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Background/Objectives: Low quality diets are a risk factor for non-communicable diseases; therefore, improving diet quality is a public health and policy priority in the UK and elsewhere. Reformulating food/beverage products to make them healthier may be an effective approach. Evidence suggests that fiscal interventions, notably taxes/levies on soft drinks, can lead to reformulation but the evidence for voluntary or mandated non-fiscal interventions is less clear. We aimed to review and synthesise contemporary evidence to determine whether non-fiscal policies/interventions result in the reformulation of food/beverage products Methods: In April 2023, we systematically searched ten international academic and nine grey literature databases. We included real-world study designs, all nutrients, in- and out-of-home sectors, and studies published from 2013, to ensure policy relevancy. We excluded modelling studies. Using the Synthesis Without Meta-Analysis method we conducted vote counting of studies based on the direction of effect and narrative synthesis by intervention type. Risk of bias was assessed using a tool developed by the EPPI-Centre and quality was assessed using GRADE. Results: We included 77 real-world studies from 19 countries, reporting 100 non-fiscal policies/interventions. Most commonly, these were reduction targets (n = 44), front-of-pack labels (n = 23), and advertising standards (n = 9). Most interventions were voluntary (n = 67), compared to mandatory (n = 33), and focused on the in-home sector (n = 63). The vote counting results showed non-fiscal policies/interventions overall led to improvements in reformulation in 60/63 studies with a valid direction of effect (95%, 95% CI 0.869, 0.984, p < 0.001). Mandatory implementations were more successful than voluntary implementations with 15/15 showing an improvement (100%, 95% CI 0.796, 1], p < 0.001), compared 40/43 showing an improvement (93%, 95% CI 0.814, 0.976, p < 0.001). Most of the studies were of low quality, due to the observational nature of the studies. Sodium was the most commonly targeted nutrient (n = 56) and was found to be reformulated in most studies. Causation is difficult to establish from real-world studies, but evidence suggests that regulatory and multi-component strategies may be effective at driving reformulation. Conclusions: Non-fiscal policies/interventions can play an important role in driving reformulation, alongside fiscal measures. This work was funded by the National Institute for Health and Care Research PRP-PRU-02-15-Healthy Weight and registered on Open Science Framework. [ABSTRACT FROM AUTHOR]

The Protected Designation of Origin (PDO) label is awarded to foods exclusively produced within a designated area. Austria has eleven registered PDO foods, seven of which are cheeses, including the hard raw milk cheese Tiroler Bergkäse PDO. Some manufacturers in Tyrol produce their cheeses according to the PDO specification but hesitate to commercialize them as such. However, foods bearing a seal (PDO, organic, fair trade) can be perceived as possessing superior taste, quality, and health benefits, and can influence consumers’ willingness-to-pay. This study examines the effect of PDO labeling on the sensory experience, the purchase criteria for cheese, overall liking, perceived quality, perceived healthiness, purchase intention, and willingness-to-pay of Bergkäse, a hard raw milk cheese. In a one-way (PDO label vs. control) between-groups experiment, 165 participants tasted the same cheese and completed a questionnaire, with only the informational text differing between groups. Results show that many taste descriptors (e.g. high-quality flavor), overall liking, perceived quality, the purchase criterion quality labels (AMA, PDO etc.), and purchase intention were rated significantly higher in the PDO group. This suggests a halo effect, where a positive impression of one attribute favorably influences the consumer's overall opinion. In this study, the PDO label did not affect the willingness-to-pay. The effects of the tested moderators were almost entirely absent. This research implies that Tyrolean cheese manufacturers producing Bergkäse according to the PDO specification may consider retailing their products with the PDO label to enhance the taste experience, perception, and purchase intention of consumers.

The popularity of ready-to-serve foods has increased in Indonesia, particularly among busy consumers with limited time for cooking at home. However, the consumption of ready-to-serve foods high in sugar, salt, and fat (SSF) has prompted concerns regarding their potential adverse health impacts when consumed excessively. The present study aimed to investigate consumers’ behavior and perception regarding the purchase of ready-to-serve foods and the practice of food producers in providing these products. The study employed a structured questionnaire involving 100 consumers selected based on purposive sampling. Additionally, focus group discussions were conducted with 80 ready-to-serve food producers across five Indonesian cities using a cross-sectional research design. The data analysis, conducted using binary logistics, yielded significant findings regarding the relationship between consumers’ income and their purchase decisions regarding ready-to-serve food. This study revealed that price (42%), taste (31%), and accessibility (23%) were the primary factors influencing consumers’ food choices. However, it also indicated that nutrition and health aspects received inadequate attention from consumers, which is a cause for concern. Concurrently, the producers who participated in this study indicated that they prioritize sanitation and hygiene (53.8%) in their food production, citing regulatory requirements as the primary driver of this practice. It is regrettable that the majority of the producers (92.5%) lacked information regarding the nutrition content of their products. Moreover, they did not actively contribute (2%-11%) to controlling SSF levels except to respond to consumers’ demands. These findings underscore the necessity for enhanced awareness campaigns and implementation strategies involving all stakeholders to promote healthier, ready-to-serve foods. The implications of these findings for future policy and practice are significant, highlighting the need for a more comprehensive approach to nutrition education and labeling in the ready-to-serve food industry in Indonesia.

