Discussion and Analysis

Discuss about the Food and beverage intake in Australian children age?

Koplan and Brownell (2010) commented on the fact that Australians are very keen towards having good food and beverages and are basically foodie in nature. This has resulted in the growing market of food and beverage companies in Australia that contributes to a huge portion in the country’s GDP. Along with having food, according to Byrne et al. (2014) now days, it has become a trend in Australia to have healthy but tasty food as well as beverages. For that the food and beverage companies are leaning towards healthy food that keeps the calories in check as well as are gives a tickle to the taste buds of the people of Australia. For this assignment, the researcher has taken “Sanitarium Health & Wellbeing” company for discussion and analysis of the menu they are providing. This is done in order to evaluate the business practices of the company.

The Sanitarium health & Wellbeing is a privately owned company that came into existence in 1898 and has it’s headquartering in New South Wales, Australia. This company has committed itself in providing the people with a large range of healthy cereals that includes both vegetarian products as well as breakfast cereals. This company emphasizes on the healthy diet as well as healthy lifestyle of the people. The shop stays open from morning 7:30 am- 9 pm for servicing the customers both potential and loyal (Sanitarium.com.au, 2015). 

The type of cuisine the company thereby provides to its customers is Australian type, the type of food services that the company provides is fine dining as well as it is targeted to family people, business personnel’s as well as students. The list contains as follows-

Cereals for breakfast:

Weet- Bix Apricot, Weet-Bix Multi Grain, Wee-Bix Oat Bran, Weet-Bix Hi-Bran, Weet-Bix Crunch Honey, Puffed Wheat, Granola, Muesli range both natural and roasted, Honey Plus, Fiber Life Range etc.

Meals:

Asparagus Frittata, Almond and Orange Cake, Apple and Blueberry Friands, Falafels Rolls, Fig and Banana Bread, BBQ Hot Dogs, Avado Pasta, BBQ Burgers, BBQ Sausage Mixed Grill, Baked vegetables baked with feta and dates, Mexican beam Wraps etc. 

Dairy Alternatives:

Flavored So-good, So Good Ice cream, So Good Almond Milk, Organics Simple Soy etc.

Spreads:

Marmite, Peanuts Peanut Butter, Natural Peanut Butter, Vita mite etc

Meat Alternatives:

Savory Lentils, Nutmeat, Nutolene, Rediburger, Veggie delights containing 4 categories of vegan sausages.

Hence, from the opinion of Sutherland (2014) the company’s menu clearly defines the actual business practice that it has adopted in its business. Moreover, the company aims in bringing health as well as taste together in the cuisines that will be a perfect mock tail combination of both the health along with taste that are important for both environment and body. Now days, according to the opinion of Sutherland et al. (2010) now days among the Australian people it is seen that obesity is a major problem. Now days with the emerging trends of fast food, people and children have a good knack and are inclined towards the fast food. This is ultimately affecting the people to a great extent. So, this company emerged as a savior to these people where the customers get a perfect blend of tongue trickling but healthy food. Winson (2010) commented on the fact that this unique combination of taste and health of the food gives a perfect match to the health conscious people. In order to change the mentality of the people that healthy food can also be tasty and people suffering from obesity can opt for this food. With this promising aim to help the people maintaining a healthy lifestyle, the company produces products that are aimed for people of any age and at any time from breakfast to lunch and dinner. The different cuisines that are offered daily attract the customers to a great extent where healthy food is well combined with tasty food (Koplan and Brownell, 2010). The menu chart is quite colorful and written in different colors but using the base color green to the maximum that ensures healthy and vegetarian food. Pictures related to the category food items are given side by side in each and every page of the menu card in order to attract the customers to the maximum extent. The menu paper size varies from 9 to 12 inches and uses bold font size in order to draw the attention of customers at each page.  

