scholarly journals Labelling Assessment of Greek “Quality Label” Prepacked Cheeses as the Basis for a Branded Food Composition Database

Nutrients ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 230
Author(s):  
Evangelia Katsouri ◽  
Antonios Zampelas ◽  
Eleftherios H. Drosinos ◽  
George-John E. Nychas
Keyword(s):  
Food Composition ◽  
Nutritional Information ◽  
Database Application ◽  
Quality Label ◽  
Assessment Study ◽  
Food Law ◽  
Nutritional Characteristics ◽  
Archival Database ◽  
Nutritional Data ◽  
Global Harmonisation

A labelling assessment study of Greek prepacked “quality label” cheeses was conducted with a view to provide an overview of the whole category. In total, 158 prepacked products belonging to 19 “quality label” cheeses were identified in the Greek market. Among them, Feta had the highest share followed by Kasseri, Graviera Kritis, Kefalograviera and Ladotyri Mitilinis with 81, 16, 15, 11 and 9 products found in the market, respectively. For the rest of the 14 cheeses, the share was limited, ranging from 1 to 4. All labelling indications, nutritional information, claims and other labelling data were recorded and analysed in relation to their compliance against European food law requirements. The results of the analysis showed that for only 6 of the 19 cheeses, all products fully complied with EU labelling legislation. Among the 14 mandatory labelling requirements, the lowest overall compliance was observed for allergens declaration (65%). The analysis of the nutritional data showed a remarkable variability between cheeses and products. Differences in the nutritional characteristics were more pronounced among soft, semi-hard, hard and whey cheese. The above data were entered into an archival database. Application of global harmonisation and standardisation guidelines and tools lead to the initialisation of a branded food composition database (BFCD), conceptualising a specialised database for “quality label” foods.

scholarly journals Breakfast Cereals Carrying Fibre-Related Claims: Do They Have a Better Nutritional Composition Than Those without Such Claims? Results from the Food Labelling of Italian Products (FLIP) Study

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2225
Author(s):  
Daniela Martini ◽  
Cristian Del Bo’ ◽  
Mauro Serafini ◽  
Marisa Porrini ◽  
Nicoletta Pellegrini ◽  
...  
Keyword(s):  
Food Packaging ◽  
Nutritional Composition ◽  
High Variability ◽  
Food Labelling ◽  
Nutritional Values ◽  
Breakfast Cereals ◽  
Nutritional Information ◽  
Nutrition Claims ◽  
Nutritional Characteristics ◽  
Online Stores

Nutrition claims (NCs) on food packaging are, from one side, an informative tool about the nutritional characteristics of the product. From another side, they could bias the consumer in perceiving such products as healthier than those without claims. In order to investigate whether products with NCs have a better nutritional composition that those without claims, the present study aimed to compare the nutrition facts of 376 breakfast cereals, with and without fibre-related NCs, available in 13 Italian retailer online stores. Among these products, 73 items claimed to be a “source of fibre” and 109 “high in fibre”. In addition to a higher fibre content, products “high in fibre” showed higher protein and fat contents but lower carbohydrate, sugar and salt contents compared to both “source of fibre” and without fibre-related NC items. Overall, a high variability in nutritional values was also observed within products with the same type of fibre-related NC. In conclusion, the results suggested that fibre-related NCs should not be considered as a marker of a better nutritional composition of breakfast cereals, and thus consumers should be educated to carefully read the entire nutritional information reported in the food labelling.

