Food bar labels: consumer behaviour and veracity of the available information

Detalhes bibliográficos
Autor(a) principal: Domiciano,Carla Gonçalo
Data de Publicação: 2018
Outros Autores: Pereira,Rafaela Corrêa, Picinin,Camila Teodoro Rezende, Machado,Felipe Santana, Angelis-Pereira,Michel Cardoso de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100413
Resumo: Abstract The search for high nutritional value, convenience, low-calorie foods with pleasant sensory characteristics which provide health benefits, makes food bars a promising product in the food sector, and they are already being considered as healthy alternatives according to common sense. The objectives of this study were: (i) to evaluate the interest and the way in which consumers understand the information on food labels; (ii) to determine consumer habits; and (iii) to determine the sugar contents of commercial food bars (conventional, sugar-free and light) to confirm the veracity of the information available on the labels of these products. Regarding the consumption of food bars, the majority of the respondents consumed this product and, although most of them considered them to be a healthy product due to the allegation of being rich in fibre and cereals, even with the knowledge of the presence of sugar, the main reasons taken into consideration when buying them were convenience and practicality. Socio-demographic variables such as gender, age, income and educational level influenced the standards and behaviours of consumption of the product. The quantification of sugar in commercial food bars indicated that these products could be considered as foods with intermediate to high amounts of sugar. The results obtained for sugar-free bars were even more worrying because the concentrations of sugar found indicated a lack of compliance with applicable regulations for this category for all the brands evaluated.
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spelling Food bar labels: consumer behaviour and veracity of the available informationConsumer knowledgeNutrition informationSugar contentAbstract The search for high nutritional value, convenience, low-calorie foods with pleasant sensory characteristics which provide health benefits, makes food bars a promising product in the food sector, and they are already being considered as healthy alternatives according to common sense. The objectives of this study were: (i) to evaluate the interest and the way in which consumers understand the information on food labels; (ii) to determine consumer habits; and (iii) to determine the sugar contents of commercial food bars (conventional, sugar-free and light) to confirm the veracity of the information available on the labels of these products. Regarding the consumption of food bars, the majority of the respondents consumed this product and, although most of them considered them to be a healthy product due to the allegation of being rich in fibre and cereals, even with the knowledge of the presence of sugar, the main reasons taken into consideration when buying them were convenience and practicality. Socio-demographic variables such as gender, age, income and educational level influenced the standards and behaviours of consumption of the product. The quantification of sugar in commercial food bars indicated that these products could be considered as foods with intermediate to high amounts of sugar. The results obtained for sugar-free bars were even more worrying because the concentrations of sugar found indicated a lack of compliance with applicable regulations for this category for all the brands evaluated.Instituto de Tecnologia de Alimentos - ITAL2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100413Brazilian Journal of Food Technology v.21 2018reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.13116info:eu-repo/semantics/openAccessDomiciano,Carla GonçaloPereira,Rafaela CorrêaPicinin,Camila Teodoro RezendeMachado,Felipe SantanaAngelis-Pereira,Michel Cardoso deeng2017-11-21T00:00:00Zoai:scielo:S1981-67232018000100413Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2017-11-21T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Food bar labels: consumer behaviour and veracity of the available information
title Food bar labels: consumer behaviour and veracity of the available information
spellingShingle Food bar labels: consumer behaviour and veracity of the available information
Domiciano,Carla Gonçalo
Consumer knowledge
Nutrition information
Sugar content
title_short Food bar labels: consumer behaviour and veracity of the available information
title_full Food bar labels: consumer behaviour and veracity of the available information
title_fullStr Food bar labels: consumer behaviour and veracity of the available information
title_full_unstemmed Food bar labels: consumer behaviour and veracity of the available information
title_sort Food bar labels: consumer behaviour and veracity of the available information
author Domiciano,Carla Gonçalo
author_facet Domiciano,Carla Gonçalo
Pereira,Rafaela Corrêa
Picinin,Camila Teodoro Rezende
Machado,Felipe Santana
Angelis-Pereira,Michel Cardoso de
author_role author
author2 Pereira,Rafaela Corrêa
Picinin,Camila Teodoro Rezende
Machado,Felipe Santana
Angelis-Pereira,Michel Cardoso de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Domiciano,Carla Gonçalo
Pereira,Rafaela Corrêa
Picinin,Camila Teodoro Rezende
Machado,Felipe Santana
Angelis-Pereira,Michel Cardoso de
dc.subject.por.fl_str_mv Consumer knowledge
Nutrition information
Sugar content
topic Consumer knowledge
Nutrition information
Sugar content
description Abstract The search for high nutritional value, convenience, low-calorie foods with pleasant sensory characteristics which provide health benefits, makes food bars a promising product in the food sector, and they are already being considered as healthy alternatives according to common sense. The objectives of this study were: (i) to evaluate the interest and the way in which consumers understand the information on food labels; (ii) to determine consumer habits; and (iii) to determine the sugar contents of commercial food bars (conventional, sugar-free and light) to confirm the veracity of the information available on the labels of these products. Regarding the consumption of food bars, the majority of the respondents consumed this product and, although most of them considered them to be a healthy product due to the allegation of being rich in fibre and cereals, even with the knowledge of the presence of sugar, the main reasons taken into consideration when buying them were convenience and practicality. Socio-demographic variables such as gender, age, income and educational level influenced the standards and behaviours of consumption of the product. The quantification of sugar in commercial food bars indicated that these products could be considered as foods with intermediate to high amounts of sugar. The results obtained for sugar-free bars were even more worrying because the concentrations of sugar found indicated a lack of compliance with applicable regulations for this category for all the brands evaluated.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100413
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100413
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.13116
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.21 2018
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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