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Castetbon, Katia, Jennifer L. Harris, and Marlene B. Schwartz. "Purchases of ready-to-eat cereals vary across US household sociodemographic categories according to nutritional value and advertising targets." Public Health Nutrition 15, no. 8 (December 8, 2011): 1456–65. http://dx.doi.org/10.1017/s1368980011003065.
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AbstractObjectiveTo describe ready-to-eat (RTE) cereal purchases in 2008 in the USA according to cereal nutritional quality and marketing strategy and household sociodemographic characteristics.DesignCross-sectional study of purchases in one year. Each type of cereal was assigned to one of four nutrition quality categories (based on Nutrient Profile Index, NPI) and one of four advertising categories based on television exposure and analysis of packaging (child-targeted, family-targeted, adult-targeted and no television advertising). Medians and distributions of purchase indicators were calculated for the cereal categories and the distributions were compared across sociodemographic groups.SettingRTE cereals (n 249) with complete label and nutritional content.SubjectsRTE cereal purchases according to household sociodemographic characteristics obtained from Nielsen Homescan, a nationally representative panel of households.ResultsPurchases of RTE cereals were highest in households with one or more child and lowest in African-American and Asian households, as well as those earning <$US 30 000 per annum. The lowest-quality products were purchased by four times as many households as the highest-quality cereals, but loyalty to these products was lower. Purchases of cereals by households with children and in African-American and Hispanic households increased as cereal nutritional quality declined. Compared with non-advertised products, advertised child-targeted cereals were purchased thirteen times more frequently; family-targeted brand purchases were ten times higher; and adult-targeted cereals were purchased four times more frequently.ConclusionsOur findings suggest that improving the nutritional quality of RTE cereals with advertising targeted to children could also lead to increased consumption of healthier products by young people.
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García, Ada L., Gabriela Morillo-Santander, Alison Parrett, and Antonina N. Mutoro. "Confused health and nutrition claims in food marketing to children could adversely affect food choice and increase risk of obesity." Archives of Disease in Childhood 104, no. 6 (April 4, 2019): 541–46. http://dx.doi.org/10.1136/archdischild-2018-315870.
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ObjectivesTo investigate the nutritional quality of foods marketed to children in the UK and to explore the use of health and nutrition claims.DesignThis cross-sectional study was carried out in a wide range of UK food retailers. Products marketed to children above the age of 1 year containing any of a range of child friendly themes (i.e. cartoons, toys and promotions), and terms suggesting a nutritious or healthy attribute such as ‘one of 5-a-day’, on product packaging were identified both in stores and online. Information on sugar, salt and fat content, as well as health and nutrition claims, was recorded. The Ofcom nutrient profiling model (NPM) was used to assess if products were healthy.ResultsThree hundred and thirty-two products, including breakfast cereals, fruit snacks, fruit-based drinks, dairy products and ready meals, were sampled. The use of cartoon characters (91.6%), nutrition claims (41.6%) and health claims (19.6%) was a common marketing technique. The one of 5-a-day claim was also common (41.6%), but 75.4% (103) of products which made this claim were made up of less than 80 g of fruit and vegetables. Sugar content (mean±SD per 100 g) was high in fruit snacks (48.4±16.2 g), cereal bars (28.9±7.5 g) and cereals (22.9±8.0 g). Overall, 41.0% of the products were classified as less healthy according to the Ofcom NPM.ConclusionA large proportion of products marketed to children through product packaging are less healthy, and claims used on product packaging are confusing. Uniform guidance would avoid confusion on nutritional quality of many popular foods.
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Rustiani, Erni, Sata Yoshida Srie Rahayu, and Mira Miranti. "Pemanfaatan Limbah Cangkang Kijing untuk Diversifikasi Produk Sarapan Siap Saji Diperkaya Kalsium di Kota dan Kabupaten Bogor." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 2 (February 3, 2016): 142. http://dx.doi.org/10.29244/agrokreatif.1.2.142-148.
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Waste processing of mussel’s shell into flour and extract the calcium content has been done as community service activities. Mussel’s shell flour that added into breakfast product was enrichment by calcium. The products are flakes and cereal drinks. Skill of making cereal flakes and beverages was expected can empower the majority of women who have limited time in the development of healthy families so that they can provide food that is practically nutrients and mineral content enough. It is an opportunity to improve the economic welfare of society, especially poor families to get family extra income. Target of community service were women who are members of the Integrated Improvement Program Role of Women Towards Healthy and Prosperous Families (P2WKSS) in Tegalega, Bogor City and women of PKK Kemang’s Village, Bogor District. The activity were implemented in three stages, the first is the socialization of understanding of the fulfilment source of calcium and utilization of waste mussel’s shell. The second is the manufacturing skills training cereal flakes and drinks made from mussel’s flour as well as a way of packaging and labelling flakes. The third is evaluation through competition of participants to make some variants cereal flakes and beverage packaging. The results of activities demonstrated an understanding the use of flour calcium enrichment by shells in breakfast and drink products of flakes cereal. The results of training activities were evaluated through competitions showed the PKK member was able to either create a flakes product and cereal drink with different variations. The package was quite good so that flakes of such products worthy for sale.
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Deshwal, Gaurav Kr, Tanweer Alam, Narender Raju Panjagari, and Aastha Bhardwaj. "Utilization of Cereal Crop Residues, Cereal Milling, Sugarcane and Dairy Processing By-Products for Sustainable Packaging Solutions." Journal of Polymers and the Environment 29, no. 7 (January 15, 2021): 2046–61. http://dx.doi.org/10.1007/s10924-020-02034-w.
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Potvin Kent, Monique, Cher Cameron, and Sarah Philippe. "The healthfulness and prominence of sugar in child-targeted breakfast cereals in Canada." Health Promotion and Chronic Disease Prevention in Canada 37, no. 9 (September 2017): 266–73. http://dx.doi.org/10.24095/hpcdp.37.9.02.
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Introduction The objective of this study was to compare the nutritional content and healthfulness of child-targeted and “not child-targeted” breakfast cereals and to assess the predominance of added sugar in these products. Methods We collected data on the nutritional content of 262 unique breakfast cereals found in the five largest grocery store chains in Ottawa (Ontario) and Gatineau (Quebec). We noted the first five ingredients and the number of added sugars present in each cereal from the ingredients list. The various cereal brands were then classified as either “healthier” or “less healthy” using the UK Nutrient Profile Model. We assessed each cereal to determine if it was child-targeted or not, based on set criteria. Statistical comparisons were made between child and not child-targeted cereals. Results 19.8% of all breakfast cereals were child-targeted, and these were significantly lower in total and saturated fat. Child-targeted cereals were significantly higher in sodium and sugar and lower in fibre and protein, and were three times more likely to be classified as “less healthy” compared to not child-targeted cereals. No child-targeted cereals were sugar-free, and sugar was the second most common ingredient in 75% of cereals. Six breakfast cereal companies had child-targeted product lines that consisted entirely of “less healthy” cereals. Conclusion There is a need for regulations that restrict food marketing to children and youth under the age of 17 on packaging to reduce their appeal to this age group. Children’s breakfast cereals also need to be reformulated through government-set targets, or through regulation should compliance be deemed unacceptable.
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Skendi, Adriana, Kyriaki G. Zinoviadou, Maria Papageorgiou, and João M. Rocha. "Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry." Foods 9, no. 9 (September 5, 2020): 1243. http://dx.doi.org/10.3390/foods9091243.
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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.
