Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products

2020 ◽  
Author(s):  
Shahid Iqbal ◽  
Azhar Ayyub ◽  
Haroon Iqbal ◽  
Xiao Dong Chen
Keyword(s):  
Saturated Fat ◽  
Food Products ◽  
Protein Microspheres

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals A comparison of the Health Star Rating and nutrient profiles of branded and generic food products in Sydney supermarkets, Australia

2019 ◽  
Vol 22 (11) ◽  
pp. 2132-2139 ◽  
Author(s):  
Dong Hun Kim ◽  
Wing Gi Amanda Liu ◽  
Anna Rangan ◽  
Luke Gemming
Keyword(s):  
Statistical Difference ◽  
Saturated Fat ◽  
Food Products ◽  
Nutritional Content ◽  
Star Rating ◽  
Nutritional Profile ◽  
Packaged Foods ◽  
Generic Products ◽  
Nutrient Profiles ◽  
Packaged Food

AbstractObjectiveTo compare the Health Star Rating (HSR) and the nutritional profile of branded and generic packaged foods in Australia.DesignIn-store audits of packaged food products capturing data on HSR and nutritional content to analyse differences between branded and generic foods across ten food categories.SettingThe audit was conducted in four major supermarket chains across various locations within metropolitan Sydney regions, Australia.ResultsA total of 6269 products were analysed with 57 % of generic products and 28 % of branded products displaying an HSR. The median HSR of branded products was significantly greater than for generic products overall (4·0 v. 3·5, P<0·005) and in six out of ten food categories (P<0·005). However, when branded products could be matched to their generic counterparts for paired comparisons (n 146), no statistical difference was observed in all ten food categories. Branded products that chose to display an HSR had significantly lower saturated fat and Na, but higher fibre contents than branded products not displaying an HSR.ConclusionsOur data show no difference in the HSR or nutrient profiles of similar branded and generic products that display HSR. Branded products appear to exploit the voluntary nature of the HSR scheme, preferentially displaying an HSR on healthier products compared with their generic counterparts.

scholarly journals The WHO South-East Asia Region Nutrient Profile Model Is Quite Appropriate for India: An Exploration of 31,516 Food Products

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2799
Author(s):  
Chandra Pandav ◽  
Lindsey Smith Taillie ◽  
Donna R. Miles ◽  
Bridget A. Hollingsworth ◽  
Barry M. Popkin
Keyword(s):  
East Asia ◽  
Saturated Fat ◽  
Food Products ◽  
Noncommunicable Diseases ◽  
South East Asia ◽  
Warning Label ◽  
Warning Labels ◽  
Nutrient Profile ◽  
Profile Model ◽  
East Asia Region

The rapid rise in prevalence of overweight/obesity, as well as high prevalence of type 2 diabetes and other nutrition-related noncommunicable diseases, has led the Food Safety and Standards Authority of India (FSSAI) to propose a front-of-package labeling (FOPL) regulation. An effective FOPL system applies a nutrient profile model that identifies foods high in sugar, sodium, and saturated fat that would receive a warning label for consumers to effectively discern between more and less healthy foods. Previous Nutrition Alchemy data collected by the food industry (n = 1306 products) estimated that approximately 96% of foods in India would have at least one warning label based on the FSSAI proposed FOPL. This near universal coverage of warning labels may be inaccurate and misleading. To address this, the current study compared two nutrient profile models, the WHO South-East Asia Region Organization (SEARO) and the Chilean Warning Octagon (CWO) Phase 3, applied to food products available in the Indian market from 2015–2020, collected through Mintel Global New Products Database (n = 10,501 products). Results suggest that 68% of foods and beverages would have at least one ‘ high-in’ level warning label. This study highlights the need to include a more comprehensive sample of food products for assessing the value of warning labels.

scholarly journals Variability in the reported energy, total fat and saturated fat contents in fast-food products across ten countries

2015 ◽  
Vol 18 (16) ◽  
pp. 2962-2969 ◽  
Author(s):  
Nida Ziauddeen ◽  
Emily Fitt ◽  
Louise Edney ◽  
Elizabeth Dunford ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Total Energy ◽  
Fast Food ◽  
Saturated Fat ◽  
Food Products ◽  
Fast Foods ◽  
Food Items ◽  
Nutrition Research ◽  
Increased Risk ◽  
Total Fat ◽  
Serving Sizes

