The importance of food composition data in recipe analysis

The estimation of the nutrient content of a food from its ingredients, or recipe analysis, can be a cost‐effective alternative to chemical analysis for a range of applications. For example, recipe analysis is used in menu planning for institutions and special diets, dietary assessment and food composition databases. More recently, it has become important for assessing whether school meals are meeting guidelines, for calculating ‘calories on the menu’ in food service outlets, for nutritional labelling, and in magazines, cookery books and recipe websites. Robust food composition data, such as the recently published Seventh Summary Edition of McCance and Widdowson's The Composition of Foods, are essential for recipe analysis, providing the ‘established and accepted’ source of information required for nutritional labelling. In addition, the new summary edition contains information on weight change, edible conversion factors and vitamin retention values which are invaluable when undertaking recipe calculations. There are, however, many challenges in recipe analysis, including sourcing appropriate nutrient values, converting ingredient quantities from units and household measures to weights, and assigning weight change factors. The new edition is a welcome and invaluable resource for recipe analysis, but the nutrient values and associated data (e.g. weight change and portion sizes) need to be reviewed, updated and expanded on an ongoing basis in order to reflect the changing food supply.     

Food composition data and public health

Government has funded a programme of nutrient analysis of foods for many decades and resulting data have been published in successive editions of McCance and Widdowson's The Composition of Foods. Latest data were published in the seventh summary edition of The Composition of Foods in 2014 and in a revised Composition of Foods Integrated Dataset in 2015. The main purpose of the nutrient analysis programme is to provide data to support estimation of nutrient intakes in the National Diet and Nutrition Survey and other dietary surveys. Changes in the nutrient content of the UK food supply over time are driven by a number of factors including reformulation of processed foods resulting from policies to improve public health. Up‐to‐date nutrient composition data are key to ensuring that estimates of nutrient intakes in UK dietary surveys remain robust.     

Submissions to the Australian and New Zealand Review of Food Labelling Law and Policy support traffic light nutrition labelling

Objective: Food labels to support healthier choices are an important potential intervention for improving population health by reducing obesity and diet‐related disease. This study examines the use of research evidence about traffic light nutrition labelling in submissions to the Review of Food Labelling Law and Policy conducted in Australia and New Zealand. Methods: Content analysis of final submissions to the Review and a literature review of documents reporting research evidence about traffic light labelling. Results: Sixty‐two submitters to the Review were categorised as ‘supporters’ of traffic light labelling and 29 as ‘opponents’. Supporters focused on studies showing traffic light labels were better than other systems at helping consumers identify healthier food options. Opponents cited evidence that traffic light labels were no better than other systems in this respect and noted a lack of evidence that they led to changes in food consumption. A literature review demonstrated that, as a group, submitters had drawn attention to most of the relevant research evidence on traffic light labelling. Both supporters and opponents were, however, selective in their use of evidence. Conclusions: The weight of evidence suggested that traffic light labelling has strengths in helping consumers to identify healthier food options. Further research would be valuable in informing the development of an interpretive front‐of‐pack labelling system. Implications: The findings have significant implications for the development of front‐of‐pack nutrition labelling currently being considered in Australia and New Zealand.     

Perception of Portuguese Consumers Regarding Food Labeling

Food labels are the first information tool used by consumers in the purchase and consumption of food products. Food labeling is a tool that can influence the consumers’ perception of quality and, in turn, their food choice. This study characterizes and demonstrates the importance of labeling and the degree of consumers’ perception and literacy about food labels through the application of an online questionnaire. The results obtained, in a sample of n = 467, showed that Portuguese consumers have the habit of reading the label and recognizing its importance but do not understand all the information contained in the label. They have an easier time understanding the front-of-pack labeling systems, especially those presented through symbols/colors. Thus, it demonstrates the need for greater education and literacy in the areas of food and nutrition so that through the reading and interpretation of labels, consumers can make informed food choices.     

A qualitative study of New Zealand parents' views on front-of-pack nutrition labels

Aim: As well as providing mandatory nutrition information, some Australian and New Zealand food manufacturers insert additional nutrient details on the front of product packages. However, the format and content of this optional information has been questioned, as have its effects on consumers. This research explored parents' reactions to industry-led labels and formats proposed by health advocates. Methods: The qualitative study used semi-structured depth interviews to examine 15 parents' views of four different front-of-pack nutrition labels (including ‘Percentage Daily Intake’ and ‘Traffic Light’ formats). An iterative thematic analysis was used to identify themes in the data. Results: Key themes included the volume of information, the ease of interpreting this and the ability and time required to assimilate it into decisions. Strengths and weaknesses were identified for all labels; however, participants preferred information they could process easily and quickly. Simplified, graphic information formats appear more likely to inform consumers' food choices than labels dominated by numeric information. Conclusions: Because parents are often distracted when purchasing food they may not read on-pack nutrition information, especially if this is difficult to comprehend. Participants' responses suggest policy-makers should explore several front-of-pack labels, particularly those that use visual heuristics such as Traffic Light labels.     