Nutrition label is one of the crucial tools that are highly recommended for patients with Type 2 Diabetes Mellitus T2DM. The aim of this study was to determine the association between food label awareness and their anthropometric and biochemical parameters. A cross-sectional study was conducted using a questionnaire included information regarding sociodemographic, anthropometric, and biochemical data. Study participants were recruited from T2DM patients in Diabetes Clinics in Madaba City and Al-Bashir Hospital in Amman. Results of the study indicated that food label awareness among T2DM patients were severely low within the score (2 out of 8) among Jordanian T2DM patients. Patients that practicing sports, smoking, having higher monthly incomes, and having higher educational levels, have shown a significant higher food labelling awareness. Body mass index (BMI) and females' waist circumference (WC) negatively correlated with food label awareness, while male WC was not correlated with food label awareness. Food label awareness was negatively correlated with high HbA1c and FBS (mean=8.84, 212.85, respectively) among T2DM patients. It was concluded from the study that Poor nutrition awareness be a barrier to diabetes control, thus the reinforcement of nutrition awareness is beneficial in understanding food labeling and guiding patients to choose healthier foods. [ABSTRACT FROM AUTHOR]

This is a school-based intervention study to promote food label understanding among early adolescents. The researcher assessed the existing nutrition knowledge, attitude, and understanding of food labels. Based on Bandura's social cognitive theory, an educational program was developed. The change was accessed from pre- and post-test intervention scores, using questionnaire technique. The sample comprised of 490 children. The developed program was implemented on an experimental group of 250 students. The control group consisted of 240 students. The test scores increased for nutrition knowledge from 2.62 to 8.24, attitude towards information from 20.41 to 29.92, practice of using information from 20.63 to 28.24, and understanding from 1.24 to 3.75, whereas no improvement in scores was observed in control group. [ABSTRACT FROM AUTHOR]

Framing of the research. Food labels have a significant impact on shaping consumers' intentions to purchase food products. The adoption of blockchain technology with regard to food labels holds potential as an effective means of enhancing the data accessible to consumers, thereby shaping their purchasing patterns. Purpose of the paper. This study adopts the Unified Theory of Acceptance and Use of Technology as a theoretical framework to understand how blockchain technology adoption in food label systems might influence consumers' intention toward purchasing labeled food. Methodology. A research model with six hypotheses has been developed and tested on a sample of 825 users. The proposed model also highlights the importance of perceived trust and perceived product transparency on customers' purchase intentions. Data have been analyzed via a PLS-SEM approach. Findings. Results show that the adoption of blockchain technology to protect information throughout the food supply chain can positively influence consumers' purchase intentions. Research limits. This work has some limitations, which could serve as a pathway for future investigations. First, it has been conducted within a single country (Italy). Next, though it meets the required sample size for conducting analysis, future studies could enhance the number of observations to reinforce this study's findings. Practical implications. This research contributes to a deeper understanding of the role of blockchain technology in the food industry by providing empirical evidence of its potential as a valuable tool for sustaining company purchases. Originality of the paper. This study advances scientific knowledge of blockchain technology in the specific context of the food sector. [ABSTRACT FROM AUTHOR]

A food label is the most important and direct means of communicating information to the consumer. The internationally accepted definition of a food label is any tag, brand, mark, pictorial, or other descriptive matter, written, printed, stenciled, marked, embossed, or impressed on, or attached to, a container of food or food product. Manufacturing companies were obliged to establish labels for their products. The label by the legal requirements, is a label that consists of two parts - the basic part, which is the same for all products, and - the specific one which is different for different products. The paper aims to compare the basic data and information on food labels from different industries in the Republic of Macedonia and to determine the most common deviations. The study is based on a comparison of the basic data and information of different food products from the dairy, meat, and canning industries. An electronic questionnaire was created in which the basic data and information are listed and in the rest of the questionnaire, the information is determined on the products themselves - 10 dairy products, 10 meat products, and 10 products from the canning industry were selected. The simple process of comparison is done, based on the information we get from the label, and the analyzed data were analyzed by arithmetical mean value. After the analysis of the basic data and information, for all products, it was determined that the labels partially comply with the legal requirements. In 70% of the products, only the expiration date is indicated, but not the production date (lot number). This indicates the possibility of potential errors in the determination of shelf life. Accurate label information is essential for industry and consumers and is the basis for the functioning of the withdrawal system. [ABSTRACT FROM AUTHOR]

Jenang ayas is ethnic food from Gresik, East Java, Indonesia. Recently, jenang ayas are still packaged using improvised packaging, and the information conveyed regarding the product is still lacking. Even though the label information on the packaging can attract consumers' attention in making purchases, packaging will not only serve to protect the product but also as a means of promotion to increase the selling value of the product and influence the customer purchase decision. Therefore, this study aimed to examine the influence of the jenang ayas label and packaging that affect the customer purchase decision. A quantitative method with a descriptive approach was adopted following 179 responses to the online questionnaire. The finding revealed that the independent variables (label and packaging of jenang ayas) positively affected the dependent variable (customer purchase decision) both partially and simultaneously. The influence of food labels was greater than the packaging, with a value of 0.200 compared to 0.119. Label information, especially the expiration date, becomes an important factor in the jenang ayas product based on consumer choice. This study result provides useful insight into strategies for producing jenang ayas as Gresik food souvenir products in the Asian business.

