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Alternative proteins are finding their way to market. Adequate denomination of such products has however shown not to be an easy task due to strong voices on both sides of the spectrum: those who wish to protect traditional agricultural products and/or fear misunderstanding by consumers, and those who wish to accelerate a protein transition by the strategic positioning and naming of substitutes for such. This paper looks at the communication on alternative proteins from a legal perspective. It provides an overview of the status quo for dairy and meat substitutes, including cultivated meat, supplemented with practical examples from the Netherlands. [ABSTRACT FROM AUTHOR]

Among the 10 front of package （FOP） labels for kid-friendly foods worldwide, Nutri-score labeling, health star rating system and especially warning labels could significantly guide children and their parents to reduce unhealthy food consumption. In fact, the marketing information on the front of food package could however easily interfere with consumers' health decisions based on FOP labels. It was found that it is feasible to design FOP labels in China based on the experience of warning labels in combination with the mandatory nutrients on the nutrition information list. And it is suggested to clarify the usage format of FOP labels and standardize the labeling of marketing information. In addition, the nutrition literacy of school-age children and parents of preschool children should be improved to screen food packaging information and use FOP labels.

The current study looks at a variety of factors that affect eating patterns. This is about internal and external aspects that lead to a thorough assessment of consumer behavior, with an emphasis on driving forces and obstacles that significantly affect each consumer’s food preferences. The information is based on questionnaire research of traditional and fiber food consumption as well as specific consumer purchasing behaviors. The results of the questionnaire survey were analyzed using qualitative aspects analysis and other statistical methods (ANOVA, t-test). The study’s goal is to provide comprehensive strategies that encourage and support the intake of nutritious meals, especially in light of how different food motivations and knowledge factors influence Lebanese consumer behavior. Based on the findings, individual eating motivation and its impact on consumers’ behavior in Lebanon when making food purchase decisions were found. Sources of potential influences include information, the social environment, and environmental variables. Processes like social learning influence the interplay between these components as well as food choices and eating habits. As a result, future programs to encourage healthy eating habits might profit by putting more of an emphasis on learning principles and food preferences when programs are implemented.

In this paper, we attempt to better understand concerns, needs and expectations of European consumers towards the use of intelligent packaging technologies as this topic appears to need further investigation from a marketing point of view. Thus, this study contributes to the currently limited body of research on the application of smart tag technologies on food packaging by exploring information benefits to consumers and by providing insights for marketers on how these technologies could be further employed to create value for consumers, manufacturers and regulatory bodies. A qualitative user‐centred approach was employed to get insights about consumers' shared views on future packaging solutions that could be introduced by European stakeholders of the food industry using different smart labels. Focus group discussions (FGDs) were conducted online in five European countries: United Kingdom, Finland, Spain, Poland and Iceland. Respondents indicated that food safety and quality were the most important issues connected to the food value chain. Participants also identified and expressed their preferences for information that stakeholders of the food industry should deliver with smart tag labels. Smart tag labels should inform consumers about ingredients, food storage, food preparation, shelf life, health, real‐time freshness, recycling and personalised deals. In terms of preferences for different smart labels, participants indicated quick response (QR) codes and freshness indicators to be the technologies of the future for stakeholders of the food industry. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Consumers are increasingly interested in the sustainability of food products, but so far, no specific European Union (EU) legislation has been developed to harmonise sustainability claims. We analyse which efforts already undertaken within the EU dealing with sustainability claims on products apply to sustainable food claims. We show that whilst sustainability can address three different dimensions (environmental, social and economic), it is crucial to clearly define sustainability in order to allow for the development of concrete regulations and guidance documents. EU legislative initiatives so far seem to be focused on environmental aspects, whilst Member States approach sustainability more broadly. At the same time, substantiation methods can only be successful when sustainability is well defined. We conclude that whilst there is a large range of initiatives taken at different levels, the foundation of these initiatives remains weak when there is no clear scope of terminology nor clarification of substantiation requirements. Currently existing self-regulatory initiatives could support protecting consumers from misleading claims by providing specific provisions for (food) business operators on how to make sustainability claims. Only when claims can be trusted and understood by consumers will they be able to make more sustainable purchase decisions. This plays an important role in the overall policy objective of the EU of climate neutrality by 2050. [ABSTRACT FROM AUTHOR]

