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1
Asalu, GA, WK Axame, A. Manu, A. Laar, and R. Aryeetey. "Nutrition and health-related information disclosure on pre-packaged food products from local retail shops in Accra." African Journal of Food, Agriculture, Nutrition and Development 22, no. 2 (April 4, 2022): 19441–56. http://dx.doi.org/10.18697/ajfand.107.21780.
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The prevalence of obesity and diet related non-communicable diseases (NCDs) are rapidly increasing in Africa. Consumption of pre-packaged foods is one of the main drivers of these NCDs. Pre-packaged foods tend to contain high levels of energy, fat, sugar, and salt, which are known risk factors for NCDs. Food labels can guide consumers to make informed healthy food choices. Therefore, it is important to analyze how health-related information is communicated on food labels. In Ghana, there is paucity of evidence on what health-related information is available to consumers of pre-packaged foods. This study describes health-related information on labelled pre-packaged foods sold in local retail shops in Accra. A cross-sectional survey and quantitative content analysis of food label information were employed in this study. Pre-packaged food labels photograph data were sourced from shops and content analyzed to describe their health-related information. Nutrition and health-related information were classified using the International Network for Food and Obesity/Non-Communicable Diseases Research, Monitoring and Action Support (INFORMAS) system. Three hundred and fifty-one (N=351) pre-packaged foods and non-alcoholic beverages were sampled, out of which 2.3% products were unlabelled. Out of 343 labelled products, 92% disclosed ingredient list information and 68.8% had nutrition declaration. Between the two nutrition labelling formats: Back-of-Pack (BOP) and Front of Pack (FOP), BOP was the dominant (87.3%) format. Various types of FOPs were identified however, Guidelines Daily Allowance (GDA) was the most common format. The study found that 18% of labelled pre-packaged foods carried nutrition claim and about 7% had a health claim. Most of the claims were written and the others were a combination of words, numbers, and pictures/symbols. This study has shown a high disclosure of health-related label information on pre-packaged food but information presentations on labels were not consistent. The insight gained from this study shows that the presentation of health-related label information does not meet the current recommendations of Codex and the benchmarks set out by INFORMAS in promoting a healthy food environment. Key words: Pre-packaged Foods, Food/Nutrition labels, health-related information, retail shops, Accra
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Li, Yuan, Huijun Wang, Puhong Zhang, Barry M. Popkin, Daisy H. Coyle, Jingmin Ding, Le Dong, Jiguo Zhang, Wenwen Du, and Simone Pettigrew. "Nutritional Quality of Pre-Packaged Foods in China under Various Nutrient Profile Models." Nutrients 14, no. 13 (June 29, 2022): 2700. http://dx.doi.org/10.3390/nu14132700.
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This study used various nutrient profile models (NPMs) to evaluate the nutritional quality of pre-packaged foods in China to inform future food policy development. Nutrition data for pre-packaged foods were collected through FoodSwitch China in 2017–2020. The analyses included 73,885 pre-packaged foods, including 8236 beverages and 65,649 foods. Processed foods (PFs) and ultra-processed foods (UPFs) accounted for 8222 (11.4%) and 47,003 (63.6%) of all products, respectively. Among the 55,425 PFs and UPFs, the overall proportion of products with an excessive quantity of at least one negative nutrient was 86.0% according to the Chilean NPM (2019), 83.3% for the Pan American Health Organization NPM (PAHO NPM), and 90.6% for the Western Pacific Region NPM for protecting children from food marketing (WPHO NPM), respectively. In all NPMs, 70.4% of PFs and UPFs were identified as containing an excessive quantity of at least one negative nutrient, with higher proportions of UPFs compared to PFs. Food groups exceeding nutrient thresholds in most NPMs included snack foods, meat and meat products, bread and bakery products, non-alcoholic beverages, confectionery, and convenience foods. In conclusion, PFs and UPFs accounted for three-fourths of pre-packaged foods in China, and the majority of PFs and UPFs exceeded the threshold for at least one negative nutrient under all three NPMs. Given the need to prevent obesity and other diet-related chronic diseases, efforts are warranted to improve the healthiness of foods in China through evidence-based food policy.
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Wong, Anson Siu Cheung, Daisy H. Coyle, Jason HY Wu, and Jimmy Chun Yu Louie. "Sodium concentration of pre-packaged foods sold in Hong Kong." Public Health Nutrition 23, no. 15 (August 3, 2020): 2804–10. http://dx.doi.org/10.1017/s1368980020002360.
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AbstractObjective:To describe the Na concentration of pre-packaged foods available in Hong Kong.Design:The Na concentrations (mg/100 g or mg/100 ml or per serving) of all pre-packaged foods available for sale in major supermarket chains in Hong Kong were obtained from the 2017 Hong Kong FoodSwitch database. Median and interquartile range (IQR) of Na concentration for different food groups and the proportion of foods and beverages considered low and high Na (<120 mg/100 g or mg/100 ml and >600 mg/100 g or mg/100 ml, respectively) were determined.Setting:Hong Kong.Participants:Not applicable.Results:We analysed 11 518 pre-packaged products. ‘Fruit and vegetables (including table salt)’ had the highest variability in Na concentration ranging from 0 to 39 000 mg/100 g, followed by ‘sauces, dressings, spreads and dips’ ranging from 0 to 34 130. The latter also had the highest median Na concentration (mg/100 g or mg/100 ml) at 1180 (IQR 446–3520), followed by meat and meat products (median 800, IQR 632–1068) and snack foods (median 650, IQR 453–926). Fish and fish products (median 531, 364–791) and meat and meat products (median 444, IQR 351–593) had the highest Na concentration per serving. Overall, 46·7 and 26·7 % of products were low and high in Na, respectively.Conclusions:Our results can serve as a baseline for food supply interventions in Hong Kong. We have identified several food groups as priority areas for reformulation, demonstrating the potential of such initiatives to improve the healthiness of the food supply in Hong Kong.
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Hall, Prudence, Kevon Kerr, Annalee Gray Brown, and Suzanne Soares-Wynter. "Sodium Levels in Pre-packaged Foods and Beverages Sold in Jamaica: A Label Analysis." Journal of Nutritional Health & Food Science 10, no. 1 (February 28, 2022): 1–8. http://dx.doi.org/10.15226/jnhfs.2022.001188.
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Background: High salt intake is the main dietary risk factor for hypertension, one of the five leading causes of death, among Jamaicans. A large share of available pre-packaged products are ultra-processed, containing sodium well in excess of recommended healthy thresholds. Policymakers are advocating for reformulations and devising public education strategies to reduce sodium content which requires an understanding of the amount and variety of sodium compounds being used in products. Procedures: This study describes the sodium content of 5,008 pre-packaged products using food label analysis. Products were divided into 15 foods and 4 beverage categories. Descriptive statistics were used to present sodium data. Additionally, a keyword search for the terms “salt” and “sodium” was done to identify the type and variety of sodium-containing ingredients in each product. Findings: Approximately, 44% of products were high in sodium. In addition to salt (sodium chloride), other sources of sodium included 27 sodiumcontaining chemical additives identified from the ingredient listing. Ready-to-heat/eat foods, animal meat products, dry spices, seasoning, spreads and sauces contained the most sodium per serving. There was high variability in mean sodium levels within and across food and beverage categories. Conclusions: Overall, a large share of pre-packaged products in Jamaica are ultra-processed emphasizing the urgency for product reformulations and policies towards healthier levels of sodium. Keywords: Sodium; Food label; Blood pressure; Hypertension; Packaged foods; Beverages; Jamaica; Sodium reduction; Reformulation; Food policy
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Alarcon-Calderon, Amarilys, Stefanie Vandevijvere, Manuel Ramírez-Zea, and Maria F. Kroker-Lobos. "Lack of nutrient declarations and low nutritional quality of pre-packaged foods sold in Guatemalan supermarkets." Public Health Nutrition 23, no. 13 (May 26, 2020): 2280–89. http://dx.doi.org/10.1017/s1368980020000336.
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AbstractObjective:To assess the presence of nutrition declarations and nutritional quality in pre-packaged food products sold in Guatemala.Design:We photographed nutrition labels of pre-packaged foods. We extracted information about declaration of energy, total/saturated/trans-fats, total/added sugars and Na content (critical nutrients). We classified all products according to their degree of processing (NOVA classification) and nutritional quality (PAHO and WHO-Europe nutrient profile models).Setting:Pre-packaged foods for sale in seven supermarkets in Guatemala City.Participants:This study did not involve human subjects.Results:We assessed 3459 pre-packaged foods, including 80 % ultra-processed, 7 % processed and 13 % unprocessed/minimally processed foods or culinary ingredients. Nutritional information was available in 3021 products (87·3 %). Energy content was declared in 87·0 %; total fats in 86·1 %; saturated fats in 81·5 %; trans-fats in 48·9 %; total sugars in 70·3 %; added sugars in 0·5 % and Na/salt in 85·5 % of products. Insufficient nutrient information made impossible to assess nutritional quality in 36·6 and 17·1 % of products with the PAHO and WHO-Europe models, respectively. Using PAHO and WHO nutrient profiles, we found that 66·2 and 50 % of food products did not meet the model’s nutritional criteria.Conclusions:A high proportion of pre-packaged foods with nutritional information available in Guatemalan supermarkets do not meet the nutritional criteria recommended by WHO and PAHO. Furthermore, a high proportion of products did not declare critical nutrients and many did not even provide any nutritional information. National regulations should consider making critical nutrient declarations (including trans-fats and sugars) mandatory for all products.
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Kok, Sing Chuan, and Che Wan Jasimah Mohamed Radzi. "Accuracy of nutrition labels of pre-packaged foods in Malaysia." British Food Journal 119, no. 2 (February 6, 2017): 230–41. http://dx.doi.org/10.1108/bfj-07-2016-0306.
