Consumers’ exposure to claims on pre-packed bread: the case of a developing country, Lebanon

2020 ◽  
Vol 50 (6) ◽  
pp. 1033-1051
Author(s):  
Christelle Bou-Mitri ◽  
Lama Khnaisser ◽  
Mira Bou Ghanem ◽  
Samar Merhi ◽  
Jessy El-Hayek Fares ◽  
...  
Keyword(s):  
Cross Sectional Study ◽  
Health Claims ◽  
Wheat Bread ◽  
Health Issues ◽  
Cross Sectional ◽  
Content Type ◽  
Nutrition Claims ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Nutrition And Health Claims

Purpose This study aims to assess the exposure of Lebanese consumers to nutrition and health claims (NHCs) on pre-packed bread. Design/methodology/approach Bread samples (n = 354) from all the bakeries (n = 44) located in Mount Lebanon, between 2017 and 2018, were assessed. Breads with nutrition claims were analyzed using standard methods. A cross-sectional study was also conducted among 400 supermarket shoppers. Findings Results showed that among the collected samples of bread (n = 354), 59.6 per cent carried at least one claim, 47.2 per cent had non-nutrient claims, 32.5 per cent had nutrition claims and 15.3 per cent presented health claims. Claims related to sugar, salt and fiber content were the most commonly used (28.8 , 16.4 and 14.7 per cent, respectively). NHCs were mostly present on whole wheat bread. Breads with claims were more expensive. Half of the participants (49.8 per cent) relied on NHCs whenever purchasing bread, especially females (OR = 2.35, 95 per cent CI = 1.44-3.84, p = 0.001), those following a specific diet (OR = 4.56, 95 per cent CI = 2.02-10.25, p < 0.001) and those with the lowest household income (OR = 0.795, 95 per cent CI = 0.639-0.989, p = 0.040). Originality/value The overall findings showed that Lebanese consumers are highly exposed to NHCs, especially those at higher risk which could lead to serious public health issues if their use is not strictly regulated and controlled. Moreover, NHCs could be used as a tool to increase consumers’ awareness and help them make healthier choices during shopping.

Whole grain foods: is sensory liking related to knowledge, attitude, or intake?

2016 ◽  
Vol 46 (4) ◽  
pp. 488-503 ◽  
Author(s):  
Robin M. Magalis ◽  
Maria Giovanni ◽  
Kathryn Silliman
Keyword(s):  
Age Groups ◽  
Cross Sectional Study ◽  
Whole Grains ◽  
Wheat Bread ◽  
Whole Grain ◽  
Cross Sectional ◽  
Content Type ◽  
Whole Wheat Bread ◽  
Grain Foods ◽  
Sensory Liking

Purpose The health benefits of whole grains are well established, yet intake remains below recommendations. Knowledge and familiarity with whole grains may increase short-term intake, but sensory properties can limit consumption. These factors usually are researched separately, thus, this study aims to explore the relationships among sensory liking, knowledge, attitudes and intake. Design/methodology/approach This cross-sectional study had 69 college students participate in four tasks: sensory liking of whole vs refined grain bread, rice, pasta and tortillas; bitter taster status; knowledge and attitudes; and intake of whole grains. Findings Whole wheat bread and tortillas were liked, as well as their refined grain counterparts. However, white rice and pasta were liked significantly more than the whole grain products (p < 0.05), which are less familiar to most people. Higher consumers of whole grain foods preferred those samples to the refined product for some sensory attributes (p < 0.05). Bitter taster status was not related to sensory preferences. Understanding and recognition of whole grains was low, but attitudes were generally positive. Whole grain intake was overestimated by the food frequency questionnaire because of problems with the instrument and also subjects’ lack of understanding about these foods. Research limitations/implications The link between preference and consumption warrants further study. The survey used to measure whole grain intake was a limitation and demonstrates the need for an accurate and efficient tool. Although knowledge about whole grains is limited, the positive attitudes expressed by participants can strategically inform outreach. If people believe that they consume more whole grains than they actually do, they may have a false sense of security. Further research with different age groups and a wider variety of foods is needed. Practical implications Participants overestimated their consumption of whole grain foods, indicating that consumers may think that they are meeting recommended amounts but they are actually deficient in whole grain intake; thus, improved education and promotional efforts are needed. Originality/value Few studies examine the inter-relationships among sensory preference, bitter taster status, knowledge, attitude and intake of whole grains.