A healthy society is the foundation of development in every country, and one way to achieve a healthy society is to promote healthy nutrition. An unbalanced diet is one of the leading causes of noncommunicable diseases globally. If food was correctly selected and correctly consumed, both the problems of overeating and lack of nutrition could be largely solved while also decreasing public health costs. Interventions such as presenting necessary information and warning labels would help consumers make better food choices. Hence, providing nutritional information to consumers becomes essential. The present study investigates the importance of nutrition information labels on consumers' preferences by estimating their willingness to pay for features and information provided by a dietary software program (app). An application can easily display the information to the consumers and help them make informed food choices. A discrete choice experiment investigated consumers' preferences and willingness to pay to receive nutritional information. Mixed multinomial logit and latent class analysis were applied. The results showed the existence of heterogeneity in consumer preferences for different nutritional information provided by the application. Consumers are willing to pay more for salt and fat alerts. The results of this study allow for the analysis of consumers' interest in nutritional information. Such results are essential for the industry for future investments in similar applications that potentially could help consumers make better informed choices. [ABSTRACT FROM AUTHOR]

Two experiments examined how participants view food‐related information and visuals when making food choices. Participants were asked to choose between various food items while using an eye‐tracking device. For each food type, they were given four different options; participants selected one of the four given options using the provided information. They could change their decision, if desired, after seeing images of the options shown immediately after the information slide. Individuals viewed and compared the food option they selected more than other available options. The study shows that, under no time constraints, food decisions are more rational and are based on food‐related information. [ABSTRACT FROM AUTHOR]

Adolescents tend to neglect food and their eating pattern is influenced by several factors. Adolescents’ health literacy substantiates their ability to respond to the growing demands of health, being linked to health promotion in several areas, including food. The goal of this work was to analyze the relationship between sociodemographic and contextual variables with secondary school students’ food literacy. A quantitative, cross-sectional, descriptive and analytical study was carried out with a sample of 181 nonprobabilistic secondary school students, aged between 16 and 21 years (mean = 18.09 years ± 1.45), mostly female (58.0%), from 11th grade (35.4%), who are part of a secondary school in central Portugal. As a tool for data collection, the questionnaire of the project “Your PEL – Promote and Empower for Health Literacy in the young population” was used, aggregating three areas: eating behaviors, harmful consumptions and sexuality. The results showed that 58.6% of young people eat 4–5 meals a day, consume fast food weekly (79%) and eat soup (82.3%). Additionally, they eat fruit and vegetables on a daily basis (94.5 and 83.4%, respectively). The results further showed that 10th grade students have higher levels of health and food literacy. It was observed that both girls and boys are interested in receiving information regarding food, transmitted through social networks and by a communication application (84.5 and 73.5%, respectively), with significant differences (χ 2 = 4.768; p = 0.028). Adolescents face unique health challenges and a critical level of health literacy compromises their understanding of information about diet and future health. The results indicate that educational plans to empower adolescents in these areas, which integrate gender and age differences and sources of information as important variables to be considered, are pivotal for increasing levels of health and food literacy.

Consumers have wide access to global food and drink products online and in store that require food allergen information and labelling. Frequent food and drink product recalls occur UK and worldwide due to incorrect labelling of food allergens and their unintended or undeclared presence. This research aims to evaluate the accuracy and compliance of information and labelling of substances or products causing allergies or intolerances in prepacked food and drink products imported from Asia and purchased online in the UK. The current study assessed 768 randomly selected prepacked products classified into 16 separate product categories, representative of items from 12 countries in Asia, sourced from 8 UK retailers. When screened for precautionary allergen labelling (PAL), 173 (22.5%) items provided PAL, with 24 phrasings being identified. Upon comparing food allergen information on pack and online, 36 products (36.0%) transferred inconsistencies on pack to online pages and 15 (15.0%) were not consistent. Additionally, laboratory studies were performed to detect milk and peanut allergens in a sub-group of 77 products. Following analysis, 24 (31.2%) contained unintended food allergens, with levels ranging from 0.2 to 6780.0 mg/kg. Of these items, 9 products (37.5%) had a risk ratio ≥ 1 exceeding action levels produced with the VITAL® 3.0 ED01 reference doses, recommending PAL, though 7 (29.2%) were found without PAL. A further 10 products (13.0%) overused PAL and 2 products (2.6%) used PAL correctly. This research indicates further refinement of policies to ensure adequate, accurate, clear and current food allergen information and labelling of products. • Of the 768 pre-packaged products, 173 (22.5%) presented precautionary allergen labelling (PAL). • PAL was identified with 24 different phrasings. • Food allergen information online vs. on pack, 36 (36.0%) carried inconsistencies on pack, online and 15 (15.0%) mismatched. • Of the 77 products analysed, 24 (31.2%) contained unintended food allergen presence, ranging from 0.2 to 6780.0 mg/kg. • Of these, 9 (37.5%) had a risk ratio ≥ 1, recommending PAL, though 7 (29.2%) lacked PAL to communicate food allergen risks. [ABSTRACT FROM AUTHOR]

