Label information, nutritional composition and screening for bromate in breads sold in Umuahia, Abia State, Nigeria

Non-use of potassium bromate in bread making and printing of reproducible nutrition information/claims on bread labels are vital for consumers’ rights and protection in Nigeria. These norms are rarely observed by bread makers in Umuahia. This study evaluated nutrition information on labels, presence of potassium bromate, chemical composition and sensory characteristics of breads sold in Umuahia. Two structured questionnaires were constructed. The first was administered to 15 randomly selected full-time bread vendors in Umuahia metropolis to identify brands of market bread. The second was designed to analyze sensory quality of breads. Five sliced and five unsliced bread samples randomly selected from identified markets were analyzed for sensory properties using a 20-member sensory panelist, and for nutrient and phytochemical composition. Twenty-seven bread samples were identified; all labeled bromate-free, had varying recipes and nutrient claim/information on labels. The bread samples were bromate-free, high in carbohydrate (49.20% in B10 to 65.69% in B8) and moisture (22.67% in B8 to 38.16% in B10), but relatively low in crude protein (6.65% in B3 to 9.45% in B7) and fat (0.26% in B8 to 0.66% in B1). Ash contents ranged from 1.26% in B6 to 1.86% in B3and fiber contents from 1.24% in B2 to 1.76% in B5. Phytonutrients were low; and oxalate content ranged from 0.66 to 0.95%, tannin from 87.78 to 125.40 mg 100g–1 and phytate from 2.02 to 3.03 mg 100g–1. The bread samples had sensory scores ranging from 4.60 to 8.10 for over-all acceptability. They were all acceptable to panelists, but with B1 (sliced) and B8 (unsliced) most acceptable. Bread samples sold in Umuahia were bromate-free, varied in recipe, nutrition claims, and nutrient composition but were acceptable to panelists.

Health-related marketing messages on product labels of commercial infant and toddler food packaging in Australia: a cross-sectional audit

BackgroundProper nutrition in early childhood is essential to ensure optimal growth and development. Use of ‘better-for-you’ features on food packaging position products as healthier for children. This study aims to systematically explore the use of better-for-you labelling on infant and toddler food packaging.MethodsA cross-sectional audit of health and nutrition claims, text and images used as ‘better-for-you’ features present on infant and toddler food packaging. Data on infant and toddler food packaging were collected from five large grocery stores in Adelaide, Australia in 2019. The content of 282 unique commercial products (n=215 infant foods, n=67 toddler foods) were analysed for explicit and implicit features positioning them as better-for-you, including health and nutrition claims as well as text and images representing ‘natural.’ResultsAt least one feature of better-for-you positioning was identified on all food packaging coded. All products had characteristics coded as ‘natural’. Almost one-fifth (17%) of the products included statements in addition to mandatory allergen labelling that their products were ‘free from’ certain allergens, or gluten. One-third of the labels had statements related to enhancing development of taste, oro-motor skills and other aspects of childhood development. Of the fruit and vegetable-based infant foods displaying a sugar statement suggesting a low sugar content, 85% were sweetened with fruit puree.ConclusionsThe use of better-for-you features on infant and toddler food packaging is common and pervasive. Allergen-free and developmental claims are being used to position infant and toddler foods as better-for-you. Regulation of toddler food products separately from adult food is required, as is tighter regulation of the appropriate use of sugar and fruit puree statements on infant and toddler food packaging.

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

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.

Nutritional Composition, Sensory Properties and Antioxidant Activity of a Newly Developed Instant Cream Soup made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris l.)