We investigated the relationship between nutrition literacy, diet quality, carotenoid status, and cognition. Adults aged 37.5 ± 17.0 years (n = 52) completed the 42-item Nutrition Literacy Assessment Instrument (NLit). The Dietary History Questionnaire III was analyzed to determine the Healthy Eating Index. Skin carotenoids were assessed as a diet quality biomarker. Selective attention, relational memory, and pattern separation abilities were assessed using the flanker, spatial reconstruction, and mnemonic similarity tasks, respectively. Statistical adjustments included age, sex, education, and body mass index. No correlations were observed for NLit scores and NLit subscales with Healthy Eating Index and skin carotenoid status. However, the NLit's food label and numeracy subscale was related to greater pattern separation abilities (ρ = 0.33 , r 2 = 0.11, P = 0.03). Comprehension of food labels and numeracy information was associated with memory abilities. Future work is needed to test whether targeting working memory and attentional processes during memory retrieval in larger samples may facilitate the acquisition of nutrition knowledge. [ABSTRACT FROM AUTHOR]

Food labels are low-cost, informational tools that can help curb the spread of diet-related non-communicable diseases. This study described consumers' knowledge, attitudes, and practices related to food labels in Jordan and explored the relationship between knowledge and attitude with comprehensive use of food labels. A cross-sectional, online survey assessed Jordanian adult consumers' ability to comprehend the nutritional contents of food labels (knowledge score), their attitudes towards food labels (attitude scale), and how frequently they used different parts of food labels (practice scale). Multivariate logistic regression models assessed predictors of comprehensive use of food labels. A total of 939 adults participated in the study. Total mean scores for the practice scale (14 questions), attitude scale (8 questions), and knowledge score (4 questions) were 49.50 (SD, 11.36; min, 5; max, 70), 29.70 (SD, 5.23; min, 5; max, 40), and 1.39 (SD, 1.33; min, 0; max, 4), respectively. Comprehensive users of food labels (26.4%) were more likely female, responsible for grocery shopping, and had higher mean knowledge and attitude scores. Jordanian consumers seem to have good practices and attitudes related to food label use but suboptimal knowledge regarding content. Future interventions should focus more on enhancing knowledge and awareness related to food labels. [ABSTRACT FROM AUTHOR]

The consumption and availability of ultra-processed foods (UPFs), which are associated with an increased risk of noncommunicable diseases, have increased in most countries. While many countries have or are planning to incorporate UPF recommendations in their national dietary guidelines, the classification of food processing levels relies on expertise-based manual categorization, which is labor-intensive and time-consuming. Our study utilized transformer-based language models to automate the classification of food processing levels according to the NOVA classification system in the Canada, Argentina, and US national food databases. We showed that fine-tuned language models using the ingredient list text found on food labels as inputs achieved a high overall accuracy (F1 score of 0.979) in predicting the food processing levels of Canadian food products, outperforming traditional machine learning models using structured nutrient data and bag-of-words. Most of the food categories reached a prediction accuracy of 0.98 using a fined-tuned language model, especially for predicting processed foods and ultra-processed foods. Our automation strategy was also effective and generalizable for classifying food products in the Argentina and US databases, providing a cost-effective approach for policymakers to monitor and regulate the UPFs in the global food supply. [ABSTRACT FROM AUTHOR]

Introduction: The Healthier Choice Logo (HCL) was introduced in 2017 by the Ministry of Health Malaysia. This paper analysed acceptance of HCL, effectiveness of HCL in encouraging healthier product reformulation, and factors affecting reformulation among food industries. Methods: An online self-administered questionnaire consisting of four sections utilising multiple choice and 5-point Likert scale questions was distributed to food industries in Malaysia. Sample size calculation yielded 100 respondents. Results: Food industries had a higher acceptance of the processes and requirements involved in HCL implementation. HCL was highly effective in encouraging product reformulation among food industries in Malaysia. Meeting consumer demand, improving brand image, public health, more awareness around nutrition labelling, logo and national nutrition target, more technical knowledge and budget were found to motivate healthier product reformulation. However, product suitability, consumer acceptability, difficulties maintaining taste and shelf life, and limited budget were the challenges faced in product reformulation. There was no correlation between HCL acceptance and factors encouraging or inhibiting reformulation. Conclusion: These findings are expected to help relevant authorities or stakeholders make changes, if necessary, towards processes and requirements involved in HCL application to ensure wider HCL implementation. Future research should identify the relationship between HCL implementation and public health improvement among the Malaysian population. [ABSTRACT FROM AUTHOR]

