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Kosicka-Gębska M, Sajdakowska M, Jeżewska-Zychowicz M, Gębski J, Gutkowska K. Consumer Perception of Innovative Fruit and Cereal Bars-Current and Future Perspectives. Nutrients 2024; 16:1606. [PMID: 38892537 PMCID: PMC11175122 DOI: 10.3390/nu16111606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/19/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
The aim of the study was to ascertain consumers' interest in innovative fruit and cereal bars and their expectations of changes that could be applied by manufacturers to improve their health-promoting properties. An additional aim was to assess how these interests and expectations, as well as the information provided on the product label, determine the willingness to purchase a fruit and cereal bar with health-promoting properties. Data were collected through a quantitative CAWI survey conducted in 2020. It involved 1034 respondents. A logistic regression model was developed in which the dependent variable was the respondents' interest in an innovative fruit and cereal bar on whose packaging the manufacturer declared its health-promoting properties. It was found that producers' efforts to change the packaging to an organic one (OR = 1.24) along with enriching the product with chia seeds/flaxseed (OR = 1.22), vitamins and minerals (OR = 1.19), as well as fruit (OR = 1.14) and protein (OR = 1.12), or removing ingredients that cause allergies, would significantly increase the chance of respondents purchasing such a bar. A celebrity image and a claim that the product "helps maintain a healthy body weight" on the label would also encourage purchases. On the other hand, reducing the sugar content or enriching a fruit and cereal bar with powdered insects would significantly reduce the propensity to buy it.
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Affiliation(s)
- Małgorzata Kosicka-Gębska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.S.); (M.J.-Z.); (J.G.); (K.G.)
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Banovic M, Grunert KG. Beyond sugar: Exploring the influence of health and naturalness framing on attitudes towards products with sweet proteins in Europe. Food Res Int 2024; 175:113767. [PMID: 38129000 DOI: 10.1016/j.foodres.2023.113767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 11/13/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Amidst rising obesity rates in the EU and the significant public health impact of excessive sugar consumption, the debate on reducing sugar through reformulation with sweet proteins derived from precision fermentation gains prominence, presenting a viable alternative to traditional sugars and conventional sweeteners. We conducted two studies to investigate the effects of health (emphasizing sugar reduction) versus naturalness (highlighting sweet proteins as alternatives to artificial sweeteners) message framing on the acceptance of products reformulated with sweet proteins. Study 1 (N = 296, Denmark) evaluated the impact of health and naturalness message framing on attitudes towards such reformulations. Study 2, in a cross-cultural sample (N = 3,000 Denmark, Germany, and Poland), tested the mediating role of health perceptions and the moderating effects of BMI and guilt (Study 2a), as well as naturalness perceptions, sweetener use, and pleasure (Study 2b) on product attitudes. Results of Study 1 indicated that healthiness perceptions had a more persuasive influence than naturalness perceptions. The cross-cultural findings of Studies 2a and 2b revealed that BMI, sweetener usage frequency, anticipatory guilt, and pleasure can modulate these effects. These insights suggest that while both perceived healthiness and naturalness shape attitudes towards sweet protein-enriched products, the significance of health perceptions prevails, with anticipatory emotions of guilt enhancing this influence, particularly when sweet proteins substitute added sugar. Such evidence holds substantial implications for strategies aimed at reducing sugar consumption and fostering the acceptance of products containing alternative sweeteners.
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Affiliation(s)
- Marija Banovic
- MAPP Centre, Department of Management, Aarhus University, Fuglesangs Allé 4, 8210 Aarhus V, Denmark.
| | - Klaus G Grunert
- MAPP Centre, Department of Management, Aarhus University, Fuglesangs Allé 4, 8210 Aarhus V, Denmark; School of Marketing and Communication, University of Vaasa, Wolffintie 32, FI-65200 Vaasa, Finland.
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3
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Sayas-Barberá E, Paredes C, Salgado-Ramos M, Pallarés N, Ferrer E, Navarro-Rodríguez de Vera C, Pérez-Álvarez JÁ. Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners? Foods 2023; 13:129. [PMID: 38201157 PMCID: PMC10778573 DOI: 10.3390/foods13010129] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/22/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles.