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Ott, D. B. "The effect of packaging on vitamin stability in cereal grain products—A review." Journal of Food Composition and Analysis 1, no. 2 (March 1988): 189–201. http://dx.doi.org/10.1016/0889-1575(88)90023-3.
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Hall, Sophie W., Ron Shaoul, and Andrew S. Day. "The Contribution of Non-Food-Based Exposure to Gluten on the Management of Coeliac Disease." Gastrointestinal Disorders 2, no. 2 (May 22, 2020): 140–43. http://dx.doi.org/10.3390/gidisord2020014.
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The management of coeliac disease involves the life-long adherence to a strict gluten free diet. There have been concerns about exposure to gluten or other cereal components that are not contained in foods. This manuscript reviews the available literature focused on the potential for exposure to non-food-based gluten and the potential relevance of this to the ongoing management of individuals with coeliac disease. The products of consideration included dental and oral hygiene products, cosmetics and packaging products. Each of these items has been considered, with caution noted in regards to dental products and potential concern about novel packaging applications. Accidental ingestion by younger children of items such as play-dough during play also requires care. In conclusion, there is currently little firm data to guide individuals with coeliac disease, other than caution about specific items.
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Lythgoe, Amelia, Caireen Roberts, Angela M. Madden, and Kirsten L. Rennie. "Marketing foods to children: a comparison of nutrient content between children's and non-children's products." Public Health Nutrition 16, no. 12 (May 2, 2013): 2221–30. http://dx.doi.org/10.1017/s1368980013000943.
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AbstractObjectiveThe predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options.DesignNutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the characteristics, promotional nature or information on the product packaging. Fat, sugar and salt content was compared per 100 g and per recommended portion size.SettingUK.ResultsPer 100 g, children's yoghurts and cereal bars were higher in total sugars, fat and saturated fat than the non-children's; this was significant for all except sugar and total fat in cereal bars. Per portion these differences remained, except for sugars in yoghurts. Conversely children's ready meals were significantly lower in these nutrients per portion than non-children's, but not when expressed per 100 g. Children's yoghurts and ready meals had significantly lower sodium content than non-children's both per portion and per 100 g.ConclusionsSignificant differences between the nutritional composition of children's and non-children's products were observed but varied depending on the unit reference. A significant number of products marketed towards children were higher in fat, sugar and salt than those marketed to the general population.
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Germinara, G. S., A. Conte, L. Lecce, A. Di Palma, and M. A. Del Nobile. "Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products." Innovative Food Science & Emerging Technologies 11, no. 3 (July 2010): 498–502. http://dx.doi.org/10.1016/j.ifset.2010.03.001.
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Hughes, Clare, Lyndal Wellard, Jing Lin, Ka Lun Suen, and Kathy Chapman. "Regulating health claims on food labels using nutrient profiling: what will the proposed standard mean in the Australian supermarket?" Public Health Nutrition 16, no. 12 (January 11, 2013): 2154–61. http://dx.doi.org/10.1017/s136898001200540x.
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AbstractObjectiveProposed Australian regulation of claims on food labels includes requirements for products carrying a health claim to meet nutrient profiling criteria. This would not apply to nutrition content claims. The present study investigated the number and healthiness of products carrying claims and the impact of the proposed regulation.DesignObservational survey of claims on food packages across three categories: non-alcoholic beverages, breakfast cereals and cereal bars. Nutrient profiling was applied to products carrying claims to determine their eligibility to carry health claims under the proposed regulation.SettingThree large metropolitan stores from the three major supermarket chains in Sydney, Australia were surveyed in August 2011.SubjectsAll claims on 1028 products were recorded. Nutrition composition and ingredients were collected from the packaging, enabling nutrient profiling. The proportion of products in each category carrying claims and the proportion of these that did not meet the nutrient profiling criteria were calculated.ResultsTwo-thirds of products in the three categories (ranging from 18 to 78 %) carried at least one claim. Of those carrying health claims, 31 % did not meet the nutrient profiling criteria. These would be ineligible to carry these claims under the proposed regulation. Additionally, 29 % of products carrying nutrition content claims did not meet the nutrient profiling criteria.ConclusionsThe number of products carrying nutrition content claims that did not meet the nutrient profiling criteria suggests that comprehensive regulation is warranted. Promotion of unhealthy foods using claims is potentially misleading for consumers and hinders their ability to select healthier foods. Implementation of the proposed regulation represents an improvement to current practice.
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Lapierre, Matthew A., Autumn M. Brown, Hunter V. Houtzer, and Tyler J. Thomas. "Child-directed and nutrition-focused marketing cues on food packaging: links to nutritional content." Public Health Nutrition 20, no. 5 (September 9, 2016): 765–73. http://dx.doi.org/10.1017/s1368980016002317.
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AbstractObjectiveWe tested whether the presence of both child-targeted and nutrition-focused (i.e. parent-targeted) marketing cues on food packaging was associated with the nutritional content of these products.DesignWe conducted a quantitative content analysis of 403 food packages chosen randomly from the supermarket’s online portal along with all products (n 312) from the cereal aisle in a supermarket from the Southeastern USA. We examined main and interaction effects for cues on nutritional content (e.g. energy density, sugar, sodium, fibre).SettingA regional supermarket chain in the Southeastern USA.ResultsTests of main effects indicated that increased presence of nutritional cues was linked to more nutritious content (e.g. less sugar, less saturated fat, more fibre) while the increased presence of child-targeted cues was uniformly associated with less nutritious content (e.g. more sugar, less protein, less fibre). Among the interaction effects, results revealed that products with increased nutrition-focused and child-targeted cues were likely to contain significantly more sugar and less protein than other products.ConclusionsProducts that seek to engage children with their packaging in the supermarket are significantly less nutritious than foods that do not, while product packages that suggest nutritional benefits have more nutritious content. More importantly, the study provides evidence that those products which try to engage both child and parent consumers are significantly less healthy in crucial ways (e.g. more sugar, less fibre) than products that do not.
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Rweyemamu, Leonard M. P. "Assessment of Quality Stability of Composite Flours Produced By Dar es Salaam SMEs." Tanzania Journal of Engineering and Technology 35, no. 2 (December 31, 2014): 89–98. http://dx.doi.org/10.52339/tjet.v35i2.472.
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A study was conducted to assess quality stability of cereal flours processed by food processingSMEs in Dar es Salaam. This product is obtained by mixing various cereal grains and isconsidered as of higher nutritional values in Tanzania. The shelf-life was predicted bydetermining water activity (a w ) and moisture content (MC) levels and plotting the water sorptionisotherms (MSI). Ninety per cent of investigated samples (N=78) were found packaged in thematerials of various quality conditions. It was found that the packaging materials mostly used isplastic films (63%), paper packets/bags (26%), hard papers (3%), plastic jars (1%) andcombination of paper packets/boards inserted with plastic film (7%). Water sorption isothermswere plotted for single and multiple ingredient products. The highest levels of a w were observedfor products in paper bags with 0.63 (a w ) and 0.13 MC (kg water/kg solids). Plastic films andjars had intermediate levels at 0.52 (a w ) and 0.042 MC (kg water/kg solids), and combined paperpackets/boards with plastic films had lowest levels at 0.43 (a w ) and 0.038 MC (kg water/kgsolids) exhibiting highest stability of products packaged in these materials. Relative humidityand temperature at sampling locations ranged from 80 to 94% and 30 to 34oC, respectively.Multiple ingredient products showed the lowest a w and MC levels, whereas single ingredientflours possessed higher a w and MC values. Generally, the package system comprising paperboard (or hard paper/box) and plastic bag (plastic film) was the most stable followed by plasticfilms, and paper bag by far.
