Journal articles on the topic 'Natural foods – Labeling'
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Baek, Kyoung-Hee, and Yeon-Hwa Chang. "A Study on the adoption of a functional labeling system for natural foods." Wonkwang University Legal Research Institute 27 (June 30, 2022): 119–48. http://dx.doi.org/10.22397/bml.2022.27.119.
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The current 「Food Sanitation Act」 defines ‘food’ as any food except for those taken as medicine in Article 2, No. 1, and the Supreme Court of Korea said that ‘natural food’ as well as processed and cooked food are included in food. In addition, the Supreme Court recognized that the pharmacological function of rice, a natural food, existed in the case of selling the white rice product itself produced from the rice variety developed by domestic researchers by posting it on the Internet website.
However, according to the current legislation in Korea, the labeling of ‘functionality’, which means to control nutrients for the structure and function of the human body or to obtain useful effects for health purposes such as physiological action, is limited to health functional foods and general foods. In the case of natural foods such as agricultural products and aquatic products, the functional labeling system is not adopted.
In the case of Japan, in the case of natural foods such as agricultural products and aquatic products containing functional ingredients, if certain reporting requirements are met, a system that can be recognized as functional labeling food that can simply display functionality in the form of accepting a report from a producer was adopted since 2015.
In Korea, in view of the confirmation of social beliefs through the judgment of the courts, the industrialization trend of natural foods according to the times, and the protection of consumers' right to know and health, there is a need of adopting a functional labeling system for natural foods to Korea as well.
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Sax, Joanna K., and Neal Doran. "Food Labeling and Consumer Associations with Health, Safety, and Environment." Journal of Law, Medicine & Ethics 44, no. 4 (2016): 630–38. http://dx.doi.org/10.1177/1073110516684805.
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The food supply is complicated and consumers are increasingly calling for labeling on food to be more informative. In particular, consumers are asking for the labeling of food derived from genetically modified organisms (GMO) based on health, safety, and environmental concerns. At issue is whether the labels that are sought would accurately provide the information desired. The present study examined consumer (n = 181) perceptions of health, safety and the environment for foods labeled organic, natural, fat free or low fat, GMO, or non-GMO. Findings indicated that respondents consistently believed that foods labeled GMO are less healthy, safe and environmentally-friendly compared to all other labels (ps < .05). These results suggest that labels mean something to consumers, but that a disconnect may exist between the meaning associated with the label and the scientific consensus for GMO food. These findings may provide insight for the development of labels that provide information that consumers seek.
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Daunfeldt, Sven-Olov, and Niklas Rudholm. "Does shelf-labeling of organic foods increase sales? Results from a natural experiment." Journal of Retailing and Consumer Services 21, no. 5 (September 2014): 804–11. http://dx.doi.org/10.1016/j.jretconser.2014.06.009.
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Yang, Wen-Bin, Wei-Ting Hung, Yi-Ting Chen, Shwu-Huey Wang, and Yin-Chen Liu. "A new method for aldo-sugar analysis in beverages and dietary foods." Functional Foods in Health and Disease 6, no. 4 (April 27, 2016): 234. http://dx.doi.org/10.31989/ffhd.v6i4.251.
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Background: Carbohydrates are found in most of our everyday diet; however, sugar analysis is difficult and inconvenient in food materials such as beverages, fruits and vegetables. Here, we report a new method for labeling the sugar ingredients in beverages and plant foods. The mentioned method provides a high sensitive and efficient tool for sugar compositional analysis by labeling the aldoses in beverages and foods with 2,3-naphthalenediamine via an iodine-promoted oxidative condensation reaction to form highly fluorescent aldo-naphthylimidazole (NAIM) derivatives. We have also separated the natural glycosides from dietary foods, for instance, solanines from tomato and potato. The various types of solanines with different sugar moieties were analyzed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). The glycan is released by acidic hydrolysis, and the sugar components are subjected to NAIM labeling. These aldo-NAIM derivatives not only show enhanced mass signaling, but also provide fluorescent moiety at the reducing end of sugar to assist the detection in HPLC analysis.Objective: To develop a rapid and sensitive sugar detection method for research and commercial use, as well as to understand the sugar composition in dietary beverages and functional foods.Results: Five beverages in Taiwan were examined for the composition of six common sugars. Two Solanaceae samples extracted from the potato and tomato plants were measured by MALDI MS and ESI-MS/MS. The structures of solanines were elucidated and the glycan moieties were converted to the fluorescent NAIM derivatives to confirm their composition.Conclusions: The results suggest that the aldo-NAIM method is efficient and rapid for evaluation of sugar composition and concentration in beverages and foods.Key words: beverages, foods, potato, tomato, aldose, sugar analysis, fluorescence, NAIM kit
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Aamir, Muhammad, Mahmoudreza Ovissipour, Shyam S. Sablani, and Barbara Rasco. "Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review." International Journal of Food Science 2013 (2013): 1–29. http://dx.doi.org/10.1155/2013/271271.
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A resurgence in interest examining thermal pasteurization technologies has been driven by demands for “cleaner” labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives. This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds. Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items. Data on thermal processing protocols leading to higher retention and bioactivity are also presented. Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of “fresh-like” properties.
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Gillon-Keren, Michal, Vered Kaufman-Shriqui, Rebecca Goldsmith, Carmit Safra, Iris Shai, Gila Fayman, Elliot Berry, et al. "Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case." Nutrients 12, no. 6 (June 23, 2020): 1875. http://dx.doi.org/10.3390/nu12061875.
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Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health.
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Moran, Alyssa J., Yuxuan Gu, Sasha Clynes, Attia Goheer, Christina A. Roberto, and Anne Palmer. "Associations between Governmental Policies to Improve the Nutritional Quality of Supermarket Purchases and Individual, Retailer, and Community Health Outcomes: An Integrative Review." International Journal of Environmental Research and Public Health 17, no. 20 (October 15, 2020): 7493. http://dx.doi.org/10.3390/ijerph17207493.
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Supermarkets are natural and important settings for implementing environmental interventions to improve healthy eating, and governmental policies could help improve the nutritional quality of purchases in this setting. This review aimed to: (1) identify governmental policies in the United States (U.S.), including regulatory and legislative actions of federal, tribal, state, and local governments, designed to promote healthy choices in supermarkets; and (2) synthesize evidence of these policies’ effects on retailers, consumers, and community health. We searched five policy databases and developed a list of seven policy actions that meet our inclusion criteria: calorie labeling of prepared foods in supermarkets; increasing U.S. Department of Agriculture (USDA) Supplemental Nutrition Assistance Program (SNAP) benefits; financial incentives for the purchase of fruit and vegetables; sweetened beverage taxes; revisions to the USDA Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food package; financial assistance for supermarkets to open in underserved areas; and allowing online purchases with SNAP. We searched PubMed, Econlit, PsycINFO, Web of Science, and Business Source Ultimate to identify peer-reviewed, academic, English-language literature published at any time until January 2020; 147 studies were included in the review. Sweetened beverage taxes, revisions to the WIC food package, and financial incentives for fruits and vegetables were associated with improvements in dietary behaviors (food purchases and/or consumption). Providing financial incentives to supermarkets to open in underserved areas and increases in SNAP benefits were not associated with changes in food purchasing or diet quality but may improve food security. More research is needed to understand the effects of calorie labeling in supermarkets and online SNAP purchasing.
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Wieser, Herbert, Verónica Segura, Ángela Ruiz-Carnicer, Carolina Sousa, and Isabel Comino. "Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review." Nutrients 13, no. 7 (June 29, 2021): 2244. http://dx.doi.org/10.3390/nu13072244.