This study aims to compare the classification of foods available in the Portuguese market using Nutri-Score and NOVA classifications and to analyse their ability to discriminate the fat, saturated fat, sugar, and salt content of foods. A sample of 2682 food products was collected. The nutritional quality of foods was established using the Nutri-Score, classifying them into five categories (from A to E). The NOVA classification was used to classify foods according to the degree of food processing into unprocessed/minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods (UPF). The nutritional content of food products was classified using a Multiple Traffic Light label system. It was observed that 73.7% of UPF were classified as Nutri-Score C, D, and E, 10.1% as Nutri-Score A, and 16.2% as Nutri-Score B. Nutri-Score was positively correlated with NOVA classification (ρ = 0.140, p < 0.001) and with the Multiple Traffic Lights system (ρTotal Fat = 0.572, ρSaturated Fat = 0.668, ρSugar = 0.215, ρSalt = 0.321, p < 0.001). NOVA classification negatively correlated with the Multiple Traffic Lights system for total fat (ρ = −0.064, p < 0.001). Our findings indicate the presence of many UPFs in all Nutri-Score categories. Since food processing and nutritional quality are complementary, both should be considered in labelling. [ABSTRACT FROM AUTHOR]

Accurate food labelling is of utmost importance for fair trade and empowering consumers to make knowledgeable choices. Quantitative assessment of the meats is one of the most important factors in authentication of this meat product. Therefore, the purpose of this research was the efficiency of the stereological method for detection of the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products. In this study, three samples of beef burger (containing 30, 60 and 90 % meat) and sausage (containing 40, 60 and 90 % meat) were prepared. Each sample was flattened, and then fractionator sampling using a perforated plate as a cutting guide was used for getting systematic uniform random blocks. Totally, 12 blocks were taken from each sample. Each block was fixed in 10 % neutral formalin and embedded in paraffin. The obtained samples, after preparation of tissue sections and staining using haematoxylin and eosin (H&E), were studied by a light microscope. The data were analyzed using one-way ANOVA statistical method and t-test was used to compare significance difference between groups. Stereological analysis showed that the estimated meat percentages in beef burger in different percentages (30, 60 and 90%) did not have a significant difference with the real percentages of meat. In the case of sausage, there was significant difference between the estimated meat percentages and the real percentages of meat in different samples of sausage. Stereology method can be a suitable complementary method to detect the amount of meat used in raw meat products. [ABSTRACT FROM AUTHOR]

Background: Food label is any printed panel on a package or a container of food or food product that contains information of the nutritional value and ingredients of the product. Reading food label during food purchasing would encourage consumers to make healthier choices. This study aimed to explore the association between reading food labels and sociodemographic characteristics, antroprometry assessments, and body weight perception among students aged between 13 and 17 in Malaysia Material and methods : We analysed the data from the Adolescent Nutrition Survey 2017. A two-stage stratified cluster sampling design was used, and a total of 212 schools across Malaysia were selected for this survey. Weighting and the sample design were accounted for in all the analyses. The information read and understanding of food label was collected using a validated self-administered questionnaire. Results : The overall prevalence of reading food labels among students aged 13 to 17 in Malaysia was 84.5%. Girls were found to have significantly higher odds of reading food labels compared to boys (aOR 1.48, p<0.001). Indian, Malay, and others ethnicity of adolescents were reported significantly higher odds of reading food label. The student who answers correct interpretation related to nutrition labeling such as percentage of calories, highest and lowest ingredients also more likely to read the food label. Those with the perception of being overweight and obese were found to have lower odds to read food labels compared to those perceived themselves with normal weight. Students who were currently trying to reduce and increase weight were significantly more likely to read food labels. Conclusion: The prevalence of reading food labels among adolescents in Malaysia is high. However, understanding details related to nutrition labelling should be a part of all programs directed towards tackling the benefit of reading food labels while during food selection. [ABSTRACT FROM AUTHOR]

Background: The most challenging part of diabetes management for a patient with diabetes is selecting a healthy diet. The purpose of this study is to evaluate participants’ knowledge of food labels, to find out the relationship between the type of diabetes mellitus (DM) and knowledge score of food labels, and to explore the barriers that prevent patients from reading food labels. Methodology: This observational study was conducted on patients with type 1 or type 2 diabetes using a validated self-administered questionnaire. The study was conducted at diabetes clinics at King Khalid University Hospital and King Abdul-Aziz University Hospital, Riyadh, Saudi Arabia, from November 2019 to February 2020. Data were analyzed using SPSS. Results: A total of 310 participants were enrolled in this study, of which 50.3% had type 1 DM, and more than half of them were female (51.6%). Patients with type 1 DM had higher mean declarative and applied knowledge scores than those with type 2 DM, regardless of whether they were taking pre meals insulin or not. The highest proportion (39.9%) had difficulty in understanding the content of the nutrition labels, and some of them (37.2%) did not receive any educational session about it. Only 9.5% of the participants did not have any difficulties in reading food labels. Conclusion: Patients with both types of diabetes tended to have poor total knowledge about food labels and faced difficulties in reading them. Provided educational sessions by primary health care and specialized physician and DM educator about food labels are recommended to help them to choose food properly.

