Applying a Consumer Behavior Lens to Salt Reduction Initiatives

Regan, Áine; Kent, Monique Potvin; Raats, Monique M.; McConnon, Áine; Wall, Patrick; Dubois, Lise

doi:10.3390/nu9080901

Cited by 29 publications

(23 citation statements)

References 43 publications

(65 reference statements)

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“…Reformulation aims to improve the nutritional content of manufactured foods, either by increasing beneficial nutrients, or reducing risk-associated nutrients. Often, manufacturers make modest nutritional changes over a period of time to allow consumers’ tastes to adjust accordingly, referred to as “health by stealth” [47], but in recent years Australian muesli bar manufacturers have openly shared efforts to reduce salt, fat, sugar, and increase dietary fibre [48]. There is evidence to show reduction targets are effective, with a 2018 review of voluntary sodium reduction targets in soup demonstrating a 6% reduction in sodium levels in soup products between 2011 and 2014, with 67–74% of products compliant with targets [49].…”

Section: Discussionmentioning

confidence: 99%

Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Curtain¹,

Grafenauer

2019

Foods

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Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core food choices. This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015. An audit of muesli bars, grain-based bars, and oat slices was undertaken in January 2019 (excluding fruit, nut, nutritional supplement, and breakfast bars) from the four major supermarkets in metropolitan Sydney. Mean and standard deviation was calculated for all nutrients on-pack, including whole grain per serve and per 100g. Health Star Rating (HSR) was calculated if not included on-pack. Of all bars (n = 165), 63% were ≤ 600 kJ (268–1958 kJ), 12% were low in saturated fat, 56% were a source of dietary fibre, and none were low in sugar. Two-thirds (66%) were whole grain (≥8 g/serve), with an average of 10 g/serve, 16% of the 48 g Daily Target Intake. HSR featured on 63% of bars (average 3.2), with an overall HSR of 2.7. Compared to 2015, mean sugars declined (26.6 g to 23.7 g/100 g; p < 0.001), and 31% more bars were whole grain (109 up from 60 bars). Although categorised as discretionary, there were significant nutrient differences across grain-based muesli bars. Clearer classification within policy initiatives, including HSR, may assist consumers in choosing products high in whole grain and fibre at the supermarket shelf.

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Section: Discussionmentioning

confidence: 99%

Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Curtain¹,

Grafenauer

2019

Foods

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“…Therefore, a significant lowering in the current salt intake requires a shift in both commercial foods and consumer behavior [11]. Regan et al [12] called for a multi-actor approach that utilizes co-designed, participatory tools to facilitate the involvement of all stakeholders, especially consumers, in making decisions around how best to achieve population-level salt reduction. In 2011, 10 countries had front-of-pack salt labelling schemes [13].…”

Section: Introductionmentioning

confidence: 99%

Selected Predictors of the Importance Attached to Salt Content Information on the Food Packaging (a Study among Polish Consumers)

Bryła

2020

Nutrients

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This paper aims to identify selected antecedents of the importance attached to salt content information (ISCI) placed on food labels, on the basis of a representative survey of 1051 Polish consumers. The study was conducted with the use of the CAWI (Computer Assisted Web Interviews) method in 2018. Quota sampling was applied with reference to the following five criteria: sex, age, education, place of living (urban and rural areas), and region. In a multiple regression model, ISCI depends on the respondent’s: sex, age, evaluation of the quantity of nutrition claims, importance attached to nutrition claims, willingness to pay a price premium for products with nutrition claims, attention paid to health and nutrition claims, agreeing with the opinion that unreliable nutrition claims are a serious problem, evaluation of healthiness of one’s diet, self-rated knowledge about healthy nutrition, buying organic food, and reading front-of-package (FOP) labels during and after the purchase. The strongest effects on the importance attached to salt content information on the food packaging were displayed by the importance of nutrition claims, attention paid to nutrition and health claims, respondent’s age, FOP label reading at home, and agreeing that the use of unreliable nutrition claims is a serious problem.

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“…2 In an attempt to reduce the consumption of salt through processed foods, a number of salt reduction strategies have been demonstrated and successfully applied by the industry. These include reduction by stealth, 3 modulation of the salt crystal size, and compartmentalisation in solid foods such as crisps and bread. [4][5][6] The latter two approaches are challenging to apply in high moisture foods simply because salt dissolves in water.…”

Section: Introductionmentioning

confidence: 99%

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

et al. 2019

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Applying a Consumer Behavior Lens to Salt Reduction Initiatives

Cited by 29 publications

References 43 publications

Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Selected Predictors of the Importance Attached to Salt Content Information on the Food Packaging (a Study among Polish Consumers)

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

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