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A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg. However, it is difficult to maintain a strict oral diet for life and at least one-third of patients with CD are exposed to gluten, despite their best efforts at dietary modifications. It has been demonstrated that both natural and certified gluten-free foods can be heavily contaminated with gluten well above the commonly accepted threshold of 20 mg/kg. Moreover, meals from food services such as restaurants, workplaces, and schools remain a significant risk for inadvertent gluten exposure. Other possible sources of gluten are non-certified oat products, numerous composite foods, medications, and cosmetics that unexpectedly contain “hidden” vital gluten, a proteinaceous by-product of wheat starch production. A number of immunochemical assays are commercially available worldwide to detect gluten. Each method has specific features, such as format, sample extraction buffers, extraction time and temperature, characteristics of the antibodies, recognition epitope, and the reference material used for calibration. Due to these differences and a lack of official reference material, the results of gluten quantitation may deviate systematically. In conclusion, incorrect gluten quantitation, improper product labeling, and poor consumer awareness, which results in the inadvertent intake of relatively high amounts of gluten, can be factors that compromise the health of patients with CD.
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Murley, Tyler, and Edgar Chambers. "The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness." Foods 8, no. 8 (August 4, 2019): 317. http://dx.doi.org/10.3390/foods8080317.
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Natural foods are important to consumers, yet frustrating to producers due to the lack of a formal definition of “natural”. Previous work has studied how consumers define naturalness and how they rate the naturalness of various products, but there is a gap in knowledge relating to how color and flavor additives impact perceptions. The objective of this study was to understand how colorants and flavorants on ingredient statements affect perceptions of naturalness. An online survey was launched in the United States, United Kingdom, and Australia to determine how consumers perceive products with ingredient statements containing different combinations of artificial and natural colors and flavors when shown with and without the product identity. Results showed that consumers look at the whole product primarily to make decisions about naturalness, but also consider other factors. Products derived from plants and products with natural colors and flavors were perceived to be the most natural. Artificial flavors may be more acceptable than artificial colors due to negative health perceptions and labeling rules associated with colors. Additionally, factors like ingredient familiarity and processing likely influence consumers when making decisions about product naturalness. Males, Millennials, and educated participants have higher naturalness scores than other participants in their respective demographics.
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Hasanah, Ade Nahdiatul, Suhartini Suhartini, and Ratu Dea Mada Badriyah. "Food Business Development Through Product Packaging Technology in Kramatwatu District, Serang Regency [Pengembangan Usaha Makanan Melalui Teknologi Kemasan Produk Di Kecamatan Kramatwatu Kabupaten Serang]." Proceeding of Community Development 2 (February 21, 2019): 159. http://dx.doi.org/10.30874/comdev.2018.194.
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Regions that lack a lot of natural potential such as Kramatwatu become an obstacle in expanding the diversity of industries, especially food. Dry and wet food businesses are businesses that are loved by housewives in Kramatwatu Sub-district including dry foods such as cassava chips, banana chips, and peanut and peanut anchovies. The capital needed is not so much but is able to provide big profits. In addition to obtaining large profits, this business also has several risks to the detriment of its owner (Subuh, 2018). Various business threats are passed by mothers every day. Among them regarding the packaging that is suitable for the product is produced until the minimum requirements of the product enter the minimart. The ibM concept is offered when applied to business people, meaning that small businesses that want success are required to develop product packaging technology, therefore they must start by determining the packaging method that protects the product's content. Guaranteed fresh content, there is consumer trust in a product so that it improves the quality of the product itself. The next task is to provide product demographics in the form of production dates and selling prices. The knowledge transferred is: 1) Assistance in packaging type Sealing, 2) Assistance in determining the demographics of the production date and selling price through Labeling, 3) Procedures for the Management of P-IRT and other Household Permits to modern marketers
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Dande, Payal, Purva Samant, Yashita Singh, and Umang Sheth. "Safety and Quality of Nutraceuticals: Have FSSAI Guidelines been Able to Blaze the Trail?" Applied Clinical Research, Clinical Trials and Regulatory Affairs 7, no. 3 (December 24, 2020): 177–96. http://dx.doi.org/10.2174/2213476x07666200825193259.
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The nutraceutical industry has three main segments, including herbal/- natural products, dietary supplements and functional foods. The dietary supplements market is preliminarily driven by the paradigm shift towards preventive health management practices, amid rising healthcare costs and increasing burden of lifestyle diseases. Rise in healthcare expenditure, increased usage of nutraceuticals product as a substitute to prescription and OTC drugs and augmented demand for the nutritional diet are the major factors driving the global nutraceuticals market. Many individual laws were devised to govern its manufacturing and sale. However, increasing regulatory formalities from multiple agencies and laws, complicate the development, testing and marketing of these substances and hamper the growth of the nutraceutical market. Globally, the regulatory authorities are aware of the changing needs of consumers and proactively protect consumers by amending existing laws to accommodate changes. Market entry requirements of nutraceuticals, functional foods and supplements vary from country to country. The global regulatory guidelines aim at regulating various aspects of the nutraceutical and dietary supplements market, focusing on its manufacture, testing, labeling, sale and registration to assure safety and quality of the product. The major change that was introduced was the ban on marketing Nutraceuticals as medicinal products. This review has been performed to provide a comprehensive understanding of the global regulatory requirements with critical analysis of the Indian regulatory guidelines to explore the lacunae and suggest the need of further amendments in the form of recommendations that can be incorporated into regulatory body guidelines to make it more competitive for national & international trade.
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Pang, Qiongyi, Yun Zhao, Xiang Chen, Kaiyi Zhao, Qiongxiang Zhai, and Fengxia Tu. "Apigenin Protects the Brain against Ischemia/Reperfusion Injury via Caveolin-1/VEGF In Vitro and In Vivo." Oxidative Medicine and Cellular Longevity 2018 (December 3, 2018): 1–12. http://dx.doi.org/10.1155/2018/7017204.
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Apigenin is a natural flavonoid found in several dietary plant foods as vegetables and fruits. To investigate potential anti-ischemia/reperfusion injury properties of apigenin in vitro, cell proliferation assay, tube formation, cell migration, apoptosis, and autophagy were performed in human brain microvascular endothelial cells (HBMVECs) after oxygen-glucose deprivation/reoxygenation (OGD/R). The effect of apigenin was also explored in rats after middle cerebral artery occlusion/reperfusion (MCAO/R) via neurobehavioral scores, pathological examination, and measurement of markers involved in ischemia/reperfusion injury. Data in vitro indicated that apigenin could prompt cell proliferation, tube formation, and cell migration while inhibiting apoptosis and autophagy by affecting Caveolin-1/VEGF, Bcl-2, Caspase-3, Beclin-1, and mTOR expression. Results in vivo showed that apigenin significantly reduced neurobehavioral scores and volume of cerebral infarction while prompting vascular endothelial cell proliferation by upregulating VEGFR2/CD34 double-labeling endothelial progenitor cell (EPC) number and affecting Caveolin-1, VEGF, and eNOS expression in brain tissue of MCAO/R rats. All the data suggested that apigenin may be protective for the brain against ischemia/reperfusion injury by alleviating apoptosis and autophagy, promoting cell proliferation in HBMVECs of OGD/R, and attenuating brain damage and improved neurological function in rats of MCAO/R through the Caveolin-1/VEGF pathway.
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Bergfeld, Anne K., Roger Lawrence, Sandra L. Diaz, Oliver M. T. Pearce, Darius Ghaderi, Pascal Gagneux, Meave G. Leakey, and Ajit Varki. "N-glycolyl groups of nonhuman chondroitin sulfates survive in ancient fossils." Proceedings of the National Academy of Sciences 114, no. 39 (September 11, 2017): E8155—E8164. http://dx.doi.org/10.1073/pnas.1706306114.