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Morell, MK, S. Rahman, SL Abrahams, and R. Appels. "The Biochemistry and Molecular Biology of Starch Synthesis in Cereals." Functional Plant Biology 22, no. 4 (1995): 647. http://dx.doi.org/10.1071/pp9950647.
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Starch is a key constituent of plant products finding utility as both a major component of a wide range of staple and processed foods, and as a feedstock for industrial processes. While there has traditionally been a focus on the quantity of starch production, starch quality is of increasing importance to the end-user as consumer demands become more sophisticated and as the range of industrial applications of starch broadens. Determinants of starch quality include the amylose to amylopectin ratio, the distribution of molecular structures within these fractions, and the packaging of the starch in granules. The biochemical processes involved in the transformation of the sucrose delivered to the endosperm cytosol to starch in the amyloplast are understood in broad outline. The importance of particular isoenzymes or processes to the production of starches of specific structures are, however, not well understood. This paper reviews aspects of the physiology, biochemistry and molecular biology of starch in plants, with an emphasis on the synthesis of starch in the cereal endosperm. Progress in understanding the linkages between the molecular events in starch synthesis and developing strategies for the manipulation of starch quantity and quality in cereals are discussed.
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Prada, Marília, Magda Saraiva, Claúdia Viegas, Bernardo Cavalheiro, and Margarida Garrido. "Examining the Relationship between Sugar Content, Packaging Features, and Food Claims of Breakfast Cereals." Nutrients 13, no. 6 (May 28, 2021): 1841. http://dx.doi.org/10.3390/nu13061841.
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Excessive free-sugar intake has become highly prevalent in numerous countries, and Portugal is not the exception. One product category that contributes to the daily intake of free sugars is breakfast cereals. In the current work, we identified 289 exemplars from two major retailers in Portugal and collected information on their nutritional profile (e.g., sugar, salt, fiber per 100 g), price, packaging features, type of food claims present (e.g., statements about the composition, sensory features, the origin of the product), and ingredients list. Overall, the sugar content of breakfast cereals was high (Mean = 19.9 g), and less than 10% of the products complied with the current national guidelines (i.e., 5 g of sugar per 100 g of product). Sugar (or other sugar sources) was listed in the top three ingredients for over 85% of the products. On average, each product included about four claims (Mean = 3.9), and sugar content was lower when the claims were related to the product composition. Critically, the sugar content was particularly high for children-oriented products (Mean = 26.4 g). Correlation analysis showed that breakfast cereals with higher sugar content also were cheaper and had lower quantities of fiber, proteins, and salt. Our findings suggest the need to implement strategies to reduce sugar in this product category (e.g., incentivize manufacturers to reformulate products). Also, our results may inform strategies aimed at promoting consumers’ awareness about the sugar content in breakfast cereals and other processed foods, facilitating healthier decision-making.
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Clayson, Dennis E. "Marketing and Psychophysics: Cornflakes and Stevens' Power Function." Perceptual and Motor Skills 78, no. 2 (April 1994): 593–94. http://dx.doi.org/10.2466/pms.1994.78.2.593.
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Although major firms do not publish their pricing and packaging strategies, an analysis of 83 pairs of boxes of breakfast cereals using Stevens' Law showed that firms price their products on the perception of size rather than by actual size. By contrast, laundry detergents are priced by actual weight and volume.
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Tretola, Marco, Matteo Ottoboni, Ambra Rita Di Rosa, Carlotta Giromini, Eleonora Fusi, Raffaella Rebucci, Francesco Leone, Vittorio Dell’Orto, Vincenzo Chiofalo, and Luciano Pinotti. "Former Food Products Safety Evaluation: Computer Vision as an Innovative Approach for the Packaging Remnants Detection." Journal of Food Quality 2017 (2017): 1–6. http://dx.doi.org/10.1155/2017/1064580.
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Former food products (FFPs) represent a way by which leftovers from the food industry (e.g., biscuits, bread, breakfast cereals, chocolate bars, pasta, savoury snacks, and sweets) are converted into ingredients for the feed industry, thereby keeping food losses in the food chain. FFPs represent an alternative source of nutrients for animal feeding. However, beyond their nutritional value, the use of FFPs in animal feeding implies also safety issues, such as those related to the presence of packaging remnants. These contaminants might reside in FFP during food processing (e.g., collection, unpacking, mixing, grinding, and drying). Nowadays, artificial senses are widely used for the detection of foreign material in food and all of them involve computer vision. Computer vision technique provides detailed pixel-based characterizations of colours spectrum of food products, suitable for quality evaluation. The application of computer vision for a rapid qualitative screening of FFP’s safety features, in particular for the detection of packaging remnants, has been recently tested. This paper presents the basic principles, the advantages, and disadvantages of the computer vision method with an evaluation of its potential in the detection of packaging remnants in FFP.
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Davidović, Dragana B., Dragan V. Tomić, Katarina Ž. Paunović, Nadja D. Vasiljević, and Jagoda B. Jorga. "Nutrition labelling of pre-packaged foods in Belgrade, Serbia: current situation." Public Health Nutrition 18, no. 11 (November 6, 2014): 1969–78. http://dx.doi.org/10.1017/s1368980014002353.
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AbstractObjectiveTo determine the presence of nutrition labels on pre-packaged food products, as well as to analyse the types of presentation.DesignThis was a descriptive study. The following characteristics were analysed: (i) presence and placement of the nutrition declaration (either as front-of-pack (FOP) or back-of-pack (BOP)); (ii) content of the presented information; (iii) presence of nutrition and health claims; and (iv) legibility of the written information.SettingsThree different types of retailers in Belgrade, Serbia.SubjectsA total of 2138 pre-packaged food products from ten categories.ResultsA nutrition declaration was found on 65·9 % of all tested products. It was displayed on the back of the packaging of 62·7 % of products and on the front of the packaging of 19·1 % of products. BOP was the most commonly observed in breakfast cereals, soft drinks, milk and instant soups (in total over 90 %), and the least common in meat products (21·5 %). FOP was predominantly displayed on breakfast cereals (65·0 %) and the least frequently on milk products (2·4 %). The ‘Big 4’ (energy value, protein, carbohydrate and fat contents) and the ‘Big 4 with additional information’ figured on 40·9 % of products. The ‘Big 8’ (‘Big 4’ plus sugar, saturated fat, fibre and sodium contents) and the ‘Big 8 with additional information’ were present less frequently (20·5 %). Nutrition claims and health claims appeared on very few products (6·6 % and 6·3 %, respectively). The proportion of products with insufficient legibility was 31·5 %.ConclusionsNutrition labelling in Belgrade, Serbia is not satisfactory. Mandatory regulations may be the best way to improve the current situation.
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Onogwu, G. O. "Determinants of the intra-industry trade in cereal and miscellaneous edible preparations: the evidence for Nigeria and the ECOWAS partners." Agricultural Economics (Zemědělská ekonomika) 60, No. 1 (February 5, 2014): 21–30. http://dx.doi.org/10.17221/18/2013-agricecon.