Quality characteristics of spent hen meat powder incorporated whole wheat breads

2018 ◽  
Vol 48 (4) ◽  
pp. 579-588 ◽  
Author(s):  
Pramila Umaraw ◽  
Geeta Chauhan
Keyword(s):  
Wheat Flour ◽  
Wheat Bread ◽  
Meat Industry ◽  
Protein Ratio ◽  
Variable Effect ◽  
Whole Wheat Flour ◽  
Content Type ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Spent Hen

Purpose This paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure. Design/methodology/approach Spent hen meat powder at 20, 30 and 40 per cent level was used for substitution of whole wheat flour. Findings The results revealed that increasing the level of meat powder brought about significant (p < 0.05) effect on physicochemical parameters, proximate composition, textural profile and instrumental colour values (except hue). The pH, baking loss, carbohydrate content, energy and moisture protein ratio decreased significantly (p < 0.05) with meat powder incorporation. Whereas, moisture, protein, fat, ash and moisture retention values increased significantly (p < 0.05) with whole wheat substitution. Meat powder addition increased all the textural profile parameters significantly (p < 0.05). Redness, yellowness and chroma values also increased significantly (p < 0.05) with replacement of whole wheat flour. Sensory evaluation showed variable effect of higher meat powder incorporation. The colour of crust, crumb and flavour evinced significant (p < 0.05) increase with level of incorporation, while porosity and texture decreased significantly (p < 0.05). The overall acceptability of 30 per cent replacement was the highest. Research limitations/implications Storage stability and preservation aspect can be further explored for better shelf life at ambient temperature. Practical implications The development of such a product would definitely be profitable to the poultry industry by opening new avenues for under-used spent hen meat and meat processors. Social implications Addition of meat not only channels better utilization of spent hen meat but also enhances economical return to farmers and the meat industry; it also helps in accomplishing protein requirement of consumers. Originality/value The addition of spent hen meat enhanced the physico-chemical and sensory attributes of the treated groups than control. It is a novel nutritionally rich alternative for regular breads.

scholarly journals Ultra-processed family foods in Australia: nutrition claims, health claims and marketing techniques

2017 ◽  
Vol 21 (1) ◽  
pp. 38-48 ◽  
Author(s):  
Claire Elizabeth Pulker ◽  
Jane Anne Scott ◽  
Christina Mary Pollard
Keyword(s):  
Market Share ◽  
Health Claims ◽  
Food Marketing ◽  
Nutrition And Health ◽  
Cross Sectional ◽  
Added Sugars ◽  
Nutrition Claims ◽  
Common Food ◽  
Healthy Family ◽  
Nutrition And Health Claims

AbstractObjectiveTo objectively evaluate voluntary nutrition and health claims and marketing techniques present on packaging of high-market-share ultra-processed foods (UPF) in Australia for their potential impact on public health.DesignCross-sectional.SettingPackaging information from five high-market-share food manufacturers and one retailer were obtained from supermarket and manufacturers’ websites.SubjectsIngredients lists for 215 UPF were examined for presence of added sugar. Packaging information was categorised using a taxonomy of nutrition and health information which included nutrition and health claims and five common food marketing techniques. Compliance of statements and claims with the Australia New Zealand Food Standards Code and with Health Star Ratings (HSR) were assessed for all products.ResultsAlmost all UPF (95 %) contained added sugars described in thirty-four different ways; 55 % of UPF displayed a HSR; 56 % had nutrition claims (18 % were compliant with regulations); 25 % had health claims (79 % were compliant); and 97 % employed common food marketing techniques. Packaging of 47 % of UPF was designed to appeal to children. UPF carried a mean of 1·5 health and nutrition claims (range 0–10) and 2·6 marketing techniques (range 0–5), and 45 % had HSR≤3·0/5·0.ConclusionsMost UPF packaging featured nutrition and health statements or claims despite the high prevalence of added sugars and moderate HSR. The degree of inappropriate or inaccurate statements and claims present is concerning, particularly on packaging designed to appeal to children. Public policies to assist parents to select healthy family foods should address the quality and accuracy of information provided on UPF packaging.