Effect of nutritional information and health claims related to cashew nut and soya milk beverages on consumers’ acceptance and perception

2017 ◽  
Vol 47 (5) ◽  
pp. 721-730 ◽  
Author(s):  
Marina Cabral Rebouças ◽  
Maria do Carmo Passos Rodrigues ◽  
Silvia Maria de Freitas ◽  
Bruno Burnier Arcanjo Ferreira ◽  
Vanderson da Silva Costa
Keyword(s):  
Repeated Measures ◽  
Nutritional Value ◽  
Positive Impact ◽  
Healthy Food ◽  
Health Claims ◽  
Content Type ◽  
Nutritional Information ◽  
Soya Milk ◽  
Cashew Nut ◽  
Nutritional Characteristics

Purpose The number of researches that evaluate how behavioural and personality issues affect consumers’ acceptance and perception of food is increasing. Thus, this study aimed to evaluate the effect of nutritional information and health claims related to soya and cashew nut beverages over consumers’ acceptance and perception regarding nutritional value and healthiness and to verify whether behavioural and personality issues affect such evaluation. Design/methodology/approach The samples were evaluated in two phases, with (blind phase) and without information (informed phase) about their composition, nutritional characteristics and functional claims related to some of their ingredients. The sensory evaluation data were analysed by means of the analysis of variance for repeated measures, applying 2 (information) × 2 (beverage) and generalised linear model to evaluate the effect of information over the acceptance averages, as well as over the perception of healthy food and nutritional value. Findings Information on composition, nutritional characteristics and functional claims related to the cashew nut and soya beverages did not influence flavour acceptance (p-value = 0.250) and overall impression (p-value = 0.316), but had a positive impact on consumers’ perception regarding healthiness (p-value < 0.001) and nutritious value (p-value < 0.001) of both beverages, the cashew nut beverage being perceived as more nutritious and healthier than the soya beverage. Consumers’ different characteristics with respect to their interest in healthy eating (high and low) and food neophobia (neophiliacs and neophobics) did not have any influence on the beverages’ acceptance, as well as on the perception of healthy food and nutritious value. Originality/value This work compares consumers’ acceptance and perception regarding nutritional value and healthiness with relation a totally unique product in the Brazilian market, and in the world, a new functional beverage made from cashew nuts, with a soya-milk beverage. Until this moment, there are no studies comparing consumer acceptance and perception of products based on hydrosoluble extract-base added with fruit juice which evaluate the influence of behavioural and personality characteristics of consumers in their perception and acceptance towards these products.

scholarly journals Development of a Sport Food Exchange List for Dietetic Practice in Sport Nutrition

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2403
Author(s):  
José Miguel Martínez-Sanz ◽  
Susana Menal-Puey ◽  
Isabel Sospedra ◽  
Giuseppe Russolillo ◽  
Aurora Norte ◽  
...  
Keyword(s):  
Cross Sectional Study ◽  
Food Composition ◽  
Nutritional Composition ◽  
Portion Size ◽  
Sport Nutrition ◽  
Cross Sectional ◽  
Food Exchange ◽  
Dietary Practice ◽  
Nutritional Data ◽  
Deviation Coefficient

Food exchange lists have been widely used in dietary practice in health and disease situations, but there are still no exchange lists for sports foods. The aim of this study was to apply a previous published methodology to design food exchange lists to the development of a sports food exchange list, with sport products available in Spain. A cross-sectional study of the nutritional composition of sports foods, regarding macronutrients and energy, was carried out. A total of 322 sports foods from 18 companies were selected, taking into account their interest in sports practice and with nutritional data provided by companies. Sports foods were divided into seven groups: sports drinks; sports gels; sports bars; sports confectionery; protein powders; protein bars; and liquid meals. A sports food composition database based on portion size usually consumed by athletes and/or recommended in commercial packaging was created. Within each sports foods group, different subgroups were defined due to differences in the main and/or secondary macronutrient. The definition of each exchange list with the amounts—in grams—of each sports food within each group and subgroup, was done using statistical criteria such as mean, standard deviation, coefficient of variation, and Z value. Final exchange values for energy and macronutrient have been established for each group and subgroup using a methodology to design food exchange lists previously published by the authors. In addition, those products with high Z values that can provide greater variability in dietary planning were included. The usefulness of sport foods lists as well as the use of an exchange system in the dietary practice of sports nutrition is discussed, and examples of how to use them with athletes are presented. This first sport foods exchange list showed in this study, with commercial sports products available in Spain, can be a novel tool for dietetic practice and also can allow sport nutrition professionals to develop another sport food list using the methodology described in this paper. Its management would allow dietitians to adapt dietary plans more precisely to the training and/or competition of the athlete.