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The trade liberalization processes of the Economic Community of West African States (ECOWAS) are implemented through such interventions like free international trade, common external tariff wall, the consolidation or freezing of custom duties and non-tariff barriers to the intra-trade among others. However, the extent to which these efforts have translated to the intra-industry trade in the prepared foodstuff products has not been investigated yet. The objectives of this study are to assess the intra-industry trade theory in cereal and miscellaneous edible preparations; to evaluate the growth rates of simultaneous exports and imports in these prepared foodstuff sub-sections; to evaluate the extent of the intra-industry trade in the sub sections, and to determine the effects of the Nigeria’s and partners’ characteristics on the intra-industry trade. The results revealed that the intra-industry trade in cereal preparations are positively and significantly influenced by the partners’ gross national income (GNI) per capita and the partners’ foreign direct investment (FDI), but they are negatively influenced by the Nigeria’s household final consumption expenditure. Also, the intra-industry trade in miscellaneous edible preparations is influenced positively by the partners’ GNI per capita and the partners’ households’ final consumption expenditures, while the Nigeria’s foreign direct investment and the value added by manufacturing negatively influence the intra-industry trade in the product sub-sections within the ECOWAS sub-region. Both exports and imports growth rates of these products fluctuate, but more in the imports of miscellaneous edible preparations. Cost saving options in transportation, the use of efficient machines during the production, processing and packaging are recommended.
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Livinskiy, А. А., and S. A. Livinskaya Livinskaya. "Relevance of the glycemic index control of products and dishes for school meals." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 8 (August 1, 2020): 17–22. http://dx.doi.org/10.33920/igt-01-2008-02.
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The eff ect of adolescent nutrition on various diseases is considered. Rationing of the amount of sugars in the diet is the main problem. Glycemic index (GI) is used for this purpose in the world practice. Glycemic curves for various cereals and derived products are presented. It is shown, that GI is an individual characteristic of each product. Introduction of GI and glycemic load (GL) values as indicators of food product quality and placing values on the consumer packaging label is confi rmed.
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Lavriša, Živa, and Igor Pravst. "Marketing of Foods to Children through Food Packaging Is Almost Exclusively Linked to Unhealthy Foods." Nutrients 11, no. 5 (May 21, 2019): 1128. http://dx.doi.org/10.3390/nu11051128.
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The nutritional composition of foods marketed to children is important, as it can significantly influence children’s preferences. The objective of this research was to evaluate the presence of child-oriented food products in the food supply and to investigate their nutritional composition. The sample included 8191 prepacked foods in the Slovenian food supply available in the market in 2015. The nutrient profile (World Health Organisation Regional Office for Europe nutrient profile model) of the products with child-targeted promotions was compared to the nutrient profile of those without child-targeted promotions. Food categories with the highest proportion of products with child-focused promotions were “Breakfast Cereals” (17%), “Chocolate and Sugar Confectionery” (15%) and “Edible Ices” (13%). Altogether, 93% of all products with child-focused promotions and 73% of products without such promotions were classified as “not permitted”. The proportion of “not permitted” foods was significantly higher in products with child-targeted promotions, compared with products without child-targeted promotions (p < 0.0001), and this trend was observed in a majority of food categories. To protect children from exposure to the marketing of foods with less favourable nutritional compositions, public health strategies should be focused also towards limiting promotions of unhealthy foods to children on product packaging, not only in media.
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GERMINARA, G. S., A. CONTE, A. DE CRISTOFARO, L. LECCE, A. DI PALMA, G. ROTUNDO, and M. A. DEL NOBILE. "Electrophysiological and Behavioral Activity of (E)-2-Hexenal in the Granary Weevil and Its Application in Food Packaging." Journal of Food Protection 75, no. 2 (February 1, 2012): 366–70. http://dx.doi.org/10.4315/0362-028x.jfp-11-142.
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The purpose of this work was to develop a biodegradable carrier material to control insect pests in cereal products. To this aim, (E)-2-hexenal was used, being a natural compound with antimicrobial activity that is also commonly adopted as a flavoring agent. Three coating layers of polycaprolactone (PCL) were spread onto the internal side of a paperboard carton, the first being the active coating containing (E)-2-hexenal. The antennal sensitivity of Sitophilus granarius to a broad range of doses of (E)-2-hexenal was first demonstrated. Next, the ability of different concentrations of this compound to disrupt the orientation of adult S. granarius beetles to odors of intact wheat kernels was established in a two-choice pitfall bioassay. In addition, invasion tests were carried out over an 8-week period to highlight the effects of the biobased repellent packaging and their potential persistence. The results demonstrated that during the entire monitoring period, the percentage of S. granarius adults found in cartons coated with (E)-2-hexenal–loaded multilayer PCL was about 10% of the total number of insects used in the bioassay, very low compared with the respective control samples, thus assessing both the effectiveness and persistence of the repellent system developed. Although the infestation level of treated packages was reduced relative to the infestation levels in the controls, any infestation of food packages is unacceptable to consumers, so further tests are required to determine whether infestation can be completely prevented using (E)-2-hexenal.
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Martini, Daniela, Cristian Del Bo’, Mauro Serafini, Marisa Porrini, Nicoletta Pellegrini, and Donato Angelino. "Breakfast Cereals Carrying Fibre-Related Claims: Do They Have a Better Nutritional Composition Than Those without Such Claims? Results from the Food Labelling of Italian Products (FLIP) Study." Foods 10, no. 9 (September 19, 2021): 2225. http://dx.doi.org/10.3390/foods10092225.
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Nutrition claims (NCs) on food packaging are, from one side, an informative tool about the nutritional characteristics of the product. From another side, they could bias the consumer in perceiving such products as healthier than those without claims. In order to investigate whether products with NCs have a better nutritional composition that those without claims, the present study aimed to compare the nutrition facts of 376 breakfast cereals, with and without fibre-related NCs, available in 13 Italian retailer online stores. Among these products, 73 items claimed to be a “source of fibre” and 109 “high in fibre”. In addition to a higher fibre content, products “high in fibre” showed higher protein and fat contents but lower carbohydrate, sugar and salt contents compared to both “source of fibre” and without fibre-related NC items. Overall, a high variability in nutritional values was also observed within products with the same type of fibre-related NC. In conclusion, the results suggested that fibre-related NCs should not be considered as a marker of a better nutritional composition of breakfast cereals, and thus consumers should be educated to carefully read the entire nutritional information reported in the food labelling.
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Riley, Malcolm D., Jane Bowen, Debra Krause, Darren Jones, and Welma Stonehouse. "A survey of consumer attitude towards nutrition and health statements on food labels in South Australia." Functional Foods in Health and Disease 6, no. 12 (December 30, 2016): 809. http://dx.doi.org/10.31989/ffhd.v6i12.306.