We explored the relationships of food safety information, information on organic foods, and Chinese consumers' purchase intention, with value orientations proposed as a mediator. The research model was based on the stimulus–organism–response theoretical model and regulatory focus theory. Data were collected using a structured survey with 206 consumers of organic foods. We employed structural equation modelling for data analysis. The results show that information on organic food and information on food safety were significantly associated with environmental value orientation. Organic food information was significantly associated with both health value orientation and hedonic value orientation. In addition, information on food safety, information on organic food, environmental orientation, and hedonic orientation were all significantly associated with purchase intention. Moreover, both environmental orientation and hedonic orientation exerted mediating effects in the relationships between organic food information and consumers' purchase intention. The results provide novel and valuable insights for understanding organic consumption and offer guidance for the development and promotion of China's organic food industry. [ABSTRACT FROM AUTHOR]

Since it is observed that the consumption of herbal dietary supplements is increasing, we aimed to research whether front-of-pack risk and benefit information influences a consumer’s intention to use (ITU) a dietary supplement.A total of 268 subjects participated in an online questionnaire, in which they were exposed to one of four different labels with risk and/or benefit information about the product, and were provided with additional risk-benefit information. Their ITU was measured at three time points: after exposure to the label, after reading the additional information and after a wash-out period.The results from our study showed that information on the label did not significantly impact the ITU. In all groups, ITU significantly increased after exposure to detailed information, and again after the wash-out period.We therefore conclude that front-of-pack information did not influence a consumer’s intention to use dietary supplements, but additional information may have influenced their intentions.

European consumers have generally been reluctant to accept genetically modified food. Novel breeding technologies that avoid transgenic manipulations seem to be more positively perceived by consumers, opening new horizons for the market. This paper investigates the motivations of consumer acceptance for cisgenic products. By comparing four information treatments (i.e., basic information, naturalness, health, and environment), we demonstrate that information on health-related benefits and especially on environmental benefits contributes to generate a positive communication landscape around cisgenic food. The results provide insights for the development of food policies and communication strategies aimed at increasing consumer acceptance for edited food. [ABSTRACT FROM AUTHOR]

(Series Information) European Papers - A Journal on Law and Integration, 2019 4(3), 763-777 | Insight | (Table of Contents) I. Introduction. - II. The CJEU recourse to international law in decisions on disputed territories. - III. Court's analysis in Psagot: mandatory indication of the country of origin or the place of provenance of foodstuffs. - III.1. "Country of origin" v. "place of provenance". - III.2. Misleading consumers regarding the products' territory of origin and place of provenance. - III.3. Consumer protection and mandatory nature of origin marks. - IV. Observance of international law as a ground for mandatory origin marking. - V. Conclusion. | (Abstract) Mandatory origin labelling of products from occupied territories has been a delicate matter in the EU external trade policy. In the recent judgement Psagot (judgment of 12 November 2019, case C-363/18, Organisation juive européenne and Vignoble Psagot [GC]), the Court of Justice considered consumers' ethical considerations related to violations of international law as a reason for mandatory origin labelling of products originating in the Israeli settlements. This Insight argues that, in its decision, the Court missed a number of opportunities to clarify some essential concepts of EU food law, consumer protection and customs law and, as such, provided a ruling that is based on flawed and unconvincing argumentation. The Court's broad interpretation of the notion "ethical considerations" under Regulation 1169/2011 opens a Pandora's box of trade-restrictive practices while at the same time, continues the EU inconsistent policy towards trade with occupied territories.