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Purpose The purpose of this paper is to investigate whether the prepackaged foods in Malaysia are able to provide credible nutrition labels for consumers and how many prepackaged foods do not comply with the tolerance limits, regardless of whether the products are sold in Malaysia or exported to overseas even though there are no standardization of tolerance limits. Design/methodology/approach The present study consists of 300 samples (triplicate samples for each product) of core nutrients (energy, fat, carbohydrate and protein), which have been stratified into eight categories, were analysed and the analytical values were compared with the declared values. Compliance of products were obtained through the comparison with different guidelines. Findings About 34 per cent of analysed products did not comply with the tolerance limit according to the Food Act 1983, Malaysia (one way approach tolerance limit). Then, 73 per cent of products failed to comply with the tolerance leeway ±20 per cent (two-way approach) and 56 per cent of products did not comply with the tolerance limits set in the Local Authorities Coordinators of Regulatory Services. Research limitations/implications Many researches have proved that consumers used nutrition label as a tool to improve their healthy lifestyles. The misleading of nutrition label will elicit detrimental effect to consumers especially who always rely on the nutrition label before purchasing. Hence, credibility of nutrition label is imperative. However, this research only focussed on four major core nutrients. Nutrients such as trans-fat and sodium have proved that are detrimental to human’s health are not covered in the study. Practical implications First, this research could directly reflect the credibility of nutrition label in the market. The government of the country should improve the surveillance activity on nutrition label. Meantime, free trade activities especially on food industries are active now; an accurate nutrition label is the first key to success in the business. This research can inject awareness to food producers who incline to do global free trade business shall always assure the accuracy of the nutrition label no matter the tolerance or guidelines are different among the countries. Originality/value There are many research about improvement in consumers’ awareness towards nutrition label but very little research conducted on the accuracy of nutrition label. The main purpose of those research is to improve public health awareness but this may become insignificant if the values of nutrition label are inaccurate. Then, the asymmetric of tolerance limits would trigger awareness from policy makers or food manufacturers to be more responsible in providing credible nutrition label. At the end, consumers are protected from inaccurate nutrition labels and a healthy nation can be sustained.
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Chan, Lok Yin, Daisy H. Coyle, Jason H. Y. Wu, and Jimmy Chun Yu Louie. "Total and Free Sugar Levels and Main Types of Sugars Used in 18,784 Local and Imported Pre-Packaged Foods and Beverages Sold in Hong Kong." Nutrients 13, no. 10 (September 27, 2021): 3404. http://dx.doi.org/10.3390/nu13103404.
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There is limited information regarding the free sugar content of pre-packaged foods in Hong Kong. This study aims to assess the free sugar content and identify the most frequently used free sugar ingredients (FSI) in pre-packaged foods in Hong Kong. Data from 18,784 products from the 2019 FoodSwitch Hong Kong database were used in this analysis. Ingredient lists were screened to identify FSI. Total sugar content was derived from nutrition labels on packaging. Free sugar content was estimated based on adaptation of a previously established systematic methodology. Descriptive statistics of the total sugar and free sugar content, as well as the mean ± SD contribution of free sugar to total sugar of the audited products were calculated, stratified by food groups. Almost two-thirds (64.5%) of the pre-packaged foods contained at least one FSI. ‘Sugar (sucrose)’ was the most popular FSI that was found in more than half (54.7%) of the products. ‘Fruit and vegetable juices’ (median 10.0; IQR 8.3–11.5 g/100 mL) were found to have a higher median free sugar content than ‘Soft drinks’ (8.0; 6.0–10.6 g/100 mL). Mean ± SD contribution of free sugar to the total sugar content was 65.8 ± 43.4%, with 8 out of 14 food groups having >70% total sugar as free sugar. To conclude, free sugar, especially sucrose, was extensively used in a wide variety of pre-packaged products sold in Hong Kong. Further studies are needed to assess the population intake of free sugar in Hong Kong to inform public health policy on free sugar reduction.
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Zupanič, Nina, Maša Hribar, Nataša Fidler Mis, and Igor Pravst. "Free Sugar Content in Pre-Packaged Products: Does Voluntary Product Reformulation Work in Practice?" Nutrients 11, no. 11 (October 25, 2019): 2577. http://dx.doi.org/10.3390/nu11112577.
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Ultra-processed, pre-packaged foods are becoming a growing part of our diet, while displacing whole and minimally processed foods. This results in an increased intake of free sugar, salt, and saturated fats, that have a profoundly negative effect on health. We aimed to assess the trend in free sugar content in pre-packaged foods in Slovenia and evaluate the efficacy of industry self-regulations designed to combat the excess consumption of free sugar. A nation-wide data collection of the Slovenian food supply was performed in 2015 and repeated in 2017. In 2017, 54.5% of all products (n = 21,115) contained free sugars (median: 0.26 g free sugar/100 g). Soft drinks became the main free sugar source among pre-packaged goods (28% of all free sugar sold on the market) in place of chocolates and sweets, of which relative share decreased by 4.4%. In the categories with the highest free sugar share, market-leading brands were often sweeter than the average free sugar value of the category. This indicates that changes in on-shelf availability towards a greater number of healthier, less sweet products are not necessarily reflected in healthier consumers’ choices. Relying solely on voluntary industrial commitments to reduce free sugar consumption will likely not be sufficient to considerably improve public health. While some further improvements might be expected over the longer term, voluntarily commitments are more successful in increasing the availability of healthier alternatives, rather than improving the nutritional composition of the market-leading products. Additional activities are, therefore, needed to stimulate reformulation of the existing market-leading foods and drinks, and to stimulate the consumption of healthier alternatives.
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Davidović, Dragana B., Dragan V. Tomić, Katarina Ž. Paunović, Nadja D. Vasiljević, and Jagoda B. Jorga. "Nutrition labelling of pre-packaged foods in Belgrade, Serbia: current situation." Public Health Nutrition 18, no. 11 (November 6, 2014): 1969–78. http://dx.doi.org/10.1017/s1368980014002353.
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AbstractObjectiveTo determine the presence of nutrition labels on pre-packaged food products, as well as to analyse the types of presentation.DesignThis was a descriptive study. The following characteristics were analysed: (i) presence and placement of the nutrition declaration (either as front-of-pack (FOP) or back-of-pack (BOP)); (ii) content of the presented information; (iii) presence of nutrition and health claims; and (iv) legibility of the written information.SettingsThree different types of retailers in Belgrade, Serbia.SubjectsA total of 2138 pre-packaged food products from ten categories.ResultsA nutrition declaration was found on 65·9 % of all tested products. It was displayed on the back of the packaging of 62·7 % of products and on the front of the packaging of 19·1 % of products. BOP was the most commonly observed in breakfast cereals, soft drinks, milk and instant soups (in total over 90 %), and the least common in meat products (21·5 %). FOP was predominantly displayed on breakfast cereals (65·0 %) and the least frequently on milk products (2·4 %). The ‘Big 4’ (energy value, protein, carbohydrate and fat contents) and the ‘Big 4 with additional information’ figured on 40·9 % of products. The ‘Big 8’ (‘Big 4’ plus sugar, saturated fat, fibre and sodium contents) and the ‘Big 8 with additional information’ were present less frequently (20·5 %). Nutrition claims and health claims appeared on very few products (6·6 % and 6·3 %, respectively). The proportion of products with insufficient legibility was 31·5 %.ConclusionsNutrition labelling in Belgrade, Serbia is not satisfactory. Mandatory regulations may be the best way to improve the current situation.
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O, Billy Yin Sing, Daisy H. Coyle, Elizabeth K. Dunford, Jason H. Y. Wu, and Jimmy Chun Yu Louie. "The Use of Non-Nutritive and Low-Calorie Sweeteners in 19,915 Local and Imported Pre-Packaged Foods in Hong Kong." Nutrients 13, no. 6 (May 29, 2021): 1861. http://dx.doi.org/10.3390/nu13061861.
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This study aims to examine the use of non-nutritive (NNSs) and low-calorie sweeteners (LCSs) in pre-packaged foods in Hong Kong and the differences in the number of NNSs/LCSs used between products from different regions. In a cross-sectional audit, the types of NNSs/LCSs used in 19,915 pre-packaged foods in Hong Kong were examined by searching the ingredients list of the included products for keywords related to 20 common NNSs/LCSs and their respective E-numbers. Prevalence of use of NNSs and LCSs, the co-presence of NNSs/LCSs and free sugar ingredients (FSI), and the number of NNSs/LCSs used in the included foods were computed. Pearson’s χ2 test was used to compare the total number of NNSs and/or LCSs used in food items from different regions. Sucralose (E955) was the most commonly used NNS (1.9%), followed by acesulfame K (E950, 1.6%). Sorbitol was the most commonly used LCS (2.9%). Overall, the use of LCSs was less common compared with NNSs (3.7% vs. 4.5%). The use of different types of NNSs varied substantially between food types. Notably, 20.2% of potato crisps and 15.2% of other crisps or extruded snacks contained at least one NNS and/or LCS. Co-presence of FSIs and NNSs/LCSs were most common in confectionery (15.7%) and snack foods (15.5%). Asian prepackaged foods were more likely to contain NNSs/LCSs (10.1%) compared with those from other regions. To conclude, NNSs/LCSs were used in a wide range of non-diet pre-packaged products which could be a public health concern due to their higher consumption frequencies than “diet” products.
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Davidović, Dragana, Katarina Paunović, Danica Zarić, Ana Jovanović, Nadja Vasiljević, Dragana Stošović, and Milena Tomanić. "Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study." Nutrients 13, no. 8 (August 18, 2021): 2832. http://dx.doi.org/10.3390/nu13082832.
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Nutrition and health claims (NHCs) are a powerful tool that influence consumers’ final decision on the choice of food products. The purposes of this repeated cross-sectional study were to (i) assess the prevalence of pre-packaged food products containing nutrition and health claims among different food categories, (ii) to determine the type of NHCs labelled on the examined food products, and (iii) to evaluate the trend in the use of NHCs in comparison to the 2012 survey. The survey was conducted immediately before the full enforcement of the new national legislation on NHCs in 2020. It comprised 3141 pre-packaged food products from 10 product categories. In total, 21.2% of food products contained any claim (19.4% contained any nutrition claim; 8.2% contained any health claim). In comparison to the 2012 survey, we observed a rising trend in the presence of NHCs; the use of nutrition claims on food products increased three times and the use of health claims increased 1.3 times in the 2020 survey. Bearing in mind that NHCs are a powerful tool guiding consumers’ food purchase decisions, NHCs should be supported by precise legislation and strict surveillance by the public health authorities.