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Biosynthesis of the common mammalian sialic acid N-glycolylneuraminic acid (Neu5Gc) was lost during human evolution due to inactivation of the CMAH gene, possibly expediting divergence of the Homo lineage, due to a partial fertility barrier. Neu5Gc catabolism generates N-glycolylhexosamines, which are potential precursors for glycoconjugate biosynthesis. We carried out metabolic labeling experiments and studies of mice with human-like Neu5Gc deficiency to show that Neu5Gc degradation is the metabolic source of UDP-GlcNGc and UDP-GalNGc and the latter allows an unexpectedly selective incorporation of N-glycolyl groups into chondroitin sulfate (CS) over other potential glycoconjugate products. Partially N-glycolylated-CS was chemically synthesized as a standard for mass spectrometry to confirm its natural occurrence. Much lower amounts of GalNGc in human CS can apparently be derived from Neu5Gc-containing foods, a finding confirmed by feeding Neu5Gc-rich chow to human-like Neu5Gc-deficient mice. Unlike the case with Neu5Gc, N-glycolyl-CS was also stable enough to be detectable in animal fossils as old as 4 My. This work opens the door for investigating the biological and immunological significance of this glycosaminoglycan modification and for an “ancient glycans” approach to dating of Neu5Gc loss during the evolution of Homo.
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Amos, Clinton, Iryna Pentina, Timothy G. Hawkins, and Natalie Davis. "“Natural” labeling and consumers’ sentimental pastoral notion." Journal of Product & Brand Management 23, no. 4/5 (August 18, 2014): 268–81. http://dx.doi.org/10.1108/jpbm-03-2014-0516.
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Purpose – This study aims to investigate the appeal of “natural” labeling and builds on past research which suggests that people may have a naïve pastoral view of nature and natural entities. “Natural” labeling is pervasive in supermarkets across the USA. Design/methodology/approach – This paper employs a multi-method approach to examine consumer perceptions and beliefs about products labeled “natural”. Qualitative responses are solicited to examine the images and feelings that come to mind when consumers see “natural” labeling on a food product. Two experiments are conducted to examine consumers’ evaluations of “natural” labeling on both food and supplement products. Findings – The results of three studies suggest that “natural” labeling evokes positive feelings and sentimental imagery associated with a pastoral view of nature. These perceptions reinforce beliefs that food and supplement products labeled “natural” possess positive instrumental benefits such as health advantages, lack of contamination and safety. Social implications – Consumers are under pressure to make better choices regarding what they put into their bodies due to pervasive concern over the prevalence of obesity and diabetes. This study provides insight into why consumers perceive food and supplement products labeled “natural” as better alternatives. Originality/value – This paper is one of the first studies to investigate the underlying perceptual forces accounting for the effectiveness of “natural” food and supplement labeling.
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Saraiva, Ariana, Conrado Carrascosa, Dele Raheem, Fernando Ramos, and António Raposo. "Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts." International Journal of Environmental Research and Public Health 17, no. 17 (August 28, 2020): 6285. http://dx.doi.org/10.3390/ijerph17176285.
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At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer’s perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.
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Simmonds, Lucy, Aimee L. Brownbill, Anthea Zee, and Merryn J. Netting. "Health-related marketing messages on product labels of commercial infant and toddler food packaging in Australia: a cross-sectional audit." BMJ Paediatrics Open 5, no. 1 (December 2021): e001241. http://dx.doi.org/10.1136/bmjpo-2021-001241.
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BackgroundProper nutrition in early childhood is essential to ensure optimal growth and development. Use of ‘better-for-you’ features on food packaging position products as healthier for children. This study aims to systematically explore the use of better-for-you labelling on infant and toddler food packaging.MethodsA cross-sectional audit of health and nutrition claims, text and images used as ‘better-for-you’ features present on infant and toddler food packaging. Data on infant and toddler food packaging were collected from five large grocery stores in Adelaide, Australia in 2019. The content of 282 unique commercial products (n=215 infant foods, n=67 toddler foods) were analysed for explicit and implicit features positioning them as better-for-you, including health and nutrition claims as well as text and images representing ‘natural.’ResultsAt least one feature of better-for-you positioning was identified on all food packaging coded. All products had characteristics coded as ‘natural’. Almost one-fifth (17%) of the products included statements in addition to mandatory allergen labelling that their products were ‘free from’ certain allergens, or gluten. One-third of the labels had statements related to enhancing development of taste, oro-motor skills and other aspects of childhood development. Of the fruit and vegetable-based infant foods displaying a sugar statement suggesting a low sugar content, 85% were sweetened with fruit puree.ConclusionsThe use of better-for-you features on infant and toddler food packaging is common and pervasive. Allergen-free and developmental claims are being used to position infant and toddler foods as better-for-you. Regulation of toddler food products separately from adult food is required, as is tighter regulation of the appropriate use of sugar and fruit puree statements on infant and toddler food packaging.
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Petimar, Joshua, Fang Zhang, Eric B. Rimm, Denise Simon, Lauren P. Cleveland, Steven L. Gortmaker, Sara N. Bleich, Michele Polacsek, Christina A. Roberto, and Jason P. Block. "Changes in the calorie and nutrient content of purchased fast food meals after calorie menu labeling: A natural experiment." PLOS Medicine 18, no. 7 (July 12, 2021): e1003714. http://dx.doi.org/10.1371/journal.pmed.1003714.
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Background Calorie menu labeling is a policy that requires food establishments to post the calories on menu offerings to encourage healthy food choice. Calorie labeling has been implemented in the United States since May 2018 per the Affordable Care Act, but to the best of our knowledge, no studies have evaluated the relationship between calorie labeling and meal purchases since nationwide implementation of this policy. Our objective was to investigate the relationship between calorie labeling and the calorie and nutrient content of purchased meals after a fast food franchise began labeling in April 2017, prior to the required nationwide implementation, and after nationwide implementation of labeling in May 2018, when all large US chain restaurants were required to label their menus. Methods and findings We obtained weekly aggregated sales data from 104 restaurants that are part of a fast food franchise for 3 national chains in 3 US states: Louisiana, Mississippi, and Texas. The franchise provided all sales data from April 2015 until April 2019. The franchise labeled menus in April 2017, 1 year prior to the required nationwide implementation date of May 2018 set by the US Food and Drug Administration. We obtained nutrition information for items sold (calories, fat, carbohydrates, protein, saturated fat, sugar, dietary fiber, and sodium) from Menustat, a publicly available database with nutrition information for items offered at the top revenue-generating US restaurant chains. We used an interrupted time series to find level and trend changes in mean weekly calorie and nutrient content per transaction after franchise and nationwide labeling. The analytic sample represented 331,776,445 items purchased across 67,112,342 transactions. Franchise labeling was associated with a level change of −54 calories/transaction (95% confidence interval [CI]: −67, −42, p < 0.0001) and a subsequent 3.3 calories/transaction increase per 4-week period (95% CI: 2.5, 4.1, p < 0.0001). Nationwide implementation was associated with a level decrease of −82 calories/transaction (95% CI: −88, −76, p < 0.0001) and a subsequent −2.1 calories/transaction decrease per 4-week period (95% CI: −2.9, −1.3, p < 0.0001). At the end of the study, the model-based predicted mean calories/transaction was 4.7% lower (change = −73 calories/transaction, 95% CI: −81, −65), and nutrients/transaction ranged from 1.8% lower (saturated fat) to 7.0% lower (sugar) than what we would expect had labeling not been implemented. The main limitations were potential residual time-varying confounding and lack of individual-level transaction data. Conclusions In this study, we observed that calorie labeling was associated with small decreases in mean calorie and nutrient content of fast food meals 2 years after franchise labeling and nearly 1 year after implementation of labeling nationwide. These changes imply that calorie labeling was associated with small improvements in purchased meal quality in US chain restaurants.
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Rahman, Sajida, Lindsay Zasadzinski, Lanjun Zhu, Indika Edirisinghe, and Britt Burton‐Freeman. "Assessing consumers’ understanding of the term “Natural” on food labeling." Journal of Food Science 85, no. 6 (May 25, 2020): 1891–96. http://dx.doi.org/10.1111/1750-3841.15128.
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Carter, Colin A., and K. Aleks Schaefer. "Impacts of Mandatory GE Food Labeling: A Quasi‐Natural Experiment." American Journal of Agricultural Economics 101, no. 1 (September 20, 2018): 58–73. http://dx.doi.org/10.1093/ajae/aay066.
