The benefits of a “low GI” diet are becoming more widely understood, but what is the level of consumer awareness of the concept of “GI”?
“Dingxiang Doctor”, a pan-health platform, conducted a survey and statistics on the topic of “low GI” among 8,000 + public users, and presented the cognition and preference of consumers in the field of low GI food in the form of data report at the third GI International Conference in 2021.
Combined with the data and conclusions, the 4P theory of low-GI food research and development and sales is summarized, which provides reference suggestions for manufacturers and brands who want to enter the “low GI” food track from the aspects of product characteristics, channel sales, product promotion and price.
The product features
According to dingxiang Doctor research data, nearly 75% of consumers have heard of the concept of “GI”, and these consumers (hereinafter referred to as “target users”) give priority to low-GI foods such as “bread”, “cereal” and “biscuits”, which are more likely to be added to the shopping cart by consumers.
Photo credit: Lilac Doctor
Among the target users, more than 90% believe that a low GI diet is not only beneficial to blood sugar management and diabetes prevention, but also to weight control.
Photo credit: Lilac Doctor
At present, there is a large number of people in China who need weight control. According to the Report on Nutrition and Chronic Diseases of Chinese Residents released on December 23, 2020, the overweight obesity rate of Chinese adults is over 50%, and that of children is close to 20%.
Sales channels
According to dingxiang Doctor data report, nearly 83% of target users buy low-GI food from online e-commerce platforms.
Photo credit: Lilac Doctor
Sales promotion
More than 60% of potential users will know about products through personal or expert wechat/Weibo accounts, and more than 70% of potential users want to know the correct way to eat low-GI food and the low-GI food recommended by professionals.
Photo credit: Lilac Doctor
The price
In the target user group, 44.24% of consumers will take price as a reference factor to choose low-GI food. It can be seen that while maintaining nutritional value and taste/taste, the product price still needs to meet the consumption capacity of the mainstream audience.
Conclusion
The findings, which include thousands of people’s perceptions and preferences for low-GI foods, reveal: Research and development to strengthen the “weight management” function of bread, cereal, cookies and low GI product, emphasize on packaging “low GI” and “low GI” label, and double micro professional KOL cooperation in science, with goods, to meet the public consumption ability of channel sales price in the online shop, it is easier to meet the demand of consumers of a healthy diet, promote product sales rise.
— The article is excerpted from the unified Haubet public account