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Zain, Rahmania, Sri Hidanah, Ratna Damayanti, and Sunaryo Hadi Warsito. "Detection of Salmonella sp. on Bulk Meatballs and Packaged Meatballs at Sepanjang Market, Sidoarjo." Journal of Applied Veterinary Science And Technology 2, no. 2 (October 30, 2021): 31. http://dx.doi.org/10.20473/javest.v2.i2.2021.31-36.
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Background: Bacterial contamination in food can cause congenital diseases in the form of infections. Meatballs are one of the foods that are in demand by the public and foods that can be contaminated with salmonella bacteria. Detection of Salmonella sp bacteria can determine the quality of bulk meatballs and packaged meatballs. Salmonella sp bacteria should not contaminate the meatballs according to the quality requirements of the BSNI (Badan Standarisasi Nasional Indonesia). Purpose: To determine the contamination of Salmonella sp bacteria in bulk meatballs and packaged meatballs sold at Sepanjang market, Taman District, Sidoarjo Regency. Methods: The Salmonella sp. test on meatballs was carried out in four stages, pre-enrichment using Buffered Pepthone Water solution, enrichment using Tetrathionate Brothbase solution, isolation using Salmonella Shigella Agar media, and biochemical testing using Triple Sugar Iron Agar media. The samples used were 10 samples each. Result: The test proved that 20% of the samples were positively contaminated with Salmonella sp. both on bulk meatballs and on packaged meatballs. Conclusion: Food hygiene and sanitation must be applied properly and correctly in every process because food products circulating in public, especially meatball products, can avoid microbial contamination and be safe for consumption.
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Kokobe, Tsega, Tesfa Marew, and Teferi Gedif Fenta. "Compliance of Pre-Packed Juice to Labelling Requirements and Use of Food Labelling Information for Purchasing Decision Among Consumers in Addis Ababa, Ethiopia." Ethiopian Pharmaceutical Journal 37, no. 1 (July 30, 2022): 65–76. http://dx.doi.org/10.4314/epj.v37i1.5.
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With the changing in consumers’ lifestyles and industrialization, pre-packaged food products have become standard. Information on food labels on pre-packaged food products is considered a means to help consumers make informed food choices. In Ethiopia, there has been a limited information on food labels' compliance with food labeling requirements and customers' use of labeling information for purchasing decision making. This study was designed to fill this information gap. A cross-sectional study was conducted in Addis Ababa in 2019. Thirty-one juice products and 403 consumers from 15 supermarkets were included in the study. Compliance was assessed using the 17 standard requirements for food labeling information. On the other hand, the use of food labeling information by consumers was measured by considering the ten essential food labeling information, and frequent use of labeling information was considered as a "good practice". Data were collected using semi-structured questionnaires and a checklist. Data were entered into Epi data entry and analyzed using SPSS. Descriptive statistics and binary logistic regression were performed. From the consumers included in the study, 204 (50.6%) were males, 248 (61.5%) attended college, and 105 (26.1%) reported frequently using food labeling information. Sex, marital status, monthly income, and level of awareness were associated (p < 0.05) with the use of food labeling information. Only 6 (19.4%) pre-packed juice products fulfilled all standard labeling requirements, while 1 (3.2%) fulfilled only 50% of the requirements. In consideration of the increasing use of pre-packed food products and associated public health risks, the study demonstrated the need for improving public awareness about the use of food labeling information, and strengthening regulatory enforcement practices.
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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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Lee, Jennifer J., Mavra Ahmed, Tianyi Zhang, Madyson V. Weippert, Alyssa Schermel, and Mary R. L’Abbé. "The Availability and Quality of Food Labelling Components in the Canadian E-Grocery Retail Environment." Nutrients 13, no. 8 (July 29, 2021): 2611. http://dx.doi.org/10.3390/nu13082611.
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Background: Although packaged foods sold in retail stores must follow food labelling regulations, there are no e-grocery food labelling regulations to mandate and standardize the availability and presentation of product information. Therefore, the objective of the study was to evaluate the availability and quality of food labelling components in the Canadian e-grocery retail environment. Methods: A sample of fresh and pre-packaged products was identified on eight leading grocery retail websites in Canada, to assess the availability and quality of food labelling components. Results: Out of 555 product searches, all products were accompanied by product images with front-of-pack images more readily available (96.0%) than back-of-pack (12.4%) and other side panel images (3.1%). The following mandatory nutrition information was available for 61.1% of the products: nutrition facts table (68.8%), ingredient (73.9%), and allergen (53.8%) information. The majority of the nutrition information was available after scrolling down, clicking additionally on the description page, or viewing only as an image. Date markings were not available; packaging material information was available for 2.0% of the products. Conclusions: There was wide variability and inconsistencies in the presentation of food labelling components in the e-grocery retail environment, which can be barriers in enabling Canadians to make informed purchasing decisions.
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Dinu, Monica, Marta Tristan Asensi, Giuditta Pagliai, Sofia Lotti, Daniela Martini, Barbara Colombini, and Francesco Sofi. "Consumption of Ultra-Processed Foods Is Inversely Associated with Adherence to the Mediterranean Diet: A Cross-Sectional Study." Nutrients 14, no. 10 (May 15, 2022): 2073. http://dx.doi.org/10.3390/nu14102073.
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Information on the consumption of ultra-processed foods (UPF) in relation to an adherence to the Mediterranean diet (MD) is limited. Our aim was to assess UPF consumption in a group of Italian adults and to evaluate the relationship with the MD adherence. A total of 670 participants (median age: 30 years) were included in the analysis. The consumption of UPF was assessed through the NOVA Food Frequency Questionnaire (NFFQ). Adherence to the MD was assessed through the Medi-Lite score. The percentage of UPF in the diet was 16.4% corresponding to 299 g of UPF per day. These amounts were significantly (p < 0.05) higher in men than in women and came mainly from ready-to-eat meals or pre-packaged bread, bread alternatives, pizza, frozen potato chips (24.5% of total UPF intake), pre-packaged biscuits and sweets (20.7%), soft drinks (15.8%), and dairy products such as flavored yogurt (12%). As to the MD adherence, a significant inverse association between the Medi-Lite score and the percentage of UPF in the diet (R = −0.35; p < 0.001) was observed. Participants with a low adherence to the MD had a significantly higher contribution of UPF in the diet (22.2%) compared to those with a moderate (16.2%) and high (12.6%) adherence. In terms of individual UPF, the largest difference between low and high MD adherents was observed for pre-packaged biscuits and sweets, soft and energy drinks, sausages and other reconstituted meat products, and pre-packaged bread and bread alternatives. These results suggest that public health strategies are needed to implement more effective actions to promote healthy eating habits in the population.
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JONES, D. K., J. W. SAVELL, G. R. ACUFF, and C. VANDERZANT. "Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas." Journal of Food Protection 51, no. 4 (April 1, 1988): 260–62. http://dx.doi.org/10.4315/0362-028x-51.4.260.
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Thirty packages (454 g) each of beef and chicken pre-marinated vacuum packaged fajitas were obtained from a commercial meat purveyor and placed in a retail case for 16 d. At days 1, 5, 9, 12 and 16, aerobic plate counts (APCs) and microbial types of three randomly selected samples of each product were determined. Samples were also evaluated for surface discoloration, overall appearance, immediate and cooked off-odor and off-flavor. As storage progressed, the pH of products declined, APCs increased and Lactobacillus spp. Became dominant in the microflora. Some packaged fajitas, especially chicken, exhibited gas formation in random packages throughout the storage periods. Products became “unacceptable” between 12 and 16 d of retail storage.
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Lewis, Nicole, Qiushi Huang, Patrick Merkel, Dong Keun Rhee, and Allison C. Sylvetsky. "Differences in the sugar content of fast-food products across three countries." Public Health Nutrition 23, no. 16 (June 24, 2020): 2857–63. http://dx.doi.org/10.1017/s136898002000110x.
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AbstractObjective:To compare the sugar content of items at four multinational fast-food chains, across three countries.Design:Total sugar (g)/per serving was extracted from online nutrition information, and sugar/100 g serving was calculated. Foods were categorised as: breakfast sandwiches, burgers, sandwiches, desserts and condiments. Beverages were categorised as fountain, frozen or pre-packaged. Sugar (g) was compared across countries using linear mixed-effects models. Pairwise comparisons were performed with Tukey–Kramer adjustments.Setting:USA, Germany and Australia.Participants:Burger King™ (Hungry Jack’s™), Kentucky Fried Chicken™, McDonald’s™ and Subway™.Results:Differences in total sugar/100 g or ml were observed across countries for burgers (n 104), desserts (n 110), sandwiches (n 178), pre-packaged beverages (n 36) and frozen beverages (n 72). Comparing identical items across countries (e.g. BigMacTM from McDonalds in USA, Germany and Australia), burgers (n 10 available in all three countries) had lower sugar content in Australia (3·4 g/100 g) compared with the USA (4·7 g/100 g, P = 0·02) or Germany (4·6 g/100 g, P = 0·04), yet no differences were observed in other food categories. Comparing the same beverages across countries (e.g. chocolate shake from Burger King), frozen beverages (n 4 available in all three countries) had lower sugar content in Australia (14·2 g/100 ml), compared with the USA (20·3 g/100 ml, P = 0·0005) or Germany (17·8 g/100 ml, P = 0·0148), yet no differences were observed in other beverage categories.Conclusions:Heterogeneity in fast-food sugar content across countries suggests that reductions are possible and should be implemented to reduce health risks associated with excess added sugar intake.
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Azam, Afshan. "An empirical study on non-Muslim’s packaged halal food manufacturers." Journal of Islamic Marketing 7, no. 4 (November 14, 2016): 441–60. http://dx.doi.org/10.1108/jima-12-2014-0084.