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Background: For many decades, Australia has required a Nutrient Information Panel to be included on food packaging, usually on the back of products. Recently, two regulated, voluntary systems were introduced for use on food packaging in Australia: the Health Star Rating system and nutrient content and health claims. Nonetheless, the scope and potential for these new initiatives to achieve their purpose is partly depdendant on their perception by consumers. This report describes the results of a population based survey of South Australian adults about how various elements of food labels are used to inform their purchase decisions. Methods: A survey was conducted using a random stratified sampling technique in people aged 15 years and older in the Australian state of South Australia. All surveys were administered face-to-face to 3005 people between September 2015 and December 2015. Data was weighted by the inverse of the individual’s probability of selection, as well as the response rate in metropolitan and country regions and then reweighted to benchmarks from the June 2014 Estimated Resident Population calculated by the Australian Bureau of Statistics. Results: The response rate for the survey was 57.3%. Most respondents to the survey rated their own dietary intake as ‘healthy’ (61.5%) or ‘extremely healthy’ (9.1%). Aside from price, country of origin was nominated as the most important information on the food label of a food bought for the first time (by 35.0%), followed by the ingredient list (21.6%) and claims about nutrition (20.9%). The response to this question was markedly different by age group, with almost half (48.3%) of those aged 55 years or over considering that country of origin was the most important information to look for. For the youngest age group (15-34 yrs), 28.4% considered the ingredient list was the most important information, 26.5% considered claims about nutrition to be most important, and 22.2% considered country of origin to be the most important information on the food label. The Nutrition Information Panel was used to guide the purchase decision for a new breakfast cereal by more than half of respondents (50.8%), while a statement on the front of the pack about how the food effects health was used to guide the purchase decision of only 8.9%. While only 22.1% disagreed (16.4% disagreed somewhat, 5.7% disagreed completely) with the statement that ‘the Nutrient Information Panel on food packaging is a trustworthy source of information,’ almost double the amount of subjects at 44.0% disagreed (36.1% disagreed somewhat, 17.9% disagreed completely) that ‘statements about health on food packaging are a trustworthy source of information.’ Conclusion: For South Australian adults, statements about health benefits of food on food packaging are viewed with much greater suspicion than the nutrient information panel. Attitudes towards food packaging varied more by age group than by sex of the respondent. For an unfamiliar food, country of origin is considered the most important information on food packaging by more than a third of adults. Keywords: Food packaging, Nutrition label, Front of Pack, Health Star, South Australia
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Nagyová, Ľudmila, Patrik Rovný, Jana Stávková, Martina Uličná, and Ľudmila Maďarová. "Consumer perception of bread quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 57, no. 3 (2009): 115–22. http://dx.doi.org/10.11118/actaun200957030115.
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The aim of this paper is to evaluate consumers’ perception of bread quality in Slovakia. Bread belongs to essential foodstuffs and we all have it served on our table every day.Cereal products keep their importance in people’s nutrition mainly because of their preventive effects on health. They saturate about 40 % of the daily energy need of an average European, who in average acquires from cereals about 30 % of proteins, vitamin B1, niatin and phosphorus, around 1/6 of fats (out of it 19 % of linol acid), almost 60 % of saccharides, Ľ iron and about 13 % of vitamin B2 and calcium. If we add some cereal fiber which is an effective prevention factor of cardiovascular diseases, metabolic and oncological diseases of colon and anus, we will get a complex picture about positive effects of cereals in our nutrition. If we were to mark any foodstuff which has been accompanying the mankind in the course of history, it could be bread. Its consummation is spread in the whole world. Only the ones who once suffered from its lack have recognized its value.It results from our research that consumers in Slovakia prefer consuming the wheat-ray bread (38.5 %). The respondents – consumers prefer at choosing buying bread in terms of the external, subjective factors, the overall shape when choosing bread (45 %) and dark color of crust (25 %). They showed minimum interest in white color crust and packaging size. In terms of the internal, objective factors, the most important factor for respondents, for women as well as for men was freshness of foodstuffs followed by fiber (with a big difference) (12.82 %).Almost 60 % of bread consumers claimed that they did not have any possibility to obtain the required information regarding bread in supermarkets and hypermarkets because it is not possible to find professional staff providing them with the required information. A different situation is in the classical, small, self-service, and specialized stores, where personal contact of a shop-assistant and a customer is more often. Results of the performed marketing research of consumer behavior in the market with bakery products will become a sort of the initial basis for departments involved in the research. The team of co-authors have the task to define bread quality on the basis of chemical analyses in accordance with consumers needs.
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Talukder, S., S. K. Mendiratta, Arvind Soni, Tarun Pal Singh, Lalchamliani Chhangte, R. R. Kumar, Meena Goswami, O. P. Malav, and Irshad A. "Development and quality characterization of mutton snack." Nutrition & Food Science 45, no. 6 (November 9, 2015): 873–82. http://dx.doi.org/10.1108/nfs-04-2015-0041.
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Purpose – The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among consumers. Cereal-based snacks, which have very less nutritional value, are highly popular among Indian consumers. Malnutrition and protein deficiencies can be overcome by supplying nutrient-dense meat-incorporated cereal-based snacks to them. On this background, it was planned to incorporate easily available sheep meat to popular snack to improve the nutritional quality, acceptability and functionality of traditional snack. Design/methodology/approach – Mutton-based snack formulation was standardized; rice flour (Treatment-I [T-I]), black gram flour (Treatment-II [T-II]) and their combination (Treatment-III [T-III]) were used along with lean meat for the preparation of mutton snack. Microwaving and frying process of cooking was applied, and various physicochemical and sensory properties of both raw and cooked snack were evaluated. Findings – Emulsion stability and expansion percentage increased significantly (p < 0.05) in all treatment products in both cooking process except in T-III. Significant (p < 0.05) decrease in protein percentage and increase in fat percentage has been recorded in all treatments and cooking process in comparison to control. The overall acceptability scores increased significantly in all the treatments except T-III in comparison to control. On the basis of physicochemical and sensory attributes the microwaved black gram flour-added mutton snack (T-II) was adjudged as most acceptable and was stored for a period of 45 days at ambient temperature. It was concluded that optimized product could be stored at room temperature in LDPE pouches for 45 days without marked deterioration in quality on the basis of evaluations of physicochemical (pH and thiobarbituric acid reacting substances value) and microbiological parameters (total plate count, coliform count and yeast and mould count). Research limitations/implications – Future research may benefit from attempting to modify shelf life of the snack in room temperature by modifying storage and packaging condition. Originality/value – Although incorporation of meat in cereal-based traditional snack and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect. Additionally, limited qualitative research has examined the storage characteristics of meat-incorporated snack at room temperature in eating quality context.
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Dall’Asta, Margherita, Donato Angelino, Nicoletta Pellegrini, and Daniela Martini. "The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study." Nutrients 12, no. 5 (April 30, 2020): 1273. http://dx.doi.org/10.3390/nu12051273.
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The market for organic products is growing rapidly, probably attributable to the general customer perception that they are healthier foods, with a better nutritional profile than conventional ones. Despite this, the available studies show limited differences in the nutrient profile of organically and conventionally primary food products. Apart from this literature, no studies have focused on the nutrition profile of commercially prepacked foods. Thus, the aim of the present survey was to compare the nutritional quality intended as nutrition facts of organic and conventional prepacked foods sold in Italy. A total of 569 pairs of prepacked products (organic and their conventional counterparts) were selected from nine food categories sold by online retailers. By comparing organic and conventional products in the “pasta, rice and other cereals” category, the former were lower in energy, protein, and higher in saturates compared to the latter. Organic “jams, chocolate spreads and honey” products were lower in energy, carbohydrates, sugars and higher in protein than their regular counterparts. No differences were found for energy, macronutrients and salt for other categories. Therefore, based on the mandatory information printed on their packaging, prepacked organic products are not of a superior nutritional quality than conventional ones, with just a few exceptions. Consequently, the present study suggests that organic certification cannot be considered an indication of better overall nutritional quality. Further studies examining the nutritional quality of organic foods, taking into account the ingredients used, might better explain the results obtained.
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Kraus, Artur. "Factors influencing the decisions to buy and consume functional food." British Food Journal 117, no. 6 (June 8, 2015): 1622–36. http://dx.doi.org/10.1108/bfj-08-2014-0301.
