Seduced by the Label: How the Recommended Serving Size on Nutrition Labels Affects Food Sales

2016 ◽  
Vol 1 (1) ◽  
pp. 104-114 ◽  
Author(s):  
Ossama Elshiewy ◽  
Steffen Jahn ◽  
Yasemin Boztug
Keyword(s):  
Nutrition Labels ◽  
Food Sales ◽  
Serving Size

Serving sizes and energy values on the nutrition labels of regular and diet/light processed and ultra-processed dairy products sold in Brazil

2016 ◽  
Vol 118 (7) ◽  
pp. 1579-1593 ◽  
Author(s):  
Priscila Pereira Machado ◽  
Mariana Vieira dos Santos Kraemer ◽  
Nathalie Kliemann ◽  
Cláudia Flemming Colussi ◽  
Marcela Boro Veiros ◽  
...  
Keyword(s):  
Energy Density ◽  
Dairy Products ◽  
Dairy Product ◽  
Accurate Information ◽  
Nutrition Labels ◽  
Content Type ◽  
Size Information ◽  
Nutrition Labelling ◽  
Serving Sizes ◽  
Serving Size

Purpose – The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products in their regular and diet/light versions available for sale in a large supermarket in Brazil. Design/methodology/approach – A check was done for associations between the compliance of reported serving sizes, energy values per serving and energy density for regular foods and foods advertised at “diet/light” (with reduced fat and calories). Findings – The data included information from 451 dairy product labels. Most of the products had serving sizes smaller than the reference set by Brazilian law. A high variability of serving sizes was found for similar products. “Diet/light” foods tend to report serving sizes that are even smaller and more inadequate. Moreover, the energy density of these products was similar to that of the regular foods. Smaller serving sizes may be being presented on “diet/light” foods in order to report lower energy values and on similar foods to show non-existent differences in energy values. These results point to the importance of standardizing serving size information on food labels so that consumers have access to clear and accurate information about food products. Originality/value – This was the first census-type study to analyse the serving size information of dairy products at a supermarket of one of the ten largest supermarket chains in Brazil. This work extends the scope of current food labelling and contributes to the discussion about how nutrition labelling has been presented to Brazilian consumers and its possible consequences for food choices and the guarantee of consumer rights.

scholarly journals Food and the consumer: could labelling be the answer?

2015 ◽  
Vol 74 (2) ◽  
pp. 158-163 ◽  
Author(s):  
Maeve A. Kerr ◽  
Mary T. McCann ◽  
M. Barbara E. Livingstone
Keyword(s):  
Food Packaging ◽  
Portion Size ◽  
Dietary Behaviour ◽  
Nutrition Label ◽  
Nutrition Labels ◽  
Size Information ◽  
Nutrition Labelling ◽  
Point Of Purchase ◽  
The Impact ◽  
Serving Size

Extensive research into the impact of nutrition labelling across Europe has shown that many consumers can effectively use a nutrition label to rank a food for healthiness. The present paper considers observational and laboratory evidence which has examined the impact of nutrition labelling (on food packaging and at point of purchase) on dietary behaviour. In addition, the potential counterproductive effects of foods bearing ‘healthy’ nutrition labels are examined. The observational evidence provides a useful insight into the key characteristics of nutrition label use. Those most likely to engage with nutrition labels are more likely to have a diet related disease and/or be on a weight loss diet and have a good overall diet quality. Experimental evidence, while limited, suggests that serving size information may be overlooked by consumers. In fact, there may be a tendency among consumers to overeat foods that are perceived to be healthier. The findings from the present paper suggest that if nutrition labelling is to be considered a strategy to facilitate consumers in managing their energy intake, it must coincide with salient, consistent and simple serving size information on the front of food packages and at the point of purchase. There is a clear need for more experimental research using robust methodologies, to examine the impact of nutrition information on dietary intake. In the meantime, there should be greater attention given to portion size within national dietary guidance.