Shrimp (Litopenaeus vannamei) and beetroot (Beta vulgaris l.) are two promising protein and mineral food sources. Both have a high potential to be developed as a cream soup that can alleviate micronutrient (iron and folic acid) deficiencies among pregnant women. To our knowledge, lack of effort to develop a cream soup made from marine products, particularly shrimp, was classified as one of the most perishable foods. The current study tries to develop cream soup formulas and examine their nutritional composition, sensory properties, and antioxidant activity. The ratio of shrimp and beetroot were formulated into F0 (200g: 0g); F1 (150g: 50g); F2 (100g: 100g); and F3 (50g: 150g) and were dried in drum dryer to produce instant cream soup. Proximate and other micronutrient content analyses were carried out in an accredited laboratory. At the same time, 16 semi-trained panellists evaluated sensory properties (descriptive test). At the same time, antioxidant activity was determined by the DPPH method and expressed as IC50. All formulations met the national standard for instant cream soup. F2 had a score above 7.0 for all hedonic parameters and had determined as the best formula. F2 contained, per 100 gram, 49.25% carbohydrate, 10.26% fat, 26.68% protein, 4.75% moisture, 9.05% ash, 1.69 mg iron and 14.68 µg folic acid. F2 fulfilled the 'high protein' and 'iron source' nutrition claims based on the Indonesian Food Drugs Administration standard (BPOM). The antioxidant activity (IC50) of the best formula was about 15.49 ppm. The combination of marine and plant-based foods into instant food products by drum drying mechanisms can be used to produce a nutritious, desirable, and alternative antioxidant food source as well as practically easy to serve.

Nutritional Marketing of Plant-Based Meat-Analogue Products: an exploratory study of front-of-pack and website claims in the USA

Objective: To explore how some of the largest food companies involved in producing alternative proteins use health and nutrition claims to market their products. Design: We identified the largest food manufacturers, meat processors, and alternative protein companies selling plant-based alternative protein products in the United States. Using publicly available data, we analysed the voluntary health and nutrition claims made on front-of-pack labels and company webpages. We also analysed company websites for further nutrition and health-related statements about their products or alternative proteins more generally. Claim classification was guided by the INFORMAS (International Network for Food and Obesity/Non-Communicable Diseases Research, Monitoring, and Action Support) taxonomy for health-related food labelling. Setting: United States. Results: 1394 health and nutrition-related front-of-pack label (FOPL) claims were identified on 216 products, including 685 nutrition claims and 709 ´other health-related´ claims. No FOPL health claims were identified. Most nutrient claims were for nutrients associated with meat, with 94% of products carrying a protein claim and 30% carrying a cholesterol claim. 74% of products carried a GMO-free claim and 63% carried a plant-based claim. On their websites, some companies expanded on these claims or discussed the health benefits of specific ingredients. Conclusions: Companies involved in this category appear to be using nutritional marketing primarily to position their products in relation to meat. There is a focus on nutrient and ingredient claims, with discussion of processing largely avoided. The findings highlight the challenges companies face in positioning AP products as healthy against the backdrop of debates about ultra-processed foods.

Evaluation of Nutrition Intervention On Snack's Eating Habits and Anthropometric Status of College Students in Malang City

Background: Problems that arise in students based on the results of the 2016 study indicate that more than 80% of students like to eat unhealthy snacks such as packaging snacks, fried foods, instant noodles, and meatballs. Where snacks contain high energy, carbohydrates, protein, saturated fat, and salt. The excess energy and nutrients intake are related to increasing the metabolic incidence of syndromes and the main risk factors for cardiovascular disease.Objectives: This study aims to determine the effectiveness of giving nutritional interventions to eating habits and anthropometric status of college students in Malang.Methods: The quasi-experimental design with 31 participants from college students in Malang. Nutrition interventions provided in the form of education related to healthy snacks and assistance in making healthy snacks. The instruments used were pretest-posttest, questionnaire, and semi FFQ. Data processing was carried out by descriptive statistical analysis and dependent t-test at a 95% confidence level.Results: There was a significant increase in knowledge related to healthy snacks for subyek penelitiants (p <0.01) indicated by the results of the pre-test and post-test. There was an increase in the influence with nutrition claims by 31% and there was a significant difference between before and after the intervention (p = 0.013). The results of a healthy semi FFQ snack for the fruit category experienced a significant increase after being given an intervention program (p <0.01), while the semi FFQ results for unhealthy snacks for the category of salted crackers, chocolate/candy, pudding, and market snacks tended to decrease in consumption although not significant. The prevalence of overweight and obese in participants before being given intervention was 29% and decreased after being given intervention to 22.6% even though there was no significant difference (p = 0.096).Conclusions: There is an increase in the influence of 'nutrition claims' and fruit consumption significantly. While the prevalence of obese tends to fall even though it is not significant between college students.

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

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.

