scholarly journals Consumer Knowledge about Food Labeling and Fraud

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1095
Author(s):  
Maria João Moreira ◽  
Juan García-Díez ◽  
José M. M. M. de Almeida ◽  
Cristina Saraiva
Keyword(s):  
Public Health ◽  
Meat Products ◽  
Principal Component ◽  
Food Composition ◽  
Food Labeling ◽  
Consumer Knowledge ◽  
Food Labels ◽  
Food Label ◽  
Food Fraud ◽  
Different Types

Food fraud is a growing problem and happens in many ways including mislabelling. Since lack of consumers’ knowledge about mandatory food labeling information and different types of food fraud may impact public health, the present work assesses consumers’ knowledge about these issues. Principal component analysis was performed to obtain a smaller number of uncorrelated factors regarding the usefulness and confidence of information displayed in food labels and the perception of food fraud. Results indicated that information displayed in food labels is useful, however the way it is presented may decrease consumer interest and understanding. Regarding respondents’ confidence in foodstuffs, over half of them stated that information provided in food labels is reliable. However, a lack of confidence about food composition is observed in those processed foodstuffs such as meat products. Food fraud is recognized by more than half of respondents with a higher perception of those practices that imply a risk to public health than those related to economic motivation. Age and education of consumers influenced the perception of the information displayed in the food labels, their confidence and knowledge about food fraud. Implementation of education programs to increase consumer knowledge about food labelling and fraud is essential. Respondents’ perception results could be use as guidelines by the food industry to improve food label design in order to enhance consumer understanding.

scholarly journals Trends in the use of gluten-free claims on Canadian food labels between 2013–2017 and assessment of their nutritional quality

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Beatriz Franco-Arellano ◽  
Gabriel B. Tjong ◽  
Mary R. L'Abbé
Keyword(s):  
Nutritional Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Gluten Free ◽  
Food Labels ◽  
Food Label ◽  
Chi Square ◽  
Food Category ◽  
Cross Sectional

AbstractGluten-free claims (GFC) on food labels are becoming popular despite the fact that 1% and 6% of the population have celiac disorder or gluten sensitivity, respectively. A previous Canadian study found that GFC were displayed on 8% of food labels; however, certain food categories (e.g., snacks, meat products) were among the ones carrying most GFC. This study aimed to assess trends in the use of GFC on Canadian food labels in top food categories carrying GFC from 2013 to 2017 and to determine the nutritional quality between products with and without GFC.This study was a repeated cross-sectional analysis of the University of Toronto Food Label Information Program 2013–2017. GFC were identified by systematically reviewing the photographs of food labels (n = 9,179) in seven food categories previously identified as carrying larger proportions of GFC: 1) desserts; 2) desserts toppings and fillings; 3) meat products; 4) nuts and seeds; 5) sauces and dips; 6) snacks; and 7) soups. GFC were coded as present, if a gluten-free declaration or symbol was made on package, otherwise products were coded as claim absent. Proportions of products displaying GFC were calculated overall and by food category. Mean contents of saturated fat (g per 100g/ml), sodium (mg per 100g/ml) and sugar (g per 100g/ml) were calculated for products with and without GFC. Chi-square and Mann-Whitney-Wilcoxon tested differences in proportions and mean contents of those nutrients between years.Results showed that among these categories, GFC have significantly increased from 11% in 2013 to 23% in 2017 (p < 0.001). At a category level, snacks had the greatest increase of GFC as their prevalence doubled (15% to 33%, p < 0.001), followed by nuts and seeds (12% to 27%, p < 0.001) and meat products (15% to 28%, p < 0.001), respectively for 2013 and 2017. The proportion of GFC in dessert toppings and fillings remained constant (16% in 2013 and 14% in 2017, p = 0.74). When the nutritional composition was examined, results were mixed: in dessert toppings and filling, meat products and, nuts and seeds, products with GFC had higher contents of saturated fat, sodium and sugar in comparison to their counterpart without claims, whereas the opposite was true for foods within desserts, sauces and dips, snacks, and soups categories (p < 0.001 for all nutrients, except for saturated fat in nuts and seeds). In conclusion, prevalence of GFC has doubled in the Canadian food supply; such claims are not indicative of better nutritional composition.

scholarly journals Determinants of Israeli consumers’ decision to use food label information more frequently: a national survey study

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Shosh Shahrabani
Keyword(s):  
Adult Population ◽  
Public Information ◽  
Food Product ◽  
Food Labeling ◽  
Survey Study ◽  
Food Labels ◽  
Food Label ◽  
Long Term Effects ◽  
Saturated Fats ◽  
Label Information