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Affiliation(s)
- Estrella Sayas-Barberá
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Concepción Paredes
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Manuel Salgado-Ramos
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Noelia Pallarés
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Emilia Ferrer
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Casilda Navarro-Rodríguez de Vera
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - José Ángel Pérez-Álvarez
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
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4
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Varela P, De Rosso S, Ferreira Moura A, Galler M, Philippe K, Pickard A, Rageliene T, Sick J, van Nee R, Almli VL, Ares G, Grønhøj A, Spinelli S, van Kleef E. Bringing down barriers to children's healthy eating: a critical review of opportunities, within a complex food system. Nutr Res Rev 2023:1-21. [PMID: 37746804 DOI: 10.1017/s0954422423000203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/26/2023]
Abstract
This narrative review revises the scientific evidence of recent years on healthy eating in children and adolescents, making sense of promising avenues of action, from a food system perspective. A conceptual framework is provided to better understand how eating habits of children and adolescents are shaped to identify key multisectoral approaches that should be implemented to promote healthier diets. The following influencing factors are discussed: individual factors (physiological and psychological factors, food preferences and food literacy competencies), factors within the personal and socio-cultural food environments, external food environments, and the supply chain. In each section, the main barriers to healthy eating are briefly discussed focussing on how to overcome them. Finally, a discussion with recommendations of actions is provided, anchored in scientific knowledge, and transferable to the general public, industry, and policymakers. We highlight that multidisciplinary approaches are not enough, a systems approach, with a truly holistic view, is needed. Apart from introducing systemic changes, a variety of interventions can be implemented at different levels to foster healthier diets in children through fostering healthier and more sustainable food environments, facilitating pleasurable sensory experiences, increasing their food literacy, and enhancing their agency by empowering them to make better food related decisions. Acknowledging children as unique individuals is required, through interpersonal interactions, as well as their role in their environments. Actions should aim to enable children and adolescents as active participants within sustainable food systems, to support healthier dietary behaviours that can be sustained throughout life, impacting health at a societal level.
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Affiliation(s)
| | - Sofia De Rosso
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | | | | | - Kaat Philippe
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | | | | | - Julia Sick
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Roselinde van Nee
- Wageningen University, Marketing & Consumer Behaviour Group, Wageningen, The Netherlands
| | | | - Gastón Ares
- Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | | | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Ellen van Kleef
- Wageningen University, Marketing & Consumer Behaviour Group, Wageningen, The Netherlands
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Velázquez AL, Vidal L, Antúnez L, Alcaire F, Varela P, Ares G. Children's reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study. Food Res Int 2023; 170:113001. [PMID: 37316071 DOI: 10.1016/j.foodres.2023.113001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
The aim of the present work was to explore children's reaction to sugar reduction in the context of the implementation of nutritional warnings in Uruguay. The study was composed of two sessions involving three evaluation conditions: tasting without package information, package evaluation without tasting, and tasting with package information. A total of 122 children, ages ranging between 6 and 13 years old (47% girls) were involved in the study. In the first session, children's hedonic and emotional response to a regular and a sugar-reduced chocolate dairy dessert (without other sweeteners) was evaluated. In the second session, children first evaluated their expected liking, emotional associations and choice of packages differing in the presence of warning labels for excessive sugar content and cartoon character (2x2 design). Finally, they tasted the selected sample in the presence of the package and evaluated their liking, emotional associations, and intention to re-taste it. Although sugar reduction led to a significant reduction in overall liking, the dessert with 40% sugar reduction showed a mean overall score of 6.5 in a 9-point hedonic scale and was described using positive emoji (, , ). When the desserts were tasted with package information, no significant differences in the expected overall liking of the regular and sugar-reduced dessert were found. Regarding the effect of packaging elements, the presence of a warning label highlighting excessive content of sugar did not have a significant effect on children's choice. Instead, children's choices were defined by the presence of a cartoon character. Results from the present work provide additional evidence about the feasibility of reducing the sugar content and sweetness of dairy products targeted at children and stress the need to regulate the use of cartoon characters on products with an unfavorable nutritional profile. Methodological recommendations for sensory and consumer research with children are also discussed.
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Affiliation(s)
- Ana Laura Velázquez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay; Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Uruguay
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | - Lucía Antúnez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | - Florencia Alcaire
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay.