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Purpose – The purpose of this paper is to identify the most important characteristics of functional foods and the motives behind its consumption. Design/methodology/approach – The data were collected in the direct interview. The sample (n=200) consisted of 137 women and 63 men at the age of 18-60 years. The research tool was a questionnaire divided into four sections. The first one included quality attributes. The second one included healthful properties, functional components and carriers. The third one concerned the motives for purchasing functional food and included the consequences and values. In the fourth section the participants were asked about gender, age and education. Findings – Among the quality attributes the research reveals six principal components package of information on healthful properties and nutritional value of the product, attributes of taste, health and safety, practical packaging, freshness, purity and naturalness. In terms of health benefits, two components were distinguished prevention of health problems, strengthening of the body and improvement of its functions. Among functional components, the following were distinguished vitamins and minerals, dietary fibre and Omega-3 fatty acids. As the best carriers the following were recognized: cereal products, dairy products, meat products; mixtures of fruits and vegetables. As the most important consequences motivating people to consume functional food the following were recognized: the health effects of proper nutrition resulting from consciousness raising actions promoting health; and the joy of eating and improvement of the appearance. When it comes to the most important motivating factors, good health, long harmonious life and self-esteem were included. The means to achieve these goals are to be responsible for health. Originality/value – The key factors determining the functional product and motivating for consumption of functional food may establish a basis for actions related to development and consumption of the food. The understanding of the factors that consumers take into account when choosing functional food will help in shaping the optimal strategies for product development. Learning about the basic motivating factors in consumption may be helpful in the development of healthy nutrition education and promotion programmes. The research may provide valuable support for actions related to food products promotion and marketing.
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H.M.S, Amir, and Mona Z. "Raw Ingredients in Cat Food Manufacturing: Palatability, Digestibility and Halal Issues in Malaysia." Journal of Tropical Resources and Sustainable Science (JTRSS) 1, no. 1 (August 15, 2021): 1–15. http://dx.doi.org/10.47253/jtrss.v1i1.664.
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Raw ingredients commonly used in the cat food manufacturing are derived fromvarious sources such as meat, meat by products, fish, poultry, vegetables, vegetables byproducts, cereals, fruits, and bones. Meat meal and meat bone meal are unpopular rawingredients since they are manufactured from carcasses and offal of cows, pigs, goats andsheep and may even contain deleterious and unhealthy ingredients. There is the possibility ofthe occurrence of ingredients containing non halal components. There are several types of catfood in the market which are graded based on their ingredients and nutritive values especiallythe protein content. The biological values of the popular protein sources used in cat foodmanufacturing were highlighted. The importance of carbohydrate content, which is mostlynot available on the packaging pack is emphasized and the method of calculation shown.
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Stanton, John L., James Wiley, Neal H. Hooker, and Ekaterina Salnikova. "Relationship of product claims between private label and national brands." International Journal of Retail & Distribution Management 43, no. 9 (September 14, 2015): 815–30. http://dx.doi.org/10.1108/ijrdm-11-2013-0212.
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Purpose – The purpose of this paper is to compare the use of front of package (FOP) claims within product categories by private label (PL) products and national brands (NB). This research adapts an existing conceptual model exploring the marketing strategies of PL products and NBs. Design/methodology/approach – Information for this study came from Mintel’s Global (2009/2011). There were 10,791 products launched in 2011 in the US database, 8,120 NB and 2,671 PL food and drink products. For 2009: 5,838 NB and 2,118 PL that gives 7,956 food and beverages products launched in USA. Findings – PL and NB companies increased the usage of FOP claims, and also often moved in the same direction for some product categories. The greatest number of increases across product categories for PL and NB between 2009 and 2011 were Ethical-Enviromentally Friendly Packaging; Allergen; Fiber; Weight Control; Gluten Free; Kosher and No Additives claims. There were much less FOP that were decreased in usage. The claims that most frequently decreased were “Organic,” “Calories,” and “Vitamin/Mineral Fortified.” The categories that significantly decreased the “Organic” claim were Baby Food, Bakery, Breakfast Cereals, Fruit and Vegetables among PL product categories and Breakfast Cereals, Dairy, Side Dishes and Soup among NB categories. Research limitations/implications – The study is based on only a three-year time span. difference over a greater period of time could reveal more significant differences. Practical implications – The evidence from this research indicates that PL brands are matching NBs as they look to using other attributes and benefits. However, as PL sales increase, retailer margins increase which can lead to further aggressive marketing by the PL brands. Originality/value – The analysis of FOP claims for PL and NB over such a large sample has not previously been done.
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Garcia, Ada L., José D. Ronquillo, Gabriela Morillo-Santander, Claudia V. Mazariegos, Lorena Lopez-Donado, Elisa J. Vargas-Garcia, Louise Curtin, Alison Parrett, and Antonina N. Mutoro. "Sugar Content and Nutritional Quality of Child Orientated Ready to Eat Cereals and Yoghurts in the UK and Latin America; Does Food Policy Matter?" Nutrients 12, no. 3 (March 23, 2020): 856. http://dx.doi.org/10.3390/nu12030856.
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Ready to eat breakfast cereals (REBCs) and yoghurts provide important nutrients to children’s diets, but concerns about their high sugar content exist. Food reformulation could contribute to sugar reduction, but policies across countries are not uniform. We aimed to compare the sugar content and nutritional quality of child-orientated REBCs and yoghurts in Latin American countries with the UK. In a cross-sectional study, nutritional information, marketing strategies, and claims were collected from the food labels and packaging of products available in Guatemala, Mexico, Ecuador and the UK. Nutritional quality was assessed using the UK Ofcom Nutrient Profiling System. In total, 262 products were analysed (59% REBCs/41% yoghurts). REBCs in the UK had a lower sugar content (mean ± SD) (24.6 ± 6.4) than products in Ecuador (34.6 ± 10.8; p < 0.001), Mexico (32.6 ± 7.6; p = 0.001) and Guatemala (31.5 ± 8.3; p = 0.001). Across countries, there were no differences in the sugar content of yoghurts. A large proportion (83%) of REBCs and 33% of yoghurts were classified as “less healthy”. In conclusion, the sugar content of REBCs in Latin America is higher than those of the UK, which could be attributed to the UK voluntary sugar reduction programme. Sugar reformulation policies are required in Guatemala, Mexico and Ecuador.
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Suminto, Sekartaji. "Ecobrick: solusi cerdas dan kreatif untuk mengatasi sampah plastik." PRODUCTUM Jurnal Desain Produk (Pengetahuan dan Perancangan Produk) 3, no. 1 (October 16, 2017): 26. http://dx.doi.org/10.24821/productum.v3i1.1735.
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Plastics are widely used in various needs of human life, starting from food wrapping material to the needs of automotive materials. Plastic is the most popular material and most widely used as a material for automotive component making, in addition to metal in the form of iron. The most important problem of plastics is the plastic waste that can not decompose naturally. It takes a very long time to clean up plastic waste from the face of the earth, especially since the use of plastic is almost unmanageable. Plastics also make the air temperature hotter day by day, due to its non-porous polymeric properties. At the moment, most products are produced without thinking of where they are going when consumed. Many products are also designed to fail within a certain period known as "planned obsolescence". This design philosophy is the cause behind overflowing landfills, plastic islands in the sea, and becoming a scourge such as packaging and products that clog the local ecosystem. Ecobrick is one of the creative efforts to manage plastic waste into useful objects, reducing pollution and toxins caused by plastic waste. Ecobrick is one of the creative endeavors for handling plastic waste. Its function is not to destroy plastic waste, but to extend the life of these plastics and process them into something useful, which can be used for the benefit of humans in general. Making ecobrick is still not so popular among the wider community. Most people still treat used plastics as household plastic waste, pollute the environment, rivers and pollute everyday life without self-awareness.Keywords: plastic waste, contamination, ecobrick, creative effort
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Wu, Jason H. Y., Bruce Neal, Helen Trevena, Michelle Crino, Wendy Stuart-Smith, Kim Faulkner-Hogg, Jimmy Chun Yu Louie, and Elizabeth Dunford. "Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia." British Journal of Nutrition 114, no. 3 (June 29, 2015): 448–54. http://dx.doi.org/10.1017/s0007114515002056.