Abstract Background Food labeling to encourage healthier food choices may have positive long-term effects. Yet previous studies point to challenges in terms of how consumers understand and use labeling information. The current study seeks to determine how psychological factors related to health and nutrition, food label perceptions, nutrition habits and sociodemographic factors are associated with consumers’ decisions to seek and use the information on nutrition food labels more frequently. Methods The survey was conducted by a polling company in Israel between November 11 and December 12, 2019. Participants comprised a representative sample of the adult population in Israel age 21 and over. A total of 513 people returned the completed questionnaires, which included the following parts: personal details; frequency of searching for information on food product labels; perceived health risks of foods high in sodium, sugar and saturated fats; Health Belief Model constructs related to food labeling. The statistical analysis entailed ordinal logistics regressions. Results While 59.3% of the sample reported that the information on food labels often or always affects their decision to purchase a food product, more than 20% reported often or always consuming products that are high in sugar (32.0%), saturated fats (31.3%) and salt (20.4%). The results of the analytical model show the following HBM variables to be significantly associated with frequency of using information on food labels: higher levels of perceived benefit (OR = 1.72, CI 95% = 1.12–2.64); higher confidence in reading and understanding food labels (OR = 2.48, CI 95% = 1.62–3.78); and higher perceptions of the importance of nutrition (OR = 2.76, CI 95% =1.97–3.87). In addition, women and married people were found to use food label information more frequently. Conclusions General public information campaigns and HMOs campaigns with messages to motivate the use of food labels should emphasize the benefits of using labels to select food products. These messages should aim at increasing individuals’ perceived confidence in understanding the information on nutrition labels. The recent front-of-package labeling reform could be an important policy step for achieving healthier nutrition.

scholarly journals Study of Animal-Based Food Product Labeling use

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Candra Pungki Wibowo ◽  
Suci Paramitasari Syahlani ◽  
Sudi Nurtini
Keyword(s):  
Food Product ◽  
Food Products ◽  
Health Condition ◽  
Food Labeling ◽  
Food Labels ◽  
Food Label ◽  
Adequate Knowledge ◽  
Time Availability ◽  
Potential Risks ◽  
And Gender

This study was conducted to identify the food labeling profile in animal-based food products based on consumers’ age and gender, consumers’ preference of the information provided in the label, consumers’ behavior in reading the label, and consumers’ knowledge about food labeling. A total of 100 respondents participated in the study. The sampling was done by using judgmental sampling method with the following criteria: (1) respondent has bought animal-based food products within the last month of the study; (2) respondent’s age was over 18 years old. The data were analyzed descriptively and by using regression analysis. The results showed that female respondents and a group of 50 years or older respondents were used to read the food label frequently compared to other respondent groups. The type of information which considered as the most important was the expiration date, followed by product’s name, ingredients, halal status, nutritional value, product’s instruction for usage and its irregularities, net weight, and the producer’s name and address. This study also identified that the majority of the respondents, as many as 67%, already had good knowledge about food labels, while the other 32% had adequate knowledge, and only 1% of the respondents had a little knowledge about food labels. It can be concluded that consumers’ perception of the potential risks on animal-based food products affect their behaviour in reading the label (p<0.05) while consumers’ health condition and time availability to buy the products did not affect their behaviour in reading the label in animal based food products.

scholarly journals Consumers' knowledge, attitude, and practice regarding Front-of-package (FOP) labels at the point of purchase

2020 ◽  
Author(s):  
Samira Pourmoradian ◽  
Mohammad Kermanshahi ◽  
Mahsa Chaeipeima ◽  
Tohid Farazkhah ◽  
Arezoo Roudsari
Keyword(s):  
Food Additives ◽  
Cross Sectional Study ◽  
Food Prices ◽  
Food Labeling ◽  
Food Labels ◽  
Food Label ◽  
Cross Sectional ◽  
Effective Measure ◽  
Promotion Policies ◽  
Point Of Purchase

Abstract Background: Food labeling is one of the information promotion policies designed to support necessary information of the products that consumer purchase. However, food labeling giving incentives to the food industry to reformulate their products with healthier nutrients. Methods: This cross-sectional study was conducted as a point-of-purchase survey on 550 shoppers in chain stores in Tabriz, Iran. Data was collected using a structured questionnaire that assessed the respondents' knowledge, perception, and behaviors towards the information on food labels. Results: The results showed that 91.8% of the consumers had knowledge about food label information. Among all the nutritional information included on food labels, the participants were most aware of the information about the calories and fat content of the foods. Most of the respondents (84.7%) paid attention to food labels to observe the expiration and production dates, 51.6% were looking at food prices in food labels, and only 8.7% of the participants read food labels to obtain information about the food additives and artificial color contents. Conclusion: Our study suggests that food labeling could be an effective measure in health policy when the consumers' nutrition knowledge and awareness regarding how to use and interpret the information on food labels increases.

