贵阳市市售预包装食品营养标签标示现况调查

目的了解贵阳市市售预包装食品营养标签标示现况。方法在贵阳市10家超市,随机对9类食品用相机拍摄食品外包装及记录标签内容的方式,获取有关营养标签信息;调查资料用SPSS 17.0统计分析软件进行统计学分析。结果调查预包装食品乳及乳制品、谷类制品、饮料类、豆制品、肉制品、调味品、零食小吃类、罐头及其他9类共572份,548份使用营养标签,标示率为95.8%;营养成分表标示不规范率为14.1%(77/548),营养声称标示不规范率为38.4%(28/73);主动标示率为18.6%(102/548),饮料类食品主动标示率最高(33.3%,18/54)。结论自《预包装食品营养标签通则》实施以来,预包装食品营养标签标示率明显提高,且更加规范。但仍有一些问题,预包装食品营养标签主动标示率较低,主动标示容易出现不规范现象。     

Nutri-Score,multiple traffic light and incomplete nutrition labelling on food packages: Effects on consumers’ accuracy in identifying healthier snack options

Front-of-package (FOP) nutrition labels are designed to help consumers evaluate the healthiness of foods and to promote healthier food choices. In this study, an online experiment with Swiss consumers (N = 1313) was conducted to compare the effects of different nutrition label formats on consumers’ evaluations of snack food healthiness. Participants were asked to select the healthier option in 105 pairwise comparisons of 15 salty snacks. The participants were randomly assigned to one of five conditions: the FOP presented with (1) the nutrition facts table, (2) the multiple traffic light (MTL), (3) the Nutri-Score, (4) the Nutri-Score on half of the products, or (5) no nutrition information (control). The consumers’ evaluations of the snacks’ healthiness were fairly accurate, even without being given nutrition information on the packaging. The Nutri-Score led to the greatest accuracy in identifying the healthier of two snacks (when using the British FSA/Ofcom nutrient profiling score to determine product healthiness); however, this had only a minimal effect on the evaluation when only some of the products were labelled. Both FOP labels were superior to the FOP with and without the nutrition facts. This indicates that for maximum effectiveness, the labelling of all available products is needed. The perceived usefulness and public support of mandatory implementation were higher for the MTL than for the Nutri-Score label; however, for the latter, perceived usefulness and public acceptance were higher among the participants who became familiar with the label during the experiment than among those who did not.     

Spin versus fair speak in food labelling: A matter of taste?

The article sheds new light on sensory elements in legal cases concerning misleading food labelling. It presents the findings of a qualitative review of 821 cases on misleading food labelling registered in 2002–2007 by the Danish food authorities. The cases show that sensory tends to be backgrounded by other arguments more easily verbalized. A taxonomy of the sensory dimensions of the cases is set up and different sensory aspects are analyzed in order to establish to what the extent and how sensory variables can be integrated into experimental setups for testing the misleading potential of food naming and labelling solutions with a view to promoting “fair speak” principles for in-store food-to-consumer communication. The study is part of the cross-disciplinary research project “Spin or fair speak – when foods talk” which aims at providing new knowledge, tools, and experimental evidence for self-regulation, public control, and innovation in food naming and labelling.     

The brave new world of FDA nutrition regulation — some thoughts about current trends and long‐term effects∗

This article reviews long‐term trends at the U.S. Food and Drug Administration (FDA) concerning regulation of nutrition, and considers how these trends may affect products of the food industry in the decades ahead. Among the topics discussed are the FDA's rules concerning the provision of basic, standard format nutrition information (“nutrition labeling”) on food products. These rules have changed dramatically over the past 50 years from a period when no information was required to a period when information was required only if a nutrient claim was made or if a nutrient was added to the product to the new FDA regulations that become effective in 1994, which require standardized nutrition labeling on most food products in interstate commerce.

There have also been important shifts in the procedures concerning government regulation of nutrition‐related labeling. In general, previously a food company was free to provide truthful and nonmisleading labeling claims about the nutrition content of a food product, leaving it to FDA to police the market and to take regulatory action against any labeling that the agency deemed either to be false or misleading or to constitute an unauthorized drug claim. In contrast, under new FDA regulations, it will become automatically illegal to use any “health claim” or “nutrient content claim” in food labeling unless the claim has been approved in advance by an FDA regulation.