Examining Sociodemographic Disparities in Household Purchases of Fruit Drinks with Policy-Relevant Nutrition Claims

Objectives Fruit drinks are a top source of added sugars among US children and carry misleading nutrition claims. Disparities exist in food label use and fruit drink (FD) consumption. We aimed to describe household (HH) demographic characteristics associated with purchase of 1) any FDs and 2) FDs with specific nutrition claims among HH with children 0–5 y. Methods We merged HH monthly-level FD purchasing data from 2017 Nielsen Homescan (n 60,712) with product-level nutrition claims data. For our first aim, we examined differences in predicted probabilities of purchasing any FDs by HH race/ethnicity, income, and education. In aim 2, to account for observed differences in likelihood of purchasing any FDs by demographic characteristics, we constructed inverse probability (IP) weights based on each HH's likelihood of purchasing any FD. We then used IP weighted multivariable logistic regression models to examine differences in predicted probabilities of purchasing FDs with specific claims by demographic characteristics, holding the likelihood of purchasing any FDs constant. We used the Holm method to adjust for multiple comparisons. Results One in three HH with young children purchased any FDs. Non-Hispanic (NH) Black (52%), Hispanic (36%), low-income (39%), and low-educated HH (41%) were more likely to purchase any FDs than NH white (31%), high income (26%) and high educated HH (30%) (all p &lt; 0.001). In IP weighted analyses, NH Black HH were more likely to purchase FDs with “Natural” and fruit claims (6.9% and 3.7%) than NH white HH (4.5% and 2.8%) (both p &lt; 0.01). Low and middle income (15.0% and 13.8%) and low and middle educated HH (15.5% and 14.5%) were more likely to purchase FDs with “100% Vitamin C” claims than high income and high educated HH (10.8% and 12.9%) (all p &lt; 0.025). Low educated HH were less likely to purchase FDs with a “Natural” claim (3.9%) than high educated HH (5.2%) (p = 0.002). Conclusions There are sociodemographic disparities in FD purchases and FD purchases with claims among HH with young children in the US, with low income, low education, and NH Black HH being more at risk. Experimental studies are needed to determine if nutrition claims may be contributing to observed disparities in FD consumption. Funding Sources Healthy Eating Research National Institutes of Health.

Extensive and Unregulated Use of On-Pack Promotional Claims in Commercially Available Baby Foods in the UK

Objectives The number, variety and use of commercially available complementary baby foods (CACF) in the UK is increasing. There are growing concerns about the nutritional quality and promotion of these products. We aimed to explore the use of on-pack claims and categorize the nature of promotional claims in CACF. Methods We surveyed all CACF available from online UK supermarkets and Amazon in 2020. CACF were classified according to product type (e.g., puree, snack). On-pack promotional claims were recorded and classified as marketing, composition, health (e.g., supports the nervous system) and nutrient claims (e.g., added iron). Claims which encouraged the use of CACF but did not refer to health or nutrient qualities were defined as marketing claims (e.g., 2-of 5-a-day). Claims emphasizing the presence or absence of ingredient/s were defined as composition claims (e.g., low salt). The WHO Nutrient Profile Model draft for infants and young children and the European Union regulation on Health and Nutrition claims informed the classification. Results A total of 6265 claims were identified in 724 surveyed products. Marketing (99%,720) and composition claims (98%,713) were found on almost all CACF, compared with nutrient (35%,254) and health claims (6%,41). The median (Q1, Q3) number of total claims per product was 9 (7,10), marketing claims 5 (3,6) composition 3 (2,4), nutrient 0 (0,1) and 0 (0,0) health. The main marketing claims were texture related (e.g., super smooth, chunky bits) on 83% of the products (602) and taste related (e.g., flavours for tiny taste buds, first tastes) on 70% (506) of products. Claims mentioning fruit and veg (e.g., hidden veggies, perfect fruit & veg snack) were used on 42% of the products (307). The main composition claims were organic (62%,452), nothing artificial (58%, 426) and no added sugar (58%, 422). Baby led weaning claims (BLW) (e.g., encourages self-feeding, ideal finger food) were found on 72% of snacks. Snacks had significantly higher (P &lt; 0.01) number of BLW claims (99%, 209), compared to the rest of products with BLW claims (i.e., purees, meals, cereals, deserts, sauces, stock cubes, dry ingredients). Conclusions Promotional claims on CACF packaging are extensively used. CACF are promoted using “healthy halo” connotations that might confuse parents. Regulations on their use should be implemented to avoid inappropriate marketing. Funding Sources None.

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

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.