Front-of-pack nutrition label stimulates healthier product development: a quantitative analysis

International Journal of Behavioral Nutrition and Physical Activity

Research

Johannes Brug¹  Ellis L Vyth²  Ingrid HM Steenhuis²  Annet JC Roodenburg²  Jacob C Seidell³ 

[1] Department of Epidemiology and Biostatistics, EMGO Institute for Health and Care Research, VU University Medical Center, Van der Boechorststraat 7, 1081, Amsterdam, BT, The Netherlands;Department of Health Sciences and the EMGO Institute for Health and Care Research, VU University Amsterdam, De Boelelaan 1085, 1081, Amsterdam, HV, The Netherlands;Department of Health Sciences and the EMGO Institute for Health and Care Research, VU University Amsterdam, De Boelelaan 1085, 1081, Amsterdam, HV, The Netherlands;Department of Epidemiology and Biostatistics, EMGO Institute for Health and Care Research, VU University Medical Center, Van der Boechorststraat 7, 1081, Amsterdam, BT, The Netherlands;

关键词: Trans Fatty Acid;    Reference Product;    Product Composition;    Caloric Content;    Choice Criterion;   

DOI  :  10.1186/1479-5868-7-65

 received in 2010-05-06, accepted in 2010-09-08,  发布年份 2010

来源: Springer

【 摘 要 】

BackgroundIn addition to helping consumers make healthier food choices, front-of-pack nutrition labels could encourage companies to reformulate existing products and develop new ones with a healthier product composition. This is the largest study to date to investigate the effect of a nutrition logo on the development of healthier products by food manufacturers.MethodsA total of 47 food manufacturers joining the Choices Foundation in the Netherlands (response: 39.5%) indicated whether their Choices products were newly developed, reformulated or already complied with the Choices criteria and provided nutrient composition data for their products (n = 821; 23.5% of the available Choices products in August 2009).ResultsMost products carrying the logo as a result of reformulation and new product development were soups and snacks. Sodium reduction was the most common change found in processed meats, sandwiches, soups and sandwich fillings. Dietary fiber was significantly increased in most newly developed Choices product groups; for example, in fruit juices, processed meats, dairy products, sandwiches and soups. Saturated fatty acids (SAFA) and added sugar were significantly decreased both in reformulated and newly developed dairy products. Caloric content was significantly decreased only in reformulated dairy products, sandwich fillings and in some newly developed snacks.ConclusionsThe results indicate that the Choices logo has motivated food manufacturers to reformulate existing products and develop new products with a healthier product composition, especially where sodium and dietary fiber are concerned.

【 授权许可】

CC BY   
© Vyth et al; licensee BioMed Central Ltd. 2010