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Christoforou, Anthea, Naomi Dachner, Rena Mendelson, and Valerie Tarasuk. "Substitute foods are more likely than their traditional food counterparts to display front-of-package references." FACETS 3, no. 1 (October 1, 2018): 455–68. http://dx.doi.org/10.1139/facets-2017-0094.
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Innovative, highly processed foods are often designed to “substitute” for traditional, less-processed items in the diet. Yet, concerns about the unhealthfulness of diets high in highly processed foods are growing. Their dominance in the diet has been hypothesized to relate, in part, to the strategic use of on-package nutrition promotion. Our goal was to compare front-of-package (FOP) labelling on highly processed products that appear to have been explicitly designed as substitutes for traditional foods with the FOP labelling on their traditional counterparts. FOP references were recorded from packaged foods in three major Toronto grocery stores ( N = 20520). Foods were categorized as substitute or traditional counterparts if these had (1) immediate interchangeability within the diet, (2) inherently different formulation, and (3) the substitute was more heavily processed than its traditional counterpart. Eight substitute–traditional pairs were identified, comprising 18% of products in the data set. Substitute foods were more likely than traditional products to bear FOP nutrition, “organic”, and “natural” references. Substitute foods bore 1.21 times more FOP references, the majority of which highlighted nutrients inherent to the traditional counterpart. Our findings support the contention that highly processed foods may be displacing less-processed foods at least in part through the use of strategic on-package marketing.
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DANYLUK, MICHELLE D., LENIN O. INTERIANO VILLEDA, LORETTA M. FRIEDRICH, KEITH R. SCHNEIDER, and ED ETXEBERRIA. "Natural-Light Labeling of Tomatoes Does Not Facilitate Growth or Penetration of Salmonella into the Fruit." Journal of Food Protection 73, no. 12 (December 1, 2010): 2276–80. http://dx.doi.org/10.4315/0362-028x-73.12.2276.
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The survival–growth capacity of Salmonella populations on tomato epidermis labeled by a natural-light labeling system was investigated after persistent fears of such marks serving as possible entryways for the pathogenic organisms, alone and in the presence of Pectobacterium carotovorum subsp. carotovorum, a soft-rot organism. Different treatments involving natural-light labeling, fruit waxing, and a five-strain cocktail of Salmonella were applied to mature green tomato surfaces in different sequences prior to storage at 4, 12, or 25°C. Fruit was sampled every 3 days, and Salmonella was enumerated from all treatments and unlabeled fruit, which served as controls. There were no significant differences between treatments or between treatments and controls throughout. The results indicate that the cuticle and epidermal interruptions caused by natural-light labeling do not facilitate the penetration and colonization of the tomato pericarp. In a separate set of experiments, the capacity of Salmonella to penetrate tomato in the presence of a potential synergism with P. carotovorum subsp. carotovorum was investigated. The addition of P. carotovorum at higher, lower, or equal population densities to Salmonella did not significantly alter the behavior of Salmonella on tomatoes stored at 25°C, regardless of natural-light labeling. The inability of P. carotovorum and Salmonella to colonize natural-light–etched surfaces of tomato fruit indicates that the use of this technology does not adversely compromise the surface of tomatoes.
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Van der Horst, Klazine, Tamara Bucher, Kerith Duncanson, Beatrice Murawski, and David Labbe. "Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review." Nutrients 11, no. 9 (September 11, 2019): 2189. http://dx.doi.org/10.3390/nu11092189.
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The increase in packaged food and beverage portion sizes has been identified as a potential factor implicated in the rise of the prevalence of obesity. In this context, the objective of this systematic scoping review was to investigate how healthy adults perceive and interpret serving size information on food packages and how this influences product perception and consumption. Such knowledge is needed to improve food labelling understanding and guide consumers toward healthier portion size choices. A search of seven databases (2010 to April 2019) provided the records for title and abstract screening, with relevant articles assessed for eligibility in the full-text. Fourteen articles met the inclusion criteria, with relevant data extracted by one reviewer and checked for consistency by a second reviewer. Twelve studies were conducted in North America, where the government regulates serving size information. Several studies reported a poor understanding of serving size labelling. Indeed, consumers interpreted the labelled serving size as a recommended serving for dietary guidelines for healthy eating rather than a typical consumption unit, which is set by the manufacturer or regulated in some countries such as in the U.S. and Canada. Not all studies assessed consumption; however, larger labelled serving sizes resulted in larger self-selected portion sizes in three studies. However, another study performed on confectionary reported the opposite effect, with larger labelled serving sizes leading to reduced consumption. The limited number of included studies showed that labelled serving size affects portion size selection and consumption, and that any labelled serving size format changes may result in increased portion size selection, energy intake and thus contribute to the rise of the prevalence of overweight and obesity. Research to test cross-continentally labelled serving size format changes within experimental and natural settings (e.g., at home) are needed. In addition, tailored, comprehensive and serving-size-specific food literacy initiatives need to be evaluated to provide recommendations for effective serving size labelling. This is required to ensure the correct understanding of nutritional content, as well as informing food choices and consumption, for both core foods and discretionary foods.
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Amos, Clinton, James C. Hansen, and Skyler King. "All-natural versus organic: are the labels equivalent in consumers’ minds?" Journal of Consumer Marketing 36, no. 4 (June 10, 2019): 516–26. http://dx.doi.org/10.1108/jcm-05-2018-2664.
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Purpose This paper aims to investigate inferences consumers make about organic and all-natural labeled products in both food and non-food contexts using the health halo effect as a theoretical foundation. Design/methodology/approach This paper uses three experiments to test the effects of organic and all-natural labeling across three product types, food, personal hygiene and household cleaning, while controlling for environmental attitudes. Findings The results of the experiments in the context of food, personal hygiene and household cleaning products suggest that both organic and all-natural labeling produce halo effects. Distinct findings are presented across the three product types. Research limitations/implications Findings indicate that consumers may make unwarranted inferences about both organic and all-natural labeled products and demonstrates that the health halo effect is a potentially robust phenomenon, pervasive across a diverse array of products. This research used a crowdsourcing platform for sample recruitment. Future research should validate the results of these experiments with other sample types. Practical implications This research suggests that consumers may make similar unwarranted inferences for diverse products bearing organic and all-natural labels. These inferences are particularly intriguing given the differing regulatory requirements for the labels Originality/value Organic and all-natural labels are ubiquitous in both food and non-food products. However, research on either label primarily exists in a food context and has not directly compared the labels. Understanding the inferences consumers make based on the labels across product types is imperative for both marketing and public policy.
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Pietinen, Pirjo, Liisa M. Valsta, Tero Hirvonen, and Harri Sinkko. "Labelling the salt content in foods: a useful tool in reducing sodium intake in Finland." Public Health Nutrition 11, no. 4 (April 2008): 335–40. http://dx.doi.org/10.1017/s1368980007000249.
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AbstractObjectiveTo estimate the impact of choosing food products labelled either as low or high in salt on salt intake in the Finnish adult population.Setting and subjectsThe National FINDIET 2002 survey with 48-hour recalls from 2007 subjects aged 25–64 years. Sodium intake was calculated based on the Fineli® food composition database including the sodium content of natural and processed foods as well as the salt content of recipes. The distribution of salt intake was calculated in different ways: the present situation; assuming that all breads, cheeses, processed meat and fish, breakfast cereals and fat spreads consumed would be either ‘lightly salted’ or ‘heavily salted’ based on the current labelling practice; and, in addition, assuming that all foods would be prepared with 50% less or more salt.ResultsExcluding underreporters, the mean salt intake would be reduced by 1.8 g in men and by 1.0 g in women if the entire population were to choose lightly salted products and further by 2.5 and 1.8 g, respectively, if also salt used in cooking were halved. Choosing heavily salted products would increase salt intake by 2.1 g in men and by 1.4 g in women. In the worst scenarios, salt intake would be further increased by 2.3 g in men and by 1.6 g in women.ConclusionsThese calculations show that the potential impact of labelling and giving consumers the possibility to choose products with less salt is of public health importance. In addition, strategies to reduce the salt content of all food groups are needed.
