scholarly journals Prevalence of Product Claims and Marketing Buzzwords Found on Health Food Snack Products Does Not Relate to Nutrient Profile

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1513
Author(s):  
Maddison Breen ◽  
Hollie James ◽  
Anna Rangan ◽  
Luke Gemming
Keyword(s):  
Nutrient Content ◽  
Health Claims ◽  
Unit Price ◽  
Health And Wellness ◽  
Food Label ◽  
Health Food ◽  
Snack Foods ◽  
Nutrient Profile ◽  
Snack Products ◽  
Product Claims

Growth in the consumer health and wellness industry has led to an increase of packaged foods marketed as health food (HF) products. In consequence, a ‘health halo’ around packaged HF has arisen that influences consumers at point-of-purchase. This study compared product claims (nutrient content claims (NCC), health claims and marketing ‘buzzwords’) displayed on packaged HF snack products sold in HF stores and HF aisles in supermarkets to equivalent products sold in regular aisles (RA) of supermarkets. Product Health Star Rating (HSR), nutrient profile and price were also compared. Data were collected for 2361 products from three supermarket chains, two HF chains and one independent HF store in Sydney, Australia. Mann-Whitney U tests compared the product claims, HSR, nutrient composition and unit ($) price. HF snacks displayed significantly more product claims per product compared to RA foods (HSR ≤ 2.5), median (IQR) 5.0(4.0) versus 1.0(2) and (HSR > 2.5) 4.0(4.0) versus 3.0(4), respectively (p < 0.001). A significantly different HSR was evident between HF and RA snack products, median 2.5(0) versus 2.0(1.5), respectively (p < 0.001). HF snacks cost significantly more than RA snack foods, irrespective of product HSR (p < 0.001). These findings support the recommendation for revised labelling regulations and increased education regarding consumers food label interpretation.

This Article Makes You Smarter! (Or, Regulating Health and Wellness Claims)

2017 ◽  
Vol 43 (1) ◽  
pp. 7-55 ◽  
Author(s):  
Sarah Duranske
Keyword(s):  
Health Information ◽  
Personal Health Information ◽  
Health Claims ◽  
Direct Access ◽  
Personal Health ◽  
Regulatory Regime ◽  
Health And Wellness ◽  
Health Products ◽  
The Creation ◽  
Product Claims

Information has power – to inspire, to transform, and to harm. Recent technological advancements have enabled the creation of products that offer consumers direct access to a level of personal health information unprecedented in history. But how are we to balance the promise of health and wellness information with its risks?Two agencies are tasked with protecting consumers from false claims of health products: the FDA and the FTC. This Article investigates if they are up to the task. In part a study of agency policymaking choices, and in part a prescription for more thoughtful and focused regulation, this Article compares both intra-agency and inter-agency regulation of informational health and wellness products. Certain procedural and substantive characteristics of FDA regulation are unsuited to informational health and wellness products, rendering comprehensive regulation by the FDA unrealistic. This gap creates an opportunity for the FTC to use its distinct and well-tailored enforcement tools to police harmful product claims that escape the FDA’s purview. I posit that by tailoring the FDA’s responsibility and sustaining the FTC’s engagement with health claims, the agencies can dovetail into a cohesive and comprehensive regulatory regime.

scholarly journals Hubungan antara persepsi atribut produk, pengetahuan gizi dan label pangan dengan kebiasaan membaca label pangan pada mahasiwa S1 gizi reguler STIKes Binawan

2021 ◽  
Vol 2 (1) ◽  
pp. 6
Author(s):  
Ratnayani Ratnayani ◽  
Annisa Ayu Nurbani ◽  
Mia Srimiati
Keyword(s):  
College Students ◽  
Nutrient Content ◽  
Nutrition Knowledge ◽  
Primary Data ◽  
Food Label ◽  
Health Food ◽  
Chi Square ◽  
Cross Sectional ◽  
Good Nutrition ◽  
Cross Sectional Design

Background: Behaviour to read the food label on tenager, particullary college students in Indonesia is low. College students are the perfect population to create good habits in order to prevent health issue. Nutriton students expected to be good sample for the people in choosing health food, so food label practice should be a habit for nutrition students.Objective: The purpose of this study was to analyze the relationship among product attribute perception (the taste, price, and nutrition content of product), nutrition knowledge and food label with food label practice on nutrition student of STIKes Binawan.Methods: This research was conducted in April 2018 at STIKes Binawan with actual subject 107 respondent. This research use Cross Sectional design and Chi-Square statistical test. The data of this research was primary data, namely questionmaire.Results: As many as 58% of respondents have a habit of reading good food labels. 90.6% of the respondents had good nutrition knowledge and food label, while more than 90% of respondents stated perceptions of product attributes (taste, price, and nutrient content) are important.Conclusion: There was a significant relationship between the perception of price and nutrition content of the product with food label practice. 

scholarly journals Product variety in Australian snacks and drinks: how can the consumer make a healthy choice?