A healthy society is the foundation of development in every country, and one way to achieve a healthy society is to promote healthy nutrition. An unbalanced diet is one of the leading causes of noncommunicable diseases globally. If food was correctly selected and correctly consumed, both the problems of overeating and lack of nutrition could be largely solved while also decreasing public health costs. Interventions such as presenting necessary information and warning labels would help consumers make better food choices. Hence, providing nutritional information to consumers becomes essential. The present study investigates the importance of nutrition information labels on consumers’ preferences by estimating their willingness to pay for features and information provided by a dietary software program (app). An application can easily display the information to the consumers and help them make informed food choices. A discrete choice experiment investigated consumers’ preferences and willingness to pay to receive nutritional information. Mixed multinomial logit and latent class analysis were applied. The results showed the existence of heterogeneity in consumer preferences for different nutritional information provided by the application. Consumers are willing to pay more for salt and fat alerts. The results of this study allow for the analysis of consumers’ interest in nutritional information. Such results are essential for the industry for future investments in similar applications that potentially could help consumers make better informed choices.

Abstract A risk‐based approach was used to develop guidance to be followed by food business operators (FBOs) when deciding on food information relating to storage conditions and/or time limits for consumption after opening a food package and thawing of frozen foods. After opening the package, contamination may occur, introducing new pathogens into the food and the intrinsic (e.g. pH and aw), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors may change, affecting microbiological food safety. Setting a time limit for consumption after opening the package (secondary shelf‐life) is complex in view of the many influencing factors and information gaps. A decision tree (DT) was developed to assist FBOs in deciding whether the time limit for consumption after opening, due to safety reasons, is potentially shorter than the initial ‘best before’ or ‘use by’ date of the product in its unopened package. For products where opening the package leads to a change of the type of pathogenic microorganisms present in the food and/or factors increasing their growth compared to the unopened product, a shorter time limit for consumption after opening would be appropriate. Freezing prevents the growth of pathogens, however, most pathogenic microorganisms may survive frozen storage, recover during thawing and then grow and/or produce toxins in the food, if conditions are favourable. Moreover, additional contamination may occur from hands, contact surfaces or contamination from other foods and utensils. Good practices for thawing should, from a food safety point of view, minimise growth of and contamination by pathogens between the food being thawed and other foods and/or contact surfaces, especially when removing the food from the package during thawing. Best practices for thawing foods are presented to support FBOs.

A risk‐based approach was used to develop guidance to be followed by food business operators (FBOs) when deciding on food information relating to storage conditions and/or time limits for consumption after opening a food package and thawing of frozen foods. After opening the package, contamination may occur, introducing new pathogens into the food and the intrinsic (e.g. pH and aw), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors may change, affecting microbiological food safety. Setting a time limit for consumption after opening the package (secondary shelf‐life) is complex in view of the many influencing factors and information gaps. A decision tree (DT) was developed to assist FBOs in deciding whether the time limit for consumption after opening, due to safety reasons, is potentially shorter than the initial ‘best before’ or ‘use by’ date of the product in its unopened package. For products where opening the package leads to a change of the type of pathogenic microorganisms present in the food and/or factors increasing their growth compared to the unopened product, a shorter time limit for consumption after opening would be appropriate. Freezing prevents the growth of pathogens, however, most pathogenic microorganisms may survive frozen storage, recover during thawing and then grow and/or produce toxins in the food, if conditions are favourable. Moreover, additional contamination may occur from hands, contact surfaces or contamination from other foods and utensils. Good practices for thawing should, from a food safety point of view, minimise growth of and contamination by pathogens between the food being thawed and other foods and/or contact surfaces, especially when removing the food from the package during thawing. Best practices for thawing foods are presented to support FBOs. [ABSTRACT FROM AUTHOR]