Food manufacturers communicate with their consumers via food labels, information, and advertisement. Therefore, manufacturers are obliged to pay great attention to these elements. When it comes to information , emphasis is placed on the composition of the product, quantity, shelf life, product origin and characteristics , identity and property. Through a survey conducted among students, the paper aims to assess the level of familiarity among younger demographic with nutritional and health information on food labels and explore their perspectives on these declarations. The study involved the active participation of 262 students. The role of the label on the consumer food product is to convey information about the given product. Using various domestic and foreign literary sources, a questionnaire has been created and survey research was conducted. The obtained results were statistically processed, using descriptive statistics. The goal of the paper is to show the degree of awareness among students regarding the importance of the directives defined by the Regulation on Food labeling, marking, and advertising along with the Regulations pertaining to nutrition and health claims featured on food labels. The initial hypothesis of the research was that the respondents (students) were familiar with the nutrition and health claims on the food label. Based on the entire research and the obtained results, the initial hypothesis was not confirmed.

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This study aimed to compare the level of processing (as assessed by the NOVA classification) and the nutritional quality (as assessed by nutrition values, Nutri-Score and NutrInform battery) of breakfast cereals currently on the Italian market. A total of 349 items were found, mostly belonging to the NOVA 4 group (66.5%) and to Nutri-Score C and A (40% and 30%, respectively). The NOVA 4 products showed the highest energy, total fat, saturates, and sugar content per 100 g and had the highest number of items with Nutri-Score C (49%) and D (22%). Conversely, NOVA 1 products had the highest content of fibre and protein, the lowest amounts of sugars and salt, and 82% of them were Nutri-Score A, while few Nutri-Score B and C were found. Differences were attenuated when products were compared for their NutrInform battery, with NOVA 4 items showing only slightly fuller batteries for saturated fats, sugar, and salt than NOVA 1 and NOVA 3 products. Overall, these results suggest that the NOVA classification partially overlaps with systems based on the nutritional quality of foods. The lower nutritional quality of NOVA 4 foods may at least partially explain the association found between the consumption of ultra-processed foods and the risk of chronic diseases. [ABSTRACT FROM AUTHOR]

In the last 50 years, consumer awareness of food quality and safety has been growing. Consumers receive information from the food labels. Most of the information on the declaration are clearly defined in the regulations, but there are information such as the shelf life and nutritional values that are left to the producer to determine and declare. The purpose of the research is to determine the reliability of the information that consumers receive through the food labels. The study is based on two sets of questionnaires, one for industry and second one for the consumers. Questionnaire was submitted to a selected 20 food production companies in Macedonia. Questionnaire for the consumers, was made up from three sets of questions about: shelf life, nutritional values and problems related to purchased products. The questionnaire was submitted to a group 100 citizens (25 citizens aged 15 - 20; 25 citizens were in the age group of 20 - 30; 25 citizens were in the age group of 30 - 50 years, and 25 citizens were in the age group of 50 - 60 years). Gained data were processed by arithmetical mean value and a process of comparison. After the analysis of the obtained data, it is concluded that the citizens when choosing food products mostly refer to the shelf life and nutritional values. On the other hand the industry uses established templates/formulas for this information without accurate measure the shelf life and nutritional values. Public pressure will increase and thus the food industry itself will be forced to introduce internal methods to declare accurate information. [ABSTRACT FROM AUTHOR]

Background: The most challenging part of diabetes management for a patient with diabetes is selecting a healthy diet. The purpose of this study is to evaluate participants' knowledge of food labels, to find out the relationship between the type of diabetes mellitus (DM) and knowledge score of food labels, and to explore the barriers that prevent patients from reading food labels. Methodology: This observational study was conducted on patients with type 1 or type 2 diabetes using a validated self-administered questionnaire. The study was conducted at diabetes clinics at King Khalid University Hospital and King Abdul-Aziz University Hospital, Riyadh, Saudi Arabia, from November 2019 to February 2020. Data were analyzed using SPSS. Results: A total of 310 participants were enrolled in this study, of which 50.3% had type 1 DM, and more than half of them were female (51.6%). Patients with type 1 DM had higher mean declarative and applied knowledge scores than those with type 2 DM, regardless of whether they were taking pre meals insulin or not. The highest proportion (39.9%) had difficulty in understanding the content of the nutrition labels, and some of them (37.2%) did not receive any educational session about it. Only 9.5% of the participants did not have any difficulties in reading food labels. Conclusion: Patients with both types of diabetes tended to have poor total knowledge about food labels and faced difficulties in reading them. Provided educational sessions by primary health care and specialized physician and DM educator about food labels are recommended to help them to choose food properly. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the knowledge, attitudes, and preferences of individuals towards food labels according to their nutrition consultancy. The study was performed as a survey model, and a total of 580 participants were sampled in two groups according to their nutrition counseling on adults, private nutrition and diet counseling centers in Konya, Turkey. The data were collected by obtaining a face-to-face interview method, consisting of five parts. Food label reading according to the duration of counseling differed (p

