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Fu H, Lee CH, Nolden AA, Kinchla AJ. Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022. Nutrients 2024; 16:292. [PMID: 38257185 PMCID: PMC10820108 DOI: 10.3390/nu16020292] [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: 12/22/2023] [Revised: 01/10/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Fruit snacks have become a popular and convenient snacking choice and have the potential to contribute to a well-balanced diet. However, the nutritional quality of fruit snack products has not yet been studied. The objective of the present study is to provide a nutritional assessment of the fruit snack product category. This study used the Mintel Global New Product Database to collect data about fruit snack products launched in the United States from 2017 to 2022. Fruit snack products (n = 2405) are divided into nine product categories based on product characteristics. Nutrition composition was assessed using a comprehensive score, Nutrient Rich Food (NRF) model, and by examining individual components (added sugar and fiber). The results show that dried fruit has the highest nutrient density, fiber content, and the lowest added sugar content. Conversely, fruit-flavored snacks have the lowest nutrient density, fiber content, and added sugar content. Currently, fruit puree, canned fruit with juice, and dried fruit are the only fruit snacks that meet the current recommendations set by the USDA Dietary Guidelines. Future directions for the fruit snack category should consider decreasing the added sugar content, increasing the fiber content, and enhancing their sensory profile to improve the overall nutrient density.
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Affiliation(s)
- Hao Fu
- Department of Food Science, College of Natural Science, University of Massachusetts, Amherst, MA 01003, USA (A.A.N.)
| | - Chi Hyun Lee
- Department of Biostatistics, School of Public Health, University of Massachusetts, Amherst, MA 01003, USA
| | - Alissa A. Nolden
- Department of Food Science, College of Natural Science, University of Massachusetts, Amherst, MA 01003, USA (A.A.N.)
| | - Amanda J. Kinchla
- Department of Food Science, College of Natural Science, University of Massachusetts, Amherst, MA 01003, USA (A.A.N.)
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Tsai M, Cash SB, Anzman-Frasca S, Goldberg JP, Johnson SK, Oslund J, Folta SC. Helping parents provide vegetable snacks: Investigating price and taste as barriers. Appetite 2021; 166:105481. [PMID: 34175360 DOI: 10.1016/j.appet.2021.105481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 11/19/2022]
Abstract
Snacks contribute nearly one-quarter of children's daily energy intake in the USA. Snack time therefore represents an opportunity for parents to provide foods with key nutrients. Instead, the most common snack foods are major contributors to children's consumption of added sugars and sodium. Parents face major barriers to providing healthier snacks, including perceptions of high cost and lack of child acceptance. We obtained both economic and qualitative data to inform and optimize interventions for parents to promote vegetable snacks for children. We conducted a survey with parents (n = 368) to estimate how much of a discount would influence vegetable snack purchases by estimating willingness-to-pay using the contingent valuation method, using baby-cut carrots as a sample product. We conducted three focus groups (n = 19) and 1 group interview (n = 2) with children to help understand how to increase the appeal of vegetable snacks. Most (70%) parents accepted the reference price for the vegetable snack. Among those who did not, contingent valuation analysis revealed that a mean discount of approximately 30% would shift consumers to purchasing the snack. Focus group results revealed that the appeal of vegetable snacks to children was influenced by how they were prepared and presented, and the child's familiarity with the vegetables and ability to choose among them. This study lays the groundwork for effective interventions to promote the provision of vegetable snacks by parents.
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Affiliation(s)
- Marisa Tsai
- Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Ave., Boston, MA, 02111, USA; Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California, 1111 Franklin Street, Tenth Floor, Oakland, CA 94607, USA.
| | - Sean B Cash
- Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Ave., Boston, MA, 02111, USA.
| | - Stephanie Anzman-Frasca
- Department of Pediatrics, Jacobs School of Medicine and Biomedical Sciences and Center for Ingestive Behavior Research, University at Buffalo, G56 Farber Hall, South Campus, Buffalo, NY, USA.
| | - Jeanne P Goldberg
- Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Ave., Boston, MA, 02111, USA.
| | - Sarah K Johnson
- Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Ave., Boston, MA, 02111, USA.
| | - Jennifer Oslund
- Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Ave., Boston, MA, 02111, USA.
| | - Sara C Folta
- Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Ave., Boston, MA, 02111, USA.
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Sulistyawati I, Dekker M, Verkerk R, Steenbekkers B. Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers. J Food Sci 2020; 85:3527-3535. [PMID: 32918290 PMCID: PMC7590129 DOI: 10.1111/1750-3841.15439] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 07/13/2020] [Accepted: 08/03/2020] [Indexed: 11/28/2022]
Abstract
Abstract One way to add value to tropical fruit and increase its availability in the global market is to develop new, less perishable, products from fresh fruit. The purpose of this study is to compare the perception of key quality attributes and preferences of dried mango between consumers with different familiarity and health consciousness. This study surveyed respondents from China, Indonesia, and the Netherlands via an adaptive choice‐based conjoint method (n = 483) to evaluate intrinsic quality attributes that influenced consumer preference for dried mango. Consumers in different countries have different texture, taste, and color preferences for dried mango. The most important attribute for the Dutch and Chinese was “free from extra ingredients”, while for Indonesians, it was the texture. Familiarity with dried mango and health consciousness do not influence consumer preference of intrinsic attributes of dried mango. Different preferences of intrinsic attributes of dried mango between countries are related to cultural differences. This study provides useful insights for food manufacturers into the significance of key intrinsic quality attributes in developing dried mango. Practical Application Intrinsic quality parameters of dried mango are not perceived in the same way by every consumer and this is related to cultural differences. Crispy texture is important only for Indonesian consumers, while “free from extra ingredients” is the most important for Dutch and Chinese consumers. This information is relevant when developing dried mango products for the respective markets.
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Affiliation(s)
- Ita Sulistyawati
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.,Department of Food Technology, Soegijapranata Catholic University, Pawiyatan Luhur IV/1, Semarang, 50234, Indonesia
| | - Matthijs Dekker
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
| | - Ruud Verkerk
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
| | - Bea Steenbekkers
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
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