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6
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Onyeaka H, Nwaiwu O, Obileke K, Miri T, Al‐Sharify ZT. Global nutritional challenges of reformulated food: A review. Food Sci Nutr 2023; 11:2483-2499. [PMID: 37324840 PMCID: PMC10261815 DOI: 10.1002/fsn3.3286] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 02/05/2023] [Accepted: 02/14/2023] [Indexed: 03/09/2023] Open
Abstract
Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Ogueri Nwaiwu
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - KeChrist Obileke
- Faculty of Science and AgricultureUniversity of Fort HareAliceSouth Africa
| | - Taghi Miri
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Zainab T. Al‐Sharify
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
- Department of Environmental Engineering, College of EngineeringUniversity of Al‐MustansiriyaBaghdadIraq
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7
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van der Sman R, Jurgens A, Smith A, Renzetti S. Universal strategy for sugar replacement in foods ? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Klerks M, Román S, Juan Francisco Haro-Vicente, Bernal MJ, Sanchez-Siles LM. Healthier and more natural reformulated baby food pouches: Will toddlers and their parents sensory accept them? Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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Kosicka-Gębska M, Jeżewska-Zychowicz M, Gębski J, Sajdakowska M, Niewiadomska K, Nicewicz R. Consumer Motives for Choosing Fruit and Cereal Bars-Differences Due to Consumer Lifestyles, Attitudes toward the Product, and Expectations. Nutrients 2022; 14:2710. [PMID: 35807890 PMCID: PMC9268435 DOI: 10.3390/nu14132710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/24/2022] Open
Abstract
Fruit and cereal bars are the response to the changing needs of consumers seeking health-promoting and convenient products. A cross-sectional study was conducted using the CAWI (Computer-Assisted Web Interview) method, with 1034 respondents consuming products of this kind. The aims of the study were (1) to identify consumer segments based on the importance they attached to the selected attributes of fruit and cereal bars and (2) to characterize the identified segments in terms of frequency and reasons for the consumption of fruit and cereal bars, views on their impact on health, and consumer behavior related to the selected lifestyle elements. Five distinct consumer clusters were identified. Involved and Health-oriented were more likely to consume bars, perceiving them as nutritious products, with a positive impact on health. Frugal and Visual consumed fruit and cereal bars the least frequently. They paid little attention to choosing healthier products in daily diet and physical activity. The Information seekers consumed bars to reduce stress and to improve their mood.
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Affiliation(s)
- Małgorzata Kosicka-Gębska
- Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159C, 02-776 Warsaw, Poland; (M.J.-Z.); (J.G.); (M.S.); (K.N.); (R.N.)
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Ozuna C, Franco-Robles E. Agave syrup: An alternative to conventional sweeteners? A review of its current technological applications and health effects. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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11
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Sanchez-Siles L, Román S, Haro-Vicente JF, Bernal MJ, Klerks M, Ros G, Gil Á. Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents. Front Nutr 2022; 9:855004. [PMID: 35634381 PMCID: PMC9137414 DOI: 10.3389/fnut.2022.855004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 04/07/2022] [Indexed: 11/13/2022] Open
Abstract
There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants' overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6-24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (<1 g/100 g) with 50% of whole grain, which represented a 95.2% decrease in sugar content. We found no significant differences between the two groups in terms of infants' overall acceptability (infant's reaction, estimated intake and relative intake). Importantly, infants' reactions to high- and low-sugar cereals were not influenced by the time that infants had been consuming sweet cereals (15-25% sugar) before the experiment took place. In addition, parent's overall liking and sensory evaluation (sweetness, color, taste, texture, and aroma) was positive and very similar in both groups. Overall, our findings show that it is feasible to reduce sugar content in infant cereals without sacrificing its sensory acceptability by infants and their parents. This represents a good opportunity for the infant food industry to adhere to current healthy and sustainable demands of lowering the sugar intake leading to important benefits in infants' health, without compromising competitiveness in the market.
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Affiliation(s)
- Luisma Sanchez-Siles
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Sergio Román
- Department of Marketing, Facultad de Economía y Empresa, University of Murcia, Murcia, Spain
| | - Juan F. Haro-Vicente
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Maria Jose Bernal
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Michelle Klerks
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Gaspar Ros
- Department of Food Technology, Nutrition and Bromatology, Faculty of Veterinary, University of Murcia, Murcia, Spain
| | - Ángel Gil
- Center of Biomedical Research, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Granada, Spain
- Department of Biochemistry and Molecular Biology II, School of Pharmacy, University of Granada, Granada, Spain
- ibs. GRANADA, Instituto de Investigación Biosanitaria, Complejo Hospitalario Universitario de Granada, Granada, Spain
- CIBEROBN (CIBER Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, Madrid, Spain
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Honorio AR, Soares AF, Lima DCND, Tribst AAL. Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes? Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Śmiechowska M, Newerli-Guz J, Skotnicka M. Spices and Seasoning Mixes in European Union-Innovations and Ensuring Safety. Foods 2021; 10:foods10102289. [PMID: 34681338 PMCID: PMC8535306 DOI: 10.3390/foods10102289] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/21/2021] [Accepted: 09/24/2021] [Indexed: 12/16/2022] Open
Abstract
Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015-2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.
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Affiliation(s)
- Maria Śmiechowska
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland; (M.Ś.); (J.N.-G.)
| | - Joanna Newerli-Guz
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland; (M.Ś.); (J.N.-G.)
| | - Magdalena Skotnicka
- Department of Commodity Science, Faculty of Health Science, Medical University of Gdańsk, 80-210 Gdańsk, Poland
- Correspondence:
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