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

The volume of bars of chocolate, milk, sour cream has recently been reduced – packages have lost from 5 to 50 grams of food.

Photo: Alisa TITKO

The producers of milk, chocolate, pasta, yogurt, beer are reducing volumes. Rusprodsoyuz predicted that the trend of reducing product packaging size will continue to one serving. The correspondent found out why there is no 100 grams of chocolate in a bar, and it is almost impossible to find a liter bottle of milk.

Do not buy for future use – food for lunch

The volume of bars of chocolate, milk, sour cream has recently been reduced – packages have lost from 5 to 50 grams of food. Chocolate is increasingly sold in packages: 90, 85, 82 grams, chocolate bars “lose weight” from 50 to 45, or even up to 41.5 grams, milk is sold in 900 or 930 ml instead of previous usual litre. Rusprodsoyuz explains that there are several reasons to reduce packaging.

– One of the main ones is the low purchasing power of the population with the strongly increasing costs of producers and the cost of production, – Dmitry Leonov, deputy chairman of the board of directors of the Rusprodsoyuz association, tells

Producers, according to Dmitry Leonov, cannot lose sales and scare buyers with the price of products, otherwise they will have to close their factories. The only thing left is to reduce the weight of the package while maintaining the price of the merchandise.

– The second reason is the trend towards urbanization. The times when the population bought products in large quantities for future use are long gone. Shoppers today shop more often but shop less. As a general rule, we are talking about buying products for one/a couple of meals: lunch or dinner. For this, a small package is enough, says Dmitry Leonov.

Chocolate is increasingly sold in packages – 90, 85, 82 grams

Photo: Alisa TITKO

There is another factor that affects the packaging: we are talking about exotic or premium products, the volume of consumption of which is small.

Rising prices are painful for buyers

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

– Is there a limit (standard, norm) below which manufacturers will not be able to go? Conventionally, 1 liter of usual milk will turn into 200 ml (glass), 100 grams of chocolate will turn into 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 must always be written on the packaging and must be very large. At the same time, manufacturers are not interested in an unreasonable reduction in packaging (since the less product a manufacturer sells, the less income it will receive), Dmitry Leonov, deputy chairman of the Rusprodsoyuz association’s board of directors, told

The Russians will reduce the size of food packaging.

Photo: Alisa TITKO

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

– The really small containers can be less economical in terms of consumption. However, in addition to packaging, other factors affect the cost price: raw material prices, logistics, credit rates.

– Why don’t prices go up if raw materials or packaging have really gone up in price?

– First of all, the process of coordinating price changes with retail chains, even for objective market reasons, can take many months. Retail chains often raise the price at the shelf, but continue to buy products from the manufacturer at the old price. Second, price increases, even target ones, are perceived more painfully by consumers.

The trend to shrink product packaging will continue

Photo: Alisa TITKO

How is a serving calculated?

Selling cookies or yogurt within the limits of what one person can eat at a time may 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 a consumer deception. Better yet, increase the price and explain the reasons for creating small packages: that the cost and packaging costs are increasing. Otherwise, this whole story is no longer about consumer care, but about the income of producers, – nutritionist Margarita Koroleva told

Packages will be reduced depending on price dynamics in the food market

Photo: Alisa TITKO

– That is, the designation on packages that it is a portion does not guarantee that a person will be limited to the specified standard.

– No. Actually, everyone determines the portion for himself. And how can a manufacturer define a serving? There are men, there are women. Some lie on the couch, others play sports or work hard. So what else is worth finding out, these service designations? Who are they for?

On some packages, you can see that the portion is calculated in relation to the daily intake of 2,500 calories. For example, a jar of yogurt has 130 calories. And the manufacturer indicates that this is 5% of the daily requirement.

– The 2,500 calorie figure is taken from the postwar dietary era, the 1970s. Then there was the task of feeding people. Now 2500 calories is a lot for a city dweller who is not very dynamic. Calories, of course, matter, but you need to 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 (recommended to eat once a week), green (healthy food, for daily consumption) . However, manufacturers are not entirely interested in this.

On the way

Do restaurants reduce portion sizes?

– The topic of reducing portions has been in the days before the pandemic. It was received negatively, Irina Rozova, PR manager of a restaurant, tells – For restaurants, it will be a blow to the image. Also, it is a laborious process. It’s not about not adding another spoonful of pasta, or taking a cutlet out of lunch. Reducing portions is a cost. It is necessary to rewrite the technological maps. Restaurateurs are more likely to look to other food providers to cut costs.


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