Relationship between Objective and Perceived Sugar Content on Consumers Perceptions about Breakfast Cereals

2021 ◽  
pp. 104387
Author(s):  
Marília Prada ◽  
Magda Saraiva ◽  
Cláudia Viegas ◽  
Bernardo P. Cavalheiro ◽  
Margarida Vaz Garrido
Keyword(s):  
Sugar Content ◽  
Breakfast Cereals

scholarly journals Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 158 ◽  
Author(s):  
Marta Mesías ◽  
Laura Sáez-Escudero ◽  
Francisco J. Morales ◽  
Cristina Delgado-Andrade
Keyword(s):  
Manufacturing Process ◽  
Protein Quality ◽  
Sugar Content ◽  
Point Of View ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Damage Indices ◽  
Amadori Compounds

The demand for healthier products has led the breakfast cereal sector to develop new formulations to improve the nutritional profile of breakfast cereals; however, the increase in chemical risks should also be evaluated. Amadori compounds and 5-hydroxymethylfurfural (HMF) are Maillard reaction products applied as heat damage indices in breakfast cereals. Furosine (a synthetic amino acid formed by acid hydrolysis of Amadori compounds) is linked to the loss of protein quality, while HMF has exhibited toxicological effects in cells and animals. Furosine and HMF content was evaluated in Spanish breakfast cereals whereas the effect of protein, fibre, and sugar content, the type of grain, the presence of honey, and the manufacturing process were discussed, as well as compared with a previous prospective study. The average furosine and HMF contents were 182 mg/kg and 21.7 mg/kg, respectively. Protein and fibre content were directly related to the furosine content, whereas sugar level, honey addition, and the manufacturing process affected the content of HMF. Occurrence of furosine and HMF decreased nearly 40% in a decade (2006–2018). These findings are relevant in terms of nutritional score, since lysine availability is preserved, but also from a toxicological point of view, due to the decreased daily exposure to both compounds, which dropped 30%.

scholarly journals The sugar content of foods in the UK by category and company: A repeated cross-sectional study, 2015-2018

PLoS Medicine ◽  
2021 ◽  
Vol 18 (5) ◽  
pp. e1003647
Author(s):  
Lauren K. Bandy ◽  
Peter Scarborough ◽  
Richard A. Harrington ◽  
Mike Rayner ◽  
Susan A. Jebb
Keyword(s):  
Sugar Content ◽  
Cross Sectional Study ◽  
Dietary Recommendations ◽  
Weighted Mean ◽  
Cross Sectional ◽  
Breakfast Cereals ◽  
Sales Data ◽  
Food Market ◽  
The Uk ◽  
Product Sales

Background Consumption of free sugars in the UK greatly exceeds dietary recommendations. Public Health England (PHE) has set voluntary targets for industry to reduce the sales-weighted mean sugar content of key food categories contributing to sugar intake by 5% by 2018 and 20% by 2020. The aim of this study was to assess changes in the sales-weighted mean sugar content and total volume sales of sugar in selected food categories among UK companies between 2015 and 2018. Methods and findings We used sales data from Euromonitor, which estimates total annual retail sales of packaged foods, for 5 categories—biscuits and cereal bars, breakfast cereals, chocolate confectionery, sugar confectionery, and yoghurts—for 4 consecutive years (2015–2018). This analysis includes 353 brands (groups of products with the same name) sold by 99 different companies. These data were linked with nutrient composition data collected online from supermarket websites over 2015–2018 by Edge by Ascential. The main outcome measures were sales volume, sales-weighted mean sugar content, and total volume of sugar sold by category and company. Our results show that between 2015 and 2018 the sales-weighted mean sugar content of all included foods fell by 5.2% (95% CI −9.4%, −1.4%), from 28.7 g/100 g (95% CI 27.2, 30.4) to 27.2 g/100 g (95% CI 25.8, 28.4). The greatest change seen was in yoghurts (−17.0% [95% CI −26.8%, −7.1%]) and breakfast cereals (−13.3% [95% CI −19.2%, −7.4%]), with only small reductions in sugar confectionery (−2.4% [95% CI −4.2%, −0.6%]) and chocolate confectionery (−1.0% [95% CI −3.1, 1.2]). Our results show that total volume of sugars sold per capita fell from 21.4 g/d (95% CI 20.3, 22.7) to 19.7 g/d (95% CI 18.8, 20.7), a reduction of 7.5% (95% CI −13.1%, −2.8%). Of the 50 companies representing the top 10 companies in each category, 24 met the 5% reduction target set by PHE for 2018. The key limitations of this study are that it does not encompass the whole food market and is limited by its use of brand-level sales data, rather than individual product sales data. Conclusions Our findings show there has been a small reduction in total volume sales of sugar in the included categories, primarily due to reductions in the sugar content of yoghurts and breakfast cereals. Additional policy measures may be needed to accelerate progress in categories such as sugar confectionery and chocolate confectionery if the 2020 PHE voluntary sugar reduction targets are to be met.