The Impact of Nutrition Labels on Food Sales: An In-Store Experiment in a Turkish Supermarket

2016 ◽  
pp. 207-228
Author(s):  
Sedef Akgungor ◽  
Andrea Groppel-Klein ◽  
Joerg Koenigstorfer ◽  
Yaprak Gulcan ◽  
Yesim Kustepeli
Keyword(s):  
Nutrition Labels ◽  
Food Sales ◽  
The Impact

scholarly journals Comparison of the efficacy of five front-of-pack nutrition labels in helping the Brazilian consumer make a healthier choice

2020 ◽  
Author(s):  
Wendy A.M. Blom ◽  
Chantal Goenee ◽  
Lucia Juliano ◽  
Els M. de Groene ◽  
Fernanda de Oliveira Martins
Keyword(s):  
Online Survey ◽  
The Other ◽  
Control Group ◽  
Control Methods ◽  
Traffic Light ◽  
Nutrition Labels ◽  
Nutritional Information ◽  
Nutrient Profile ◽  
Serving Sizes ◽  
Serving Size

Abstract Background: We tested, in an online survey, how well five different front-of-pack (FOP) labels helped Brazilian consumers make a healthier choice between two food or beverage products as compared to a no FOP label control. Methods: All 1072 respondents were randomly assigned to one of six groups 1) no FOP label (control), 2) ABIA label, 3) GGALIii Nutrient Profile label, 4) IdeC label, 5) Hybrid label or 6) Nutri-Score label and were all shown 9 food stimuli consisting of two products. The nutrient profile of the ABIA and Hybrid labels take into account the serving size of the food, while the other three labels score per 100 g. Respondents were asked which of the two products they thought was the healthier choice. Results: Overall, the Hybrid and ABIA labels performed best, resulting in a statistically significantly higher percentage of correct answers compared to the control for 9/9 and 8/9 of the food stimuli, respectively. Nutri-Score performed reasonably well and outperformed the control in 6/9 cases. The IdeC and GGALIii NP warning labels were the least useful, performing only one and two times better, respectively, than the control group. Conclusion: The Hybrid and the ABIA FOP labels, two interpretative traffic light labels that use colours and provide nutritional information per serving, were best suited to help Brazilian consumers choose the healthier product. They especially outperformed the other FOP labels when serving sizes differed significantly or when deeper consideration of nutritional information was needed to make an informed decision.

When Back of Pack Meets Front of Pack: How Salient and Simplified Nutrition Labels Affect Food Sales in Supermarkets

2018 ◽  
Vol 37 (1) ◽  
pp. 55-67 ◽  
Author(s):  
Ossama Elshiewy ◽  
Yasemin Boztug
Keyword(s):  
Real Life ◽  
Federal Agencies ◽  
Nutrition Information ◽  
Public Attention ◽  
Nutrition Labels ◽  
Individual Level ◽  
The Public ◽  
Food Sales ◽  
The Impact

Back-of-package (BOP) nutrition information appears ineffective against increasing obesity rates. Therefore, federal agencies increasingly promote front-of-package (FOP) nutrition labels. Despite the public attention the topic has received in recent years, research is still short of evidence about the effectiveness of FOP nutrition labels in real-life settings. To add to extant literature, this study uses individual-level purchase data to analyze the impact of adding simplified FOP nutrition labels when BOP information is already available. Consumers reduced the number of calories contained in their purchases for products that started carrying a simplified FOP nutrition label. Furthermore, results show a long-term (short-term) decrease in price (promotion) sensitivity for these products after label introduction. These findings suggest that simplified FOP nutrition labels can induce healthier purchases in supermarkets compared with when only BOP nutrition information is available.

scholarly journals ‘How many calories did I just eat?’ An experimental study examining the effect of changes to serving size information on nutrition labels

2016 ◽  
Vol 19 (16) ◽  
pp. 2959-2964 ◽  
Author(s):  
Amanda C Jones ◽  
Lana Vanderlee ◽  
Christine M White ◽  
Erin P Hobin ◽  
Isabelle Bordes ◽  
...  
Keyword(s):  
Energy Content ◽  
Nutrition Label ◽  
Energy Estimation ◽  
Nutrition Labels ◽  
Size Information ◽  
Youth And Young Adults ◽  
Correct Energy ◽  
Reference Amount ◽  
Dual Column ◽  
Serving Size