2008 ◽  
Vol 11 (10) ◽  
pp. 1046-1053 ◽  
Author(s):  
Karen Z Walker ◽  
Julie L Woods ◽  
Cassie A Rickard ◽  
Carrie K Wong
Keyword(s):  
Food Industry ◽  
Product Variety ◽  
Nutrient Content ◽  
Portion Size ◽  
Snack Food ◽  
Snack Foods ◽  
Nutrient Profile ◽  
Healthy Choice ◽  
Food And Beverage ◽  
Serving Size

AbstractObjectiveTo estimate the proportion of ‘healthy’ snack food and beverage choices available to an Australian consumer.DesignA survey of product Nutrition Information Panels (NIP) and product labels on snack foods and beverages offered for sale. Data on nutrient content were compared with criteria from different nutrient profile systems to estimate the proportion of items conforming to a ‘healthy’ choice.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsA consumer could choose from 1070 different snack foods and 863 different drinks. Flavour variety was more common in snacks (maximum thirteen per product) while variation in container size was more common for drinks (up to ten per product). Recommended serving size for snacks varied greatly (18–100 g) while the serving size for drinks frequently did not correspond to the size of the container. Depending on the nutrient profile system selected, only 9–22 % of snack foods presented for sale could be deemed ‘nutritious’ by multiple criteria. Similarly, only 14–27 % of beverages met ‘healthy’ criteria.ConclusionsAs one factor to help reduce the obesogenic environment, the supply balance needs to be shifted in favour of ‘healthier’ snack foods and beverages, e.g. by reformulation of many products by the food industry and their presentation in smaller, standardised portion-size packaging.

scholarly journals Assessment of Packaged Foods and Beverages Carrying Nutrition Marketing against Canada’s Food Guide Recommendations

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 411 ◽  
Author(s):  
Beatriz Franco-Arellano ◽  
Min Kim ◽  
Stefanie Vandevijvere ◽  
Jodi Bernstein ◽  
Marie-Ève Labonté ◽  
...  
Keyword(s):  
Nutrient Content ◽  
Health Claims ◽  
Tier 2 ◽  
Food Label ◽  
Food Purchases ◽  
Tier 1 ◽  
Label Information ◽  
Packaged Foods ◽  
Processed Products ◽  
Tier 3

Canadians’ food purchases consist largely of packaged processed and ultra-processed products, which typically fall outside the “core” foods recommended by Canada’s Food Guide (CFG). Almost half of packaged products in Canada carry nutrition marketing (i.e., nutrient content and health claims). This study assessed whether packaged foods carrying nutrition marketing align with recommendations outlined in the 2007 CFG. Label data (n = 9376) were extracted from the 2013 Food Label Information Program (FLIP). Label components (including nutrition marketing) were classified using the International Network for Food and Obesity/NCDs Research, Monitoring and Action Support (INFORMAS) labelling taxonomy. The Health Canada Surveillance Tool (HCST) was used to assess the alignment of products to CFG. Each food or beverage was classified into one of five groups (i.e., Tier 1, Tier 2, Tier 3, Tier 4, “Others”). Products in Tier 1, 2 or water were considered “in line with CFG”. Most products in the analyzed sample were classified as Tier 2 (35%) and Tier 3 (27%). Although foods with nutrition marketing were significantly more likely to align to CFG recommendations (p < 0.001), many products not “in line with CFG” still carried nutrition marketing. This study provides important baseline data that could be used upon the implementation of the new CFG.

Towards a European Food Composition Data Interchange Platform

2012 ◽  
Vol 82 (3) ◽  
pp. 209-215 ◽  
Author(s):  
Simone Bell ◽  
Heikki Pakkala ◽  
Michael P. Finglas
Keyword(s):  
Nutrient Content ◽  
Food Composition ◽  
Consumer Information ◽  
Health Claims ◽  
Composition Data ◽  
European Committee ◽  
Food Properties ◽  
Data Interchange ◽  
Food Composition Data ◽  
Definition Of

Food composition data (FCD) comprises the description and identification of foods, as well as their nutrient content, other constituents, and food properties. FCD are required for a range of purposes including food labeling, supporting health claims, nutritional and clinical management, consumer information, and research. There have been differences within and beyond Europe in the way FCD are expressed with respect to food description, definition of nutrients and other food properties, and the methods used to generate data. One of the major goals of the EuroFIR NoE project (2005 - 10) was to provide tools to overcome existing differences among member states and parties with respect to documentation and interchange of FCD. The establishment of the CEN’s (European Committee for Standardisation) TC 387 project committee on Food Composition Data, led by the Swedish Standards Institute, and the preparation of the draft Food Data Standard, has addressed these deficiencies by enabling unambiguous identification and description of FCD and their quality, for dissemination and data interchange. Another major achievement of the EuroFIR NoE project was the development and dissemination of a single, authoritative source of FCD in Europe enabling the interchange and update of data between countries, and also giving access to users of FCD.

