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Arraztio-Cordoba A, Montero-Simo MJ, Araque-Padilla RA. "Marketing through Claims": A Cross-Sectional Analysis of Child-Targeted Food Packaging Claims within the Spanish Market. Nutrients 2023; 15:4548. [PMID: 37960201 PMCID: PMC10650306 DOI: 10.3390/nu15214548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Food advertising, especially on packaging, impacts children's choices. Food companies make different claims on packaging as a marketing techniques to make their products more appealing, enhancing their perceived healthiness, even in unhealthy products. Although the use of some claims is regulated, there are legal loopholes that could confuse young consumers and that concern global authorities. To shed light on the matter, it is necessary to have a comprehensive understanding of the performance of all types of claims made by food companies in food products targeting children. We examined 458 products from Spanish markets in two periods through a cross-sectional content analysis. Our findings reveal that existing policies are working due to the decrease in nutrition claims, but there is a growth in soft claims that are unregulated and potentially confusing and attractive to children. Considering that most of the products analyzed are unhealthy, this emphasizes the importance of implementing stricter regulations to create a healthier and more reliable food environment for children.
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Affiliation(s)
| | - Maria Jose Montero-Simo
- Department of Management, Universidad Loyola Andalucía, 14004 Cordoba, Spain; (M.J.M.-S.); (R.A.A.-P.)
| | - Rafael A. Araque-Padilla
- Department of Management, Universidad Loyola Andalucía, 14004 Cordoba, Spain; (M.J.M.-S.); (R.A.A.-P.)
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Consumer perceptions of health-related claims with broad conceptual or direct benefit expressions. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Offe SM, Bebin L, Lalor F. The Impact of Time on Nutrition and Health Claims on the Irish Marketplace. Foods 2022; 11:foods11182789. [PMID: 36140916 PMCID: PMC9498248 DOI: 10.3390/foods11182789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/23/2022] Open
Abstract
Since the implementation of Regulation (EC) No 1924/2006 on nutrition and health claims (NHCR) made on food, only 261 health claims have been authorised, suggesting that the regulation creates challenges for the food industry. This study looks at the prevalence of nutrition and health claims labelled on food on the Irish market. Specifically, we compared their prevalence in 2009 with those present on the marketplace in 2022. Food labels of defined food categories were examined in three nationwide supermarkets in Ireland, and data of claims made on these labels were collected. A series of statistical analyses was conducted to compare the results from 2021 with those of 2009. In 2021, around half of the examined products (52.8%) displayed at least one nutrition claim, showing no significant difference with the data collected in 2009 (53.5%). Individual categories, however, did exhibit changes between the two time points. The prevalence of health claims on food has decreased from 21.6% in 2009 to 10.5% in 2021. There will always be a time lag between when a regulation is enacted and what its true impact can be measured. This study provides these data for the impact of time on EU Regulation 1924/2006 on the Irish market.
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Affiliation(s)
- Stefanie Marisa Offe
- School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland
- School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK
| | - Loanne Bebin
- School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland
| | - Fiona Lalor
- School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland
- Correspondence: ; Tel.: +353-1-7162806
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Ljubičić M, Sarić MM, Rumbak I, Barić IC, Sarić A, Komes D, Šatalić Z, Dželalija B, Guiné RPF. Is Better Knowledge about Health Benefits of Dietary Fiber Related to Food Labels Reading Habits? A Croatian Overview. Foods 2022; 11:foods11152347. [PMID: 35954115 PMCID: PMC9367754 DOI: 10.3390/foods11152347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/29/2022] [Accepted: 08/03/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this cross-sectional study was to determine the associations between health dietary patterns, knowledge, and consumption of dietary fiber (DF) with frequency of food label reading on food products with special reference to DF. The study was conducted in 2536 Croatian adults using an original questionnaire. Multiple linear regression models were used to assess associations between food label reading habits and predictor variables. Our study confirms the association between habits regarding the reading of labels on food products, especially in relation to information about DF with the sociodemographic factors of respondents, dietary food patterns and DF consumption, as well as knowledge and sources of information about DF. Women, individuals with a university-level education, and those living in an urban environment had more frequent labels used. Food habits as well as eating outside of the home were positive predictors while eating fast food was a negative predictor of food label reading. Knowledge about DF, especially about its health benefits, was also associated with food label reading. The interpretation of associations could help with the design of effective public health programs. Targeted education campaigns to educate and sensitize the population about food labeling and monitoring may improve general knowledge about healthy food and its benefits, which include indirect effects on the prevention of non-communicable chronic diseases.