The role of health‐related claims and health‐related symbols in consumer behaviour: Design and conceptual framework of the CLYMBOL project and initial results

Health claims and symbols are potential aids to help consumers identify foods that are healthier options. However, little is known as to how health claims and symbols are used by consumers in real‐world shopping situations, thus making the science‐based formulation of new labelling policies and the evaluation of existing ones difficult. The objective of the European Union‐funded project Role of health‐related CLaims and sYMBOLs in consumer behaviour (CLYMBOL) is to determine how health‐related information provided through claims and symbols, in their context, can affect consumer understanding, purchase and consumption. To do this, a wide range of qualitative and quantitative consumer research methods are being used, including product sampling, sorting studies (i.e. how consumers categorise claims and symbols according to concepts such as familiarity and relevance), cross‐country surveys, eye‐tracking (i.e. what consumers look at and for how long), laboratory and in‐store experiments, structured interviews, as well as analysis of population panel data. EU Member States differ with regard to their history of use and regulation of health claims and symbols prior to the harmonisation of 2006. Findings to date indicate the need for more structured and harmonised research on the effects of health claims and symbols on consumer behaviour, particularly taking into account country‐wide differences and individual characteristics such as motivation and ability to process health‐related information. Based on the studies within CLYMBOL, implications and recommendations for stakeholders such as policymakers will be provided.     

Exploring global consumer attitudes toward nutrition information on food labels

In many parts of the world, food companies, consumers, and governments are re-examining the provision of nutrition information on food labels. It is important that the nutrition information provided be appropriate and understandable to the consumer and that it impact food-choice behaviors. Potentially, food labeling represents a valuable tool to help consumers make informed decisions about their diet and lifestyle. Food information organizations worldwide have been following consumer trends in the use of this information as well as consumer attitudes about food, nutrition, and health. This paper summarizes a workshop that examined consumer attitudes gathered regionally with the aim of establishing commonalities and differences.     

Commentary: Protein and amino acid needs for adults

The objectives of this study are to: (a) assess Latino's nutrition knowledge, attitudes, behaviors, and sources of nutrition information, and (b) examine the association of these with language use at home. Household‐to‐household interviews were conducted in five predominantly Latino neighborhoods in Hartford, Connecticut in households with at least one child ≤ 12 years of age. The typical Latina respondent was a woman in her early 30s who was the mother of at least one child living in the household (N = 426). The vast majority of Latinos were Puerto Rican (95.8%) and they spoke only Spanish (41.8%), only English (6.1%) or both English and Spanish (52.1%) at home. As many as 73.9% of respondents received food stamps and only 9.2% had more than high school education. Respondents were familiar with the USDA's Food Guide Pyramid (93.4%) and with food labels (93.7%). Fifteen percent knew the recommended servings for breads and cereals and 18.3% reported reading food labels always.

Respondents had a positive nutrition attitude but lacked specific knowledge of terms such as “saturated fat” and “neural tube defects”, and were unable to identify good food sources of folate, calcium, and vitamin A. Friends/relatives, doctor, WIC, and television were the main sources of nutrition information. Speaking only Spanish at home (vs English or English and Spanish) was associated with nutrition knowledge and attitudes, and a more traditional pattern of food consumption.     

Managing allergens from a food retailer perspective including an update on allergen labelling regulation