The author notes that these and other developments reveal, on the one hand, a trend toward requiring more nutrition information on food labels, but, on the other hand, a countervailing trend toward requiring government approval for the making of new nutrition‐related statements and placing greater burdens on industry to justify new types of nutrition‐related statements. Additional trends include the increased pressures on companies to formulate foods to be more healthful and a trend toward giving the FDA more power over the industry.

The article concludes with comments about additional regulatory requirements to which the long‐term trends might lead in future decades.     

“As long as it is not irradiated” – Influencing factors of US consumers’ acceptance of food irradiation

Innovative microbial decontamination strategies, such as food irradiation or treatment of foods with protective cultures, offer solutions for today’s food industry to produce safe food with appropriate shelf-life and quality. However, consumers frequently exhibit strong aversions towards highly processed foods and unfamiliar and artificially-sounding food technologies. This paper aimed at examining consumers’ quality perceptions of foods treated with different decontamination strategies and linking these findings to the theoretical assumptions of the affect heuristic in two online studies with US consumers (study 1: N = 184, study 2: N = 65). The main finding from study 1 was that the label “treated with food irradiation” had a detrimental effect on consumers’ quality perception of different foods, while “treated with food ionization” did to a lesser degree, despite being another term for the identical decontamination strategy. The suggestion that this detrimental effect origins in negative affect and associations raised by the term “food irradiation,” was substantiated in study 2. Consumers, who have negative feelings towards nuclear power, perceive irradiated foods as lower in quality, perceived less benefits and more risks associated with food irradiation and exhibit lower overall acceptance of this technology. The findings of the two studies are discussed in light of recommendations for the food industry and regulation. This study stresses the importance of consulting with social science ahead of the implementation of a new food technology.     

Are Front of Pack Claims Indicators of Nutrition Quality? Evidence from 2 Product Categories

American grocery shoppers face an array of front of pack (FOP) nutrition and health claims when making food selections. Such systems have been categorized as summary or nutrient specific. Either type should help consumers make judgments about the nutrition quality of a product. This research tests if the type or quantity of FOP claims are indeed good indicators of objective nutrition quality. Claim and nutrition information from more than 2200 breakfast cereals and prepared meals launched between 2006 and 2010 were analyzed using binary and multinomial logistic regression models. Results suggest that no type or number of front of pack claims could distinguish “healthy” foods. However, some types and frequencies of FOP claims were significant predictors of higher or lower levels of certain key nutrients. Given the complex and crowded label environment in which these FOP claims reside, one may be concerned that such cues are not closely related to objective measures of nutrition quality.     

我国营养标签的新变化对食品消费市场的启示

营养标签是预包装食品包装中的重要内容之一,其作用主要包括向消费者提供食品营养信息和特性的描述与说明。我国于2021年公布了《食品安全国家标准预包装食品营养标签通则》（征求意见稿）,相较于现行的《食品安全国家标准 预包装食品营养标签通则（GB 28050-2011）》对其术语、标识内容和形式等进行了系统地修订。新变化共涵盖13个方面。本文在对比新、现行食品营养标签的基础上,分析了所改进条目对食品生产、流通、消费、管理等过程中的潜在影响;深入探讨了食品生产者、消费者、社会公众等利益相关群体应如何适应营养标签的变化。文章结合其他国家营养标签的经验和我国居民存在的营养与健康问题,为我国营养标签未来发展提出了建议。     

预包装快餐食品营养标签的制作

按照《食品安全国家标准预包装食品标签通则》及《食品营养标签管理规范》的要求测定了19种预包装快餐食品的4种核心营养成分(蛋白质、脂肪、碳水化合物、钠)及能量,并设计营养标签。快餐食品标示营养标签势在必行,可使消费者根据自身营养需求选择合适的食物,也可规范餐饮业生产行为,生产出健康、营养的美食。     

Food system orientation and quality perception among consumers and producers of organic food in Hedmark County,Norway

To explore the potentials of organic agriculture, it is important to know how consumers, as well as producers, relate to food quality and food system issues. A consumer survey from the Hamar region in Southern Norway provided information on a number of these issues, and a rapid food system appraisal and a seminar revealed concerns among organic farmers in the region. Multivariate analyses showed that traditional food quality aspects such as freshness and taste, called “observation traits,” were important to all consumers. In addition, those who purchased organic foods were more concerned about ethical, environmental, and health issues, called “reflection traits”. Three consumer orientations in the food market were identified. Consumers with a “practical” orientation were less likely, and those with a “local” orientation in the food market were more likely, to buy organic food, while “social” considerations were equally important to all. The results indicate that many interests of organic farmers coincide with concerns among those who buy organic food, and that these are more complex than the formal rules for organic agriculture. This may provide a basis for identifying common goals and improving communication and cooperation between consumers and producers in order to further develop the organic food system. [Note that organic agriculture is called “ecological agriculture” in the Nordic Region.]     