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Affiliation(s)
- Marija Ljubičić
- Department of Health Studies, University of Zadar, Splitska 1, 23000 Zadar, Croatia
| | - Marijana Matek Sarić
- Department of Health Studies, University of Zadar, Splitska 1, 23000 Zadar, Croatia
- Correspondence: ; Tel.: +385-23-400-412
| | - Ivana Rumbak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Irena Colić Barić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ana Sarić
- School of Medicine, Chatolic University of Croatia, Ilica 242, 10000 Zagreb, Croatia
| | - Draženka Komes
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zvonimir Šatalić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Boris Dželalija
- Department of Health Studies, University of Zadar, Splitska 1, 23000 Zadar, Croatia
| | - Raquel P. F. Guiné
- CI&DETS, Polytechnic Institute of Viseu, Av. José Maria Vale de Andrade, 3504-510 Viseu, Portugal
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Benson T, Bucher T, Oughton R, McCloat A, Mooney E, Farrell S, Dean M. The effects of nutrition and health claims on the nutrient composition of single and subsequent meal servings. Appetite 2022; 176:106105. [PMID: 35700838 DOI: 10.1016/j.appet.2022.106105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 05/24/2022] [Accepted: 05/30/2022] [Indexed: 11/24/2022]
Abstract
Nutrition and health claims (NHCs) can help individuals make better food choices. While NHCs have been found to influence consumer perceptions and consumption, there has been less focus on how claims influence the nutritional composition of servings. There has also been little attention paid to longer term or compensatory effects of claims on subsequent food selection. This manuscript details two studies considering these matters. Study 1 (n = 60) was a within-subjects experiment to measure the impact of NHCs on food selection and nutritional composition at single meal servings. Participants served from three fake food buffet meal stations (breakfast, hot meal, snacks) with NHCs present or absent. Study 2 (n = 55) was a within-subjects experiment to examine the impact of NHCs on food selection and nutritional composition at a subsequent meal. Participants served from a fake food buffet breakfast with or without NHCs followed by a lunch without NHCs. In study 1, while results varied for different meals, the presence of claims was found to significantly reduce the amount of energy, fat, saturated fat, sugar, carbohydrates, and sodium, and increase the amount of protein in meals that were served. Results for fibre were mixed. In addition, NHCs increased the quantity of food served in the snacks condition. There was no evidence of claims at breakfast impacting the nutritional composition of subsequent lunch servings in study 2. Despite claims potentially increasing serving quantities, the nutritional composition of chosen servings was more encouraging and claims may help individuals to meet recommended nutritional daily guidelines. These findings have wider implications in terms of government policy, food reformulation, and the continuing debate around the use of nutrient profiling regulations for products carrying claims.
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Affiliation(s)
- Tony Benson
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5AG, UK.
| | - Tamara Bucher
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW, 2258, Australia.
| | - Rachel Oughton
- Department of Mathematical Sciences, Durham University, Durham, UK.
| | - Amanda McCloat
- Department of Home Economics, St. Angela's College, Sligo, F91 C634, Ireland.
| | - Elaine Mooney
- Department of Home Economics, St. Angela's College, Sligo, F91 C634, Ireland.
| | - Sarah Farrell
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5AG, UK.
| | - Moira Dean
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5AG, UK.
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Giazitzi K, Ventat Oglou B, Boskou G. Do ready-to-eat meals of Greek supermarkets need reformulation? Int J Food Sci Nutr 2021; 73:433-442. [PMID: 34886768 DOI: 10.1080/09637486.2021.2012645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The purpose of this study is to evaluate the nutritional value of ready-to-eat meals available in Greek retail outlets. A total of 228 meals were identified, their nutritional value was registered according to their labels and a comparison was performed against specific nutritional criteria for the macronutrients, per serving. The 183 products were main dishes and 45 were salads and appetisers. The 28.9% of salads and appetisers were within the calorie cut-off point (250Kcal), the 82.2% of them contained more salt than the limit (0.75 g), whereas 22.2% were within the limit of fat (9 g). 72.1% of the main dishes had fewer calories than the cut-off point (600 Kcal), 12.6% of them had less salt than the limit (1.8 g) and 48.1% of them were within the limit for fats (21 g). Companies should reformulate their offered ready-to-eat meals in terms of their fat and salt content in order to provide the consumers with balanced meals.
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Affiliation(s)
- Katerina Giazitzi
- Researcher at School of Health Sciences and Education, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - Berkan Ventat Oglou
- Student at School of Health Sciences and Education, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - George Boskou
- Professor at School of Health Sciences and Education, Department of Nutrition and Dietetics, Harokopio University, Kallithea, Athens, Greece
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Martini D, Del Bo’ C, Serafini M, Porrini M, Pellegrini N, Angelino D. Breakfast Cereals Carrying Fibre-Related Claims: Do They Have a Better Nutritional Composition Than Those without Such Claims? Results from the Food Labelling of Italian Products (FLIP) Study. Foods 2021; 10:foods10092225. [PMID: 34574336 PMCID: PMC8467444 DOI: 10.3390/foods10092225] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 01/15/2023] Open
Abstract
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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Affiliation(s)
- Daniela Martini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (D.M.); (C.D.B.); (M.P.)
| | - Cristian Del Bo’
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (D.M.); (C.D.B.); (M.P.)
| | - Mauro Serafini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (M.S.); (D.A.)
| | - Marisa Porrini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (D.M.); (C.D.B.); (M.P.)
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
- Correspondence: ; Tel.: +39-043-255-8183
| | - Donato Angelino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (M.S.); (D.A.)
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