Food allergy presents a unique food safety issue, as while allergy affects a relatively small proportion of the UK population, consuming foods containing even minute quantities of a food allergen can have very serious consequences. New European Union (EU) legislation [Regulation (EU) No. 1169/2011 on the provision of food information to consumers], with which manufacturers and retailers have until December 2014 to comply, requires allergens to be highlighted in the ingredients list on all pre‐packed food, rather than within an allergy box or statement. Allergy boxes and statements may still be used to signpost consumers to the allergen information within the ingredients list and to highlight cross‐contamination risk. These changes in allergen labelling must be effectively and consistently communicated so that allergy information is not overlooked by consumers. There is ongoing research to develop allergen thresholds or ‘no adverse effect levels’ for use in food safety risk assessment, with a view to reducing the number of ‘may contain’ allergen warnings on food packaging. This would be welcomed by UK consumers who have been found to find this type of allergen labelling frustrating, owing to its widespread use and ambiguity in meaning. However, more robust data are required before allergen thresholds can be widely implemented in food production. Sainsbury's has a 20 × 20 sustainability commitment to be the number 1 retailer in the UK for customers with allergies and intolerances. One way in which Sainsbury's aims to deliver on this pledge is by removing unnecessary and unexpected allergens from own brand food and by removing unnecessary cross‐contamination warnings (i.e. unnecessary ‘may contain’ type labelling). Sainsbury's also recognises that retailers and manufacturers have a responsibility to reliably inform consumers of the nature and composition of their food, as well as having appropriate allergen management strategies and policies in place, as consumers rely heavily on retailers and manufacturers to provide safe, accurate labelling so that they can effectively manage the allergens in the foods they purchase.     

The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium,fat and sugar content in everyday foods whilst optimising their nutritional quality

Most developed countries are confronted with rising rates of diseases related to unhealthy eating habits, particularly the excessive consumption of salt, saturated fat and free sugars. However, fat, sugars and salt in food influence not only its nutritional qualities but also its sensory properties, safety (e.g. shelf life) and affordability. The main challenge is to formulate healthier foods that are acceptable to consumers. In this context, the overall objective of TeRiFiQ was to achieve significant binary reductions in the salt‐fat and sugar‐fat contents of frequently consumed food products around Europe, while, at the same time, ensuring the products’ nutritional and sensorial qualities, safety and affordability for both industry and consumers was not compromised. TeRiFiQ addressed four major food categories: cheeses, processed meat, bakery and sauce products. Different strategies adapted to each food category were used to reduce the target ingredients. Significant reductions in the salt‐fat and fat‐sugar contents of a number of cheese, processed meat, bakery and sauce products were achieved, and these changes were found to be acceptable to consumers. The most promising reformulated food products were developed at the industrial scale.     

Nutrition and health claims in practice

The European Nutrition and Health Claims Regulation ensures that any claims on European Union food labels are substantiated by robust scientific evidence; is this promoting innovation in the food industry and enabling consumers to make meaningful food choices? This paper provides an overview of the Regulation and some of the issues that have arisen since its implementation in 2007, with examples. It also discusses several European Commission‐funded projects that are underway, in particular BACCHUS (FP7/2007–2013; 312090: www.bacchus‐fp7.eu ) that is providing support to small‐ and medium‐sized enterprises that are considering whether to use or apply for health claims.     

The availability and accessibility of nutrition information in fast food outlets in five states post‐menu labelling legislation in New South Wales

Objectives: 1) Explore the availability and accessibility of fast food energy and nutrient information post‐NSW menu labelling legislation in states with and without menu labelling legislation. 2) Determine whether availability and accessibility differed compared with pre‐menu labelling legislation in NSW. Methods: We visited 210 outlets of the five largest fast food chains in five Australian states to observe the availability and accessibility of energy and nutrient information. Results were compared with 197 outlets surveyed pre‐menu labelling. Results: Most outlets (95%) provided energy values, half provided nutrient values and 3% provided information for all menu items. The total amount of information available increased post‐NSW menu labelling implementation (473 versus 178 pre‐implementation, p<0.001); however, fewer outlets provided nutrient values (26% versus 97% pre‐implementation, p<0.001). Conclusions: Fast food chains surveyed had voluntarily introduced menu labelling nationally. However, more nutrient information was available in‐store in 2010, showing that fast food chains are able to provide comprehensive nutrition information, yet they have stopped doing so. Implications: Menu labelling legislation should compel fast food chains to provide accessible nutrition information including nutrient values in addition to energy for all menu items in‐store. Additionally, public education campaigns are needed to ensure customers can use menu labelling.     