Accumulation of Mineral Nutrients by Developing Fruits of Prickly Plume Grevillea (Grevillea annulifera F. Muell.)

1981 ◽  
Vol 29 (5) ◽  
pp. 507 ◽  
Author(s):  
PJ Hocking
Keyword(s):  
Seed Coat ◽  
Fruit Ripening ◽  
Dry Matter ◽  
Natural Habitat ◽  
Mineral Nutrients ◽  
Crop Species ◽  
Nutritional Information ◽  
Nutritional Characteristics ◽  
Low Levels ◽  
Very High

The nutrition of developing fruits of Grevillea annulifera was studied in its natural habitat on sandy heathland 600 km N. of Perth, W.A. Seeds made up 33% of the dry matter of the fruit at maturity and accumulated over 70% of the Mg, Cu, N, Zn and P, 42-61% of the S, K, Fe, Ca and Mn but less than 20% of the Na. Follicles lost most of their P, Zn and N during fruit ripening and small quantities of Mg and Cu. Dry matter, K, S, Ca, Na, Fe and Mn were not withdrawn from follicles. Retranslocation from follicles could have provided from 24 to 41% of the P, Zn and N in seeds. The seed coat made up 60% of the dry matter of seeds and had most of the K, Ca, Na, Fe and Cl; the embryo had most of the N, P, S, Mg, Zn, Mn and Cu. Levels of most nutrients in embryos of G. annulifera were very high when compared with those in seeds of crop species. Leaves had low levels of most nutrients. The results suggest that G. annulifera has the nutritional characteristics common to xeromorphs and the ability to transport nutrients very efficiently to fruits, and especially to embryos. An ecological survey of nutrient levels in fruits at three localities revealed that within-locality variation was as great as or greater than that between localities. Nutritional information is discussed in relation to flower and fruit shedding by the species. It is suggested that spatial restrictions to fruit growth contribute partly to fruit shedding.

scholarly journals New nutritional data on traditional foods for European food composition databases

2010 ◽  
Vol 64 (S3) ◽  
pp. S73-S81 ◽  
Author(s):  
H S Costa ◽  
◽  
E Vasilopoulou ◽  
A Trichopoulou ◽  
P Finglas
Keyword(s):  
Food Composition ◽  
Traditional Foods ◽  
Nutritional Data

scholarly journals The ontology of fast food facts: conceptualization of nutritional fast food data for consumers and semantic web applications

2021 ◽  
Vol 21 (S7) ◽  
Author(s):  
Muhammad Amith ◽  
Chidinma Onye ◽  
Tracey Ledoux ◽  
Grace Xiong ◽  
Cui Tao
Keyword(s):  
Fast Food ◽  
Information Needs ◽  
Web Applications ◽  
Language Translation ◽  
Logical Structure ◽  
Calorie Intake ◽  
Nutritional Information ◽  
Initial Release ◽  
Life Threatening ◽  
Nutritional Data

Abstract Background Fast food with its abundance and availability to consumers may have health consequences due to the high calorie intake which is a major contributor to life threatening diseases. Providing nutritional information has some impact on consumer decisions to self regulate and promote healthier diets, and thus, government regulations have mandated the publishing of nutritional content to assist consumers, including for fast food. However, fast food nutritional information is fragmented, and we realize a benefit to collate nutritional data to synthesize knowledge for individuals. Methods We developed the ontology of fast food facts as an opportunity to standardize knowledge of fast food and link nutritional data that could be analyzed and aggregated for the information needs of consumers and experts. The ontology is based on metadata from 21 fast food establishment nutritional resources and authored in OWL2 using Protégé. Results Three evaluators reviewed the logical structure of the ontology through natural language translation of the axioms. While there is majority agreement (76.1% pairwise agreement) of the veracity of the ontology, we identified 103 out of the 430 statements that were erroneous. We revised the ontology and publicably published the initial release of the ontology. The ontology has 413 classes, 21 object properties, 13 data properties, and 494 logical axioms. Conclusion With the initial release of the ontology of fast food facts we discuss some future visions with the continued evolution of this knowledge base, and the challenges we plan to address, like the management and publication of voluminous amount of semantically linked fast food nutritional data.