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Despite tremendous growth in the consumption of gluten-free (GF) foods, there is a lack of evaluation of their nutritional profile and how they compare with non-GF foods. The present study evaluated the nutritional quality of GF and non-GF foods in core food groups, and a wide range of discretionary products in Australian supermarkets. Nutritional information on the Nutrition Information Panel was systematically obtained from all packaged foods at four large supermarkets in Sydney, Australia in 2013. Food products were classified as GF if a GF declaration appeared anywhere on the product packaging, or non-GF if they contained gluten, wheat, rye, triticale, barley, oats or spelt. The primary outcome was the ‘Health Star Rating’ (HSR: lowest score 0·5; optimal score 5), a nutrient profiling scheme endorsed by the Australian Government. Differences in the content of individual nutrients were explored in secondary analyses. A total of 3213 food products across ten food categories were included. On average, GF plain dry pasta scored nearly 0·5 stars less (P< 0·001) compared with non-GF products; however, there were no significant differences in the mean HSR for breads or ready-to-eat breakfast cereals (P≥ 0·42 for both). Relative to non-GF foods, GF products had consistently lower average protein content across all the three core food groups, in particular for pasta and breads (52 and 32 % less, P< 0·001 for both). A substantial proportion of foods in discretionary categories carried GF labels (e.g. 87 % of processed meats), and the average HSR of GF discretionary foods were not systematically superior to those of non-GF products. The consumption of GF products is unlikely to confer health benefits, unless there is clear evidence of gluten intolerance.
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Packer, Jessica, Simon J. Russell, Deborah Ridout, Steven Hope, Anne Conolly, Curtis Jessop, Oliver J. Robinson, Sandro T. Stoffel, Russell M. Viner, and Helen Croker. "Assessing the Effectiveness of Front of Pack Labels: Findings from an Online Randomised-Controlled Experiment in a Representative British Sample." Nutrients 13, no. 3 (March 10, 2021): 900. http://dx.doi.org/10.3390/nu13030900.
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Front of pack food labels (FOPLs) provide accessible nutritional information to guide consumer choice. Using an online experiment with a large representative British sample, we aimed to examine whether FOPLs improve participants’ ability to identify the healthiness of foods and drinks. The primary aim was to compare ability to rank between FOPL groups and a no label control. Adults (≥18 years), recruited from the NatCen panel, were randomised to one of five experimental groups (Multiple Traffic Light, MTL; Nutri-Score, N-S; Warning Label, WL; Positive Choice tick, PC; no label control). Stratification variables were year of recruitment to panel, sex, age, government office region, and household income. Packaging images were created for three versions, varying in healthiness, of six food and drink products (pizza, drinks, cakes, crisps, yoghurts, breakfast cereals). Participants were asked to rank the three product images in order of healthiness. Ranking was completed on a single occasion and comprised a baseline measure (with no FOPL), and a follow-up measure including the FOPL as per each participant’s experimental group. The primary outcome was the ability to accurately rank product healthiness (all products ranked correctly vs. any incorrect). In 2020, 4504 participants had complete data and were included in the analysis. The probability of correct ranking at follow-up, and improving between baseline and follow-up, was significantly greater across all products for the N-S, MTL and WL groups, compared to control. This was seen for only some of the products for the PC group. The largest effects were seen for N-S, followed by MTL. These analyses were adjusted for stratification variables, ethnicity, education, household composition, food shopping responsibility, and current FOPL use. Exploratory analyses showed a tendency for participants with higher compared to lower education to rank products more accurately. Conclusions: All FOPLs were effective at improving participants’ ability to correctly rank products according to healthiness in this large representative British sample, with the largest effects seen for N-S, followed by MTL.
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Garcia, Ada, Louise Curtin, Ada Garcia, and Charlotte Wright. "Sweet Snack Foods Are Promoted by the Baby Food Industry: A Survey of Baby Foods in the UK." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 990. http://dx.doi.org/10.1093/cdn/nzaa054_062.
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Abstract Objectives Snacking is nor part of UK complementary feeding recommendations, but 60% of UK infants aged 7–10 months consume home-made and/or commercial baby snacks. We aimed to explore trends in the availability of commercial baby snacks in the UK food market over time. Methods We surveyed all infant food products available to buy in the UK, online and in-store, n 2019 and used our own 2010–2011 data for comparison. Product type [wet purees or dry (snacks)] were recorded at both time points. In 2019 for snack products we recorded main types, feeding claims on product packaging and sugar content. Results The total number of products available in 2010–11 and 2019 was 482 and 865 respectively. The proportion of snacks had doubled between 2010–11 (42, 10%; P = 0.001) and 2019 (185, 21%), while the proportion of wet, pureed foods decreased (2010–11 326, 79%; 2019 611, 71%; P = 0.001) and in 2019 were mainly supplied in pouches (453, 74%). The commonest snack types in 2019 were corn based flavoured with fruit or vegetables (40%; of which 12% fruit flavoured), dried fruit (15%), fruit or vegetables mixed with cereals (22% of which 88% were fruit based), biscuits (18%), and rice cakes flavoured with fruit or vegetables (8%). In 2019 front of package feeding claims were observed on 43% of snacks, referring to them as ‘finger foods’ (25%), ‘encourages self-feeding’ (10%), ‘perfect for teething’ (4%) or a mixture of these (3%). Sugar content [N, g/100 g median (Q1, Q3)] was higher than the 5 g/100 g recommended threshhold for all dried fruit [19, 61(38, 64], fruit or vegetable with cereals [42, 26(18, 29)], biscuits [34, 19(15, 22)] and rice cakes [34, 19(15, 22)]. Corn snacks [75, 4(2, 6)] mainly met the sugar content threshold. Conclusions Sweet commercial baby snacks are a prominent feature of the UK food environment. Regulations on feeding claims and sugar content are urgently needed. Funding Sources No funding sources to declare.
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Lane, Ralph H. "Cereal and Cereal Products." Journal of AOAC INTERNATIONAL 72, no. 1 (January 1, 1989): 85. http://dx.doi.org/10.1093/jaoac/72.1.85a.
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André, Quentin, Pierre Chandon, and Kelly Haws. "Healthy Through Presence or Absence, Nature or Science?: A Framework for Understanding Front-of-Package Food Claims." Journal of Public Policy & Marketing 38, no. 2 (February 1, 2019): 172–91. http://dx.doi.org/10.1177/0743915618824332.
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Food products claim to be healthy in many ways, but prior research has investigated these claims at either the macro level (using broad descriptions such as “healthy” or “tasty”) or the micro level (using single claims such as “low fat”). The authors use a meso-level framework to examine whether these claims invoke natural or scientific arguments and whether they communicate about positive attributes present in the food or negative attributes absent from the food. They find that common front-of-packaging claims can be appropriately classified into (1) science- and absence-focused claims about “removing negatives,” (2) science- and presence-focused claims about “adding positives,” (3) nature- and absence-focused claims about “not adding negatives,” and (4) nature- and presence-focused claims about “not removing positives.” The authors conduct validation studies using breakfast cereals, a category for which nutrition quality varies but food claims are constant. They find that claim type is completely uncorrelated to actual nutrition quality yet influences inferences consumers make about taste, healthiness, and dieting. Claim type also helps predict the effects of hedonic eating, healthy eating, or weight loss goals on food choice.