预包装食品标签标示易错点解析

预包装食品标签不仅应符合GB 7718-2011、GB 28050-2011及产品执行标准中对标签标示的规定,还应同时符合该产品属性、配料、加工工艺等方面涉及的卫计委公告、农业部公告等相关法规的规定。这类法规较为繁杂,食品生产企业在标签设计时常会对某些规定有所忽略。本文针对大类食品的强制性国家标准、多标准或多条款重叠要求、净含量的标示、公告中的特殊要求等几个方面作了易错点总结。希望对预包装食品标签的设计工作有所帮助。     

国内外食品标签法规标准比较研究

世界各国的食品标签法规标准不尽相同,本文概述了食品法典委员会和几个主要发达国家的食品标签法规标准,比较了它们与中国食品标签法规标准的异同点,包括标准覆盖范围、食品添加剂标示、致敏原标示和食品标签声称用语规范等,并对这些异同点进行了深入分析。     

Organic food

“Organic” or “organically grown” foods are commonly represented as “food grown without pesticides; grown without artificial fertilizers; grown in soil whose humus content is increased by the additions of organic matter; grown in soil whose mineral content is increased with applications of natural mineral fertilizers; which has not been treated with preservatives, hormones, antibiotics, etc.” The substitution of “organic” for “chemical” fertilizers during the growth of plants produces no change in the nutritional or chemical properties of foods. All foods are made of “chemicals.” Traces of pesticides have been reported to be present in about 20 to 30% of both “organic” and conventional foods. These traces are usually within the official tolerance levels. Such levels are set low enough to protect consumers adequately. Indeed, there is no record of a single case of injury to a consumer resulting from the application of pesticides to food crops at permitted levels. There is no method for distinguishing between “organic” and conventional foods. The use of the term “organic” is a promotional device. Prices of “organic” foods tend to be higher than those of their conventional counterparts. A series of controlled tests showed that conventional foods were superior to corresponding “health foods” in terms of odor, color, texture, and flavor.     

微商自制食品安全的法律分析与治理对策

近年来，通过“线上＋线下”“电商平台＋移动互联网社交平台”等模式销售的自制食品销量显著上升。因微商自制食品尚无统一定义，加之其市场准入门槛低、社交平台管理责任不明，频发的食品安全问题对法律适用、监管方式及社交平台管理提出挑战。相较于采用登记许可制的各类小型食品生产经营者，销售自制食品的微商因与食品小作坊的经营主体业态颇为相近，更宜采用备案的方式准入市场。社交平台为促成自制食品销售提供了订单生成、在线支付等交易服务，令其承担与网络食品交易第三方平台的同等责任具有合法性。为保障微商自制食品安全性，建议通过地方性立法对微商自制食品的品种、预包装标签、经营场所、取样检查等事项作出细致规定，并健全以行政部门为主导，社交平台、食品生产经营者、行业协会、消费者等利益相关方共同参与的多元主体协作与数据共享机制。同时，应基于公平、合理、适度的原则为社交平台履责建立相应的激励、约束和惩戒机制。     

Diverse food in urban gardens in the promotion of food and nutrition security in Brazil: a review

Food and nutrition security can be supported by an urban garden. The present study comprises a critical reflection on the difficulty of producing food in urban gardens in Brazil and shows the potential of food production and the obstacles to its expansion. In addition, issues related to the agroecological management of gardens are addressed and suggestions are made to improve the proposed public policies. Urban gardens are multifunctional and have social, economic and environmental impacts. They are strategically important for supporting low-income families and urban development. Through urban gardens, diverse foods and quality foods can be produced for self-consumption. This review highlights the importance of generating detailed information on urban gardens in Brazil to support policies aimed at this sector. Long-term and multidisciplinary studies are needed to evaluate the relationship between food production in urban gardens and household food and nutrition security. This approach revealed a lack of information on the amount of food produced by Brazilians in their gardens and consumed by the household. In addition, there is little information on the management of production. There is a gap relating to the impact of food produced in urban gardens and the prevalence of food and nutrition security. © 2019 Society of Chemical Industry     

Does consumer health-orientation affect the use of nutrition facts panel and claims? An empirical analysis in Italy