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Purpose This study aims to investigate the determinant factors that consumers may consider in buying halal packaged food produced by non-Muslim manufacturers. Design/methodology/approach This paper develops a seven-constructs-based model. Halal awareness, Islamic brand and product ingredients are used as the pre-determined factors for measuring consumer’s purchase intention. Findings The hypotheses which were tested using partial least squares have revealed that halal awareness and product ingredients have significantly influenced Muslims’ intention to buy halal packaged food that are produced by non-Muslim manufacturers. The findings show that the religious belief, exposure and certification/logo are potential sources of Muslim awareness about halal packaged food from non-Muslim manufacturers. Research limitations/implications This research is also not exempted from its limitations. The data collected for the current study investigate general purchase toward halal products. It would be interesting if future researchers examine consumers’ purchase intention toward specific halal products for specific product categories. A comparative study is also worthy of being steered, as such a study is beneficial for producers and marketers of the halal industry. Practical implications As an overall implication, this study will provide a valuable and important information for non-Muslim halal packaged food manufacturers in identifying the appropriate strategy to fulfill the needs and wants of Muslim consumers at best. It is sufficed to suggest that the Muslim community has adopted halal food from non-Islamic brands as part of their lifestyle choice. Clearly, this gives implications to non-Muslim halal food producers. Thus, it is critical for food manufacturers to increase the level of awareness toward halal products by providing sufficient and interesting information, especially on halal certification. Hence, the manufacturer must take the opportunity to do intensive promotion to encourage more consumers to purchase their products. Originality/value This paper examines consumer purchase intention toward non-Muslim packed food manufactures in Saudi Arabia. It is critical for non-Muslim packed halal food manufacturers to increase the level of awareness toward halal products by providing sufficient and interesting information, especially on halal certification.
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DUFFY, E. A., K. E. BELK, J. N. SOFOS, G. R. BELLINGER, A. PAPE, and G. C. SMITH. "Extent of Microbial Contamination in United States Pork Retail Products." Journal of Food Protection 64, no. 2 (February 1, 2001): 172–78. http://dx.doi.org/10.4315/0362-028x-64.2.172.
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To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing plants. Samples were analyzed for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC), and incidences of Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, and Yersinia enterocolitica. Mean log APC and TCC were highest (P < 0.05) for store-ground pork, while whole-muscle, enhanced products and pre-packaged ground products had the lowest (P < 0.05) APC. Mean log APC and TCC were higher (P < 0.05) in samples from the slaughter and fabrication plants than in samples from hot-boning and further processing plants. Mean log ECC were lower (P < 0.05) in samples from further-processing plants compared to slaughter and fabrication plants and hot-boning, sow and boar sausage plants. L. monocytogenes was detected in 26.7% of plant samples and 19.8% of retail samples and was present more frequently in ground products. Y. enterocolitica was detected most often in whole-muscle, store-packaged cuts (19.8%) and in store-ground product (11.5%). Salmonella spp. were found in 9.6% of retail samples and 5.8% of plant samples, while C. jejuni and C. coli were found in 1.3% of retail samples and 6.7% of plant samples. Pork products exposed to the most handling and processing appeared to be of the poorest microbiological quality. These results should be useful in risk assessments that are directed at the identification of actions that could enhance food safety.
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Uraipong, Chatchaporn, Phuttachat Kaewdang, Nicki Shwe Yee, Masahiro Shoji, and Nanju Alice Lee. "A survey of food allergen labeling and undeclared allergen residues in pre-packaged food products imported from Thailand." Food Control 124 (June 2021): 107881. http://dx.doi.org/10.1016/j.foodcont.2021.107881.
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Pereira, Rafaela Corrêa, Michel Cardoso de Angelis-Pereira, and João de Deus Souza Carneiro. "Exploring claims and marketing techniques in Brazilian food labels." British Food Journal 121, no. 7 (July 1, 2019): 1550–64. http://dx.doi.org/10.1108/bfj-08-2018-0516.
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Purpose The purpose of this paper is to analyse the packaged food market in Brazil by examining the use of nutrition and health claims and marketing techniques, as well as the different levels of industrial food processing in relation to product category, nutrition information and price. Design/methodology/approach A survey was conducted on the labels of pre-packed foods and non-alcoholic beverages marketed in a home-shopping website in Brazil. Findings The authors showed that the use of nutrition and health claims on packaged foods in Brazil is widespread and varied across different food categories. Marketing techniques were also prevalent, and techniques emphasising general health, well-being or naturalness were the most frequent type used. Overall, products carrying nutrition and health claims and/or using marketing techniques had lower content of fat and higher content of fibre. However, the high prevalence of these strategies in ultra-processed foods is alarming. The presence of health claims and use of marketing techniques was not found to be an effective modifier of the three price measures. However, processed and ultra-processed foods were more expensive than unprocessed foods when considering price per energy and price per 100 g or mL. Originality/value These results indicate that there are clear opportunities to improve the packaged food environment in supermarkets. It is important to highlight the need to develop public policies to address these issues, including restriction of the promotion and advertising of unhealthy foods and beverages and use of warning labels.
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Miquel Vidal, María, and Carmina Castellano-Tejedor. "Identification of Marketing Strategies Influencing Consumers’ Perception of Healthy Food Products and Triggering Purchasing Decisions." Businesses 2, no. 4 (October 3, 2022): 410–22. http://dx.doi.org/10.3390/businesses2040026.
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(1) Background: Marketing and advertising strategies for food products are very diverse and have a differential effect on consumers’ behaviours and attitudes towards products. (2) Objectives: To examine the influence of point-of-purchase (PoP) marketing and advertising strategies and the promotion of products employing opinion leaders (celebrities) on the healthy perception of pre-packaged food and buying behaviour of young consumers. (3) Methods: Online survey (N = 130) of 18–31 years old participants. (4) Results: “Price” was the most influential factor when purchasing a snack (66.2%), although “salt and macronutrient content” had a major influence on females (x2(1,N=129) = 14.02, p < 0.001). Participants with low or no weight satisfaction were more prone to consider “low fat” (x2(1,N=130) = 5.02, p = 0.025) and chose “green” as the most suitable colour for healthy snack packaging. Male celebrities were more picked by males than female participants (x2(1,N=129) = 6.41, p = 0.011). (4) Conclusion: Using green packaging, nutritional claims related to low-calorie intakes or accentuating salt and macronutrient content, and using opinion leaders with whom consumers can relate to, were the most influential factors in fostering a healthy perception of pre-packaged food products. These results highlight the need for policies to limit marketing strategies to avoid misleading consumers’ opinion of a product as healthy when it is not.
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BOXALL, N. S., G. K. ADAK, E. DE PINNA, and I. A. GILLESPIE. "A Salmonella Typhimurium phage type (PT) U320 outbreak in England, 2008: continuation of a trend involving ready-to-eat products." Epidemiology and Infection 139, no. 12 (January 24, 2011): 1936–44. http://dx.doi.org/10.1017/s0950268810003080.
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SUMMARYIn March 2008, the Health Protection Agency in England conducted a retrospective case-control study to investigate the cause of 179 cases of the newly recognized, fully antimicrobial-sensitive Salmonella Typhimurium PT U320. Forty-three symptomatic laboratory-confirmed case-patients and 84 asymptomatic location-matched controls were interviewed by telephone about exposures in the 3 days prior to illness or interview. Multivariate logistic analysis indicated consumption of pre-packaged egg sandwiches (odds ratio 3·29, 95% confidence interval 1·19–9·09) was independently associated with illness. Eight of the 15 case-patients who consumed egg sandwiches did so from retail chain A (53·3%) whereas none of the eight controls consumed similar sandwiches (χ2=7·20, P⩽0·01). A review of the pre-packaged egg sandwich ingredients suggested this outbreak was probably caused by exposure to an ingredient common to pre-packaged sandwiches and prepared salads but we established a definitive epidemiological link with only the former. Short shelf-life, product diversity and investigation lag hinder epidemiological investigations of such popular products, providing continued challenges for food safety enforcement of freshly prepared produce.
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Stekelenburg, F. K. "Irradiation of pre-packaged sliced cooked meat products with low and normal sodium content." International Journal of Food Microbiology 10, no. 1 (January 1990): 23–31. http://dx.doi.org/10.1016/0168-1605(90)90004-o.
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Foo, Leng Huat, and Ying Jing Tan. "Assessment of Food Quality in School Canteens: A Comparative Quantitative Study between Primary and Secondary Schools in Malaysia." Nutrients 13, no. 9 (August 28, 2021): 3009. http://dx.doi.org/10.3390/nu13093009.
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Schools are an important food environment to cultivate and promote healthy food choices and practices among children and adolescents. The aim of the present study was to assess the type and quality of food and beverages sold in school canteens in public primary and secondary schools in Kelantan, Malaysia. Eligible schools were randomly selected from the list of all schools and detailed information of all food and beverage items sold in the school canteens were collected during school days. Food and beverages were classified based on food groups derived from the Malaysian Food Dietary Guideline and the Recommended Foods for Healthy Cafeteria Guideline. An assessment of the traffic-light nutrition food-labelling system of the total sugar content in all pre-packaged foods was also undertaken. A total of 568 food items were identified, with secondary school canteens selling a greater proportion of food items than the primary schools (55.5% vs. 44.5%). In terms of the main food groups, grains and cereal products represented the largest food group served (33–36%), followed by beverages (21–25%) and confectionary and sweet foods (12–13%). In contrast, the vegetable and fruit group represented the smallest proportion of food items sold (1–3%). Comparisons between primary and secondary schools showed a similar trend and pattern of food types and quality of foods sold, except for animal-based foods. A greater percentage of food items in this category was found among secondary schools (12.1%) versus primary schools (6.7%). When total sugar content of all pre-packaged foods was quantified based on the traffic-light nutrition-labelling system, almost one-third of foods and beverages were classified as high (29.1%). Confectionary (19.1%) and flavoured milk and fruit drinks (10.0%) both exceeded the recommended sugar levels of >22.5 g per 100 g and >11.25 mL per 100 m L, respectively. Only one of these packaged foods and beverages (0.9%) was classified as a healthy food choice. About a quarter of the food items available in school canteens were classified as prohibited based on a new revised list of prohibited food and beverage items. These findings indicate that, despite the Guidelines, a large number of unhealthy food items are being sold in school canteens. Hence, interventions such as sustainable healthy school canteen menus should be implemented to promote healthy food choices amongst school-aged children.