The nutritional content of children’s breakfast cereals: a cross-sectional analysis of New Zealand, Australia, the UK, Canada and the USA

2019 ◽  
Vol 23 (9) ◽  
pp. 1589-1598 ◽  
Author(s):  
Lynne Chepulis ◽  
Nadine Everson ◽  
Rhoda Ndanuko ◽  
Gael Mearns
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Saturated Fat ◽  
Total Sugar ◽  
Cross Sectional ◽  
Breakfast Cereals ◽  
Label Information ◽  
The Usa ◽  
The Uk ◽  
Serving Size

AbstractObjective:To compare the Nutrition Information Panel (NIP) content, serving size and package size of children’s ready-to-eat breakfast cereals (RTEC) available in five different Western countries.Design:NIP label information was collected from RTEC available for purchase in major supermarket chains. Kruskal–Wallis, Mann–Whitney U and χ2 tests were applied to detect differences between countries on manufacturer-declared serving size, total energy (kJ), total protein, fat, saturated fat, carbohydrate, total sugar, Na and fibre content. The Nutrient Profiling Scoring Criterion (NPSC) was used to evaluate the number of products deemed to be ‘unhealthy’.Setting:Supermarkets in Australia, Canada, New Zealand, the UK and the USA.Participants:Children’s breakfast cereals (n 636), including those with and without promotional characters.Results:The majority of children’s RTEC contained substantial levels of total sugar and differences were apparent between countries. Median sugar content per serving was higher in US cereals than all other countries (10·0 v. 7·7–9·1 g; P < 0·0001). Median fat and saturated fat content were lowest in Australia and New Zealand RTEC, while the Na content of RTEC was 60–120 % higher in the USA and Canada than in Australia and the UK (all P ≤ 0·01).Conclusions:Across all countries, there was a high proportion of RTEC marketed for children that had an unhealthy nutrient profile. Strategies and policies are needed to improve the nutrient value of RTEC for children, so they provide a breakfast food that meets nutrition guidelines.

scholarly journals Characterization of Breakfast Cereals Available in the Mexican Market: Sodium and Sugar Content

Nutrients ◽  
2017 ◽  
Vol 9 (8) ◽  
pp. 884 ◽  
Author(s):  
Claudia Nieto ◽  
Sofia Rincon-Gallardo Patiño ◽  
Lizbeth Tolentino-Mayo ◽  
Angela Carriedo ◽  
Simón Barquera
Keyword(s):  
Sugar Content ◽  
Breakfast Cereals

scholarly journals Sugar Content in UK Breakfast Cereals: A Market Survey

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Tom J. Butler ◽  
Evelyn S. Birman ◽  
Neil Hancock ◽  
J. Bernadette Moore
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Food Category ◽  
Free Sugars ◽  
Breakfast Cereals ◽  
Cereal Products ◽  
Dried Fruits ◽  
Total Sugar Content ◽  
Product Categories ◽  
The Uk

AbstractBreakfast cereals are known to provide a nutrient-dense meal and are a useful source of carbohydrate, fibre and micronutrients. However, in the UK cereal products are the primary contributor of free sugars in the diets of children aged 1.5 to 10 years; and are the second leading source of free sugars in children aged 11 to 18 years and adults aged 19 to 64 years. For this reason, breakfast cereals were included among food items recommended by the UK government for a 20% reduction in sugar by 2020 for childhood obesity prevention. Therefore, this study aimed to investigate the nutrient contents, including sugars, of breakfast cereals sold in the UK, in particular those marketed to children. Nutritional information and ingredients of cereal products available in five major online supermarkets in the UK, in 2018, were collected into a comprehensive database for analysis. A systematic process flow approach was utilised to separate products into nine distinct categories. Children's products were stratified both on being wholegrain rich (≥ 50%, WG) or not (NWG), and on total sugar content; with > 12.3g/100 g defined as ‘highly flavoured and sweetened’ (HFS) versus ‘plain’ containing ≤ 12.3g/100 g (the target set by the UK for industry sugar reduction). Of the 757 unique products surveyed, 97 cereals were categorised as children's. Cereals not explicitly marketed to children were categorised as either ‘family favourites’ (containing < 50% wholegrains), ‘free-from and organic’, ‘porridge and oats’, ‘healthier with dried fruits’, or ‘healthier without dried fruits’ (healthier defined as wholegrain rich, ≥ 50%). Children's HFS products (n = 78) contained by far the highest sugar contents of all cereals examined. While there was no difference in total sugar between NWG/HFS (n = 69, median [range]: 29.0g/100 g [12.4, 41.0]) and WG/HFS (n = 9, 22.0g/100 g [13.6, 26.0]) cereals; these were much higher (P < 0.01) than the median sugar contents (8.8–19.0g/100g) observed in the other seven product categories. Children's NWG cereals contained dramatically lower fibre (NWG/HFS: 3.5 [0, 8.7], NWG/Plain: 1.6g/100 g [1.3, 7.2]) than all other product categories (7.3–9.1g/100 g; P < 0.001). Similarly, NWG/HFS cereals were lower in protein content (7.4/100 g [3.6, 17.2]) than the non-children's cereals (8.8–11g/100 g; P < 0.05). In conclusion, children's categories of cereal contain significantly greater amounts of sugar and lower amounts of fibre and protein than other cereal categories. Despite their fortification with vitamins and minerals, reformulation of this food category should be a priority alongside additional sugar-reducing strategies.