Food packaging design and consumer perception of the product quality, safety, healthiness and preference

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Christelle Bou-Mitri ◽  
Marilyn Abdessater ◽  
Hani Zgheib ◽  
Zeina Akiki
Keyword(s):  
Food Packaging ◽  
Cross Sectional Study ◽  
Health Claims ◽  
Cross Sectional ◽  
Convenience Sample ◽  
Economic Implications ◽  
Content Type ◽  
Packaging Design ◽  
Positive Effects ◽  
The Impact

Purpose The purpose of this paper is to assess the impact of the packaging design on consumers’ perception of the food quality, safety, healthiness and preference to buy. Design/methodology/approach A cross-sectional study recruited a convenience sample of 547 Lebanese adults with a median age of 30 years old and 54% being females, between November and December 2016, using an interviewer-based questionnaire. Findings As identified by the participants, packaging should “protect the food” (54.9%) and be safe (52%). Most participants especially those who reported that protecting the food is the most important packaging functionality tended to select the vacuum package [OR (95% CI) = 2.19 (1.32; 3.66); p = 0.002] for having the highest quality, being the healthiest and the more frequently bought (24.3, 30.2 and 29.1% respectively). Regarding the juice, most of the participants thought that the glass bottles have the highest quality, were the safest, the healthiest and the most frequently bought (64.9, 37.4, 68.4 and 52.9%, respectively). Those who reported that safety is the most important characteristic for food packaging, have selected transparent as the most attractive color to use [OR (95% CI) = 2.10 (1.25; 3.55); p-value = 0.005]. Among the consumers, 87% considered that nutrition and health claims were among the most important informative cues. Around 73.1% (n = 399) were willing to pay more for a better packaging with 59.4% willing to pay 3% more. Originality/value This market research identifies the packaging characteristics and features which have positive effects on consumer attitudes. Therefore, it will help manufacturers track consumers’ trends and interests, and accordingly impact their business decisions in responding adequately in their package design. The social behavior will increase the product sale and its market success leading to direct economic implications.

scholarly journals Estimated effects of the implementation of the Mexican warning labels regulation on the use of health and nutrition claims on packaged foods

2021 ◽  
Vol 18 (1) ◽  
Author(s):  
Carlos Cruz-Casarrubias ◽  
Lizbeth Tolentino-Mayo ◽  
Stefanie Vandevijvere ◽  
Simón Barquera
Keyword(s):  
Food System ◽  
Cross Sectional Study ◽  
Health Claims ◽  
Retail Stores ◽  
Processed Foods ◽  
Warning Labels ◽  
Cross Sectional ◽  
New Mexican ◽  
Nutrition Claims ◽  
Health And Nutrition

Abstract Background The use of health and nutrition claims on front-of-pack labels may impact consumers’ food choices; therefore, many countries have established regulations to avoid misinformation. This study describes the prevalence of health and nutrition claims on the front-of-pack of food products in retail stores in Mexico and estimate the potential effects of the Official Mexican Standards 051 (new regulation that includes specifications for implementing warning labels and other packaging elements such as health and nutrition claims on less healthy foods) on the prevalence of these claims. Methods This is a cross-sectional study in which health and nutrition claims, nutrition information panels, and the list of ingredients of all foods and beverages available in the main retail stores in Mexico City were collected. The products were grouped by level of processing according to the NOVA food system classification. Claims were classified using the internationally harmonized INFORMAS taxonomy. According to the criteria of the new Mexican front-of-pack labelling regulation, the effect on the reduction on the prevalence of health and nutrition claims was estimated by type of food and by energy and nutrients of concern thresholds. Results Of 17,264 products, 33.8% displayed nutrition claims and 3.4% health claims. In total, 80.8% of all products in the Mexican market were classified as “less healthy”; 48.2% of products had excess calories, 44.6% had excess sodium, and 40.7% excess free sugars. The new regulation would prevent 39.4% of products with claims from displaying health and nutrition claims (P < 0.001); the largest reduction is observed for ultra-processed foods (51.1%, P < 0.001). The regulation thresholds that resulted in the largest reduction of claims were calories (OR 0.62, P < 0.001) and non-sugar sweeteners (OR 0.54, P < 0.001). Conclusions The new Mexican front-of-pack labelling regulation will prevent most processed and ultra-processed foods from displaying health and nutrition claims and will potentially improve information on packaging for consumers.