Copyright of Przeglad Prawa Rolnego is the property of Adam Mickiewicz University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Purpose: Despite growing demand, little product information is available when eating out. Information that is provided is often not well understood leading to a lack of consumer control and acting as a barrier to healthy food choices. The AIDA model which highlights the key stages of effective marketing communication (awareness, interest, desire and action) is applied. Information provided through technological solutions is examined to provide clear guidance on future use. Design/methodology/approach: Exploratory qualitative methods through four focused group discussions allowed consumers views to be probed in-depth and key themes to emerge through thematic analysis. Findings: In addition to the four key elements of the AIDA model, accessibility and relevance are found to be key constructs relevant to food information provision. Accessibility highlights the need for quick and clear data display, while relevance stresses how salient information is key to each consumer. Technological solutions may offer the most responsive, effective and trusted way to provide enhanced information. Practical implications: With increasing consumer demand for clear information, a competitive advantage can be gained through the provision of personalised enhanced dish information when eating out. Findings from this study highlight consumers' desire for online (app or website-based) platforms. Social implications: The provision of enhanced food information when eating out has clear public health implications and may influence choice leading to a reduction in non-communicable disease. Originality/value: This study evaluates consumers' perceptions to the provision of enhanced food information out of home providing novel insights and guidance for both managerial and societal impact. [ABSTRACT FROM AUTHOR]

Legal issues surrounding the labelling of foodstuffs are plentiful. An important example is the use of 'negative claims', indicating that certain substances are not present. This article addresses legitimate uses of such claims in the EU, including nutrition claims, 'gluten-free' claims, and 'lactose-free' claims. Some EU Member States have also legislated on 'GMO-free' claims. Finally, the article reviews the legitimacy of two labelling matters of practical relevance, namely 'clean labels' or voluntary 'negative claims', such as 'without additives', and, second, 'negative claims' with the implied message that whatever is used instead of the substance is safer, healthier, or better. [ABSTRACT FROM AUTHOR]

Compared to meals prepared at home, meals eaten out of home tend to contain more energy, total fat and saturated fat and it is here where consumers can have very little knowledge of the nutrient profile of the dish they are eating. The aim of the European Union‐funded FoodSMART project (www.foodsmartproject.net) was to develop an innovative technical menu solution 'app' that enables informed consumer food choice, which takes into account individual preferences (such as dietary requirements) as well as food product specifications, in a workplace canteen setting. A best–worst scaling questionnaire was conducted to identify consumers' functional app requirements and inform the development of personalised food choice messages. Proof of concept was tested using the System Usability Scale in consumers from four European countries (Denmark, France, Greece and the UK). Information on ingredients, nutrition, food 'naturalness' and value for money were those most valued by consumers, with this presented ideally in a personalised way and using a traffic light model. Field trials of the FoodSMART app indicated that consumers found it to be simple, easy to use and attractive for frequent use. By gaining insight into the needs of consumers, dietary information can be better tailored and provided in an appropriate format to enable informed food choice. [ABSTRACT FROM AUTHOR]

[Display omitted] • Plant-based drinks can help improve the health of consumers in a balanced diet. • Soybean drinks could be claimed as high in polyunsaturated acids. • Almod drinks could be claimed as high in monounsaturated acids. • Oat and rice drinks present low fat and high carbohydrates content. • Tigernut drinks can be sporadically consumed and a good option for sport practice. Plant-based beverages (PBB) market is largely growing. In this study, 136 beverages made of soy, oat, almond, rice, tigernut, and others (mixtures of various plant materials), from the Spanish market were evaluated through labelling information. Energy value and fat content were intermediate between skimmed and whole cow milk; while fatty acids profile was quite different. Carbohydrate content was usually higher than cow milk, and highly dependent on the addition of sugars. All products provided some dietary fibre. With the exception of soy-based drinks, samples presented lower protein and calcium content than milk (1/3 samples studied were Ca-fortified), and 23% were vitamin D enriched. The claim "No added sugars" was in more than 50% samples. A right labelling and nutritional education of consumers is essential to make adequate choices, since the appearing of many claims is not always indicative of a better-quality product. Plant-based beverages cannot be considered as an alternative to milk, but as a different product, with their own nutritional and functional entity. Their inclusion in a diversified balanced diet can provide interesting functional components, such as soluble fibre or unsaturated fatty acids (mainly soybean and almond drink), which can help improve the health status of the population. [ABSTRACT FROM AUTHOR]

The European Court of Justice is asked by the German courts to determine if the European Union’s legal framework on the use of nutrition and health claims in the advertising of food products applies to commercial communication that is directly forwarded by food business operators to health professionals. According to this ruling, because these professionals are not in a position to review all upcoming scientific studies and because of the complexity of the claims, they need to be protected from misleading claims as much as the average consumer. It is the author’s view that this Judgment opens the door for the European Commission to define clear rules on how food businesses can approach health professionals when advertising their products.

