimum fuss and time. At MTR they have stringent

quality checks at every stage of sourcing and production to

ensure only finest products reach the consumers. From individual

families to hotels and institutions MTR Masala powders are trusted by consumers

all over the globe.MTR produces the finest Masala powders like Instant Sambar

Mix, Pulao etc.

.


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CHAPTER-4

RESULTS,

ANALYSIS AND

DISCUSSION


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4.1 HYPOTHESIS TESTING

4.1.1 Test 1:

To determine whether providing nutritional information is a very important factor

that impacts customers buying behaviour.

Hypothesis 1:

H0: Providing nutritional information is not important at the point of purchase

H1: Providing nutritional information is important at the point of purchase

Level of significance: 5

Degree of freedom: 5-1=4

Test statistics: 2

= (O-E) 2

/E

OBSERVED

VAUES

EXPECTED

VALUES

O-E

(O-E)2

(O-E)^2

E

9 8 1 1 0.125

15 8 7 49 6.125

6 8 -2 4 0.5

1 8 -7 49 0.125

9 8 1 1 6.125

TOTAL 104 13

Table: 4.1.1

CALCULATION:

2

= (O-E)2

/E= 13

At 5% level of significance and degree of freedom 4,


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2

= 9.49

Since 2

tabulated is less than 2

calculated.

Ho is rejected.

Thus it implies that providing nutrition information at the point of purchase is

important.

4.1.2 Test 2:

To determine whether all the factors of Nutrition labelling are important

Factors are given below:

Attractiveness

Sufficiency of Information

Reliability

Competitive Advantage

According to the ranking given by the doctors the observed values are:

Rank

Factor

1 2 3 4 5 TOTAL

A 3x5=15 27x4=108 10x3=30 0x2=0 0 153

B 1x5=5 17x4=68 20x3=60 2x2=4 0 137

C 0x5=0 22x4=88 17x3=51 1x2=2 0 141

D 4x5=20 22x8=88 9x3=27 5x2=10 0 145

TOTAL 576

Table:4.1.2

Expected value= 576/4= 144

H0: all factors are equally important.

Ha: all factors are not equally important.

Level of significance: 5%


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Degree of freedom: 4-1=3

Test statistics: 2

= (O-E)2

/E

OBSERVED

VAUES EXPECTED

VALUES

O-E 2

(O-E)

2

(O-E)

E

153 144 9 81 0.5625

137 144 -7 49 0.3402

141 144 -3 9 0.0625

145 144 1 1 0.0069

Total 140 0.9346

Table: 4.1.3

CALCULATION:

2

= (O-E)2

/E= 0.9346

At 5% level of significance and degree of freedom 3,

2

= 7.815

Since 2

tabulated is more than 2

calculated, Ho is accepted.

This clearly indicates that all the factors considered are equally important.

4.2 ANALYSIS

nutrition report

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