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Rejman, Krystyna, and Aleksandra Kasperska. "Nutritional and health benefits as the determinants of food choice in Polish consumers." Perspectives in Public Health 131, no. 6 (November 2011): 262–66. http://dx.doi.org/10.1177/1757913911419904.
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Aims: The aim of the study was to find out how nutritional value, health benefits of foods and relevant information on food labels affect consumers’ dietary choices and shopping behaviour. Methods: Data were collected using a questionnaire on a sample of 200 adult consumers, inhabitants of Poland’s capital city. The majority were young, well-educated and almost equally divided into four income groups. Results: The study showed that only 12% of the consumers never took into consideration the health impact of purchased foods, while 42% were deeply aware of it. This behaviour was the only one significantly influenced by consumer income, while the others were determined by education level and gender. Consumers revealed that food labels had a rather low influence on purchase decisions. Half of them always looked for obligatory information such as brand, producer, expiry date or price, and only 2% of the sample never looked. In contrast, only 3%–6% always checked the list of ingredients, nutrition facts, and nutritional or health claims, while one third of the group did not. Consumers looking for this information were interested mostly in energy value, total fat content and presence of artificial additives. The smallest attention was paid to saturated fat and trans-fatty acid content. This behaviour was in line with the finding that understanding the impact on health of these fat components was generally low. Health claims perception differed depending on the type of claim: the highest regarded was lowering cholesterol level, followed by ‘natural product’ and boosting immunity. However only one third of the group declared that health claims influenced their purchase decision and the same proportion negated the impact. The perception of labelling schemes (e.g. GDA, My choice) was even lower, so this information had very limited influence on food choice. Conclusions: Nutritional and healthy values of foods were found to be rather weak determinants of purchase decision and food choice. Consumers should have better knowledge of food–nutrition–health linkages and different labelling formats, otherwise nutritional marketing tools are not useful for them in making healthy, informed food choices.
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Clark, Beth, Tom Hill, and Carmen Hubbard. "Consumers’ perception of vitamin D and fortified foods." British Food Journal 121, no. 9 (September 2, 2019): 2205–18. http://dx.doi.org/10.1108/bfj-04-2018-0249.
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Purpose As natural dietary sources of vitamin D are not consumed in sufficient quantities, fortified foods could play a role in maintaining vitamin D sufficiency. With public consultation, an integral part of designing acceptable fortification strategies, the purpose of this paper is to understand public awareness and perception of vitamin D fortified foods. Design/methodology/approach A mixed-methods approach was taken with two focus groups and 109 surveys conducted using a non-probability sample from North-East England. Thematic analysis of focus group data identified six themes, with factor and cluster analysis identifying seven factors and four clusters, respectively, which highlighted differences in vitamin D knowledge and fortified food perceptions. Findings Despite identifying sunlight as the main vitamin D source (91 per cent), participants were less aware of the main dietary source (33 per cent), and few could state fortified products (51 per cent). Although attitudes towards fortification were generally favourable (63 per cent agreeing that selected products should be fortified), nearly half (43 per cent) were unsure if more products should be made available. Results suggest that more natural products to complement existing market offerings would be most preferred. Factor and cluster analysis results identified awareness of health benefits and/or dietary sources as essential to have favourable attitudes towards fortified products. Originality/value This research adds to the limited literature regarding consumer attitudes towards fortified foods. It highlights a need to improve public awareness and labelling of fortified products to potentially increase fortified food consumption.
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Liu, C., L.-H. Dai, D.-Q. Dou, L.-Q. Ma, and Y.-X. Sun. "A natural food sweetener with anti-pancreatic cancer properties." Oncogenesis 5, no. 4 (April 2016): e217-e217. http://dx.doi.org/10.1038/oncsis.2016.28.
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Abstract Mogroside V is a triterpenoid isolated from the traditional Chinese medical plant Siraitia grosvenorii. Mogroside V has a high degree of sweetness and a low calorific content. Herein, we found that mogroside V possesses tumor growth inhibitory activity in in vitro and in vivo models of pancreatic cancer by promoting apoptosis and cell cycle arrest of pancreatic cancer cells (PANC-1 cells), which may in part be mediated through regulating the STAT3 signaling pathway. These results were confirmed in vivo in a mouse xenograft model of pancreatic cancer. In xenograft tumors, Ki-67 and PCNA, the most commonly used markers of tumor cell proliferation, were downregulated after intravenous administration of mogroside V. Terminal deoxynucleotidyl transferase dUTP nick end labeling assays showed that mogroside V treatment promoted apoptosis of pancreatic cancer cells in the xenograft tumors. Furthermore, we found that mogroside V treatment significantly reduced the expression of CD31-labeled blood vessels and of the pro-angiogenic factor vascular endothelial growth factor in the xenografts, indicating that mogroside V might limit the growth of pancreatic tumors by inhibiting angiogenesis and reducing vascular density. These results therefore demonstrate that the natural, sweet-tasting compound mogroside V can inhibit proliferation and survival of pancreatic cancer cells via targeting multiple biological targets.
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Robins, Richard, Katarzyna Romek, Mathilde Grand, Pierrick Nun, Didier Diomande, Maxime Julien, and Gérald Remaud. "Difficulties in Differentiating Natural from Synthetic Alkaloids by Isotope Ratio Monitoring using 13C Nuclear Magnetic Resonance Spectrometry." Planta Medica 84, no. 12/13 (April 13, 2018): 935–40. http://dx.doi.org/10.1055/a-0601-7157.
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AbstractWithin the food and pharmaceutical industries, there is an increasing legislative requirement for the accurate labeling of the productʼs origin. A key feature of this is to indicate whether the product is of natural or synthetic origin. With reference to this context, we have investigated three alkaloids commonly exploited for human use: nicotine, atropine, and caffeine. We have measured by 13C nuclear magnetic resonance spectrometry the position-specific distribution of 13C at natural abundance within several samples of each of these target molecules. This technique is well suited to distinguishing between origins, as the distribution of the 13C isotope reflects the primary source of the carbon atoms and the process by which the molecule was (bio)synthesized. Our findings indicate that labeling can be misleading, especially in relation to a supplied compound being labeled as “synthetic” even though its 13C profile indicates a natural origin.
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Correa, Teresa, Camila Fierro, Marcela Reyes, Lindsey Smith Taillie, Francesca Renee Dillman Carpentier, and Camila Corvalán. "Why Don’t You [Government] Help Us Make Healthier Foods More Affordable Instead of Bombarding Us with Labels? Maternal Knowledge, Perceptions, and Practices after Full Implementation of the Chilean Food Labelling Law." International Journal of Environmental Research and Public Health 19, no. 8 (April 9, 2022): 4547. http://dx.doi.org/10.3390/ijerph19084547.
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Experimental and real-life evaluations show that the use of front-of-package warning labels (FoP) in unhealthy foods is well understood and can modify people’s behaviors. However, it is unclear whether these effects remain in the long term because of the risk of message fatigue. The purpose of this study is to explore after four years of implementation of the Chilean Food Labelling law people’s dietary behavior and FoP labels attention. Nine focus groups of mothers (7–10 people each) of children (2–14 yo) were conducted in Santiago, Chile, and macrocodes were developed, combining an iterative process of deductive and inductive thematic analyses. We found that mothers experienced labels’ fatigue but also had greater knowledge about nutrition and appreciation for more natural foods. This greater knowledge about better nutrition interferes with the perception that healthier and less processed foods are financial and physically inaccessible. The key role of schools as an environment for promoting healthier diets in children was strengthened by the mothers. These results suggest that policies based on providing consumer information need reinforcement campaigns to maintain their effectiveness and that we also need to advance policies to improve access and affordability of healthy foods to ensure better diets.