In this study the presence of peanut allergens were analyzed by ELISA (Enzyme-linked immunosorbent assay) method in chocolates and chocolate cream samples from retail chains and cake samples containing cocoa parts from the retail chain, confectionery shop and public catering facility, and the results were compared with food information about the presence of peanut allergens. In fifteen of the sixteen analyzed samples of pre-packed food (chocolate with hazelnuts and chocolate cream products) peanut allergens were detected, and six of them contained the claim about the peanut content in food information. Peanut allergens were also detected in fourteen out of sixteen analyzed samples of non pre-packed food, respectively cakes containing cocoa from the commercial chain, confectionery shop and public catering facility, with food information pointing to peanut content in three such products. The results indicate the importance of the detection of peanut allergens as a hidden ingredient in food, since indication of any ingredient that causes allergies or intolerances including peanuts and peanut products, should be included in the mandatory food information. [ABSTRACT FROM AUTHOR]

The workplace is a captive environment where the overall contribution of the meal served could be an important element of the overall diet. Despite growing demand little information is available to aid healthy dish selection. This study identifies information valued by consumers in the UK, Greece, Denmark and France using best-worst scaling. Value for Money, Nutrition and Naturalness are key elements of information that consumers require to be able to make a conscious decision about dish selection in all four countries. Latent class analysis shows that consumers align to one of five cluster groups, i.e., Value Driven, Conventionalists, Socially Responsible, Health Conscious and Locavores. Understanding key information needs can allow food operators to align their service with consumer preferences across different market segments. [ABSTRACT FROM AUTHOR]

In settings such as workplaces there is a growing acceptance that the food provided has a significant impact on health and wellbeing. This is a captive environment where the overall contribution of the meal served could be an important element of the overall diet and represents an under researched area. Despite growing demand, little information is available; time pressure when making food choice alongside the challenge of understanding information provided can act as barriers for healthy selection and can also decrease confidence in the food system. We would also argue that the fundamental human right of informing consumers what they are eating is not currently being addressed and is underscored. This study used focus groups to explore criteria that motivate peoples' food choice in a workplace foodservice setting. Thematic analysis was applied to categorise data according to frequently occurring responses. Data were collected from four focus groups in Germany and the UK with a total of 23 participants. Although there is little expectation in the quality of food served in the workplace, respondents valued any transparency of information and the opportunity to socialise with other work colleagues. Criteria of importance were identified as: Value for money, Variety, Naturalness, Nutrition, Portion Size, Taste, Visual Appearance, Origin, Animal welfare, Environmental impact, Fair Trade and Organic. Gaining insight into these criteria can enable operators to meet the needs and expectations of their customers in order to increase confidence in the food provided and in addition signpost a healthier selection. [ABSTRACT FROM AUTHOR]

Introduction Microblogging or nano-blogging is a new form of communication in which users can send short posts distributed by instant messages, mobile phones, email or the Web. Microblogging has a key characteristic: the rapid and we might even say, the immediacy of the reaction Twitter, is probably the most popular microblogging tool. In this paper, we present our view of the microblogging phenomena by analyzing the relationships between nanobloggins, food information and healthy lifestyles. Current State. People increasingly use social networks to seek and share health information, especially by means of simple and rapid tools, such as microbloggins. Health professionals are not always able to use efficiently these strategies of communication Conclusions. Microblogging is essential in the strategies for diffusion of food information and healthy lifestyles, and deserve specific attention in mass media planning. We must rely on the presence of institutions or people in particular who can be influencers in the sphere of the microblogging, know the specific language and the strategies (so changeable) of communication, which in turn, are intimately tied to the academic and scientific field [ABSTRACT FROM AUTHOR]