AbstractObjectiveTo test modifications to nutrition label serving size information on understanding of energy (calorie) content among youth and young adults.DesignParticipants completed two online experiments. First, participants were randomly assigned to view a beverage nutrition label with a reference amount of per serving (250 ml), per container (473 ml) or a dual-column format with both reference amounts. Participants were then randomized to view a cracker nutrition label which specified a single serving in small font, a single serving in large font, or the number of servings per bag with single serving information below. In both experiments, participants estimated energy content. Logistic regression analysis modelled correct energy estimation. Finally, participants reported their preference for serving size display format.SettingCanada.SubjectsCanadian youth and young adults (n2008; aged 16–24 years).ResultsIn experiment 1, participants randomized to view the nutrition label with per container or dual column were more likely to correctly identify energy content than those using per serving information (P<0·01). For experiment 2, the serving size display format had no association with correct energy estimation. The majority of participants (61·9 %) preferred the serving size format that included servings per package.ConclusionsLabelling foods with nutrition information using a serving size reference amount for the entire container increased understanding of energy content. Consumers prefer nutrition labels that include more prominently featured serving size information. Additional modifications that further improve consumers’ accuracy should be examined. These results have direct implications for nutrition labelling policy.

Impact of perceived risk of food nutrients and serving size on consumer involvement with food labels

2018 ◽  
Vol 48 (4) ◽  
pp. 549-560 ◽  
Author(s):  
Fahri Karakaya ◽  
Sinan Saracli
Keyword(s):  
Perceived Risk ◽  
Structural Equation ◽  
Consumer Involvement ◽  
Policy Implications ◽  
Nutrition Information ◽  
Equation Modeling ◽  
Food Labels ◽  
Nutrition Labels ◽  
Content Type ◽  
Serving Size

PurposeThis study aims to examine consumer involvement with nutrition labels in the USA. Although food label information including nutrition, size and color are standardized and mandated by Food and Drug Administration, consumers perceive some food labels more confusing than others and many ignore the information by seeing them as unimportant. This study measures the importance of different nutrients and examines the differences between consumers that read nutrition labels and consumers that do not read nutrition labels.Design/methodology/approachIn total, 300 consumers were surveyed using Qualtrics internet panel about the importance of nutrition information on food labels. Importance of food nutrients and food serving, size as they impact consumer involvement with food labels, was measured using structural equation modeling.FindingsThe results indicate perceived risk associated with nutrition labels, and food serving size information impacts consumer involvement with nutrition labels.Practical implicationsThere are a variety of important public policy implications for government agencies and food manufacturers in educating the public about the use of nutrition information on food labels.Originality/valueThis study expands previous research by adding three more nutrients to the dietary scale from nutrition labels (sodium, cholesterol and carbohydrates) and focuses mainly on the nutrients that are considered to be negative for most people.

scholarly journals Shaping Physical, Economic, and Policy Components of the Food Environment to Create Sustainable Healthy Diets

2020 ◽  
Vol 41 (2_suppl) ◽  
pp. 74S-86S
Author(s):  
Adam Drewnowski ◽  
Eva C. Monterrosa ◽  
Saskia de Pee ◽  
Edward A. Frongillo ◽  
Stefanie Vandevijvere
Keyword(s):  
Low Income ◽  
Food Environment ◽  
Food System ◽  
Well Being ◽  
Food Environments ◽  
Healthy Foods ◽  
Equitable Access ◽  
Nutrition Labels ◽  
Healthy Diets ◽  
Physical Spaces

Background: Sustainable healthy diets are those dietary patterns that promote all dimensions of individuals’ health and well-being; have low environmental pressure and impact; are accessible, affordable, safe, and equitable; and are culturally acceptable. The food environment, defined as the interface between the wider food system and consumer’s food acquisition and consumption, is critical for ensuring equitable access to foods that are healthy, safe, affordable, and appealing. Discussion: Current food environments are creating inequities, and sustainable healthy foods are generally more accessible for those of higher socioeconomic status. The physical, economic, and policy components of the food environment can all be acted on to promote sustainable healthy diets. Physical spaces can be modified to improve relative availability (ie, proximity) of food outlets that carry nutritious foods in low-income communities; to address economic access certain actions may improve affordability, such as fortification, preventing food loss through supply chain improvements; and commodity specific vouchers for fruits, vegetables, and legumes. Other policy actions that address accessibility to sustainable healthy foods are comprehensive marketing restrictions and easy-to-understand front-of-pack nutrition labels. While shaping food environments will require concerted action from all stakeholders, governments and private sector bear significant responsibility for ensuring equitable access to sustainable healthy diets.

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