Positioning Strategy of the Menu

According to the viewpoint of Francis-Pester (2010) decisions regarding the food items are so thereby made that are both good for human health as well as good or environment. The company focuses in investing the money, time and energy behind preparation of tasty food. Even the company has facilities the customers by providing them free consultation with the food consultants over phone. Kregiel (2014) also commented on the fact that the customer’s gain information regarding their health and can also download the knowledge copy from the company’ website. This facilities provided by the company to the customers are the added flavors that not only help the company in gaining loyal customers but also helps in positioning the menu to the customers (Friel, 2010).

From the opinion of S. Gad et al. (2013) the organization is very true in their approach and the menu reflects the company’s mission and vision. Since the company is owned by a religious organization, the company is exempted from taxes. In addition to this, the company provides the money to the charitable works that also gives the company a good image among its customers. Moreover, from the view of Koplan and Brownell (2010) the food authority of Australia has also measured the quality of food that the company provides and hence it is been proved that the company provides quality products to the customers and has kept up the mark father higher up the mark. The food items that are present in the menu are focused for both the students’ and family persons. According to Williams (2011) the prices are also up to the mark and are reasonable to the customers. The normal price ranges from 5 AUD- 100 AUD depending on the size of the meal, category as well as number of people having the meals. This also attracts the customers to a huge extent to have food over here. The Australian delicacies that are in huge demand to the Australian people are served here with healthy twists. Keeping in mind the tenacity of the Australians towards the red meat, Byrne et al. (2014) commented on the fact that since red meat is bad for health, the meat supplements provided by the company are mouth watering along with keeps the calories in check. This company promises the customers to provide a healthy life along with taste. Therefore, it can be said that the company provides the customers the food products that are well mentioned in the menu.

Conclusions

This assignment deals with the menu of Sanitarium Health & Wellbeing that reflects the vivid analysis of the menu. This analysis shows that the company is logical as well as true in their approach and has a good mission and vision. The company promises the customers a good and a healthy life along with taste that is been promised by the organization to its customers. It is the strong marketing strategy that the company provides the organization

The company is doing well among the customers but with the rising competition, it also needs to buck up more for attracting more customers. The company can opt for several other cuisines that are internationally famous for the customers. This wide range of products will surely attract the other people residing in Australia apart from core Australians. The company also can include some fast food in the menu which will give the feeling of having fast food but with a health twist.

References:

Byrne, R., Magarey, A. and Daniels, L. (2014). Food and beverage intake in Australian children aged 12-16 months participating in the NOURISH and SAIDI studies. Australian and New Zealand Journal of Public Health, 38(4), pp.326-331.

Francis-Pester, D. (2010). Growing healthy food. Early Years Educator, 12(5), p.xiv-xvi.

Friel, S. (2010). Climate change, food insecurity and chronic diseases: sustainable and healthy policy opportunities for Australia. NSW Public Health Bull., 21(6), p.129.

Koplan, J. and Brownell, K. (2010). Response of the Food and Beverage Industry to the Obesity Threat. JAMA, 304(13), p.1487.

Kregiel, D. (2014). Advances in biofilm control for food and beverage industry using organo-silane technology: A review. Food Control, 40, pp.32-40.

Gad, A., H. Emam, W., F. Mohamed, G. and F. Sayd, A. (2013). Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages“. American J. of Food Technology, 8(3), pp.133-148.

Sanitarium.com.au, (2015). About Us. [online] Available at: https://www.sanitarium.com.au/about-us [Accessed 9 Mar. 2015].

Sutherland, K. (2014). Separation in the food and beverage sector. Filtration + Separation, 51(2), pp.22-27.

Sutherland, L., MacKenzie, T., Purvis, L. and Dalton, M. (2010). Prevalence of Food and Beverage Brands in Movies: 1996-2005. PEDIATRICS, 125(3), pp.468-474.

Williams, P. (2011). Can the poor in Australia afford healthy food?. Nutrition & Dietetics, 68(1), pp.6-7.

Winson, A. (2010). The Demand for Healthy Eating: Supporting a Transformative Food “Movementâ€ÂÂ. Rural Sociology, 75(4), pp.584-600.