Front-of-pack nutrition label stimulates healthier product development: a quantitative analysis
Open accessAbstract
BACKGROUND: In 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. METHODS: A 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). RESULTS: Most 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. CONCLUSIONS: The 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.
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After the launch of a voluntary industry program for a simple "healthy choice" front-of-pack logo in the Netherlands, existing foods were reformulated and new products were launched to alter several nutrients; sodium was reduced in processed meats, sandwiches, and soups; dietary fiber was increased in fruit juices, processed meats, dairy products, sandwiches, and soups; and saturated fat and added
“For example, after the launch of a voluntary industry program for a simple “healthy choice” front-of-pack logo in the Netherlands, existing foods were reformulated and new products were launched to alter several nutrients.124 For example, sodium was reduced in processed meats, sandwiches, and soups; dietary fiber was increased in fruit juices, processed meats, dairy products, sandwiches, and soups”
From Population Approaches to Improve Diet, Physical Activity, and Smoking Habits: A Scientific Statement From the American Heart Association (2012) · cites this paper as [124]
Some evidence from natural experiments suggests that front-of-pack icons and nutrient labels may influence industry behavior by leading to product reformulations.
“Some evidence from natural experiments suggests that front-of-pack icons and nutrient labels may influence industry behavior by leading to product reformulations.”
From Population Approaches to Improve Diet, Physical Activity, and Smoking Habits: A Scientific Statement From the American Heart Association (2012) · cites this paper as [124]
Nutrition labels have been shown to have a clear impact on reformulation.
“Nutrition labels, for example, have been shown to have a clear impact on reformulation (303,306).”
From Food Consumption and its Impact on Cardiovascular Disease: Importance of Solutions Focused on the Globalized Food System (2015) · cites this paper as [306]
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- Authors
- Vyth, E. L., Steenhuis, I. H., Roodenburg, A. J., Brug, J., & Seidell, J. C.
- Affiliations
- Amsterdam Public Health (NL)
- Corresponding author
- Vyth, Ellis L
- Venue
- International Journal of Behavioral Nutrition and Physical Activity
- Published
- 2010
- Volume
- 7
- Issue
- 1
- Pages
- 65
- ISSN
- 1479-5868 (ISSN-L)
- PMC
- PMC2945986
- OpenAlex
- W2113513928
- Cited by
- 256
- References
- 18
- Citations by year
- 2026: 7 · 2025: 9 · 2024: 13 · 2023: 29 · 2022: 17 · 2021: 10 · 2020: 36 · 2019: 24 · 2018: 17 · 2017: 18 · 2016: 10 · 2015: 16 · 2014: 16 · 2013: 13 · 2012: 10
- FWCI
- 10.82
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by
- Locations
- International Journal of Behavioral Nutrition and Physical Activity (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Amsterdam UMC (VU Amsterdam) - Institutional Repository (publishedVersion, other-oa)
- VU Research Portal (publishedVersion, other-oa)
- Pure Amsterdam UMC (submittedVersion, other-oa)
- Data Archiving and Networked Services (DANS) (submittedVersion, other-oa)
- Digital Academic REpository of VU University Amsterdam (Vrije Universiteit Amsterdam) (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Social Sciences › Business, Management and Accounting › Marketing › Consumer Packaging Perceptions and Trends
- Social Sciences › Business, Management and Accounting › Organizational Behavior and Human Resource Management › Global Public Health Policies and Epidemiology
- Keywords
- front-of-pack nutrition labels, food manufacturers, product reformulation, new product development, sodium reduction, dietary fiber, saturated fatty acids, added sugars, dietary energy level, processed foods, food labeling policy
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