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Cited by 256Consumer Attitudes and Food LabelingConsumer Packaging Perceptions and TrendsGlobal Public Health Policies and Epidemiology

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

Open access
Vyth, Ellis L, Steenhuis, Ingrid HM, Roodenburg, Annet JC, Brug, Johannes, Seidell, Jacob C·2010·International Journal of Behavioral Nutrition and Physical Activity
DOI 10.1186/1479-5868-7-65PMC PMC2945986
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Abstract

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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Figure 1 Total number of products per product group that were newly developed, reformulated or already compliant with the Choices criteria.
Figure 1 Total number of products per product group that were newly developed, reformulated or already compliant with the Choices criteria.CC BY · PubMed Central
Figure 2 Caloric content of the subgroups of newly developed Choices snacks compared with reference snacks. The subgroups of Choices snacks and their selected reference products, derived from the Dutch Food Composition Database (2006) and portion sizes, were the following: - Choices: licorice - reference: licorice average (10 g). - Choices: non-dairy ices - reference: non-dairy ices (53 g). - Choices: savories - reference: prepared croquette (44 g). - Choices: fruit drink snacks - reference: fruit 2/day (200 ml). - Choices: ice creams - reference: vanilla ice cream (72 g). The caloric content of Choices snacks was compared with the reference products using one-sample t-tests. The caloric content of all subgroups of Choices snacks were found to be significantly lower than the reference snacks, with the exception of fruit drink snacks and savory snacks, which remained the same.
Figure 2 Caloric content of the subgroups of newly developed Choices snacks compared with reference snacks. The subgroups of Choices snacks and their selected reference products, derived from the Dutch Food Composition Database (2006) and portion sizes, were the following: - Choices: licorice - reference: licorice average (10 g). - Choices: non-dairy ices - reference: non-dairy ices (53 g). - Choices: savories - reference: prepared croquette (44 g). - Choices: fruit drink snacks - reference: fruit 2/day (200 ml). - Choices: ice creams - reference: vanilla ice cream (72 g). The caloric content of Choices snacks was compared with the reference products using one-sample t-tests. The caloric content of all subgroups of Choices snacks were found to be significantly lower than the reference snacks, with the exception of fruit drink snacks and savory snacks, which remained the same.CC BY · PubMed Central

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Metadata

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
ORCID
Venue
International Journal of Behavioral Nutrition and Physical Activity
Publisher
Springer Science and Business Media LLC
Published
2010
Volume
7
Issue
1
Pages
65
ISSN
1479-5868 (ISSN-L)
DOI
10.1186/1479-5868-7-65
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
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
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › 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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