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Letri, Dilla Ayuna, Yaswirman Yaswirman, and Zefrizal Nurdin. "Cooperation between Medicine and Food Supervisory Agency (BPPOM) in Padang and Institutions of Food Processing of Medicinal Medicine and Cosmetics of Indonesian Ulama Council (LPPOM MUI) in West Sumatera Province Concerning the Halal Status of Packaged Food Products." International Journal of Multicultural and Multireligious Understanding 6, no. 5 (October 12, 2019): 136. http://dx.doi.org/10.18415/ijmmu.v6i5.1074.
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Indonesia is a country with muslim mayorities, therefore the state must protect the community to make ends meet, including of halal food according to the faith of every Muslim. In reality, many products in the community are not guaranteed with halal licence. In Indonesia, there is many packaged food products with unclear halal status, producer of these products is needed to be safe for consumption by all people, especially those who are Muslim. Writing this thesis uses an empirical juridical research approach method. The data collected is in the form of primary data obtained from related parties in the supervision of packaged food products, as well as secondary data obtained from primary, secondary and tertiary legal materials. From the results of the study it was found that the authority of the BPOM in conducting oversight of the halal packed food products contained in 2 (two) things, namely: supervision of pre-market and post market. The authority of LPPOM MUI in conducting supervision is carried out by Halal Auditors and Internal Halal Auditors in a company. Until now, BPOM still has not cooperated with LPPOM MUI or BPJPH as stated in a cooperation agreement. So that these agencies only work in accordance with the tasks specificly in the regulations made by their respective agencies and until now it is still difficult to create good coordination or cooperation, including in overseeing the halal of packed food product.
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Gaile, Samanta, Iveta Dembovska, Inese Silicka, and Ērika Teirumnieka. "MARKET ANALYSIS OF EXTRUDED FIELD BEAN FLOUR FOOD PRODUCT POTENTIAL." Journal of Regional Economic and Social Development 1, no. 13 (December 19, 2021): 34–47. http://dx.doi.org/10.17770/jresd2021vol1.13.6713.
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The consumption of functional food is increasing in almost all industrialized countries, not only because of an aging population but also because of a more enthusiastic lifestyle, which makes meeting the nutritional requirements more difficult. In part, the transition to processed, easily packaged and pre-cooked foods is considered to be a response to long working hours. It resulted in an increased demand for ready-to-eat foods in recent years and it is expected to continue growing. The aim of the research is to study and analyse the need for extruded field bean flour food products in the market. Methods used in the research – monographic, synthesis, statistical analysis methods. The research developed proposals for the sale of extruded field bean flour as a food raw material in different markets.
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Hao, Zhilin, Li Liang, Dandan Pu, and Yuyu Zhang. "Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China." Nutrients 14, no. 14 (July 15, 2022): 2908. http://dx.doi.org/10.3390/nu14142908.
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High-sodium intake is associated with the increased risk of hypertension and cardiovascular disease. Monitoring and analyzing the sodium content in commercial food is instructive for reducing sodium intake in the general population. The sodium content of 4082 commercial foods across 12 food groups and 41 food categories was collected and analyzed, including 4030 pre-packaged foods and 52 artisanal foods. The food group with the highest average sodium content (6888.6 mg/100 g) contained sauces, dressings, springs and dips, followed by bean products (1326.1 mg/100 g) and fish, meat and egg products (1302.1 mg/100 g). The average sodium content of all the collected commercial foods was 1018.6 mg/100 g. Meanwhile, the sodium content of non-alcoholic beverages (49.7 mg/100 g), confectionery (111.8 mg/100 g) and dairy products (164.1 mg/100 g) was much lower than the average sodium content of the 12 food groups. The sodium contents of different food groups and categories were significantly different. The proportion of high-sodium food (600 mg/100 g) was more than one-third of all the products. There are a few products marked with salt reduction on the package. Sixteen salt-reduced products were collected, which belong to the food category of soy sauce and account for 16% of all the soy sauce products. The average sodium content in salt-reduced soy sauce is 2022.8 mg/100 g lower than that of non-salt-reduced soy sauce products. These data provide a primary assessment with sodium content in commercial foods and potential improvements for the food industry to achievement the goal of sodium reduction.
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Huang, Liping, Adedayo E. Ojo, Judith Kimiywe, Alex Kibet, Boni M. Ale, Clementina E. Okoro, Jimmy Louie, et al. "Presence of trans-Fatty Acids Containing Ingredients in Pre-Packaged Foods and the Availability of Reported trans-Fat Levels in Kenya and Nigeria." Nutrients 15, no. 3 (February 2, 2023): 761. http://dx.doi.org/10.3390/nu15030761.
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In most African countries, the prevalence of industrially produced trans-fatty acids (iTFA) in the food supply is unknown. We estimated the number and proportion of products containing specific (any hydrogenated edible oils) and non-specific (vegetable fat, margarine, and vegetable cream) ingredients potentially indicative of iTFAs among pre-packaged foods collected in Kenya and Nigeria. We also summarized the number and proportion of products that reported trans-fatty acids levels and the range of reported trans-fatty acids levels. In total, 99 out of 5668 (1.7%) products in Kenya and 310 out of 6316 (4.9%) products in Nigeria contained specific ingredients indicative of iTFAs. Bread and bakery products and confectioneries in both countries had the most foods that contained iTFAs-indicative ingredients. A total of 656 products (12%) in Kenya and 624 products (10%) in Nigeria contained non-specific ingredients that may indicate the presence of iTFAs. The reporting of levels of trans-fatty acids was low in both Kenya and Nigeria (11% versus 26%, respectively, p < 0.001). With the increasing burden of ischemic heart disease in Kenya and Nigeria, the rapid adoption of WHO best-practice policies and the mandatory declaration of trans-fatty acids are important for eliminating iTFAs.
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Nguyen Ngoc, Hung, Juntima Photi, Nattapol Tangsuphoom, and Wantanee Kriengsinyos. "Uptake of Front-of-Package Nutrition Labeling Scheme after 5 Years of Adoption in Thailand: An Analysis of New Launched Pre-Packaged Food and Beverages Products." Nutrients 15, no. 14 (July 12, 2023): 3116. http://dx.doi.org/10.3390/nu15143116.
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In 2016, Thailand introduced voluntary front-of-pack nutrition labeling, the ‘Thailand Healthier Choice’ logo (THCL), in order to help consumers make informed, healthier food choices in each food category. This study aimed to assess the uptake of the THCL scheme in Thailand after five years of implementation by analyzing a newly launched product database. Data on the nutritional composition and labeling were obtained from the Mintel Global New Products Database between 2017 and 2021. The product’s healthfulness was determined using the Health Star Rating (HSR) algorithm. The numbers and proportions of total, eligible, and labeled products bearing the THCL logo were analyzed and classified by food category, by HSR value, and by manufacturer. After 5 years of implementation, THCL uptake as a proportion of total products and eligible products continues to increase by 3.0% and 10.2% per annum, respectively. The logo has correspondingly appeared on 10.7% and 39.5% of total and eligible products. As a voluntary implementation, 76.1% of products displaying the THCL logo belonged to the ‘non-core’ group, i.e., non-alcoholic beverages and instant foods. This food category (HSR < 3.0) was more likely to register to bear THCL rather than those ‘core’ food scoring an HSR ≥ 3.5, which might reflect economic considerations and benefits. The present analysis also found that only 10% of manufacturers in Thailand launched ‘healthier’ products that display the THCL logo with varied product numbers. To summarize, the initial five-year implementation of the THCL program shows promise, but its adoption remains limited and inconsistent, thereby restricting its influence on public health. Our discoveries highlight the limitations of commercial goodwill in applying THCL voluntarily in Thailand and offer potential suggestions to enhance its adoption in the coming years.
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Miller, Caroline, Kerry Ettridge, Melanie Wakefield, Simone Pettigrew, John Coveney, David Roder, Sarah Durkin, Gary Wittert, Jane Martin, and Joanne Dono. "Consumption of Sugar-Sweetened Beverages, Juice, Artificially-Sweetened Soda and Bottled Water: An Australian Population Study." Nutrients 12, no. 3 (March 19, 2020): 817. http://dx.doi.org/10.3390/nu12030817.
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Reducing consumption of free sugars, such as those found in high concentrations in manufactured products such as sugar-sweetened beverages (SSBs) and 100% fruit juices, is a global public health priority. This study aimed to measure prevalence of widely available pre-packaged non-alcoholic water-based beverages (carbonated sodas, sports drinks, energy drinks, artificially-sweetened sodas, fruit juices (any type), and bottled water) and to comprehensively examine behavioral, environmental, current health, and demographic correlates of consumption. A cross-sectional, nationally-representative population survey of 3430 Australian adults (18+ years) was conducted using computer-assisted telephone (mobile and landline) interviewing. Past week prevalence of pre-packaged drinks containing free sugar was 47.3%; daily prevalence was 13.6%. Of all the pre-packaged drinks assessed, consumption of fruit juices (any type) was the most prevalent (38.8%), followed by bottled water (37.4%), soda (28.9%), artificially-sweetened soda (18.1%), sports drinks (8.1%), and energy drinks (4.2%). Higher soda consumption was associated with males, younger age, socio-economic disadvantage, frequent takeaway food consumption, availability of soda in the home, obesity, and a diagnosis of heart disease or depression. A diagnosis of Type 2 Diabetes was associated with increased likelihood of consuming artificially-sweetened sodas and decreased likelihood of consuming sugar-sweetened soda. SSB consumption is prevalent in Australia, especially among young adults and males, foreshadowing continued population weight gain and high burdens of chronic disease. To reduce consumption, Australia must take a comprehensive approach, incorporating policy reform, effective community education, and active promotion of water.
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Vergura, Donata Tania, Cristina Zerbini, and Beatrice Luceri. "“Palm oil free” vs “sustainable palm oil”: the impact of claims on consumer perception." British Food Journal 121, no. 9 (September 2, 2019): 2027–35. http://dx.doi.org/10.1108/bfj-01-2019-0020.