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Menon, Rebekah, Ada Garcia, and Alison Parrett. "Extensive and Unregulated Use of On-Pack Promotional Claims in Commercially Available Baby Foods in the UK." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1268. http://dx.doi.org/10.1093/cdn/nzab056_006.
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Abstract Objectives The number, variety and use of commercially available complementary baby foods (CACF) in the UK is increasing. There are growing concerns about the nutritional quality and promotion of these products. We aimed to explore the use of on-pack claims and categorize the nature of promotional claims in CACF. Methods We surveyed all CACF available from online UK supermarkets and Amazon in 2020. CACF were classified according to product type (e.g., puree, snack). On-pack promotional claims were recorded and classified as marketing, composition, health (e.g., supports the nervous system) and nutrient claims (e.g., added iron). Claims which encouraged the use of CACF but did not refer to health or nutrient qualities were defined as marketing claims (e.g., 2-of 5-a-day). Claims emphasizing the presence or absence of ingredient/s were defined as composition claims (e.g., low salt). The WHO Nutrient Profile Model draft for infants and young children and the European Union regulation on Health and Nutrition claims informed the classification. Results A total of 6265 claims were identified in 724 surveyed products. Marketing (99%,720) and composition claims (98%,713) were found on almost all CACF, compared with nutrient (35%,254) and health claims (6%,41). The median (Q1, Q3) number of total claims per product was 9 (7,10), marketing claims 5 (3,6) composition 3 (2,4), nutrient 0 (0,1) and 0 (0,0) health. The main marketing claims were texture related (e.g., super smooth, chunky bits) on 83% of the products (602) and taste related (e.g., flavours for tiny taste buds, first tastes) on 70% (506) of products. Claims mentioning fruit and veg (e.g., hidden veggies, perfect fruit & veg snack) were used on 42% of the products (307). The main composition claims were organic (62%,452), nothing artificial (58%, 426) and no added sugar (58%, 422). Baby led weaning claims (BLW) (e.g., encourages self-feeding, ideal finger food) were found on 72% of snacks. Snacks had significantly higher (P < 0.01) number of BLW claims (99%, 209), compared to the rest of products with BLW claims (i.e., purees, meals, cereals, deserts, sauces, stock cubes, dry ingredients). Conclusions Promotional claims on CACF packaging are extensively used. CACF are promoted using “healthy halo” connotations that might confuse parents. Regulations on their use should be implemented to avoid inappropriate marketing. Funding Sources None.
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Stagnati, Lorenzo, Matteo Busconi, Giovanna Soffritti, Michelangelo Martino, Alessandra Lanubile, and Adriano Marocco. "Molecular and phenotypic characterization of a collection of white grain sorghum [Sorghum bicolor (L.) Moench] for temperate climates." Genetic Resources and Crop Evolution 68, no. 7 (March 25, 2021): 2931–42. http://dx.doi.org/10.1007/s10722-021-01166-9.
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AbstractSorghum [Sorghum bicolor (L.) Moench] is a subsistence crop and the main food for populations in arid or semiarid regions and it is appreciated for the production of gluten-free products, forages, raw materials for industrial transformation and packaging. The end-use of different sorghum purposes having various plant or kernel characteristics require specific breeding programs to develop the desired ideotype. Sorghum grains can be classified according to kernel color, tannins and polyphenols content: white, yellow, red, brown, and black. White sorghum is characterized by a low level of total phenolic content and tannins. The advantage of using white sorghum is: increased protein digestibility, nutritional composition and consumer acceptance similar to other cereals. A collection of 117 white grain sorghums was characterized using 10 SSRs and preliminary agronomic observations were made for main traits. SSR analysis revealed from 10 to 33 alleles per locus.Observed heterozygosity was lower than expected according to the reproduction system of sorghum. Phylogenetic analysis revealed 6 main groups of genotypes. Only one group is constituted by genotypes with the same geographical origin (Egypt) while other groups are admixtures of different countries. The principal coordinate analysis revealed good correspondence between genetic profiles and groups evidenced by similar agronomic performances.
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Sarwono, Eko, Selviana Selviana, and Ismail Saleh. "PEMBERDAYAAN SUKU DAYAK PEDALAMAN MELALUI INOVASI PERTANIAN, EKONOMI, PENDIDIKAN DAN KESEHATAN TERPADU UNTUK MEWUJUDKAN MASYARAKAT SEHAT, CERDAS, DAN SEJAHTERA DI DAERAH TERTINGGAL KALIMANTAN BARAT." Jurnal Buletin Al-Ribaath 14, no. 1 (July 5, 2017): 9. http://dx.doi.org/10.29406/br.v14i1.578.
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The majority of indigenous Dayak farmers in Toho district encounter several issues. Their productivity was varied seasonally. In the rainy season, they were difficult to dry paddy in the sun. They also required costly diesel to fuel their threshing machines. In the health area, this region ever promulgated to set up Desa Siaga, but until now the discourse has not been realized. Health coverages such as childbirth by medical labor, exclusive breastfeeding, PHBS, and environmental sanitation were extremely low. This programs empowered dayak farmer community through Innovations in Agriculture, Economics, Education and Health Integrated (PERENDIKESDU). The programs included (a) Increasing the entrepreneurial agricultural economics, methods/concept used to overcome the problems, namely: the establishment and coaching a group of women farmers, training of making rice with simple biomass drying machine and simple threshing machine, training nursery plantation processing, packaging socialization plantation products. (b) Establishment and Development of alert village, methods which are used to treat the problems namely: workshops, health promotion include counseling on health behavior, socialization healthy latrines, clean water supply, sanitation, training of village cadres standby and Posyandu cadres, management training standby village, ground socialization land use for medicinal plant families (toga). (c) Elimination of illiteracy, methods which are used to treat the problems, namely: the implementation of training for creating collages, mosaics, and a montage of simple materials, realization Morance training methods, training of cadres illiteracy, the establishment of home building illiteracy. Keywords: Agriculture, Economics, Education, Health, PERENDIKESDU, Dayak.The majority of indigenous Dayak farmers in Toho district encounter several issues. Their productivity was varied seasonally. In the rainy season, they were difficult to dry paddy in the sun. They also required costly diesel to fuel their threshing machines. In the health area, this region ever promulgated to set up Desa Siaga, but until now the discourse has not been realized. Health coverages such as childbirth by medical labor, exclusive breastfeeding, PHBS, and environmental sanitation were extremely low. This programs empowered dayak farmer community through Innovations in Agriculture, Economics, Education and Health Integrated (PERENDIKESDU). The programs included (a) Increasing the entrepreneurial agricultural economics, methods/concept used to overcome the problems, namely: the establishment and coaching a group of women farmers, training of making rice with simple biomass drying machine and simple threshing machine, training nursery plantation processing, packaging socialization plantation products. (b) Establishment and Development of alert village, methods which are used to treat the problems namely: workshops, health promotion include counseling on health behavior, socialization healthy latrines, clean water supply, sanitation, training of village cadres standby and Posyandu cadres, management training standby village, ground socialization land use for medicinal plant families (toga). (c) Elimination of illiteracy, methods which are used to treat the problems, namely: the implementation of training for creating collages, mosaics, and a montage of simple materials, realization Morance training methods, training of cadres illiteracy, the establishment of home building illiteracy. Keywords: Agriculture, Economics, Education, Health, PERENDIKESDU, Dayak.
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