scholarly journals Open Innovation and Business Model of Health Food Industry in Asia

2021 ◽  
Vol 7 (3) ◽  
pp. 174
Author(s):  
Nathapornpan Piyaareekul Uttama
Keyword(s):  
Food Consumption ◽  
Digital Technology ◽  
Open Innovation ◽  
Fixed Effects ◽  
Market Development ◽  
Health And Wellness ◽  
Health Food ◽  
Health Trends ◽  
Panel Quantile Regression ◽  
Food Market

Health trends and digital technologies are of great significance for the health and wellness food market and its development in the future. This study examines whether health trends, digital technology, and market concentration influence health and wellness food consumption in the Asian market. Our analysis uses a panel dataset covering 14 Asian economies from the period 2006–2020 and a panel quantile regression technique with non-additive fixed effects. The results reveal that health trends and digital technology have positive and significant impacts on health and wellness food consumption, whereas the concentration of distribution channels has a negative and significant impact. These results also offer insights into each type of health and wellness food consumption, thereby contributing to the health and wellness food market development. Finally, this study suggests the health and wellness food business development through a consumer-driven open innovation strategy.

scholarly journals Strategies to prevent the metabolic syndrome at the population level: role of authorities and non-governmental bodies

2000 ◽  
Vol 83 (S1) ◽  
pp. S181-S186 ◽  
Author(s):  
Åke Bruce
Keyword(s):  
Metabolic Syndrome ◽  
Dietary Fibre ◽  
Population Level ◽  
Nutrient Content ◽  
Food Products ◽  
Dietary Guidelines ◽  
Health Claims ◽  
The Metabolic Syndrome ◽  
International Policies ◽  
Nutrition Policies

The remarkable increase over the past 40 years in some chronic diseases, including the metabolic syndrome, has increased the demand for government and international policies to encourage various approaches to decrease the risk of these diseases. There are some prerequisites for working out successful national food and nutrition policies. Firstly, it is necessary to have a clear picture of the dietary pattern in a country and its associated public health problems. Based on these data, nutrient recommendations and goals are formulated by international or national scientific committees. Governments should translate these nutrient goals into food goals and eventually into national dietary guidelines. The means by which the national authorities can implement a nutrition policy include fortification and supplementation. Equally important are educational and informative tools, such as labelling on the packed food products including information about ingredients and nutrient content. With respect to the metabolic syndrome, this implies nutrient recommendations regarding the intake of fat and carbohydrates (energy per cent) and dietary fibre; dietary guidelines regarding balance between energy intake and expenditure; decreased consumption of products rich in fat and increased consumption of cereals and other products rich in dietary fibre, etc.; recommendations from the authorities regarding nutrient labelling (content of fat and dietary fibre) on relevant products; and nutrient and health claims and other aids (symbols) as tools to make it easier for consumers to select the appropriate food products.

scholarly journals Claims on Ready-to-Eat Cereals: Are Those With Claims Healthier?

2021 ◽  
Vol 8 ◽  
Author(s):  
María Parra-Murillo ◽  
Caitlin M. Lowery ◽  
Luis F. Gómez ◽  
Mercedes Mora-Plazas ◽  
Lindsey Smith Taillie ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Health Benefit ◽  
Nutrient Content ◽  
Health Claims ◽  
Cross Sectional ◽  
Cereal Products ◽  
Food And Beverage ◽  
Health Related ◽  
Advertising Law ◽  
Quality Of Products

Background: The use of advertising content strategies that suggest consuming a product will confer nutrient- and health-related benefits influences household food purchasing decisions, which increases consumption of energy-dense, nutrient-poor products. We examined the presence of marketing claims regarding nutrient content, health and nature in ready-to-eat (RTE) cereal packages in relation to the products' nutritional quality.Methods: A cross-sectional content analysis was conducted on 178 RTE cereal packages available in the six largest supermarket chains in four Colombian cities from August to November 2018. The nutritional quality of products was assessed through the nutrient profile model established by the Chilean Law of Food Labeling and Advertising law.Results: All products sampled exceeded the regulation threshold for at least one nutrient of concern (e.g., high-in calories and/or sugar). The majority (66.3%) of packages had claims related to nature, 57.3% had nutrient-content claims, and 15.7% had health benefit or risk avoidance claims. Most products with nature, nutrient-content, and health claims were high in energy (99.2, 98.0, and 92.9%, respectively) and sugar (88.1, 87.3, and 92.9%, respectively).Conclusion: RTE cereal products offered in major Colombian supermarket chains are heavily marketed using nutrition- and nature-related claims. Nearly all products with claims are high in energy and sugar, despite the messages conveyed by the claims to consumers. Results support the implementation of mandatory regulations restricting claims on food and beverage products high in nutrients of concern.