scholarly journals Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1418
Author(s):  
Francisco J. Morales ◽  
Marta Mesías ◽  
Cristina Delgado-Andrade
Keyword(s):  
Sugar Content ◽  
Nutritional Composition ◽  
Processed Foods ◽  
Chemical Markers ◽  
Contributing Factors ◽  
Breakfast Cereal ◽  
Clear Trend ◽  
Breakfast Cereals ◽  
Nutritional Profiling

Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial breakfast cereals (n = 53) were classified according to the NOVA approach as un-/minimally processed (NOVA-1, 11%), processed (NOVA-3, 30%), and ultra-processed (NOVA-4, 59%) foods. Acrylamide and hydroxymethylfurfural (HMF) content as heat-induced chemical markers was taken from our research team database. The NutriScore was used as the nutritional profiling system. Samples were distributed between groups A (19%), B (13%), C (38%), and D (30%). No statistically significant differences in acrylamide and HMF were found across the NutriScore groups. Sugar content was the only nutritional descriptor found to be significantly different between processed (11.6 g/100 g) and ultra-processed (23.1 g/100 g) breakfast cereal groups. Sugar content correlated with acrylamide (p < 0.001) and HMF (p < 0.0001). Acrylamide and HMF contents were not significantly higher in the NOVA-4 group when compared with the NOVA-3 group. However, trends towards higher acrylamide and HMF content are observed, amounting to a change of 75 µg/kg and 13.3 mg/kg in processed breakfast cereals, and 142 µg/kg and 32.1 mg/kg in ultra-processed breakfast cereals, respectively. Thus, the NOVA classification may not reflect the extent of the thermal treatment applied to the breakfast cereal but the type and amount of ingredients incorporated. Ultra-processed breakfast cereal does not predict significantly higher toxicological concern based on acrylamide content than processed breakfast cereals; a clear trend is seen whose contributing factors should be further studied.

scholarly journals In Situ Monitoring of Sugar Content in Breakfast Cereals Using a Novel FT-NIR Spectrometer

2020 ◽  
Vol 10 (24) ◽  
pp. 8774
Author(s):  
Didem Peren Aykas ◽  
Christopher Ball ◽  
Ahmed Menevseoglu ◽  
Luis E. Rodriguez-Saona
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Partial Least Square ◽  
In Situ Monitoring ◽  
Snack Food ◽  
Breakfast Cereal ◽  
Reference Analysis ◽  
Data Set ◽  
Breakfast Cereals ◽  
Cereal Samples

This research demonstrates simultaneous predictions of individual and total sugars in breakfast cereals using a novel, handheld near-infrared (NIR) spectroscopic sensor. This miniaturized, battery-operated unit based on Fourier Transform (FT)-NIR was used to collect spectra from both ground and intact breakfast cereal samples, followed by real-time wireless data transfer to a commercial tablet for chemometric processing. A total of 164 breakfast cereal samples (60 store-bought and 104 provided by a snack food company) were tested. Reference analysis for the individual (sucrose, glucose, and fructose) and total sugar contents used high-performance liquid chromatography (HPLC). Chemometric prediction models were generated using partial least square regression (PLSR) by combining the HPLC reference analysis data and FT-NIR spectra, and associated calibration models were externally validated through an independent data set. These multivariate models showed excellent correlation (Rpre ≥ 0.93) and low standard error of prediction (SEP ≤ 2.4 g/100 g) between the predicted and the measured sugar values. Analysis results from the FT-NIR data, confirmed by the reference techniques, showed that eight store-bought cereal samples out of 60 (13%) were not compliant with the total sugar content declaration. The results suggest that the FT-NIR prototype can provide reliable analysis for the snack food manufacturers for on-site analysis.

Sign in / Sign up

Export Citation Format

Share Document