Consumers’ knowledge of healthy diets and its correlation with dietary behaviour

Background: Procedural nutrition knowledge is knowledge of how to eat a healthy diet. This type of knowledge potentially plays an important role in dietary behaviour. Previous studies of consumers' nutrition knowledge did not systematically assess procedural nutrition knowledge. Thus, we administered a survey of procedural nutrition knowledge to Swiss consumers to assess the prevalence of misconceptions about healthy eating. Methods: We developed 13 procedural nutrition knowledge items. Nine items were based on qualitative consumer interviews and four items were derived from expert guidelines. The items had a true/false format. We administered the items to a random population sample in a written postal survey (n = 1,043). The survey also assessed the consumers' self‐reported food consumption. For each respondent, we computed the number of correctly answered knowledge items and we correlated this number with food consumption frequencies. Results: The procedural nutrition knowledge items received between 3% and 38% incorrect answers. Individuals with a higher number of correctly answered items consumed more vegetables (r = 0.29). Higher knowledge was associated with the female gender, younger age, higher education, nutrition‐related qualifications and not being on a diet (P < 0.001). Conclusions: Our findings indicate that misconceptions exist in the general population about healthy eating. These misconceptions are associated with a decreased consumption of foods usually defined as healthy. Some population sub‐groups seem particularly susceptible to holding such misconceptions. The implications for nutrition education, particularly concerning the role of fruit and vegetable consumption as well as the food pyramid are discussed.     

Shaping smarter consumer food choices: The FoodSMART project

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

The impact of social enterprise on food insecurity – An Australian case study

Like many high‐income countries, in Australia there are a range of programmes in place, from social security to food banks, to help address food insecurity. So far, they have been unable to adequately alleviate and prevent this growing nutrition challenge. This paper presents an evaluation of a new type of intervention in the food security landscape, the social enterprise. The Community Grocer is a social enterprise that operates weekly fresh fruit and vegetable markets in Melbourne, Australia. The aim of the study was to examine the market's ability to increase access, use and availability of nutritious food in a socially acceptable way, for low socioeconomic status urban‐dwelling individuals. The mixed‐method evaluation included: comparative price audits (n = 27) at local (<1 km) stores; analysis of operational data from sample markets (n = 3); customer surveys (n = 91) and customer interviews (n = 12), collected in two phases (Autumn 2017, Summer 2018). The results found common (n = 10) fruit and vegetables cost, on average, approximately 40% less at the social enterprise, than local stores. Over twenty per cent of customers were food insecure and 80% of households were low income. Thirty‐four different nationalities shopped at the market, and just over half (54%) shopped there weekly. More than 50 types of vegetables and fruit were available to purchase, varying for cultural preferences and seasonality, which supported variety and choice. Overall, this enterprise promotes food security in a localised area through low‐cost, convenient, dignified and nutritious offerings.     

Designing a research infrastructure on dietary intake and its determinants

Research on dietary intake and its determinants is crucial for an adequate response to the current epidemic of diet‐related non‐communicable chronic diseases. In order to respond to this challenge, the RICHFIELDS project was tasked with designing a research infrastructure (RI) that connects data on dietary intake of consumers in Europe, and its determinants, collected using apps and wearable sensors, from behavioural laboratories and experimental facilities and from other RIs. The main output of the project, an RI design, describes interfaces (portals) to collect data, a meta‐database and a data‐model to enable data linkage and sharing. The RICHFIELDS project comprises three phases, each consisting of three work packages, and an overarching methodological support work package. Phase 1 focused on data generated by consumers (e.g. collected by apps and sensors) relating to the purchase, preparation and consumption of food. Phase 2 focused on data generated by organisations such as businesses (e.g. retail data), government (e.g. procurement data) and experimental research facilities (e.g. virtual supermarkets). Phases 1 and 2 provided Phase 3 with insights on data types and design requirements, including the business models, data integration and management systems and governance and ethics. The final design will be used in the coming years to build an RI for the scientific research community, policy makers and businesses in Europe. The RI will boost interdisciplinary multi‐stakeholder research through harmonisation and integration of data on food behaviour.     

Feeding the planet: an unprecedented confluence of pressures anticipated

The report from the UK government's Foresight team, The Future of Food and Farming: Challenges and Choices for Global sustainability, published in January 2011, explores the pressures on the global food system between now and 2050, and identifies the decisions that policy makers need to take today and in the years ahead in order to ensure that the future global population can be fed sustainably, and underlines the need for the public health and food supply sustainability agendas to be harnessed together. The global population is now 6.8 billion and is estimated to reach over 9 billion by 2050. Not only is the world's population expanding but it is also undergoing rapid development, and with this comes increasing demand for protein rich foods, especially meat and dairy products. As economies strengthen, the so‐called diseases of affluence are often found alongside chronic malnutrition, in India for example, making the public health challenges particularly complex. The Foresight report concludes that, without change, food production will continue to degrade the environment and compromise the world's capacity to produce sufficient food in a sustainable way, as well as contributing to climate change and destruction of biodiversity. The report also emphasises that the use of new technologies as a partial solution, such as genetic modification and livestock cloning, should not be excluded a priori on ethical and moral grounds. But the question remains ‘what should be done in terms of dietary advice?’ This paper considers some of the issues.