scholarly journals Declaration of nutrition information on and nutritional quality of Thai ready-to-eat packaged food products

2018 ◽  
Vol 21 (8) ◽  
pp. 1409-1417 ◽  
Author(s):  
Suladda Pongutta ◽  
Pitipa Chongwatpol ◽  
Parwin Tantayapirak ◽  
Stefanie Vandevijvere
Keyword(s):  
Nutritional Quality ◽  
Food Products ◽  
Health Claims ◽  
Nutrition Information ◽  
Nutrient Profile ◽  
Profile Model ◽  
Health Related ◽  
Packaged Foods ◽  
Packaged Food

AbstractObjectiveThe present study assessed the nutrition information displayed on ready-to-eat packaged foods and the nutritional quality of those food products in Thailand.DesignIn March 2015, the nutrition information panels and nutrition and health claims on ready-to-eat packaged foods were collected from the biggest store of each of the twelve major retailers, using protocols developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support (INFORMAS). The Thai Nutrient Profile Model was used to classify food products according to their nutritional quality as ‘healthier’ or ‘less healthy’.ResultsIn total, information from 7205 food products was collected across five broad food categories. Out of those products, 5707 (79·2 %), 2536 (35·2 %) and 1487 (20·6 %) carried a nutrition facts panel, a Guideline Daily Amount (GDA) label and health-related claims, respectively. Only 4691 (65·1 %) and 2484 (34·5 %) of the products that displayed the nutrition facts or a GDA label, respectively, followed the guidelines of the Thai Food and Drug Administration. In total, 4689 products (65·1 %) could be classified according to the Thai Nutrient Profile Model, of which 432 products (9·2 %) were classified as healthier. Moreover, among the 1487 products carrying health-related claims, 1219 (82·0 %) were classified as less healthy. Allowing less healthy food products to carry claims could mislead consumers and result in overconsumption of ready-to-eat food products.ConclusionsThe findings suggest effective policies should be implemented to increase the relative availability of healthier ready-to-eat packaged foods, as well as to improve the provision of nutrition information on labels in Thailand.

scholarly journals Menu Descriptions and Nutrient Content of Food Items in U.S. Restaurants (FS02-01-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Danielle Krobath ◽  
William Masters ◽  
Megan Mueller
Keyword(s):  
Saturated Fat ◽  
Nutrient Content ◽  
The United States ◽  
Dietary Guidelines ◽  
Health Claims ◽  
Trans Fat ◽  
Dietary Recommendations ◽  
Food Items ◽  
Significant Difference ◽  
Nutrient Data

Abstract Objectives This study concerns how the description of foods on restaurant menus relates to their nutrient content as disclosed on company websites. We aimed to test halo effects, regarding how claims about some desirable features might be associated with the presence of other attributes. Methods We used item descriptions and nutrient data for food items (n = 92,949) at the top-selling restaurant chains (n = 92) from 2012 through 2017 in the United States, compiled by the MenuStat project. We classified items into 4 types (mains, appetizers, desserts, sides) and claims into 3 groups using 29 search terms based on consumer interests in health (e.g., “nutritious”), product sourcing (e.g., “local” or “organic”), and vegetal items (vegetarian or vegan). Nutrient data focus on 4 dietary recommendations to limit sodium (mg), trans-fat (g) and saturated fats (% of energy), and to increase fiber (g). We also report calories per item (kcal) and its share from carbohydrates, protein and total fat (%). We used multiple regression to test whether nutrient content was associated with menu claims, controlling for year and restaurant brand, the item being marked as “shareable”, on a kid's menu, or regional and limited-time offerings. Methods and hypotheses were preregistered on As-Predicted.com. Results Contrary to our prediction, nutrient content was more often aligned with U.S. dietary guidelines when their description did include claims. With 3 claim types, 4 food types and 4 recommendations we test 48 possible cases. In 25 (52%) we found alignment between claims and nutrient recommendations, e.g., main dishes with health-related claims had 2% less calories from saturated fat (P < 0.01) and 142 mg less sodium (P < 0.01). In 3 of 48 cases (7%), claims were contrary to recommendations, all of which were desserts with sourcing claims which had more sodium, more trans-fat and more saturated fat than other desserts (all P < 0.01). In 20 of 48 cases (42%) there was no significant difference between items with and without claims. Conclusions Items described as vegetarian/vegan or with sourcing and health claims had nutrient contents that were more often aligned with dietary guidelines than other items. Menu labeling that communicates meal content more directly, such as nutrient fact panels, could inform choice and build trust in restaurant meals. Funding Sources None.

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