scholarly journals Labelling of food: A challenge for many

2017 ◽  
Vol 71 (1) ◽  
pp. 16-23 ◽  
Author(s):  
Frans Henderikx
Keyword(s):  
European Union ◽  
Food Marketing ◽  
Food Labelling ◽  
Food Labels ◽  
Legal Requirements ◽  
Food Fraud ◽  
Nutritional Information ◽  
Food Law ◽  
Consumer Organisations

Background: In food marketing, there is a trend towards artisanal, traditional ?honest? food, and simultaneously to good looking, long lasting, multi-purpose food with a clean label. In addition, marketeers like to upgrade the image of the food, including the label, using various digital techniques. This can produce (un)intended non-conformities with the current food law on labelling, which in this review, refers to Regulation (EU) No 1169/2011 (European Union, 2011). Food and meat labelling have been subjected to increased regulation in the recent years, sometimes after scandals (horse-gate, food fraud), sometimes due to wishes of consumer organisations (nutritional information) and sometimes after the introduction of new types of ingredients (sweeteners, phytosterols, nanomaterials). Scope and approach: This review provides information about food labelling. Some experiences gathered by food inspectorate personnel in practice, with reference to the literature data, positive aspects, main problems and trends are discussed. Key findings and conclusion: Food labelling is a complex requirement, with the general demands written down in the harmonized regulation (European Union, 2011). Foods sold by e-commerce must also follow these same regulations. However, many food labels on the market show smaller and/or bigger deviations from the legal requirements, which should be appropriately addressed by the food manufacturers or packers, but also by the competent authorities. Even training of consumers seems to be needed, since all this information is, in the end, intended for consumers to aptly utilise.

U.S. Government Raises Serious Questions about Reliability of U.S. Department of Agriculture's Food Composition Database

1995 ◽  
Vol 5 (1) ◽  
pp. 62-67 ◽  
Author(s):  
Frank I. Katch
Keyword(s):  
Quality Assurance ◽  
Food Composition ◽  
Laboratory Studies ◽  
Composition Data ◽  
Government Report ◽  
Food Composition Data ◽  
General Accounting Office ◽  
Nutritional Data ◽  
Recent Government

A recent government report from the General Accounting Office concludes that some Handbook 8 nutritional data have so little documentation on how the data were produced that it is possible some nutrient values are not reliable, and that HNIS does not appropriately direct the generation of food composition data under its contracted laboratory studies. The report recommends that the Secretary of Agriculture direct the HNIS administrator to develop (a) specific quality assurance criteria for HNIS staff to use in evaluating food composition data obtained from others before the data are included in Handbook 8, and (b) procedures to better direct the generation of food composition data under HNIS' contracts.

scholarly journals DESENVOLVIMENTO DE FERRAMENTA DE CÁLCULO DA INFORMAÇÃO NUTRICIONAL PARA ROTULAGEM DE PRODUTOS ALIMENTÍCIOS COMERCIALIZADOS NA FEIRA DO AGRICULTOR DE LARANJEIRAS DO SUL-PR

2016 ◽  
Vol 7 (2) ◽  
pp. 67-73
Author(s):  
Marcela Heloisa Andretta ◽  
Evandra Gusatti ◽  
Pricila Da Silveira ◽  
Amábile Trento ◽  
Leide Graciela Blanco Mattje ◽  
...  
Keyword(s):  
Food Products ◽  
Food Composition ◽  
Bakery Products ◽  
Family Farming ◽  
Income Source ◽  
Nutritional Information ◽  
Food Composition Tables ◽  
Palabras Clave ◽  
Market Situation ◽  
The City