scholarly journals ASSESMENT OF CONSUMER AWARENESS ABOUT USAGE OF FOOD LABELS AND ITS IMPACT ON FOOD BUYING BEHAVIOUR

2016 ◽  
Vol 4 (7) ◽  
pp. 10-19
Author(s):  
Virender Pal Kaur ◽  
Nirmal Kaur ◽  
Neha Qumar
Keyword(s):  
Uttar Pradesh ◽  
Food Products ◽  
Food Labeling ◽  
Food Labels ◽  
Food Label ◽  
Consumer Awareness ◽  
Research Attention ◽  
Packaged Foods ◽  
Types Of Information ◽  
Packaged Food

Food labeling enables consumers to make informed decisions when purchasing and consuming food products. Consumption of packaged food items has grown tremendously in the recent past. Despite this, the issue of consumer awareness about usage of food labeling information has attracted little research attention in developing countries. Food regulations and increased consumer awareness are forcing packaged food companies across the world to display more and more information on packaged food products. However, little is known about consumer response to such information in emerging economies. For this the data was collected with the help of interview schedule conducted amongst 60 respondents out of which 30 were male and 30 were females from higher education institutes of Pilibhit District of Uttar Pradesh. The study assesses the level of awareness about different categories of information generally displayed on food labels. The study also examines the usage of food labels information during purchase decisions of the respondents about packaged food. All 60 subjects had knowledge about food labels. Amongst male respondents 56.66 per cent were those who purchased packaged food more than once a week, 16.66 per cent purchased it once a week, 6.66 per cent purchased it once a month and 20 per cent purchased it occasionally which is quite similar as females. Gender was significantly associated with the frequency of buying packaged foods and reading food label. The usage of the information printed on packaged food was relatively high amongst the consumers while buying packaged food products. Despite a high frequency of purchasing packaged foods, the percentage of males and females reading food labels and components of food labels on a regular basis was found very less.  It is found that consumers in these three education institutes were fairly aware about the information provided on the food labels; though the level of awareness about different types of information varied. The results indicated that particular category of information was used more by the consumers while purchasing packaged food products. The results had very strong implications for researchers as well as the food companies.

scholarly journals Understanding Different Types of Recreational Runners and How They Use Running-Related Technology

2020 ◽  
Vol 17 (7) ◽  
pp. 2276 ◽  
Author(s):  
Mark Janssen ◽  
Ruben Walravens ◽  
Erik Thibaut ◽  
Jeroen Scheerder ◽  
Aarnout Brombacher ◽  
...  
Keyword(s):  
Public Health ◽  
Health Professionals ◽  
Healthy Lifestyle ◽  
Principal Component ◽  
Full Potential ◽  
Smartphone Applications ◽  
Use Of Technology ◽  
Different Types ◽  
Recreational Runners ◽  
And Cluster Analysis

This study aims to help professionals in the field of running and running-related technology (i.e., sports watches and smartphone applications) to address the needs of runners. It investigates the various runner types—in terms of their attitudes, interests, and opinions (AIOs) with regard to running—and studies how they differ in the technology they use. Data used in this study were drawn from the standardized online Eindhoven Running Survey 2016 (ERS2016). In total, 3723 participants completed the questionnaire. Principal component analysis and cluster analysis were used to identify the different running types, and crosstabs obtained insights into the use of technology between different typologies. Based on the AIOs, four distinct runner types were identified: casual individual, social competitive, individual competitive, and devoted runners. Subsequently, we related the types to their use of sports watches and apps. Our results show a difference in the kinds of technology used by different runner types. Differentiation between types of runners can be useful for health professionals, policymakers involved in public health, engineers, and trainers or coaches to adapt their services to specific segments, in order to make use of the full potential of running-related systems to support runners to stay active and injury-free and contribute to a healthy lifestyle.

scholarly journals Consumers’ Perception on Food Safety, Labels and Purchasing Decisions in Mafikeng

2019 ◽  
pp. 1714-1722
Author(s):  
L. E. Molefe ◽  
A. S. Oyekale
Keyword(s):  
Food Safety ◽  
Vegetable Oil ◽  
Principal Component ◽  
Least Square ◽  
Food Utilization ◽  
Food Labels ◽  
Food Label ◽  
Purchasing Decisions ◽  
Probit Regression ◽  
Factors Influencing