AbstractObjectiveFast foods are often energy dense and offered in large serving sizes. Observational data have linked the consumption of fast foods to an increased risk of obesity and related diseases.DesignWe surveyed the reported energy, total fat and saturated fat contents, and serving sizes, of fast-food items from five major chains across ten countries, comparing product categories as well as specific food items available in most countries.SettingMRC Human Nutrition Research, Cambridge, UK.SubjectsData for 2961 food and drink products were collected, with most from Canada (n 550) and fewest from the United Arab Emirates (n 106).ResultsThere was considerable variability in energy and fat contents of fast foods across countries, reflecting both the portfolio of products and serving size variability. Differences in total energy between countries were particularly noted for chicken dishes (649–1197 kJ/100 g) and sandwiches (552–1050 kJ/100g). When comparing the same product between countries variations were consistently observed in total energy and fat contents (g/100 g); for example, extreme variation in McDonald’s Chicken McNuggets with 12 g total fat/100 g in Germany compared with 21·1 g/100 g in New Zealand.ConclusionsThese cross-country variations highlight the possibility for further product reformulation in many countries to reduce nutrients of concern and improve the nutritional profiles of fast-food products around the world. Standardisation of serving sizes towards the lower end of the range would also help to reduce the risk of overconsumption.

scholarly journals Determining the balance between nutrition and sustainability of 173 food products using stepwise optimisation

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Roline Broekema ◽  
Hans Blonk
Keyword(s):  
Environmental Impact ◽  
Product Development ◽  
Saturated Fat ◽  
Food Products ◽  
Food Composition ◽  
Nutritional Properties ◽  
Dietary Reference Values ◽  
Nutrition Balance ◽  
Grain Products

AbstractIntroductionThe balance between nutrition and environmental impact is key for determining whether a product is future-proof. This balance refers to the Sustainability Nutrition Balance (SNB). A product that provides nutrients which improve the quality of the current diet with a low sustainability impact has a better SNB-score than a product that contains nutrients that we tend to consume in excess (like salt or saturated fat) and/ or with a high sustainability impact. For 173 food products, we calculated the SNB-score. These scores are valuable to guide product development in the direction of future healthy and sustainable diets.Materials and methodsBased on the European Food Safety Authority (EFSA) Food Consumption Database 173 products were selected, making up a European average diet. EFSA Food Composition Database was used to gather the nutritional properties of the products, like energy, dietary fibre, vitamin D, magnesium. About 60 nutritional properties were considered. The environmental impact of the products was calculated using Life Cycle Assessment (LCA) method. EFSA's Dietary Reference Values for Nutrients and Tolerable Upper Intake Values for Vitamins and Minerals were consulted to determine the nutritional constraints for a healthy diet.To analyse the SNB-score the amount of a product in the diet is varied in steps. At every step the diet is optimised for nutritional constraints, using quadratic programming. This allows identification of trends in terms of the environmental impact of the diet on indicators like climate change and land use. An increase of impact with an increase in amount of product leads to a higher SNB-score. This indicates that the group of products which is nutritionally equivalent to the product of focus is a more sustainable alternative. The lower the SNB-score, the more future-proof a product is in terms of sustainability and nutrition.Results and discussionThis analysis has led to a palette of SNB-scores for the 173 products in the European average diet. Meat tends to have a higher SNB-score than dairy and whole grain products can have a negative SNB-score. This means the environmental impact of the product decreases when whole grains are consumed in increasing amounts. The palette of SNB-scores serves as a benchmark for product development. To create more future-proof products the SNB-scores can be improved by changing the nutritional or environmental profile by altering recipes or production processes.

scholarly journals Nutrient profile of 23 596 packaged supermarket foods and non-alcoholic beverages in Australia and New Zealand

2015 ◽  
Vol 19 (3) ◽  
pp. 401-408 ◽  
Author(s):  
Cliona Ni Mhurchu ◽  
Ryan Brown ◽  
Yannan Jiang ◽  
Helen Eyles ◽  
Elizabeth Dunford ◽  
...  
Keyword(s):  
New Zealand ◽  
Energy Density ◽  
Meat Products ◽  
Saturated Fat ◽  
Food Products ◽  
Nutritional Composition ◽  
Health Claims ◽  
Alcoholic Beverages ◽  
Nutrient Profile ◽  
Packaged Food