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Purpose The palm oil debate has become highly polarised in recent years and is of crucial importance for multinationals and their policies. The purpose of this paper is to investigate the consumers’ response towards product packs communicating this food ingredient in different ways: through “palm oil free” and “with sustainable palm oil” claims or without mentioning it. Design/methodology/approach A mail survey with a sample of 191 consumers was conducted. Respondents were equally and randomly distributed among the experimental conditions. The hypotheses were tested by a between-subjects factorial design. Findings Results revealed that consumer exposed to the “palm oil free” products showed a lower risk perception compared to those exposed to the “with sustainable palm oil” products and to products without claim. Moreover, the product evaluation was better in the “palm oil free” condition compared to the “with sustainable palm oil” condition. No differences emerged in attitude, expected tastiness and willingness to pay. Research limitations/implications The study sheds light on the consumer valuation of palm oil products and provides some useful managerial implications to manufacturers and product managers. Originality/value Results enrich the literature on food claims on pre-packaged foods as the source of information and on consumers’ perception towards palm oil.
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Jagim, Andrew R., Patrick S. Harty, Abdelrahman R. Barakat, Jacob L. Erickson, Victoria Carvalho, Chinguun Khurelbaatar, Clayton L. Camic, and Chad M. Kerksick. "Prevalence and Amounts of Common Ingredients Found in Energy Drinks and Shots." Nutrients 14, no. 2 (January 13, 2022): 314. http://dx.doi.org/10.3390/nu14020314.
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Background: Energy drinks are one of the most popular packaged beverage products consumed within the United States (US). Energy drinks are considered a functional beverage, a category that also includes sports drinks and nutraceutical beverages. Purpose: The focus of the current study was to examine the nutrition fact panels of the top selling commercially available energy drink and energy shot products within the US to characterize common ingredient profiles to help establish a standard definition and ingredient profile of energy drinks and energy shots for consumers, health care practitioners, and researchers. Methods: The top 75 commercially available energy drinks and shots were identified and compiled from multiple commercial retail websites as of September 2021. For the purpose of this study, an energy drink must have met the following criteria: (A) marketed as an energy drink; (B) purported to improve energy, focus, or alertness; (C) not sold as a dietary supplement (no supplement fact panels); (D) manufactured as a pre-packaged and ready-to-drink beverage; and (E) contains at least three of (1) caffeine, (2) B-vitamins, (3) sugar, (4) taurine, (5) creatine, (6) quercetin, (7) guarana, (8) ginseng, (9) coenzyme Q10, or (10) branched chain amino acids. Energy shots must have met similar criteria to be included: (A) marketed as an energy shot; (B) purported to improve energy, focus, or alertness; (C) sold as a dietary supplement; (D) manufactured as a pre-packaged beverage with a small volume (<3.5 mL); and (E) contains at least three of the ingredients stated above. Results: Twenty energy shots and fifty-five energy drinks were included in this analysis. The number of ingredients per product (mean ± SD) was 18.2 ± 5.7, with 15 products containing proprietary blends with undisclosed ingredient amounts. The relative prevalence and average amounts of the top ingredients were as follows: caffeine (100%; 174.4 ± 81.1 mg), vitamin B6 (72%; 366.9 ± 648.1 percent daily value (%DV)), vitamin B3 (67%; 121.44 ± 69.9% DV), vitamin B12 (67%; 5244.5 ± 10,474.6% DV), vitamin B5 (37.3%; 113.6 ± 76.6% DV), and taurine (37.3%; amounts undisclosed). Conclusions: Our findings suggest a high prevalence of caffeine and B-vitamins in these energy products, with many of the formulations containing well above the recommended daily value of B-vitamins.
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Yang, Chun-Shun, Pauline Ford, Xiaoman Liu, Shaneen Leishman, and Lisa Schubert. "Ready-to-drink non-alcoholic beverages." Nutrition & Food Science 46, no. 3 (May 9, 2016): 396–411. http://dx.doi.org/10.1108/nfs-09-2015-0117.
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Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks, flavoured milk, and fruit and vegetable juice categories contained products with very high sugar concentrations (>10g/100ml). All beverages, except milk-based products and still water, had a pH of less than 4.8. Titratable acidity was highest for energy drinks and fruit and vegetable juices. Research limitations/implications Energy drinks and fruit and vegetable juices had the highest sugar content and titratable acidity of all the beverage categories and so would be expected to have the greatest potential to cause oral health problems. Milk drinks had the highest energy concentration, but the lowest erosive potential. Regular consumption of many ready-to-drink pre-packaged beverages is therefore inconsistent with recommendations in current dietary and oral health guidelines. Originality/value Rather than considering nutritional composition alone, this study examined both nutritional and physicochemical properties of ready-to-drink packaged beverages to reach a more holistic assessment of their health impact.
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DAIFAS, DAPHNE PHILLIPS, JAMES P. SMITH, BURKE BLANCHFIELD, and JOHN W. AUSTIN. "Growth and Toxin Production by Clostridium botulinum in English-style Crumpets Packaged Under Modified Atmospheres." Journal of Food Protection 62, no. 4 (April 1, 1999): 349–55. http://dx.doi.org/10.4315/0362-028x-62.4.349.
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To determine the safety of a high moisture bakery product, packaged under modified atmospheres, challenge studies were done on English-style crumpets (water activity [aw] 0.990, pH 6.5) inoculated postbaking with Clostridium botulinum types A and proteolytic B spores (5 × 102 spores/g). Products were packaged either in air, in air with an Ageless FX200 oxygen absorbent, or in a CO2/N2 (60:40) gas mixture, stored at ambient temperature (25°C), and monitored for toxicity daily. All inoculated crumpets were toxic within 4 to 6 days and were organoleptically acceptable at the time of toxigenesis. Counts of C. botulinum increased to approximately 105 CFU/g at the time of toxicity. To determine the effect of baking on product safety, subsequent challenge studies were done on crumpets inoculated with 5 × 102 spores/g (baked weight basis) prior to baking. All crumpets were toxic after only 6 days, irrespective of packaging conditions, and toxigenesis again preceded spoilage. Temperature profile studies showed that the maximum internal temperature reached during baking was 97°C, and the total baking process was equivalent to 0.03 min at 121°C. The actual time to toxin production in both studies (4 to 6 days) correlated well with the predicted time (3.4 days) using the U.S. Department of Agriculture Pathogen Modeling Program (version 5.1) for proteolytic strains of C. botulinum. These studies confirm that high moisture bakery products, if contaminated with C. botulinum spores either pre- or postbaking, could pose a public health hazard, if packaged in air (in a high gas barrier package where O2 was depleted and CO2 was generated during storage) or under modified atmosphere packaging conditions and stored at ambient temperature.
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Rinaldi, Chiara, Marlene D’Aguilar, and Matt Egan. "Understanding the Online Environment for the Delivery of Food, Alcohol and Tobacco: An Exploratory Analysis of ‘Dark Kitchens’ and Rapid Grocery Delivery Services." International Journal of Environmental Research and Public Health 19, no. 9 (May 2, 2022): 5523. http://dx.doi.org/10.3390/ijerph19095523.
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Online spaces are increasingly important in the sale of food, alcohol and tobacco. This analysis focuses on two developments in online food delivery: delivery-only ‘dark kitchens’ and rapid grocery delivery services (RGDS), with the aim to understand and assess the availability of health harming and health promoting products through these services. Data was collected for one metropolitan local authority in London, UK, using publicly available online sources. Being explorative in nature, the analysis includes descriptive statistics and qualitative assessment. Three dark kitchens (renting kitchens to 116 food businesses), three grocery delivery apps, and 76 grocery businesses available through online delivery platforms were identified. Most businesses renting dark kitchen space were ‘virtual restaurants’ (52%) selling fast food (47%) or dessert (21%) through online delivery platforms. RGDS sold a variety of items, with a focus on pre-packaged foods high in fat, salt and sugar, alcoholic beverages and tobacco. These items were also most likely to be promoted through offers and promotional language. Fruits and vegetables were less commonly available and mainly on grocery delivery apps. Online delivery services increase the temporal and geographic availability and promotion of many unhealthy products. Research expanding on the geographic area of interest is needed.
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YANG, RONGGUANG, and BIBEK RAY. "Prevalence and Biological Control of Bacteriocin-Producing Psychrotrophic Leuconostocs Associated with Spoilage of Vacuum-Packaged Processed Meats+." Journal of Food Protection 57, no. 3 (March 1, 1994): 209–17. http://dx.doi.org/10.4315/0362-028x-57.3.209.
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Low heat-processed vacuum-packaged commercial meat products are expected to have a relatively long shelf life at refrigerated temperature. However, temperature abuse often occurs and spoilage of these products is not uncommon. One common lype of spoilage is characterized by accumulation of gas and purge in the package wilh products having sour lo off odor. Although laclic acid bacteria as well as several nonlaclic acid bacteria are pre- dominant microflora in the fresh products, we isolated predominantly Leuconostoc camosum and Leuconostoc mesenteroides from the spoiled products. Many of these isolales produced bacteriocins lo which the predominanl gram-posilive bacteria normally found in these products are sensilive. As the leuconoslocs grew al low lemperalure and produce bacleriocins, they inhibiled growlh of associaled sensitive bacleria. Since they are helerofermenlalive, they produced CO2 (resulting in accumulalion of gas in the package) and acids (resulting in reduclion in pH, accumulalion of purge (liquid), and sour and off-odor). The bacleriocinogenic isolales were sensilive lo nisin or a bacteriocin (probably nisin) produced by Lactococcus UW1. An approach in which either nisin or a similar bacteriocin was added to the product formulation could be effective to control growth of the leuconostocs in the products. Alternately, a low level of homofermentative lactic acid bacteria, that can produce nisin or similar bacteriocin at low temperature (such as Lactococcus UW1) could be incorporated in the package to control heterofermentative leuconostocs associated with spoilage of the meat products.
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K. MANJULA and K. SOWJANYA. "A STUDY ON QUALITY EVALUATION OF MINIMALLY PROCESSED FRUITS AND VEGETABLES." Pollution Research 41, no. 04 (2022): 1199–204. http://dx.doi.org/10.53550/pr.2022.v41i04.008.
