Development of international criteria for a front of package food labelling system: the International Choices Programme

Roodenburg, Annet J. C.; Popkin, Barry M.; Seidell, Jacob C.

doi:10.1038/ejcn.2011.101

Cited by 111 publications

(136 citation statements)

References 33 publications

(39 reference statements)

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“…To be allowed to place the Choices logo on their products, firms needed to be a member of the foundation and their products needed to comply with a nutrient profile, specified for 22 product categories (e.g., bread; processed fruits). These criteria were developed in 2006 with regard to the prevention of diet-related non-communicable health issues and were revised by an independent scientific committee in 2007, 2010 and 2015 to stimulate product innovation [78]. Product information of all products certified between 2006 and 2016 was collected in a database.…”

Section: Context and Case Selectionmentioning

confidence: 99%

Responsibility versus Profit: The Motives of Food Firms for Healthy Product Innovation

et al. 2017

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Abstract:Background: In responsible research and innovation (RRI), innovation is seen as a way in which humankind finds solutions for societal issues. However, studies on commercial innovation show that firms respond in a different manner and at a different speed to the same societal issue. This study investigates what role organizational motives play in the product innovation processes of firms when aiming for socially responsible outcomes. Methods: This multiple-case study investigates the motives of food firms for healthier product innovation by interviewing firms about the organizational motives behind product reformulation and innovation. Results: This study highlights the importance of having both instrumental and moral motives in the innovation process when aiming for socially responsible outcomes, and how both these motives interact and contribute to responsible innovation in industry. Furthermore, the study results question the nature of relational motives as a separate category from the other two categories of motives, as suggested by corporate social responsibility (CSR) scholars. Conclusions: If commercial innovation needs to contribute to solutions for societal issues, the importance of moral motives has to be stressed without annihilating the instrumental objectives of firms. Both motives contribute to the success factors of responsible product innovation in industry.

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Section: Context and Case Selectionmentioning

confidence: 99%

Responsibility versus Profit: The Motives of Food Firms for Healthy Product Innovation

et al. 2017

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“…However, two European front-of-the-package labeling systemsdthe U.K. Department of Health requires this with its traffic light system and the Denmark-Netherland Choices International systemddo use excessive added sugar as a component (33,34). We believe that, along with other macronutrients, total sugar intake should have an upper recommended level of, say, 10% (34,35) In addition, the public should be warned about the direct pernicious effects of sugar on the development of the metabolic syndrome and fatty liver disease (36)(37)(38).…”

mentioning

confidence: 99%

Dietary Sugar and Body Weight: Have We Reached a Crisis in the Epidemic of Obesity and Diabetes?

2014

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Sugar-sweetened drinks have been associated with several health problems. In the point narrative as presented below, we provide our opinion and review of the data to date that we need to reconsider consumption of dietary sugar based on the growing concern of obesity and type 2 diabetes. In the counterpoint narrative following our contribution, Drs. Kahn and Sievenpiper provide a defense and suggest that dietary sugar is not the culprit. Data from the National Health and Nutrition Examination Survey and U.S. Department of Agriculture dietary surveys along with commercial Homescan data on household purchases were used to understand changes in sugar and fructose consumption. Meta-analyses and randomized clinical trials were used to evaluate outcomes of beverage and fructose intake. About 75% of all foods and beverages contain added sugar in a large array of forms. Consumption of soft drinks has increased fivefold since 1950. Meta-analyses suggest that consumption of sugar-sweetened beverages (SSBs) is related to the risk of diabetes, the metabolic syndrome, and cardiovascular disease. Drinking two 16-ounce SSBs per day for 6 months induced features of the metabolic syndrome and fatty liver. Randomized controlled trials in children and adults lasting 6 months to 2 years have shown that lowering the intake of soft drinks reduced weight gain. Recent studies suggest a gene-SSB potential relationship. Consumption of calorie-sweetened beverages has continued to increase and plays a role in the epidemic of obesity, the metabolic syndrome, and fatty liver disease. Reducing intake of soft drinks is associated with less weight gain.

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“…We used these data to ensure that the target values were already reached by some products in each food category and thus already feasible by some producers and acceptable to some consumers. Finally, to determine the target values, we used the nutrient profiles determined for the 'Choices' program as a benchmark (see the online supplementary file in Roodenburg et al 3 for a full description of the product groups and the ICP criteria (http://www.nature.com/ejcn/ journal/v65/n11/extref/ejcn2011101x5.doc)).…”

Section: The Reformulation Scenariosmentioning

confidence: 99%

An assessment of the potential health impacts of food reformulation

et al. 2015

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BACKGROUND/OBJECTIVES: Policies focused on food quality are intended to facilitate healthy choices by consumers, even those who are not fully informed about the links between food consumption and health. The goal of this paper is to evaluate the potential impact of such a food reformulation scenario on health outcomes. SUBJECTS/METHODS: We first created reformulation scenarios adapted to the French characteristics of foods. After computing the changes in the nutrient intakes of representative consumers, we determined the health effects of these changes. To do so, we used the DIETRON health assessment model, which calculates the number of deaths avoided by changes in food and nutrient intakes. RESULTS: Depending on the reformulation scenario, the total impact of reformulation varies between 2408 and 3597 avoided deaths per year, which amounts to a 3.7-5.5% reduction in mortality linked to diseases considered in the DIETRON model. The impacts are much higher for men than for women and much higher for low-income categories than for high-income categories. These differences result from the differences in consumption patterns and initial disease prevalence among the various income categories. CONCLUSIONS: Even without any changes in consumers' behaviors, realistic food reformulation may have significant health outcomes.

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Development of international criteria for a front of package food labelling system: the International Choices Programme

Cited by 111 publications

References 33 publications

Responsibility versus Profit: The Motives of Food Firms for Healthy Product Innovation

Responsibility versus Profit: The Motives of Food Firms for Healthy Product Innovation

Dietary Sugar and Body Weight: Have We Reached a Crisis in the Epidemic of Obesity and Diabetes?

An assessment of the potential health impacts of food reformulation

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