A Feira do Agricultor fornece uma importante fonte de renda para a agricultura familiar do município de Laranjeiras do Sul, na qual são comercializados principalmente hortaliças, produtos de panificação, massas alimentícias, doces e derivados do leite. O presente projeto de extensão universitária teve como objetivo a elaboração de uma ferramenta de cálculo de informação nutricional de produtos alimentícios. A partir de uma pesquisa exploratória, foi verificado que poucos produtores possuíam produtos alimentícios com rótulos e os mesmos tinham interesse na obtenção dos rótulos para se adequarem às normas municipal e federal. Para isso, uma ferramenta de cálculo foi desenvolvida em planilha eletrônica baseada na metodologia proposta pela Agência Nacional de Vigilância Sanitária (ANVISA) e em tabelas de composição de alimentos (TACO). Os feirantes foram conscientizados da importância de obter produtos alimentícios portando rótulos, e um levantamento da situação atual da feira foi realizado. Com o processo de rotulagem dos alimentos, as receitas tiveram que ser padronizadas, e o rendimento da produção foi medido. O serviço de confecção dos rótulos foi oferecido para os produtores que comercializavam os seus alimentos na feira e depois estendido para a comunidade. Palavras-chave: Composição dos Alimentos, Rótulos, Feiras Livres, Extensão Universitária.   Development of a nutritional information calculation tool for labeling the food products sold at the Farmer’s Market from Laranjeiras do Sul-PR Abstract: The Farmer’s Market provides an important income source for family farming in the city of Laranjeiras do Sul,he  where vegetables, bakery products, pasta, sweets and milk-based foods are the main products for sale. This university extension project was aimed at developing a nutritional information calculation tool for the food products. From an exploratory study, it was found that only a few producers had food products with labels and they were interested in getting the labels to suit the municipal and federal standards. For this, a calculation tool was developed with electronic spreadsheets based on the methodology proposed by the Agência Nacional de Vigilância Sanitária (National Health Surveillance Agency - ANVISA) and food composition tables (TACO). The food sellers were made aware about the importance of obtaining products with labels and a survey of the current Farmer’s market situation was conducted. With the process of food labeling, the recipes were standardized and production yield was measured. The labeling service was offered to the Farmer’s Market producers and then offered to the community. Key-words: Food composition, Labels, Farmer’s Market, University Extension. Desarrollo de herramienta de cálculo de información nutricional para el etiquetado de los productos alimenticios comercializados en la feria de agricultores de Laranjeiras do Sul-PR/Brasil Resumen: La Feria de Agricultores proporciona una fuente de renta importante para la agricultura familiar en la ciudad de Laranjeiras do Sul, ubicada al sur de Brasil, donde son comercializados las verduras, productos de panadería, pastas, dulces y alimentos a base de leche. Este proyecto de extensión universitaria tuvo como objetivo el desarrollo de una herramienta de cálculo de la información nutricional de los productos alimenticios. A partir de un estudio exploratorio, se verificó que solo unos pocos productores tenían productos alimenticios con etiquetas pero estaban interesados ​​en conseguir-las para adaptarse a las normas municipales y federales. Para ello, una herramienta de cálculo fue desarrollada con hojas de cálculo electrónicas basadas en la metodología propuesta por la Agencia Nacional de Vigilancia Sanitaria (ANVISA) y las tablas de composición de alimentos (TACO). Los vendedores de alimentos se hicieron conscientes de la importancia de la obtención de productos con etiquetas y una encuesta de la situación corriente de la Feria de Agricultores se llevó a cabo. Con el proceso de etiquetado de los alimentos, las recetas fueron estandarizadas y se midió el rendimiento de producción. El servicio de etiquetado se ofreció a los productores de la Feria de Agricultores y luego se ofreció también a la comunidad. Palabras-clave: Composición de los Alimentos, Etiquetas, Mercado de los Agricultores, Extensión Universitaria.

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