Menu labeling is a strategy to promote healthier food choices in restaurants. This study aimed to analyze the influence of a qualitative menu labeling on the healthfulness of diners' food choices in self-service buffet restaurants. A controlled quasi-experiment comparing parallel groups at baseline and intervention periods was conducted in a control restaurant and an intervention restaurant. Qualitative labels provided information on the name and ingredients list of the dish, highlighting the use of organic vegetables. The same food menu was served in both restaurants. Menu labeling was implemented at the intervention restaurant for six dishes each day, three considered healthier and three less healthy. Dishes were weighed at the beginning and at the end of the service to estimate the average portion size (g) of diners, during five consecutive days at baseline and intervention. Diners who had lunch at the intervention restaurant were invited to participate in a survey on the use of menu labels. Of the 153 interviewed diners, 31% reported noticing menu labels. Of these, 57% said menu labeling had influenced their food choices at the restaurant. No changes in portion sizes were observed between baseline and intervention periods within control and intervention restaurants. However, it was found that the provision of qualitative menu labeling sparked the interest of restaurant managers in improving meal quality and modifying recipes to eliminate ultra-processed ingredients. Thus, the implementation of the proposed menu labeling model can promote healthier food choices through the reformulation of culinary recipes. However, it is essential to adopt strategies to enable its direct impact. [ABSTRACT FROM AUTHOR]

Today’s consumers are becoming more aware of what they consume and the implications that a proper diet can have for their health. This work aimed to understand how Lebanese people get information about foods, and which communication media they consider the most appropriate. Also, the attitudes toward food labelling were assessed. This was a cross-sectional study undertaken by means of a questionnaire survey on a sample of 258 Lebanese participants. Data analysis used statistical tools such as T-test and ANOVA with post hoc to test possible group differences or Cronbach’s alpha to assess internal scale reliability. The results showed that radio was the first choice as a media tool used by Lebanese people for gathering food information (29.1%), followed by hospitals (23.3%), and the participants also considered that these are the most appropriate means to communicate information (28.3 and 22.5%, respectively). Regarding the Lebanese behaviour on nutrition labelling, nearly half of the participants (44.6%) very frequently or always check the food labels but some showed no interest in the components and the fibres they contain. Reliability analysis showed that the items used to assess the food labelling scale have a very high internal consistency (α = 0.847). So, the Lebanese people tend to rely on radio for information about food and the labels are considered as important source of information as well. Nevertheless, Lebanese don’t consult the nutritional composition as often as desirable in order to adjust their purchases or compare to different items, aimed at healthier food choices. So in order to inform Lebanese people about related food rich in fibres and to instigate their purchasing intentions, the producing companies must rely on marketing campaigns through radio and on labels not just the information in nutritional composition.

Food allergies have increased in prevalence over the last few decades and continue to grow. Consumption of even trace amounts of common foods can cause a rapid allergic reaction (generally within minutes) which can be mild to severe to even life-threatening. Eating at restaurants poses a risk of allergic reactions for those with food allergies due to inadequate, inconsistent labeling of allergens in foods. Here, we review food labeling rules and practices in the restaurant industry and compare and contrast it with food labeling for prepackaged foods. We review global and United States trends, and provide a brief historical overview. The paper describes the key legal and economic motivations behind restaurant food labeling. Next, we describe novel risk-driven policies and new biotechnologies that have the potential to change food labeling practices worldwide. Finally, we outline desirable federal regulations and voluntary information disclosures that would positively impact the public health aspects of restaurant food labeling and improve the quality of life for people with severe food allergies.

This study aims to investigate consumer preferences for social sustainability labeling for wine. We explored the potential demand for a fair labor label that certifies wine produced through the fair treatment of workers in Italy, since the exploitation of migrant labor has become a preeminent issue in the country. We conducted a choice experiment on a sample of 500 consumers. Results indicated that they were willing to pay a considerable premium for wine produced by wineries that respects workers' rights and that there is a wide heterogeneity in consumer preferences for sustainability labeling according to the different dimensions underlying the label. [ABSTRACT FROM AUTHOR]

This article offers a theoretical presentation of “self-regulated learning”. Based on an existing model – process model according to Schmitz et al. (2007) – the article presents a teaching concept that on the one hand supports learners in an independent learning process and on the other hand combines learning content from the field of nutrition with a practical reference to the living world, for example learning with food labels. [ABSTRACT FROM AUTHOR]