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Today’s society characterized by an increasing health consciousness and growing interest in the role of food for maintaining and improving human well-being and consumer health, in addition to their nutritional and sensory properties, foods are currently recognized as active and protective agents. Among the others, fresh-cut horticultural products stand out as convenient novel foods that fit the many feeds of a modern life style as they combine technical content with an innovative food concept. The international fresh-cut produce Association (IFPA) defines fresh-cut products as fruits or vegetables that have been trimmed and / or peeled and / or cut in to 100% usable product that is bagged or pre-packaged to offer consumers high nutrition, convenience, and flavour while still maintaining its freshness. In particular, fresh cut fruits attract consumers because they are fresh, nutritious, low priced, and ready-to-eat. As a consequence, a wide assortment of minimally processed fruits has been developed to meet consumers, needs for ‘quick” and convenient products, and to benefit from fruits healthy image. Present study was carried out to known the microbiological quality of minimally processed fruits and vegetable. Acidty, pH and moisture content was estimated under physico-chemical properties and TPC and Yeasts and mouls count was analysed for minimally processed cabbge and Pineapple available in Tirupathi Super markets.
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Islam, Mohammad Redwanul, Syed Moshfiqur Rahman, Md Monjur Rahman, Jesmin Pervin, Anisur Rahman, and Eva-Charlotte Ekström. "Gender and socio-economic stratification of ultra-processed and deep-fried food consumption among rural adolescents: A cross-sectional study from Bangladesh." PLOS ONE 17, no. 7 (July 28, 2022): e0272275. http://dx.doi.org/10.1371/journal.pone.0272275.
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Background Although consumption of ultra-processed and deep-fried foods among adolescents is a global health concern, little is known about its gender and socio-economic stratification in rural settings of low- and middle-income countries. We, thus, aimed to describe ultra-processed and deep-fried food consumption among rural adolescents by gender and socio-economic factors, and to explore their relative importance in shaping consumption. Methods This cross-sectional study drew on data from a household survey in Matlab, a rural sub-district in Bangladesh. The analytic sample comprised 2463 adolescents. We assessed consumption of four ultra-processed food groups: ready-to-eat or “instant” foods; confectionery, sweets and similar packaged products; savory snacks; sugar-sweetened beverage; and of deep-fried foods with a 24-hour, qualitative recall. Asset scores were constructed. Proportion of consumption was calculated and compared by gender and household wealth. Logistic regression models were fitted to isolate socio-demographic variables associated with consumption. Results Approximately 83% (81.5–84.4) adolescents consumed at least one ultra-processed or deep-fried item. Confectioneries were the most consumed (53.5%), whereas sugar-sweetened beverage was the least consumed (12%) group. Boys had greater odds of consumption than girls for all food groups. The association was strongest for sugar-sweetened beverage (adjusted odds ratio = 2.57; 95% CI: 1.97, 3.37), followed by deep-fried foods (adjusted odds ratio = 1.96; 95% CI: 1.66, 2.32) and ready-to-eat foods (adjusted odds ratio = 1.85; 95% CI: 1.45, 2.38). Belonging to the richest households was associated with ready-to-eat food consumption (adjusted odds ratio = 1.55; 95% CI: 1.12, 2.16). Adolescents with higher educational attainment had lower odds of consuming sugar-sweetened beverage (adjusted odds ratio = 0.73; 95% CI: 0.54, 0.98). Conclusion Consumption of packaged confectioneries, savory snacks, and deep-fried foods appeared common, while SSB consumption was relatively low. Role of gender was pre-eminent as consumption was more likely among boys across the food groups. This may disproportionately expose them to the risk of diet-related non-communicable diseases.
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Freitas, Maria, André Carvalho, Henri P. A. Nouws, and Cristina Delerue-Matos. "Tracking Arachis hypogaea Allergen in Pre-Packaged Foodstuff: A Nanodiamond-Based Electrochemical Biosensing Approach." Biosensors 12, no. 6 (June 18, 2022): 429. http://dx.doi.org/10.3390/bios12060429.
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The present work reports a nanodiamond-based voltammetric immunosensing platform for the analysis of a food allergen (Ara h 1) present in peanuts (Arachis hypogaea). The possibility of the usage of nanodiamonds (d = 11.2 ± 0.9 nm) on screen-printed carbon electrodes (SPCE/ND) in a single-use two-monoclonal antibody sandwich assay was studied. An enhanced electroactive area (~18%) was obtained and the biomolecule binding ability was improved when the 3D carbon-based nanomaterial was used. The antibody-antigen interaction was recognized through the combination of alkaline phosphatase with 3-indoxyl phosphate and silver ions. Linear Sweep Voltammetry (LSV) was applied for fast signal acquisition and scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) support the voltammetric approach and confirm the presence of silver particles on the electrode surface. The proposed immunosensor provided a low limit of detection (0.78 ng·mL−1) and highly precise (RSD < 7.5%) and accurate results. Quantification of Ara h 1 in commercial foodstuffs (e.g., crackers, cookies, protein bars) that refer to the presence of peanuts (even traces) on the product label was successfully achieved. The obtained data were in accordance with recovery results (peanut addition, %) and the foodstuff label. Products with the preventive indication “may contain traces” revealed the presence of peanuts lower than 0.1% (m/m). The method’s results were validated by comparison with an enzyme-linked immunosorbent assay. This allows confident information about the presence of allergens (even at trace levels) that leads to profitable conditions for both industry and consumers.
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Adesina, Evaristus, Boluwatife Ajayi, Emmanuel O. Amoo, Babatunde Adeyeye, Mofoluwake P. Ajayi, Tomike Olawande, Adebanke Olawole-Isaac, and Mercy E. Udume. "Consumers’ Knowledge and Use of Nutritional Labelling Information in Lagos, Nigeria." Sustainability 14, no. 1 (January 5, 2022): 578. http://dx.doi.org/10.3390/su14010578.
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Nutrition labelling is a topical issue, being a vital aid that shapes consumers’ food choices and could be an efficient tool for the prevention of consumer vulnerability to diet-related diseases such as cancer, high blood pressure, hypertension, and obesity. However, data on the public use of nutritional labels as an information source on nutritional properties of foods and health claims, especially as it relates to Nigeria, are not popular in the literature. This study seeks to examine consumers’ use of labelling information: knowledge; attitude, and practice. A cross-sectional study with the aid of a survey elicited information from 374 randomly selected shoppers in five shopping malls in Lagos State. Data were analysed using the T-test method. Findings show that while the majority of the respondents (70.6%) read the nutritional information, only 64.9% understand the information presented on food labels. The study also reveals that the majority of the respondents (57.5%) do not know that information on food labels should be presented in the English language before any other language as recommended by the National Agency Food and Drug Administration and Control (NAFDAC). While 57.9% of consumers have a positive attitude towards using food labels, 58% of the respondents’ buying decisions are influenced by food labels. The study concludes that consequent upon the importance of nutritional knowledge and wellbeing, consumers of Fast Moving Goods in Nigeria are beginning to consciously pay attention to nutritional labels. The study recommends that producers of Fast Moving Consumer Goods (FMCG) products in Nigeria should adopt the total disclosure of ingredients and nutritional content of their products. Also, regulatory bodies in charge of pre-packaged food products in Nigeria (NAFDAC) should go the whole way and make nutritional labelling mandatory.
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Shrestha, Mikha. "A Study on Consumer Buying Behavior towards Wai Wai Noodles in Kathmandu Valley." Management Dynamics 21, no. 1 (February 28, 2018): 55–60. http://dx.doi.org/10.3126/md.v21i1.27047.
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This research overviews buying behaviours and their relations to the levels of consumer satisfaction. While approaching consuming behaviour, the researcher studies not only the act of purchase, but also the pre-purchase stage and post-purchase one. Only the whole study of buying behaviors gives a possibility to determine the relationship between buying behaviors and consumer satisfaction. This paper is aimed to showing that, while buying behaviors can be pre-determined to some extent, it is hard to manipulate them in order to increase satisfaction. In order to ensure customer satisfaction with products and services it is essential to study customer behaviors in a particular market and adjust the product according to them. The study focuses on the consumer’s buying behavior towards, ‘brand’ Wai Wai instant noodle in Kathmandu Valley and the reason behind its popularity, than other noodle across the consumers. Fast foods are the foods that can be prepared quickly and junk foods are the preprepared or packaged food. These foods do not take much time to cook and are also tasty, so they are quite popular among the people of every age group. The market of the junk foods is growing every year. There are a number of junk food production companies in the market and they are growing in size with the growing popularity of the junk foods. The noodles companies are producing noodles in large variety and taste so that the consumers of the noodles never get bored by the same taste every time. This has led to the increase of the noodles market globally. The market of Nepalese noodles companies have not only been limited within the country’s boundary but also it has been exporting its products to various countries. It still has the potential and scope to expand more.
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Korotkiy, Igor, Elena Korotkaya, Aleksandr Rasshchepkin, and Gulnar Sahabutdinova. "Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 6–16. http://dx.doi.org/10.21603/2074-9414-2021-1-6-16.
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Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental situation, packaging films used for cold storage should be biodegradable. The effect of low-temperature freezing and storage on biodegradable polymers remains understudied. The research objective was to find the optimal modes for minced-meat semi-finished products frozen in a biopolymer package.
Study objects and methods. The study featured zrazy, or meat balls, with vegetable filling and a biopolymer film based on corn starch. It involved a laboratory combination freezing and storage cabinet and an XLW(M) tension tester to establish the physical properties of the film.
Results and discussion. The meat-containing semi-finished minced products were vacuum-packaged in biopolymer material and subjected to convection, contact, and combined freezing. The experiments resulted in a new combined method of freezing for biopolymer-packaged semi-finished meat-containing products. The research also tested the strength properties of the CornBag biopolymer film during freezing and cold storage. The paper introduces a graphoanalytic method of calculation of freezing time.
Conclusion. The new combined freezing method involved vacuum packaging, air-blast subfreezing, and further freezing on a refrigerated plate. The biopolymer film proved suitable for freezing and cold storage of food products. It keeps the product from drying, reduces vitamin losses, and preserves sensory properties. The optimal storage mode was –18°C, the maximum storage time – 6 months. The improved freezing technology combined freezing method with convective air-blasting and contact freezing on a refrigerated plate for products pre-packaging in a biopolymer vacuum bag. The optimal freezing parameters: temperature = –40°С, time = 85 min, rate = 1.33 cm/h.