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Li, Theresa, and Robin Dando. "Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt." Foods 8, no. 11 (November 17, 2019): 584. http://dx.doi.org/10.3390/foods8110584.
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As competition on super market shelves is higher than ever, the importance of product concepts, communicated through labels, can dictate a product’s success or failure. However, it is possible for labels to affect a consumer’s experience, changing the overall response to the product. In this study, we tested samples of vanilla yogurt with one of four commonly used labeling concepts (high-protein, low-fat, made with stevia and all-natural) on sensory perception, consumer liking, expected consumption amount, and willingness to pay (WTP) in a consumer test (n = 108). Each participant evaluated five samples of the same vanilla yogurt identified with one of the labels, or an unlabeled control. Results showed panelists liked the samples labeled with low-fat and high-protein to the greatest degree, with all-natural scoring the lowest. Those more concerned with protein content found the samples less satiating, dependent on sex. Sweetness was also perceived more highly in younger panelists, with panelists WTP dependent on their liking of the labels. Results highlight the importance of labeling as an extrinsic cue affecting liking ratings, with potential ramification for ultimate product success. Understanding consumers’ response to labels, as well as their attitudes, has broad implications for food marketing, as well as public health and the study of eating habits.
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Campos, Sarah, Juliana Doxey, and David Hammond. "Nutrition labels on pre-packaged foods: a systematic review." Public Health Nutrition 14, no. 8 (January 18, 2011): 1496–506. http://dx.doi.org/10.1017/s1368980010003290.
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AbstractObjectiveTo review research on consumer use and understanding of nutrition labels, as well as the impact of labelling on dietary habits.DesignA systematic review was conducted by searching electronic databases. Relevant articles were screened by two reviewers and included if they met inclusion criteria, including eight methodological criteria. A total of 120 articles were included in the review, including cross-sectional surveys (n96), experimental designs (n17), ‘natural experiments’ (n7) and longitudinal population-based surveys (n2).SettingArticles covered seven jurisdictions: USA (n88), Europe (n12), Canada (n9), Australia and New Zealand (n4), Norway (n2), Thailand (n1) and Trinidad (n1).SubjectsParticipants were from a wide range of age groups, socio-economic strata and geographical regions.ResultsNutrition labels on pre-packaged foods are among the most prominent sources of nutrition information. Nutrition labels are perceived as a highly credible source of information and many consumers use nutrition labels to guide their selection of food products. Evidence also shows a consistent link between the use of nutrition labels and healthier diets. However, the use of labels varies considerably across subgroups, with lower use among children, adolescents and older adults who are obese. Research also highlights challenges in terms of consumer understanding and appropriate use of labelling information.ConclusionsNutrition labels on pre-packaged foods are a cost-effective population-level intervention with unparalleled reach. However, to capitalize on their potential, governments will need to explore new formats and different types of information content to ensure that nutrition information is accessible and understandable.
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Hemmerling, Christin, Zhipeng Li, Lingling Shi, Johanna Pausch, and Liliane Ruess. "Flux of Root-Derived Carbon into the Nematode Micro-Food Web: A Comparison of Grassland and Agroforest." Agronomy 12, no. 4 (April 18, 2022): 976. http://dx.doi.org/10.3390/agronomy12040976.
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Carbon (C) cycling is crucial to agroecosystem functioning. Important determinants for the belowground C flow are soil food webs, with microorganisms and microfaunal grazers, i.e., nematodes, as key biota. The present study investigates the incorporation of plant-derived C into the nematode micro-food web under two different cropping systems, grassland (ryegrass (Lolium perenne L.) and white clover (Trifolium repens L.)) and agroforest (willow (Salix schwerinii Wolf and Salix viminalis L)). To quantify the C flux from the plant into the soil micro-food web, grass and willow were pulse-labeled with 13CO2 and the incorporation of 13C into the nematode trophic groups was monitored 3, 7, 14 and 28 days after labeling. The natural stable isotope signals (13C/12C, 15N/14N) were analyzed to determine the structure of the nematode micro-food web. The natural isotopic δ15N signal revealed different trophic levels for omnivores and predators in grassland and agroforest soils. The incorporation of plant C into nematode tissue was detectable three days after 13CO2 labeling with the highest and fastest C allocation in plant feeders in grassland, and in fungal feeders in agroforest soil. C flux dynamics between the aboveground vegetation and belowground micro-food web varied with cropping system. This demonstrates that crop-specific translocation of C affects the multitrophic interactions in the root environment, which in turn can alter soil nutrient cycling.
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Elbel, B., J. Gyamfi, and R. Kersh. "Child and adolescent fast-food choice and the influence of calorie labeling: a natural experiment." International Journal of Obesity 35, no. 4 (February 15, 2011): 493–500. http://dx.doi.org/10.1038/ijo.2011.4.
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Schjøll, Alexander, and Frode Alfnes. "Eliciting consumer preferences for credence attributes in a fine-dining restaurant." British Food Journal 119, no. 3 (March 6, 2017): 575–86. http://dx.doi.org/10.1108/bfj-06-2016-0264.
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Purpose The purpose of this paper is to illustrate and discuss methodology issues in menu-labelling experiments in commercial full-service restaurants, and to investigate how the menu description and price affects customers’ choice of an organic veal entrée in a Norwegian restaurant. Design/methodology/approach A menu-labelling experiment was conducted in a fine-dining restaurant during ordinary opening hours over a period of two weeks. The menu description of an organic veal entrée was altered repeatedly and the effect of these changes on the sales of this entrée was investigated. Findings Adding words to the menu description, such as “organic”, or describing animal welfare had a very limited effect on customers’ choices in the restaurant. Research limitations/implications The research illustrates the use of a natural field experiment in a commercial full-service restaurant and discusses strengths and weaknesses of the methodology. Originality/value Few experiments have been performed on the effect on credence attributes in commercial full-service restaurants and there is little knowledge about research challenges in menu-labelling experiments. This paper contributes to the knowledge on both issues by conducting a natural field experiment in a fine-dining restaurant.
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Fuentes, R., A. Lanero, and J. Luis Vázquez. "ARE OFFICIAL CERTIFICATIONS A RELEVANT ASPECT IN THE CONSUMPTION OF NATURAL WINES? A PROSPECTIVE STUDY AMONG SPANISH PRODUCERS/CONSUMERS." Trakia Journal of Sciences 19, Suppl.1 (2021): 393–98. http://dx.doi.org/10.15547/tjs.2021.s.01.057.
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PURPOSE: Spain is leader in the world ranking of surface vineyards of ecological production, with almost 27% of world production. Consumers are demanding for more information about these sustainable practices and the official certificates can be a good option to help them. In the case of natural wines, four certifications can be used in the packaging of wines to inform consumers that they are acquiring natural wine: i) certified organic winery by the EU; ii) certified biodynamic winery by Demeter; iii) certified organic (EU) and biodynamic (Demeter) winery; iv) certified by the National Institute of Origins and Quality (INAO) as ‘vin méthode nature’ (natural method wine) with two logos (natural method without added sulphites and natural method with less than 30 mg/l added sulphites). To obtain the results we have conducted a pilot study with a sample of 358 Spanish consumers of wine divided by experts and non-experts. RESULTS: The results have confirmed there is a tendency in food-related on labelling in recent years to be focused on sustainability labelling and certification. CONCLUSIONS AND IMPLICATIONS: The research has given us an idea about the importance of sustainability for consumers of natural wine and if an official certificate is a necessary question for them in the decision-making process. Thus, labelling certifications may increase the information for the consumers and could also be an opportunity to generate an increased level of credibility in natural wines, "the great unknown".
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Apak, Reşat, Shela Gorinstein, Volker Böhm, Karen M. Schaich, Mustafa Özyürek, and Kubilay Güçlü. "Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)." Pure and Applied Chemistry 85, no. 5 (February 26, 2013): 957–98. http://dx.doi.org/10.1351/pac-rep-12-07-15.