Sugar is one of the main ingredients in sugar-sweetened beverages (SSBs): a major contributor to added sugar intake in the diet. Excess consumption of added sugars can adversely affect human health mainly by contributing to non-communicable diseases. Information related to sugar content is usually declared on an SSB product in the section titled ingredients, nutrition information panel, non-addition claim and in front-of-pack labelling (FOPL). Various countries have implemented laws to disclose sugar-related information in SSBs. The aim of this research is to assess sugar labelling requirements for SSBs in Sri Lanka against international Codex standards and sugar labelling requirements in Australia. A doctrinal review was conducted based on legal related literatures. Both Sri Lankan and Australian legislations as well as Codex standards have provisions on ingredients and claims. FOPL is compulsory for Sri Lankan law for selected sugar sweetened beverages. FOPL is neither recommended by Codex currently nor made compulsory by Australian law; however, Australia does have a voluntary code in that regard. NIP, a compulsory requirement in codex standards is mandatory in Australian food label; whereas, it is not mandatory in Sri Lanka. Introducing legal provisions on nutrition information panel would not only align Sri Lankan law with international standards and jurisdictions but also contribute to the control of non-communicable diseases. Highlighting the sugar content raw in the NIP of SSB with ‘high sugar’ in red colour would further improve the expected outcome. Furthermore, more legal clarity will be achieved in Sri Lanka by adding definitions to terms ‘ingredient’ and ‘non-addition claim’.

By 2024, the European Commission will examine a new sustainable labeling framework. Here we describe the development of a new food product labeling system, named Mediterranean Index (Med Index), aimed at promoting adherence to the Mediterranean diet (healthy and sustainable nutritional pattern) by stimulating citizens to practice physical activity consistent with the energy intake of meals and encouraging producers to make healthier and more sustainable food products. It is characterized by the possibility of integrating 27 criteria addressing the issue of sustainable food production processes in the frame of three pillars: nutritional, environmental, and social sustainability. It is conceived as a holistic front-of-pack (FOP) label, complete and applicable by food producers as it is based on measurable criteria, widely shared by stakeholders, but usually adopted on an individual basis.

To reduce obesity and thus promote healthy food choices, front-of-pack (FOP) labels have been introduced. Though FOP labels help identify healthy foods, their impact on actual food choices is rather small. A newly developed so-called swipe task was used to investigate whether the type of label used (summary vs. nutrient-specific) had differential effects on different operationalizations of the "healthier choice" measure (e.g., calories and sugar). After learning about the product offerings of a small online store, observers (N = 354) could, by means of a swipe gesture, purchase the products they needed for a weekend with six people. Observers were randomly assigned to one of five conditions, two summary label conditions (Nutri-Score and HFL), two nutrient (sugar)-specific label conditions (manga and comic), or a control condition without a label. Unexpectedly, more products (+7.3 products)—albeit mostly healthy ones—and thus more calories (+1732 kcal) were purchased in the label conditions than in the control condition. Furthermore, the tested labels had different effects with respect to the different operationalizations (e.g., manga reduced sugar purchase). We argue that the additional green-labeled healthy products purchased (in label conditions) "compensate" for the purchase of red-labeled unhealthy products (see averaging bias and licensing effect). [ABSTRACT FROM AUTHOR]

ABSTRACT We describe a novel 4-day food microbiology laboratory learning module for a first-year, introductory undergraduate course. In the module, the students test the suitability of four different pH indicator dyes as freshness indicators for dairy products. The concepts of serial dilutions, microbial growth, microbial metabolism, pH as well as pKa, and basic microbial laboratory practices are a part of the designed activity. It is a relatively inexpensive module and can be executed with little infrastructural support. It can be delivered as a stand-alone structured inquiry. The associated variables and applications indicate that the activity can perhaps be developed into a more elaborate course-based undergraduate research experience, or CURE.

ObjectiveThis study aimed to assess the most consumed school snacks using the free listing and understand how marketing strategies on food labels influenced children's perceptions of snacks via focus groups.DesignThe study design involved free lists and semi-structured focus group interviews.SettingSão Paulo, Brazil.ParticipantsA total of 69 children were involved in this study.Phenomenon of InterestChildren's perceptions of food labels.AnalysisFood groups mentioned on the free lists were analyzed for their frequency and priority of occurrence. The focus groups were analyzed through content analysis.ResultsJuices and chips were the most salient snacks, with availability and flavor as reasons for their consumption. Children found images on labels appealing, which created a desire for the food, although could be deceptive. Snacks perceived as healthy were encouraged by parents, and children could more easily convince them to buy snacks with health claims. Colors and brands were important to catch children's attention and make the snack recognizable. Television commercials and mascots reinforced marketing strategies on labels.Conclusions and ImplicationsOur results point to the need for public health strategies to deal with the obesity epidemic through creating and implementing specific legislation to regulate food labels to discourage the consumption of unhealthy snacks and prohibit food marketing targeted at children.

