Burger obesity

Deals aren’t the problem

Sir, While there is no doubt that reducing, or even banning, multibuys on junk food and sugary products would have some impact on childhood obesity, there must surely be some caution on a blanket ban.

In theory, everyone would support measures to increase multibuys, especially bogofs on fresh fruit & veg, and healthier option snacks and meals, but this is not always possible. These products tend to have shorter shelf lives and therefore bogofs may increase food waste.

Parents need to take some responsibility for ensuring their children have a balanced diet. X for y and bogof deals are not the reason behind childhood obesity - education and a focus on promoting healthier options would be a much better focus for campaigners.

Kay Staniland, director, Assosia

Nectar could be clearer

Sir, Sainsbury’s trial of a new Nectar reward scheme is no bad thing. A number of its competitors have revamped their schemes recently and Nectar points have always been worth less when compared with Tesco’s Clubcard, for example.

It is also positive to see the retailer encourage repeat behaviour among shoppers rather than one-off spend, but it throws up an interesting question: what is more important to retailers - a one-off high spend or smaller regular purchases? The best loyalty schemes should be clear about what is required from the shopper, as well as the reward. I fear the new scheme lacks simplicity in message, which could prove problematic.

Matt Lee, director, Capture

Will ’mayochup’ impress?

Sir, I see Heinz is thinking about introducing ’mayochup’ - a condiment combining ketchup and mayonnaise - to the US.

It’s an interesting move in light of ketchup’s recent decline and the rise of mayo. My guess is that their contrasting fortunes will be related to the innovations we’ve seen in mayonnaise, while mainstream ketchup has remained relatively static.

Another factor might be the presence of challenger brands snapping at the heels of Heinz with new alternative ketchups.

Success in this category boils down to flavour and innovation, greater choice and authenticity. Perhaps mayo feels fresher, with more perceived natural ingredients. The big question is, what’s next in the world of condiment innovation? Soyworcestershire sauce?

Elizabeth Finn, managing director, Cowan London