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The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect, and quantify individual antioxidants from a complex food/biological matrix. Moreover, the total antioxidant power is often more meaningful to evaluate health beneficial effects because of the cooperative action of individual antioxidant species. Currently, there is no single antioxidant assay for food labeling because of the lack of standard quantification methods. Antioxidant assays may be broadly classified as the electron transfer (ET)- and hydrogen atom transfer (HAT)-based assays. The results obtained are hardly comparable because of the different mechanisms, redox potentials, pH and solvent dependencies, etc. of various assays. This project will aid the identification and quantification of properties and mutual effects of antioxidants, bring a more rational basis to the classification of antioxidant assays with their constraints and challenges, and make the results more comparable and understandable. In this regard, the task group members convey their own experiences in various methods of antioxidants measurement.
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Liu, Rebecca, Neal H. Hooker, Efthimios Parasidis, and Christopher T. Simons. "A Natural Experiment: Using Immersive Technologies to Study the Impact of “All-Natural” Labeling on Perceived Food Quality, Nutritional Content, and Liking." Journal of Food Science 82, no. 3 (February 8, 2017): 825–33. http://dx.doi.org/10.1111/1750-3841.13639.
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De Falco, Enrica, Rossana Zanti, Antonello Senatore, and Antonella Vitti. "Opportunities of spontaneous edible plants collected in southern Italy (Campania Region) as functional food." Italian Journal of Agronomy 14, no. 4 (November 28, 2019): 248–58. http://dx.doi.org/10.4081/ija.2019.1540.
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In most countries the historical-cultural heritage also refers to the foods traditionally consumed. Southern Italy maintains a strong tradition of dishes based on wild plants, considered an important dietary foundation. Despite this, the nutritional properties and nutraceutical value of some of these plants are little known and, therefore, need to be investigated. Sixteen spontaneous species, traditionally used as food plants, were collected from their natural habitat in four different areas of Campania Region, and their phenolic content and nutritional value were determined according to European model of food labelling. The species analysed resulted quite homogeneous regarding the nutritional value, as demonstrated by cluster analyses. Energy values were always low. Minerals content (especially calcium and potassium) and phenols differed among the species, the sodium-potassium ratio was almost always <0.49, and phenolic content was very high for Rubus ulmifolius. Many of the wild edible plants under study may be considered a good source to dietary intakes of minerals. The species examined showed contents of nutrition values and total phenols useful for preparing mixed soups or salads in order to gain a balanced nourishment. The wild species under study can become a source of new quality horticultural products due to their nutritional and nutraceutical components.
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Petimar, Joshua, Alyssa J. Moran, Maricelle Ramirez, and Jason P. Block. "A Natural Experiment to Evaluate the Nutritional Content of Restaurant Meal Purchases After Calorie Labeling." Journal of the Academy of Nutrition and Dietetics 120, no. 12 (December 2020): 2039–46. http://dx.doi.org/10.1016/j.jand.2020.06.006.
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Kumar, Rakesh, Nawin Jai Vignesh K., Anbuselvi ., Anudharani ., and Angeeth . "Industrial trans-fat: a cause of concern for Indian population." International Journal Of Community Medicine And Public Health 9, no. 12 (November 28, 2022): 4749. http://dx.doi.org/10.18203/2394-6040.ijcmph20223240.
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The trans-fats are a form of unsaturated fatty acids which contain one or more unconjugated double bonds in the trans-configuration. Trans-fat is found in natural sources such as dairy products and meat but the quantity of trans-fatty acid in natural sources is meagre. Most commonly they are found in industrial food products like bakery products, cookies and snacks. Several studies have identified increased industrial trans-fat consumption as harmful to human health. The major effects are on the cardiovascular system and central nervous system. To reduce the trans-fatty acid consumption, the global and national organizations have proposed various approach and strategies like WHO ‘Replace’ action plan strategy, implementation of trade policies and guidelines, work-site intervention strategies, improvements in hydrogenation technology, labeling of food products, behavioural change communication for population. Trans-fatty acid consumption is a modifiable risk factor. Planning and implementation of government policies and guidelines for reduction of trans-fatty acid levels in food product can have a significant impact. But behavioural change among general population is the key to reduce trans-fatty acid consumption.
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Couté, Yohann, Céline Hernandez, Ron D. Appel, Jean-Charles Sanchez, and Abelardo Margolles. "Labeling of Bifidobacterium longum Cells with 13C-Substituted Leucine for Quantitative Proteomic Analyses." Applied and Environmental Microbiology 73, no. 17 (June 29, 2007): 5653–56. http://dx.doi.org/10.1128/aem.00667-07.
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ABSTRACT Stable isotope labeling of amino acids in cell culture was used for Bifidobacterium longum. A comprehensive proteomic strategy was developed and validated by designing an appropriate semidefined medium that allows stable replacement of natural leucine by [13C6]leucine. Using this strategy, proteins having variations of at least 50% in their expression rates can be quantified with great confidence.
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Salamon, Hussin Bin. "Halalan Tayyiba: An Islamic Perspective on Healthy Food." Revista Gestão Inovação e Tecnologias 11, no. 2 (June 5, 2021): 1001–14. http://dx.doi.org/10.47059/revistageintec.v11i2.1732.
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Health by poor diet has always being a grave concern, irrespective to any religion. Islam however through the main references of the Quran and Hadith, has beneficially outlined the nutritional guide halal food and a balanced diet. This study therefore, will identify the criteria in determining healthy food based on halalan tayyiba concept. The identification is through halalan tayyiba concept analysis. The food identified as healthy must contain necessary vitamin and nutrient, good taste and smell, fresh, natural and beneficial to human health. Practicingly it should be proper food selection, food intake and food composition to ensure the food consumed does not contain nutrient that harmful to human health, able to preserving healthy by ensuring the right communication through correct labelling, and able to preserve the characteristics of food.
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Pławińska-Czarnak, Joanna, Krzysztof Anusz, Janusz Bogdan, Tomasz Podlasiewski, and Joanna Zarzyńska. "Consumer Safety Awareness – How the Labelling Can Protect Health of Gluten Intolerant People." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 16, no. 4 (December 31, 2016): 260–71. http://dx.doi.org/10.22630/prs.2016.16.4.119.
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Recent years have witnessed a growing number of people who are gluten-intolerant and whose diet cannot contain gluten (celiac disease, allergy to gluten and gluten-intolerance). Consequently, the consumers’ interest in non-gluten diet is progressively increasing. Gluten is a mixture of prolamins and glutelins, present in the cereal grains: wheat (gliadin), rye (secalin) and barley (hordein). Wide use of gluten in the food industry results from its positive influence on products’ consistency, taste and moisture preserving. Since the only effective method of gluten-related diseases treatment is a strict gluten-free diet, this study examines the market of the gluten-free carbohydrate products. A growing desire to avoid gluten is changing the whole food industry. The task was to analyze the labelling correctness of selected nutriments suitable for gluten-intolerant people. The analysis was based on the current EU and national regulations. Besides of common EU regulations and directives dedicated to food production sector and food safety, we can find specified law regulating the composition and labelling of foodstuffs suitable for people intolerant to gluten. In total, 100 food products were subjected to the analysis, divided into 5 groups of gluten-free carbohydrate products (flours, groats and rice, pastas, snacks and sweets, breads). Summarizing our research the correct labelling of analysed products was present in all examined groups. 97% of the items were labelled by a text stating they were gluten-free products. Also, the composition of the assortment did not give rise to objections to their gluten-free characteristics. 86% of the analysed gluten-free food was produced from natural free-gluten ingredients, whereas 14% was made of low-gluten wheat ingredients. 78% of the examined items were gluten-free products, bearing both text and graphic labelling as gluten-free products. 63% out of this group were products with the AOECS (Association of European Celiac Societies) certificate for safe gluten-free foodstuff.