Food safety is an important issue in the whole processes of food utilization and appropriate labelling is very fundamental in guiding consumers’ decisions. This research was carried out to determine perception of consumers on usefulness of food labels, analyse the factors influencing their perception and determine the factors influencing utilization food labels in their food purchasing decisions. The respondents were randomly sampled and interviewed with structured questionnaire. Data were analyzed with Principal Component Analysis (PCA), Ordinary Least Square (OLS) regression and Probit regression model. Majority of the respondents (56%) were older than 23 years and female (65%). Also, many of the respondents were checking for labels on vegetable oil (54%), eggs (48%), milk (56%) and bread (70%). Majority of the respondents were interested in the expiry dates of vegetable oil (66%), eggs (83%), milk (85%) and bread (86%). Time constraint (32%) and uncertainty about the accuracy of the information (33%) were highlighted as constraints to food label utilization. Perception of importance of food labels was influenced significantly (p<0.01) by label desirability for bread and income. Also, utilization of food labels during food purchases was influenced by being married and household income. It was concluded that consumers were aware of food labels and some efforts were being put into utilization of those labels in their food purchase decisions. .Efforts to promote food safety through utilization of labels should be directed at poor households and those consumers that have not married.

A Study on Utilization of Three-Dimensional Sensor Lip Image for Developing a Pronunciation Recognition System

2019 ◽  
Vol 63 (5) ◽  
pp. 50402-1-50402-9 ◽  
Author(s):  
Ing-Jr Ding ◽  
Chong-Min Ruan
Keyword(s):  
Principal Component Analysis ◽  
Automatic Speech Recognition ◽  
Feature Fusion ◽  
Three Dimensional ◽  
Principal Component ◽  
Recognition System ◽  
Geometrical Characteristics ◽  
3D Geometry ◽  
Different Types ◽  
The Disabled

Abstract The acoustic-based automatic speech recognition (ASR) technique has been a matured technique and widely seen to be used in numerous applications. However, acoustic-based ASR will not maintain a standard performance for the disabled group with an abnormal face, that is atypical eye or mouth geometrical characteristics. For governing this problem, this article develops a three-dimensional (3D) sensor lip image based pronunciation recognition system where the 3D sensor is efficiently used to acquire the action variations of the lip shapes of the pronunciation action from a speaker. In this work, two different types of 3D lip features for pronunciation recognition are presented, 3D-(x, y, z) coordinate lip feature and 3D geometry lip feature parameters. For the 3D-(x, y, z) coordinate lip feature design, 18 location points, each of which has 3D-sized coordinates, around the outer and inner lips are properly defined. In the design of 3D geometry lip features, eight types of features considering the geometrical space characteristics of the inner lip are developed. In addition, feature fusion to combine both 3D-(x, y, z) coordinate and 3D geometry lip features is further considered. The presented 3D sensor lip image based feature evaluated the performance and effectiveness using the principal component analysis based classification calculation approach. Experimental results on pronunciation recognition of two different datasets, Mandarin syllables and Mandarin phrases, demonstrate the competitive performance of the presented 3D sensor lip image based pronunciation recognition system.

Incidence of Staphylococcus aureus and its Enterotoxins in Chicken Meat and its Products

2020 ◽  
Keyword(s):  
Public Health ◽  
Staphylococcus Aureus ◽  
Health Hazard ◽  
Chicken Meat ◽  
Isolation Technique ◽  
Mean Values ◽  
Unsaturated Fat ◽  
Permissible Limits ◽  
Production Activity ◽  
Different Types

Chicken meat are being widely consumed as they contain high protein and a healthier unsaturated fat type. Chicken burger represent a consumer palatable chicken product. Both chicken and its products are liable to different types of contamination during their preparation and processing. Contamination by S. aureus and its enterotoxins poses a major public health hazard to chicken meat consumes. During this study 100 different samples of chicken fillet, deboned thigh, wing, mechanically deboned meat (MDM) and chicken burger (20 each) was collected from market and investigated for their S. aureus count and ability of the isolated strains to produce enterotoxins using conventional plating and isolation technique as well as using SET-RPLA toxin detection kit. Results revealed that mean values of S. aureus count in all samples exceeded the permissible limits and hence being unacceptable. MDM isolated exhibited staphylococcal enterotoxins (SEs) production of three different types SEA, SEC and SED. Meanwhile chicken burger S. aureus isolates produced only SEA and SEC enterotoxins. While isolated S. aureus from chicken fillet and deboned thigh didn’t exhibit any enterotoxin production activity. It’s recommended to follow the hygienic practices during different processing stages to avoid the risk of S. aureus and its enterotoxins.

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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