scholarly journals Nutritional habits and heart health of university students

2017 ◽  
Vol 14 (4) ◽  
pp. 3606
Author(s):  
Sıdıka Oğuz ◽  
Nalan Çemçem ◽  
Gülşah Çamcı ◽  
Aysel Gürkan
Keyword(s):  
University Students ◽  
Female Students ◽  
Wheat Bread ◽  
Omega 3 ◽  
Heart Health ◽  
Cross Sectional ◽  
Nutritional Habits ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Added Salt

This study was performed to determine nutritional habits of the university students and to evaluate the nutritional habits according to the heart health. The research was performed in a cross-sectional and descriptive study between the students studying a university in Turkey between February 2015 -May 2015. A questionnaire was used a total of 32 questions for data collection.  602 voluntary students participated in the study. 69.3% of the students whose average of age were 20.04±1.87 were female students and 63% of them were studying at the Faculty of Health Sciences. It was stated that breakfast was the most skipped meal and males had breakfast more than the female students (p=.001). Females consumed foods containing additives more than males (p<.05). Males consumed omega-3 more than the females (p=.019). It was stated that females drank more milk than the males in the breakfast (p=.044).  Most of the male students added salt before tasting the foods (p=.001). Males drank more water than the females (p=.003). It was detected that most of the females preferred whole wheat bread while most of the males preferred white bread in the meals (p=.001). It was found that the students consumed more the foods containing additives, consumed vegetable, fruit and fish little, added salt before tasting the foods and did not have breakfast regularly. According to these results, it was found that the nutritional habits of university students were not good according to the heart health.

Food consumption on campus is associated with meal eating patterns among college students

2020 ◽  
pp. 1-13
Author(s):  
L. B. Fonseca ◽  
L. P. Pereira ◽  
P. R. M. Rodrigues ◽  
A. C. de S. Andrade ◽  
A. P. Muraro ◽  
...  
Keyword(s):  
Linear Models ◽  
Principal Component ◽  
Wheat Bread ◽  
White Bread ◽  
Eating Patterns ◽  
White Meat ◽  
Cross Sectional ◽  
Dietary Recall ◽  
Whole Wheat ◽  
Whole Wheat Bread

Abstract This is a cross-sectional analysis of data obtained in the baseline of the Longitudinal Study on the Lifestyle and Health of University Students (n 685) carried out in a public Brazilian university. Food intake was assessed using a 24-h dietary recall. Dietary patterns (DP) for breakfast, lunch and dinner were identified using principal component analysis. Generalised linear models were used to analyse the variables associated with each DP. Three DP were extracted for each meal: breakfast: ‘White bread and butter/margarine’, ‘Coffee and tea’ and ‘Sausages, whole wheat bread and cheese’; lunch: ‘Traditional’, ‘Western’ and ‘Vegetarian’ and dinner: ‘Beans, rice and processed juice’, ‘White bread and butter/margarine’ and ‘White meat, eggs and natural juice’. Students who had meals at the campus showed greater adherence to the ‘White bread and butter/margarine’ (exp (βadj) = 1·15, 95 % CI 1·11, 1·19) and ‘Coffee and tea’ (exp (βadj) = 1·06, 95 % CI 1·02, 1·10) breakfast patterns; ‘Western’ lunch pattern (exp (βadj) = 1·04, 95 % CI 1·01, 1·08) and to the ‘Beans, rice and processed juice’ dinner pattern (exp (βadj) = 1·10, 95 % CI 1·06, 1·14). Having meals at the campus was associated with lower adherence to the ‘Sausages, whole wheat bread and cheese’ breakfast pattern (exp (βadj) = 0·93, 95 % CI 0·89, 0·97), ‘Traditional’ lunch pattern (exp (βadj) = 0·96, 95 % CI 0·93, 0·99) and to the ‘White bread and butter/margarine’ (exp (βadj) = 0·96, 95 % CI 0·93, 0·99) and ‘White meat, eggs and natural juice’ (exp (βadj) = 0·96, 95 % CI 0·93, 0·99) dinner pattern. The food environment at campus may influence students’ DP. Recognising meal eating patterns is important to support healthy eating promotion strategies on campus. Adjustments in the University Canteen menu could contribute to healthier eating choices among students.

