Not enough chocolate and milk: Russians will reduce the size of food packaging to one serving



The volume of chocolate, milk and sour cream bars has recently become less and less – packages have lost 5-50 grams of food

A photo: Alisa TIKO

Milk, chocolate, pasta, yoghurt and beer producers are reducing their volumes. Rusprodsoyuz predicted that the trend to reduce the size of product packaging will continue to one serving. The correspondent figured out why there are not 100 grams of chocolate in one bar, and it is almost impossible to find a liter bottle of milk.

Do not buy for future use: lunch food

The volume of chocolate, milk and sour cream bars has recently become less and less – packages have lost 5-50 grams of food. Chocolate is increasingly sold in packaging – 90, 85, 82 grams, chocolate bars “make you lose weight” from 50 to 45, even up to 41.5 grams, milk is sold in 900 or 930 ml instead of the usual 1 liter before. Rusprodsoyuz explains that there are several reasons to reduce packaging.

– One of the main ones is the low purchasing power of the population with sharply growing production costs and production costs, – Dmitry Leonov tells kp.ruvice-chairman of the board of directors of the Rusprodsoyuz association.

Producers, according to Dmitry Leonov, cannot lose sales and scare off buyers with the price of goods, otherwise they will have to close their factories. It remains only to reduce the weight of the package while maintaining the price of the goods.

– The second reason is the trend towards urbanization. Long gone are the days when people bought products in large quantities for future use. Today, buyers buy more often but buy less. As a rule, we are talking about the purchase of products for one or more meals: lunch or dinner. For this, a small package is enough, – says Dmitry Leonov.

There is another factor that affects the packaging – we are talking about exotic or high-end products, the consumption volume of which is small.

Rising prices are painful for buyers

The packages will be reduced depending on the dynamics of prices on the food market, the purchasing power of the population and the rate of inflation. But the manufacturers will do everything possible to make the product on the shelves as affordable as possible.

– Is there a limit (standard, norm) below which manufacturers cannot go? Classically, the usual 1 liter of milk will become 200 ml (glass), 100 grams of chocolate will become 20 grams? What are the forecasts?

– There are no minimum restrictions. However, current legislation requires manufacturers to put information on the quantity of products on the label. The weight should always be written on the packaging and very large. At the same time, manufacturers are not interested in an unreasonable reduction in packaging (because the fewer products a manufacturer sells, the less revenue he will receive), Dmitry Leonov, deputy chairman of the board, told of the Rusprodsoyuz association.

– Packing in small packages will increase the cost of packaging. That is, for the buyer, the price will not change?

– Very small packages can be less economical in terms of consumption. However, besides the packaging, a number of other factors influence the cost price: raw material prices, logistics, credit rates.

– Why don’t they just raise the prices if the prices of raw materials or packaging have really gone up?

– First, the process of coordinating price changes with distribution chains, even for objective market reasons, can take several months. Often, chain stores increase the price on the shelf, but they continue to buy the manufacturer’s products at the old price. Second, price increases, even objective ones, are more painfully perceived by consumers.

How is a serving calculated?

Selling cookies or yogurt within the limits of how much a person can eat at a time can have a veiled message about eating healthy foods. But nutritionists say it won’t affect people’s mindful eating.

– People will form a negative, from the outside it looks like consumer deception. Better yet, increase the price and explain the reasons for creating small packaging: that the cost and costs of packaging increase. Otherwise, this whole story no longer looks like a concern for the consumer, but for the income of producers, nutritionist Margarita Koroleva told

– I.e. the designation on packages that it is one serving size does not guarantee that a person will be limited to the specified standard?

– Not. In reality, everyone determines the portion themselves. And how can a manufacturer define a portion? There are men, there are women. Some are lying on the sofa, others are doing sports or working hard. So what are these service designations worth understanding – who are they for?

On some packaging you can see that the serving size is calculated based on the daily intake of 2500 calories. For example, a cup of yogurt contains 130 calories. And the manufacturer indicates that it is 5% of the daily requirement.

– The 2500 calorie figure is taken from the post-war food period, the 1970s. Then there was the task of feeding people. But 2500 calories is a lot for a city dweller who is not very dynamic. Calories, of course, matter, but you should pay more attention to the composition of products, says nutritionist Margarita Koroleva.

According to nutritionists, it is more important to take care of the health of the population by labeling according to the “traffic light” system on the benefits of products: red (presence of trans fats, palm oil), yellow (it is recommended to eat once a week), green (healthy food, to be eaten daily) . However, manufacturers are not entirely interested in this.


Do restaurants reduce portion sizes?

– The issue of portion reduction was in the days before the pandemic. He was poorly received, – Irina Rozova, head of public relations at a restaurant, told – For restaurants, it will be a blow to the image. Moreover, it is a laborious process. It’s not about not adding another spoonful of pasta, or taking a cutlet out of lunch. Reducing portions comes at a cost. It is necessary to rewrite the technological cards. Restaurant owners are more likely to seek alternative food suppliers to reduce costs.

Source: KP

━ more like this


Please enter your comment!
Please enter your name here