Consumer's attitudes towards the nutritional aspect of the foods are increasing rapidly. In this context, labels of food products play a significant role in providing the relevant nutrition information to consumers. This study was conducted with a view of identifying important nutritional labeling aspects that consumers would examine at the time of purchasing. Ultimate objective was to draw conclusions that provide important information for the food processors about consumer behavior in related to food nutritional aspects and the purchasing intention. Pre-tested structured questionnaire was employed to collect data from random sample of 90 respondents. Rank Based Quotient test and descriptive analytical tools were used to analyze the data. This study shows that majority of the respondents tend to examine the labels when making the purchasing decision due to evaluate the suitability of the food product for vegetarians, religious reasons, to avoid diseases related to food and to check whether the food is organically grown or not. Complicated life styles, their brand loyalty and complicated nature of food labels were the major reasons for not examine food labels. The promising opinions of respondents on existence of food labels were to know the expiry date, to know the nutritional composition and as a legal requirement. Majority of the consumers importantly concern on nutrient status. Monosodium Glutamate content strongly influence the purchasing decision of considerable fraction of the respondents. Name of the food was rated the most important mandatory labeling information. Food safety, environmental protection, origin of the food and brand reputation were the most concerning factors when observing food labels in the process of purchasing food products. According to the Suggestions produced by the respondents, making information easier to understand, standardizing the presentation information, creating colorful and attractive labels were highlighted as the major suggestions. Eventually findings of this study suggests food producers should draw and implement the strategies by considering above key results in order to improve the status of food labeling as well as nutritional status of the consumers. [ABSTRACT FROM AUTHOR]

The article reports that Italy has adopted Legislation Establishing Sanctions for Violation of Provisions of Regulation (EU) No. 1169/2011 on Food Information to Consumers, Topics discussed include Administrative Sanctions and lot number for food products and non-prepacked foodstuffs.

The objective of this study was to examine where nutritional gatekeepers obtain information about new foods, and whether information source is associated with Body Mass Index (BMI), as well as whether any association varied according to how often the participant cooked from scratch. A national panel survey of 501 females aged 20–35 assessed how participants obtained information on new recipes, and asked a series of questions about their cooking habits, their weight and height. Linear regressions were run to determine associations between information source, cooking from scratch, and BMI. Obtaining information from cooking shows was positively correlated with BMI ( p  <   0.05), as was obtaining information from social media ( p  <   0.05), whereas obtaining information from other print, online, or in-person sources was not significantly associated with BMI. A significant interaction between watching cooking shows and cooking from scratch indicated that cooking from scratch, as well as watching cooking shows was associated with higher BMI ( p  <   0.05). Obtaining information about new foods from television cooking shows or social media – versus other sources – appears to have a unique relationship with BMI. Furthermore, watching cooking shows may have a differential effect on BMI for those who are merely TV “viewers,” versus those who are “doers.” Promoting healthy foods on cooking shows may be one way to positively influence the weight status of “doers” as well as “viewers.” [ABSTRACT FROM AUTHOR]

This paper presents the results of research work performed at the Luxembourg Institute of Science and Technology (LIST) evaluating crowdsourcing approaches for the acquisition of nutrition-related information. In particular, using an online crowdsourcing survey, we aimed at assessing the usability and user acceptance of a set of interaction options applied in different user-supported tasks in the context of semi-automated acquisition of food-related information with smartphones. In this context, the survey also explored the participants' attitudes towards food-related information and corresponding mobile applications. [ABSTRACT FROM AUTHOR]

Aim: Increased food consumption and the related problem of obesity have spurred initiatives to motivate consumers to eat healthier. Some strategies have shown positive but only short-term effects, as consumers or other stakeholders do not accept them sufficiently in the long term. The aim of this study was to investigate opportunities for healthier eating in Norway according to both consumers and other stakeholders. Methods: Five focus-group sessions were conducted with individuals working in the food industry, retail, public health, research and various non-governmental organisations related to food consumption. Topics that were discussed in the focus groups were transformed into a consumer survey, which was conducted with 1178 respondents. Results: The focus groups often indicated a specific responsibility for the food industry to get people to eat healthier. Survey respondents indicated that all actors in the food chain had responsibility for healthier eating in the population, but agreed that the food industry, as well as the health authority, have major responsibilities. Food education was regarded as a favourable strategy in the focus groups and by survey respondents to help people to eat healthier, as were less advertising of unhealthy food and developing new healthy food products. Such strategies should be focused on parents, families, schools and children according to both focus group and survey participants. Implementation challenges include consumers wanting freedom to choose what they eat and consumers wanting food information that is easier to understand. Conclusions: This study showed that consumers and other stakeholders see opportunities for healthier eating in Norway by providing more food education and clearer food information, targeted towards children, families and parents. [ABSTRACT FROM PUBLISHER]