• Simply introducing environmental labels to nutrition labels may not have the desired effect. • Labels potentially result in biased consumers perceptions of the healthiness and environmental friendliness of certain foods. • Information that should be irrelevant for the evaluation of healthiness/ environmental friendliness influenced how healthy/ environmentally friendly a food was perceived. To communicate sustainability or nutritional information about foods, labels are often used. Little is known whether these labels could result in biased perceptions when used simultaneously. Therefore, we conducted a 2 (Nutri-Score; no, yes) x 2 (Eco-Score; no, yes) experiment in which participants' perceived healthiness and environmental friendliness were measured. Four different foods were used that had Nutri-Score and Eco-Scores high/high, high/low, low/high, and low/low ratings. Data was collected from an online survey of 1,061 consumers in Germany. A between-subjects design to assess the interaction effects between the Nutri-Score and the Eco-Score on four food products was implemented. The results show that the Nutri-Score and Eco-Score influence each other's perceived healthiness and perceived environmental impact assessment of consumers. The labels may, therefore, potentially result in biased perceptions of the healthiness and environmental friendliness of certain foods. [ABSTRACT FROM AUTHOR]

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The environmental impact of the production and consumption of food is seldom depicted to consumers. The footprint of food products provides a means for consumers to compare environmental impacts across and within product groups. In this study we apply carbon, nitrogen, and water footprints in tandem and present food labels that could help inform consumers about the environmental impacts of individual food products. The footprint factors used in this study are specific to the United States, but the concept can be applied elsewhere. We propose three methods of footprint calculations: footprint weight, sustainability measures, and % daily value. We apply the three footprint calculation methods to four example labels (stars label, stoplight label, nutrition label add-on, and a detailed comparison label) that vary in design and the amount of detail provided. The stars label is simple and easily understood but provides minimal detail about the footprints. At the other end of the spectrum, the detailed comparison label gives context in relative terms (e.g., carbon emissions for equivalent distance driven) for the food product. Implementing environmental impact food labels requires additional understanding of how consumers use footprint labels, and label suitability may vary for government organizations, retail and local grocers, and farmers.

The environmental impact of the production and consumption of food is seldom depicted to consumers. The footprint of food products provides a means for consumers to compare environmental impacts across and within product groups. In this study we apply carbon, nitrogen, and water footprints in tandem and present food labels that could help inform consumers about the environmental impacts of individual food products. The footprint factors used in this study are specific to the United States, but the concept can be applied elsewhere. We propose three methods of footprint calculations: footprint weight, sustainability measures, and % daily value. We apply the three footprint calculation methods to four example labels (stars label, stoplight label, nutrition label add-on, and a detailed comparison label) that vary in design and the amount of detail provided. The stars label is simple and easily understood but provides minimal detail about the footprints. At the other end of the spectrum, the detailed comparison label gives context in relative terms (e.g., carbon emissions for equivalent distance driven) for the food product. Implementing environmental impact food labels requires additional understanding of how consumers use footprint labels, and label suitability may vary for government organizations, retail and local grocers, and farmers.

The study aimed to evaluate consumers' perception of self-service foods' nutrition labels. This qualitative and quantitative assessment was performed with potential consumers at food services. Four food labeling formats, traditional, simplified, traffic-light, and warning, were proposed to evaluate three types of sandwiches: simple, chicken, and hamburger. Data were collected via an online survey from April to May 2020. The study included 413 subjects. The respondents preferred the traffic-light format, but there was a good understanding and acceptability of all four models. The traffic-light and warning nutrition labeling models, which showed health warnings, led to a reduction in the choice of the Simple Sandwich and the Hamburger. Most respondents (96.1%, n = 397) agreed that it is necessary to complement the information on food labels with ingredients and the number of calories per serving. Therefore, it is essential to have legislation regulating such issues. Consumers' choices improved with the increase in the information placed on the products. This research demonstrated that nutrition labels explain what exists currently and that consumers require such information. Thus, food labeling may positively influence consumers' choices. [ABSTRACT FROM AUTHOR]

It is known that food labelling could significantly affect consumer purchasing behaviour. Aim: To identify the profile of the consumer regarding the knowledge about food additives and reading food labels. Materials and methods: Prospective cross-sectional study for a period of 7 months (September 2020- March 2021), using convenience sampling. The research was based on the application of a structured online questionnaire developed on the basis of questionnaires used (successfully) in other similar studies. This questionnaire was designed online using the Google Forms platform, and was distributed through applications and social networks such as: (WhatsApp groups, Facebook groups). Results: The total number who met the inclusion criteria in this study was n = 611 respondents, of whom 12% (n=75) were males and 88% (n=536) were females. Respondents with a low educational level do not know enough information about food additives (OR = 2.9, 95% CI: 1.12-3.9, p <.05), read the label only when buying a product for the first time (OR = 0.41, 95IC: 0.26 -9.82, p <.01), when reading the label to check only the expiration date (OR = 6.43, 95% CI: 2.74-15.02, p <.001) and for these people the information on the label is difficult to understand (OR = 2.52, 95% CI: 1.6-468, p <.01). For respondents with income <1500 lei, the information on the label is difficult to understand (OR = 2.89, 95% CI: 1.24-3.16, p <.05), and they also do not read the food label (OR = 11.39, 95% CI: 2.44-47.3, p <.001). Conclusion: The profile of the consumer who does not read the food label is: people with low educational level, low monthly income and age under 35 years. [ABSTRACT FROM AUTHOR]