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Richonnet, Celine, Françoise Mosser, Elisabeth Favre, Martine Robert, Françoise Martin, and Isabelle Thiebaut. "Nutritional Quality and Degree of Processing of Children’s Foods Assessment on the French Market." Nutrients 14, no. 1 (December 30, 2021): 171. http://dx.doi.org/10.3390/nu14010171.
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Food packaging marketing techniques which appeal to children (such as cartoon characters and brand mascots) affect children’s choices, preferences, and eating habits. Several studies have assessed the nutritional quality of food intended to children in various countries and concluded that most were high in fat, salt, and sugar (HFSS) and ultra-processed foods. The aim of this study is to analyse products intended for children over the age of 3 (foods and beverages with relevant marketing elements on the packaging) available on the French market as regards: (1) nutritional quality, based on the Nutri-Score labelling system, (2) compliance with expected nutritional profile suitable for children, according to the criteria of the WHO Europe Nutrient Profile Model, and (3) degree of processing, as defined by the NOVA classification, from packaging collected in 20 stores (hyper/supermarkets, hard-discount retail chains, and organic food stores). The marketing strategies most often used on children’s products are cartoons (97.22%; n = 1120) and mascots (77.78%; n = 896). A total of 1155 products were included in the study, most of which were sugary foods: almost a quarter of the products in the sample (23.81%; n = 275) list a sweetener as the first ingredient, and most of them (89.52%; n = 1034) contain free sugars according to the WHO definition. All the products included in our study feature marketing elements targeting on the packaging, yet 94.88% do not meet the criteria of the WHO Europe Nutrient Profile Model. Most (58.68%; n = 676) belong to Nutri-Score groups D and E, with the highest proportion in group D (39.32%; n = 453) and are ultra-processed (87.97%; n = 1016), especially through the use of flavourings and ultra-processed sugars. Using the Nutri-Score, the WHO Europe Nutrient Profile Model, and the NOVA classification, this study suggests that a significant share of pre-packaged foods marketed to children do not have an adequate nutritional profile. As such, measures are needed to regulate what marketing elements aimed at children can be included on packaging, based on these criteria.
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Parassih, Elfa Karin, and Eko Harry Susanto. "Pengaruh Visual Packaging Design (Warna, Bentuk, Ukuran) dan Packaging Labeling (Komposisi, Informasi Nilai Gizi, Klaim) terhadap Purchase Intentions Produk Makanan dan Minuman dalam Kemasan di Jakarta." Jurnal Manajemen Bisnis dan Kewirausahaan 5, no. 1 (January 29, 2021): 66. http://dx.doi.org/10.24912/jmbk.v5i1.10451.
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This study aims to determine the effect of visual packaging design consisting of color, shape, and size and packaging labeling consisting of composition, nutritional value information, and claims on purchase intention of pre-packaged food products. The method used is a descriptive method with a quantitative approach. The research period was conducted in April 2020 with 200 respondents using linear regression analysis. The results of this study indicate that visual packaging design and packaging labeling significantly influence the purchase intention of packaged food products at a significance level of 0.05. The regression equation that is formed from the results of this study is Y = 3.487 + 1.323X1 + 0.677X2. Companies can focus more on developing packaging designs and delivering product information such as information on composition, nutrition, and product claims accompanied by scientific evidence. Penelitian ini bertujuan untuk mengetahui pengaruh visual packaging design yang terdiri atas warna, bentuk, dan ukuran serta packaging labeling yang terdiri atas komposisi, informasi nilai gizi, dan klaim terhadap purchase intention produk makanan dan minuman dalam kemasan. Metode yang digunakan adalah metode deskriptif dengan pendekatan kuantitatif. Periode penelitian dilakukan pada bulan April 2020 dengan responden sebanyak 200 orang. Penelitian ini menggunakan analisis regresi linear. Hasil dari penelitian ini menunjukkan bahwa visual packaging design dan packaging labeling secara signifikan berpengaruh terhadap purchase intention produk pangan dalam kemasan pada level signifikansi 0.05. Persamaan regresi yang terbentuk dari hasil penelitian ini adalah Y = 3,487 + 1,323X1 + 0,677X2. Perusahaan dapat lebih fokus dalam pengembangan desain kemasan dan penyampaian informasi produk seperti informasi komposisi, nutrisi, dan klaim yang bertanggung jawab disertai dengan bukti-bukti ilmiah.
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Lages, Renata Bandeira, Lina Monteiro Andrade Bona, Antônio Carlos Martins Portela Filho, and Yves Viana Ramalho Oliveira. "Benefícios da aplicação do bioestimulador de colágeno (ácido poli-l-lático) em face e pescoço – relato de caso." Simmetria Orofacial Harmonizaton in Science 2, no. 7 (2021): 48–53. http://dx.doi.org/10.24077/2021274853.
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Biostimulators are products that aim to correct the loss of soft tissue, depressed and atrophied scars, asymmetries arising from systemic or local disease. Poly-L-lactic acid is a substance that has as one of its purposes the stimulation of collagen production, to improve the skin texture of the region where the product is applied, providing rejuvenation, and restoring the facial contour. This present case report aims to describe the performance and benefits of using PLLA (poly-L-lactic acid). It is one of the pre-packaged injectable fillers approved by the US Food and Drug Administration, being a biocompatible and biodegradable product. The result was extremely satisfactory from a professional and patient point of view, obtaining improved skin elasticity and support.
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Fraiz, Gabriela Macedo, Renata Labronici Bertin, and Caroline Opolski Medeiros. "Nutrition students beliefs on the nutritional information and nutritional claims in the pre-packaged food products: an application of the Theory of Planned Behavior." Revista do Instituto Adolfo Lutz 78 (March 29, 2019): 1–9. http://dx.doi.org/10.53393/rial.2019.v78.35873.
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This study identified the modal salient behavior, the normative and the control modal beliefson the nutritional label use for the prepackaged food products among the college students.In November 2015, the exploratory qualitative research was conducted with 19 nutritionstudents, applying the concepts of Theory of Planned Behavior. Contents analysis of twoorganized focus groups and the statistical descriptive analysis of quantitative variables wereperformed. Both focus groups mentioned the advantages of the use of nutritional information,as the assistance for choosing the healthy food. A specific disadvantage associated with thementioned nutritional claims was this influence on the purchase decisions (behavioral beliefs).The students mentioned their parents and siblings as the peoples who approve the use of thisinformation, when they purchase a product (normative beliefs). Small lettering and difficultyto interpret the portions size indicated in the nutritional information on the labels were thefactors, which could difficult their use. Making easy to read the nutritional claims tend tostimulate the purchasing decisions (control beliefs). Eleven salient modal beliefs were identified,which may explain participants’ behavior when using information and nutrition claims.
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Ahuja, Jaspreet, Ying Li, Rahul Bahadur, Quynhanh Nguyen, and Ermias Haile. "Characterizing Ingredients in Baked Products Sold in the U.S." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 733. http://dx.doi.org/10.1093/cdn/nzaa052_002.
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Abstract Objectives To develop a dataset of top ingredients used in baked products and to examine the scope of use of emulsifiers, leavening agents and sweeteners (nutritive and non-nutritive) in baked products. Methods We identified top-selling baked products using 2016 Information Resources Inc. market share data, and obtained ingredient lists for the top-selling products from the publicly available USDA Global Branded Food Products Database and manufacturer's websites. Individual ingredients were then parsed using a custom program in R, a statistical computing language. We performed several pre-processing steps before parsing, as ingredient lists were inconsistent and varied. For example, the additive Azodicarbonamide is listed in 9 different ways including spelling errors. We then reviewed the parsed ingredients reported more than once, to identify terms which were equivalent, such as synonyms, spelling and usage variants, common names, possible errors etc., and assigned a preferred descriptor and its technical use (eg. emulsifiers, leavening agents, sweeteners etc.). Results For the 4 baked product food categories, there are over 40,000 products available, of which ingredient lists were obtained for ∼79% of the total volume sold. These baked products use ∼6000 uniquely described ingredients (as listed on the labels). Preliminary results from grouping based on technical use shows, for example, ∼60 kinds of sweeteners were used; top nutritive sweeteners: sucrose, dextrose, high fructose corn syrup; top non-nutritive sweeteners: sucralose, stevia extract, Reb-A. Conclusions The ingredient dataset for baked products provides insight into ingredients used in commercially packaged baked products. This information can also be used to prioritize ingredients for which food composition data are needed and help in the development of computer programs and Artificial Intelligence tools. Funding Sources None.
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Mungai, Kelvin, Dickson Okello, and Florence Opondo. "Assessing the Changes in Consumption Patterns of Households Due to COVID-19 Measures in Kenya." Asian Journal of Agricultural Extension, Economics & Sociology 41, no. 10 (August 29, 2023): 92–101. http://dx.doi.org/10.9734/ajaees/2023/v41i102146.
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This article assessed the changes in household consumption patterns due to COVID-19 interventions in Kenya. COVID-19 measures brought about several challenges globally. The COVID-19 pandemic impacted many elements of people's lives, including their financial well-being. Households had to adapt their buying patterns and food consumption patterns to cope with the new economic realities due to COVID-19 measures in Kenya, such as a ban on social gatherings, closure of institutions, and movement restrictions through lockdowns and curfews. The descriptive approach was used in the study, which used a cross-sectional survey using a structured questionnaire to collect data from 246 households. Results revealed that household intake of meat, dairy, fruits, snacks, and wheat products decreased significantly (p-values <0.001). Findings also demonstrated a substantial drop in the frequency of shopping for pre-packaged meals, snacks, and meat products (p-values <0.001) and a significant rise in the frequency of shopping for vegetables and wheat products (p-values <0.001) and fruits (p-values <0.05). This paper suggests that policies be designed to enable city dwellers to acquire, purchase, prepare, and consume food during a crisis to provide healthier and more sustainable consumption patterns.