AbstractObjectiveTo compare the nutrient profile of packaged supermarket food products available in Australia and New Zealand. Eligibility to carry health claims and relationship between nutrient profile score and nutritional content were also evaluated.DesignNutritional composition data were collected in six major Australian and New Zealand supermarkets in 2012. Mean Food Standards Australia New Zealand Nutrient Profiling Scoring Criterion (NPSC) scores were calculated and the proportion of products eligible to display health claims was estimated. Regression analyses quantified associations between NPSC scores and energy density, saturated fat, sugar and sodium contents.ResultsNPSC scores were derived for 23 596 packaged food products (mean score 7·0, range −17 to 53). Scores were lower (better nutrient profile) for foods in Australia compared with New Zealand (mean 6·6 v. 7·8). Overall, 45 % of foods were eligible to carry health claims based on NPSC thresholds: 47 % in Australia and 41 % in New Zealand. However, less than one-third of dairy (32 %), meat and meat products (28 %) and bread and bakery products (27·5 %) were eligible to carry health claims. Conversely, >75 % of convenience food products were eligible to carry health claims (82·5 %). Each two-unit higher NPSC score was associated with higher energy density (78 kJ/100 g), saturated fat (0·95 g/100 g), total sugar (1·5 g/100 g) and sodium (66 mg/100 g; all P values<0·001).ConclusionsFewer than half of all packaged foods available in Australia and New Zealand in 2012 met nutritional criteria to carry health claims. The few healthy choices available in key staple food categories is a concern. Improvements in nutritional quality of foods through product reformulation have significant potential to improve population diets.

An Analysis of Sodium, Total Fat and Saturated Fat Contents of Packaged Food Products Advertised in Bronx-Based Supermarket Circulars

2014 ◽  
Vol 39 (4) ◽  
pp. 775-782 ◽  
Author(s):  
L. Samuel ◽  
C. H. Basch ◽  
D. Ethan ◽  
R. Hammond ◽  
K. Chiazzese
Keyword(s):  
Saturated Fat ◽  
Food Products ◽  
Total Fat ◽  
Packaged Food

scholarly journals Nutrition labelling of pre-packaged foods in Belgrade, Serbia: current situation

2014 ◽  
Vol 18 (11) ◽  
pp. 1969-1978 ◽  
Author(s):  
Dragana B Davidović ◽  
Dragan V Tomić ◽  
Katarina Ž Paunović ◽  
Nadja D Vasiljević ◽  
Jagoda B Jorga
Keyword(s):  
Meat Products ◽  
Saturated Fat ◽  
Food Products ◽  
Current Situation ◽  
Health Claims ◽  
Breakfast Cereals ◽  
Nutrition Labelling ◽  
Additional Information ◽  
Big 4 ◽  
Packaged Food

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.

scholarly journals Energy, Sodium, Sugar and Saturated Fat Content of New Zealand Fast-Food Products and Meal Combos in 2020

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 4010
Author(s):  
Sally Mackay ◽  
Teresa Gontijo de Castro ◽  
Leanne Young ◽  
Grace Shaw ◽  
Cliona Ni Mhurchu ◽  
...  
Keyword(s):  
New Zealand ◽  
Fast Food ◽  
Soft Drink ◽  
Daily Intake ◽  
Saturated Fat ◽  
Food Products ◽  
Good Health ◽  
World Health ◽  
Food Category ◽  
Serving Size

This study aimed to benchmark the healthiness of the New Zealand (NZ) fast-food supply in 2020. There are currently no actions or policies in NZ regarding the composition, serving size and labeling of fast food. Data on serving size and nutrient content of products was collected from company websites and in-store visits to 27 fast-food chains. For each fast-food category and type of combo meal, medians and interquartile ranges were calculated for serving size and energy, sodium, total sugar, and saturated fat per serving. Nutrient contents/serving were benchmarked against the United Kingdom (UK) soft drinks levy sugar thresholds and targets for salt for away from home foods, the NZ daily intake guidelines for energy, sodium, and saturated fat, and the World Health Organization (WHO) recommendation for free sugars. Analyses were conducted for the 30.3% (n = 1772) of products with available nutrition information and for 176 meal combos. Most (n = 67; 91.8%) sugar-sweetened drinks would qualify for a UK soft drink industry levy and 47% (n = 1072) of products exceeded the relevant UK sodium target. Half of the meal combos provided at least 50.3% of the daily energy requirements and at least 88.6% of the maximum recommended intake of sodium. Fast-food products and combo meals in NZ contribute far more energy and negative nutrients to recommended daily intake targets than is optimal for good health. The NZ Government should set reformulation targets and serving size guidance to reduce the potential impact of fast- food consumption on the health of New Zealanders.

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