Food labelling can play a key role in increasing consumers’ food-related consciousness, and improving the healthiness of their food choices. However consumers’ use of food labels is affected by a number of variables. The aim of this paper is to explore the role of health-orientation on consumers’ use of different labelled information, making a distinction between mandatory and voluntary information (namely, nutrition facts panel vs nutrition and health claims). Data were collected in Italy through face-to-face interviews on a sample of 300 consumers in charge of their grocery shopping. To evaluate the relationship between health-orientation and label usage we developed an index strictly based on the definition of health-orientation itself and included such measure in our analysis, which is based on a set of OLS regressions. The main results overall stress the idea that different degrees of health-orientation are, indeed, reflected in a diverse use of labelled information. Highly health-oriented consumers are more likely to refer to the extensive information reported on nutrition facts panel, whereas claims are of main interest for consumers with low orientation to health. The results also strengthen the key role played by nutrition knowledge and education in favouring a frequent usage of the nutrition facts panel and confirm previous findings on the relationship between socio-economic status and consumers use of labelled information.     

Manipulations that influence stereotypes of the weight-gain potential of foods

The present study examined the impact of two manipulations on beliefs of the weight-gain potential of foods. Respondents (n = 230) compared foods that are often perceived to be unhealthy to similar- or higher-calorie foods that are often perceived to be healthy in terms of their capacity to promote weight gain. A portion of the respondents were provided information about energy amounts of the foods while the remaining respondents were not. Also, an experimental manipulation examined whether holding the total daily energy intake at 2000 kcal had any impact on the findings. The caloric information presented had at best a modest effect on respondents’ ratings of the foods. However, generally regardless of the information provided the respondents viewed “unhealthy” foods as weight promoters (compared to “healthy” foods) and only fat content (not energy density or kcal, fiber and sugar content) predicted which foods would be judged to promote weight gain. A simple and handy stereotype appears to be the most convenient method for most people to evaluate the weight-gain potential of food names even when more accurate information (energy content) is available.     

Inventory of phytoestrogen databases

In this review, 17 phytoestrogen databases (PE DBs) including three literature compendia, 11 DBs for PE intake assessment in different countries or population groups and three comprehensive DBs for nutrition research were compared with respect to several issues, specifically the number of foods and compounds covered, the data sources, the mode of data expression, the additional information presented and the quality control of the data. The problems encountered in the construction and use of PE DBs (natural variability of PE contents, incomplete coverage of foods and compounds) were discussed alongside the requirements of DBs intended for intake assessment or nutrition research. In addition, recommendations were given on which DBs are best suited for which purpose. The reviewed DBs differ in the date of construction, aim, structure and also in comprehensiveness. The greatest number of foods is covered in DBs for intake assessment based on national food consumption data, whereas most information is given in comprehensive DBs for nutrition research. Presentation of quality assessed data is of increasing importance as new developments in PE analysis and steady production of new analytical data make replacement of low quality data possible.     

Children’s selection of emojis to express food-elicited emotions in varied eating contexts

Emojis were suggested for children to be used to measure food-elicited emotions. The present study was aimed to explore the appropriateness of emojis to describe pre-adolescents’ emotions elicited by foods recalled in relation to different evoked eating contexts and to explore related age- and gender differences. Fifty-five boys and forty-one girls aged 9–13 participated to the study. First, subjects were asked to recall, by means of an open-ended question, the foods they had in specific eating contexts: “Most liked food” and “Most disliked food”, “Breakfast”, “Dinner”, “Snack”, “Birthday” and “Novel food”. Then, they were asked to select the emojis appropriate to describe their feelings for the context-related foods by selecting from a list of 92 facial emojis (CATA method). Emojis selected by more than 20% of children in at least one eating context qualified as food-related. In total, 46 emojis resulted as appropriate to describe emotions in different eating contexts. Pre-adolescents used mainly positive emojis, except for the context “Most disliked food”, where mainly negative emojis were used. Most food-related emojis resulted from “Most liked food” and “Most disliked food”, but the context “Birthday” also added some context-specific emojis. The number of selected emojis varied across evoked eating contexts eliciting different foods. Age and gender significantly affected emoji selection across and within foods elicited by varied eating contexts, with girls and 9–11-year-old subjects selecting some emojis more frequently across all contexts, but also within contexts. The approach used in the present study has the potential to be used for the development of a food-related emotion measurement tool for pre-adolescents. Future research aimed at interpreting the meaning of facial emojis is needed and should consider age- and gender differences.