scholarly journals Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2832
Author(s):  
Dragana Davidović ◽  
Katarina Paunović ◽  
Danica Zarić ◽  
Ana Jovanović ◽  
Nadja Vasiljević ◽  
...  
Keyword(s):  
Food Products ◽  
Cross Sectional Study ◽  
Health Claims ◽  
Final Decision ◽  
Sectional Study ◽  
Nutrition And Health ◽  
Cross Sectional ◽  
Product Categories ◽  
Packaged Food ◽  
Nutrition And Health Claims

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.

scholarly journals Prevalence and Credibility of Nutrition and Health Claims: Policy Implications from a Case Study of Mongolian Food Labels

2020 ◽  
Vol 17 (20) ◽  
pp. 7456
Author(s):  
Nyamragchaa Chimedtseren ◽  
Bridget Kelly ◽  
Anne-Therese McMahon ◽  
Heather Yeatman
Keyword(s):  
Claim Data ◽  
Policy Implications ◽  
Health Claims ◽  
Accurate Information ◽  
The European Union ◽  
Nutrition And Health ◽  
Cross Sectional ◽  
Nutrition Claims ◽  
Nutrition And Health Claims ◽  
The Eu

Nutrition and health claims should be truthful and not misleading. We aimed to determine the use of nutrition and health claims in packaged foods sold in Mongolia and examine their credibility. A cross-sectional study examined the label information of 1723 products sold in marketplaces in Ulaanbaatar, Mongolia. The claim data were analysed descriptively. In the absence of national regulations, the credibility of the nutrition claims was examined by using the Codex Alimentarius guidelines, while the credibility of the health claims was assessed by using the European Union (EU) Regulations (EC) No 1924/2006. Nutritional quality of products bearing claims was determined by nutrient profiling. Approximately 10% (n = 175) of products carried at least one health claim and 9% (n = 149) carried nutrition claims. The credibility of nutrition and health claims was very low. One-third of nutrition claims (33.7%, n = 97) were deemed credible, by having complete and accurate information on the content of the claimed nutrient/s. Only a few claims would be permitted in the EU countries by complying with the EU regulations. Approximately half of the products with nutrition claims and 40% of products with health claims were classified as less healthy products. The majority of nutrition and health claims on food products sold in Mongolia were judged as non-credible, and many of these claims were on unhealthy products. Rigorous and clear regulations are needed to prevent negative impacts of claims on food choices and consumption, and nutrition transition in Mongolia.

scholarly journals A Cross-Sectional Audit of Nutrition and Health Claims on Dairy Yoghurts in Supermarkets of the Illawarra Region of New South Wales, Australia

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1835
Author(s):  
Sam-Reith S. Wadhwa ◽  
Anne T. McMahon ◽  
Elizabeth P. Neale
Keyword(s):  
New South ◽  
New South Wales ◽  
Monitoring And Evaluation ◽  
Health Claims ◽  
Nutrition And Health ◽  
Cross Sectional ◽  
Nutrition Claims ◽  
Health And Nutrition ◽  
South Wales ◽  
Nutrition And Health Claims

Health and nutrition claims are used by consumers to guide purchasing decisions. In consequence, monitoring and evaluation of such claims to ensure they are accurate and transparent is required. The aim of this study was to investigate the use of nutrition and health claims on dairy-yoghurt products within select Australian supermarkets and assess their compliance with the revised Food Standards Code (FSC). Nutrition, health, and related claims on yoghurt products were assessed in a cross-sectional audit of five supermarkets in the Illawarra region of New South Wales. Claim prevalence, type, and compliance were assessed and products were compared against current rating measures. A total of n = 340 dairy yoghurt products were identified. Most products (97.9%) carried at least one nutrition and/or health claim, with nutrition-content claims (93.9%) the most prevalent. Most products (n = 277) met the nutrient profiling scoring criterion; while 87.9% of products did not carry the health star rating. Almost all claims surveyed (97.4%) were compliant with the FSC. Health and nutrition claims are highly prevalent across yoghurt categories, with the majority of these compliant with regulations. The ambiguity surrounding the wording and context of claims challenges researchers to investigate consumers’ interpretations of health messaging within the food environment.

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