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Müller-Maatsch, Judith, Johannes Jasny, Katharina Henn, Claudia Gras, and Reinhold Carle. "The carmine dilemma: does the natural colourant preference outweigh nausea?" British Food Journal 120, no. 8 (August 6, 2018): 1915–28. http://dx.doi.org/10.1108/bfj-12-2017-0671.
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Purpose The purpose of this paper is to provide insight into the consumers’ perception of natural and artificial food colourants. Furthermore, attitudes towards the application of carmine, being technically important and ubiquitously used to impart red shades, are assessed and analysed. Originating from insects, carmine is considered as natural but may arouse disgust. Design/methodology/approach In total, 625 individuals were surveyed using an online, self-administered questionnaire to represent a broad cross-section of the German population. Findings Independent of their origin, the application of colourants was rejected by 57.0 per cent of the interviewees. In total, 31.8 per cent of the participants stated a neutral attitude, while only 11.2 per cent expressed a positive notion. Most respondents preferred colourants from natural sources to artificial ones. While consumers perceive natural food colourants composed of genuine plant pigments positively, 61.6 per cent of respondents disliked the application of animal-derived colourants, 24.8 per cent of them did neither reject nor like it, and only 13.6 per cent of the interviewees stated a positive attitude towards them. The findings of this paper further indicate consumers’ preference for colourants to be either artificial or plant-derived rather than carmine. Food colourants are being rejected, possibly due to misleading information and confusing labelling. Consequently, information about carmine, including its origin and production, did not increase the aversion to products that are dyed with it, but increased their acceptance. Originality/value This study outlines consumer perception and attitudes towards food colourants. For the first time, the findings of this paper report the effect of revealing information about an additive, which initially aroused disgust, and its influence on consumer perception.
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Ruf, Andrea, Yakov Kuzyakov, and Olga Lopatovskaya. "Carbon fluxes in soil food webs of increasing complexity revealed by 14C labelling and 13C natural abundance." Soil Biology and Biochemistry 38, no. 8 (August 2006): 2390–400. http://dx.doi.org/10.1016/j.soilbio.2006.03.008.
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Vafaei, Nazanin, Curtis B. Rempel, Martin G. Scanlon, Peter J. H. Jones, and Michael N. A. Eskin. "Application of Supercritical Fluid Extraction (SFE) of Tocopherols and Carotenoids (Hydrophobic Antioxidants) Compared to Non-SFE Methods." AppliedChem 2, no. 2 (May 31, 2022): 68–92. http://dx.doi.org/10.3390/appliedchem2020005.
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Natural antioxidants have renewed value for human health and the food industry. Green labeling is becoming an important attribute for consumers and is impacting food processing and formulations. Clean label is another attribute that ranked third after the "free-from" claims and "a good source" of nutrient claims. Clean label attributes also are ranked higher than local, seasonal, and organic. Techniques that are able to preserve the valuable characteristics of natural antioxidants, while eliminating even trace amounts of solvent residues from their extraction and processing, are important. Supercritical fluids (SCF) are an effective green technology that can be adopted for extraction of natural antioxidants. This review is focused on the application of supercritical carbon dioxide (SCCO2) for extracting hydrophobic antioxidant compounds with an emphasis on oilseed crops and carrots. The information provided about extraction parameters helps to guide optimization of the yield of tocopherols and carotenoids. Pressure is the most effective parameter for the extraction yield of tocopherol among the other parameters, such as temperature, time, and CO2 flow rate. For carotenoid extraction, both pressure and temperature have a large impact on extraction yield. Higher yields of antioxidants, greater purity of the extracts, and larger retention of bioactivity are the main advantages of supercritical fluid extraction (SFE) in comparison to other conventional techniques. The benefits of SCF technology may open new opportunities for extracting valuable, natural and effective antioxidant compounds from food processing co-streams for use as bioactive compounds.
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Alonso González, Pablo, and Eva Parga-Dans. "Organic labeling controversies: a means to an end within global value chains." Renewable Agriculture and Food Systems 35, no. 2 (September 12, 2018): 109–14. http://dx.doi.org/10.1017/s1742170518000455.
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AbstractThis commentary argues for strengthening the dialogue between the social and natural sciences as part of a more comprehensive sustainable approach to ecological farming practices that go beyond a focus on specific labels and certifications. It nuances the approach provided by Home et al. in their study of Swiss farms converting to organic agriculture, in emphasizing the need to deepen the study of such farming practices by including a broad vision of global value chains and a pragmatic approach to innovation and the different stakeholders involved. Ultimately, it calls for a more complex approach to eco-agriculture in its widest sense, that goes beyond dichotomies about conversion, certification and labeling. This would provide alternatives for researchers and other actors to move forward in theory and practice.
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Cardona-Hincapié, José Alfonso, Diego Alonso Restrepo-Molina, and Jairo Humberto López-Vargas. "Effect of a total substitution of vegetable protein and phosphates on shrinkage by cooking and purging in chopped york ham." Revista Facultad Nacional de Agronomía Medellín 73, no. 3 (September 1, 2020): 9333–40. http://dx.doi.org/10.15446/rfnam.v73n3.80131.
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The trend with the most significant impact on food is currently clean labeling, and meat products are not exempt from it. This trend promotes the elimination of additives of inorganic origin and their replacement by natural ingredients in the formulation of products. In the present work, the effects of the total substitution of polyphosphate and vegetable protein for citric fiber and hydrolyzed pork collagen in chopped pork York ham, with an extension of 52.9% at the end of cooking, were evaluated to achieve clean labeling. Two treatments were performed with two types of brine, which had a citrus fiber A and a citrus fiber B as phosphate replacements. Additionally, as a vegetable protein replacement, the same hydrolyzed pork collagen was used for both treatments. Tumbler massaging was made to allow correcting protein extraction, then it was subjected to heat treatment by immersion in hot water at 80 °C. It was concluded that the ham made with citric fiber B and hydrolyzed pork collagen obtained better results in texture, syneresis, sensory analysis and cooking losses, with no significant differences with the standard.
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Boukid, Fatma, and Mohammed Gagaoua. "Vegan Egg: A Future-Proof Food Ingredient?" Foods 11, no. 2 (January 8, 2022): 161. http://dx.doi.org/10.3390/foods11020161.
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Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.
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Samôr dos Santos, Lucas, Lucas Vasconcelos da Silva, Bárbara Morandi Lepaus, and Jackline Freitas Brilhante De São José. "Microbial quality and labeling of minimally processed fruits and vegetables." Bioscience Journal 37 (October 13, 2021): e37059. http://dx.doi.org/10.14393/bj-v37n0a2021-53734.
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The consumption of minimally processed, or ready-to-eat (RTE), fruits and vegetables has been growing because people have shorter time to eat and due to the pursuit of convenience and health benefits. Minimal processing includes raw material selection and sorting, pre-washing, debarking, cutting, slicing, sanitizing, rinsing, centrifuging, and packing. Thus, natural protection barriers are affected during cutting methods and they release nutrients that enable microorganism growth. The aim of the current study was to evaluate the levels of aerobic mesophilic bacteria, molds and yeasts, coliforms at 35°C, Escherichia coli and Salmonella sp., as well as the labeling adequacy of minimally processed fruits and vegetables traded in Vitória, Espírito Santo, Brazil. Fruits and vegetables presented aerobic mesophilic bacteria, molds and yeasts, and coliforms at 35°C, above the safe limit for consumption purposes. The count of aerobic mesophilic bacteria in RTE fruits ranged from 4.00 to 6.30 Log CFU/g. The highest count of this microorganism group was recorded for fruit salads. Salmonella sp. was not identified in fruit or vegetable samples, whereas Escherichia coli was detected in four vegetable samples. None of the evaluated labels (n = 40) followed the Brazilian legislation. Minimally processed fruits and vegetables had poor microbiological quality and labeling was also unsatisfactory. The adoption of good manufacturing practices and quality control tools as strategies to produce safe food can help minimizing risks to consumers’ health.