Evolution of nutritional quality in the US: Evidence from the ready-to-eat cereal industry

Wang, Emily; Rojas, Christian; Bauner, Christoph

doi:10.1016/j.econlet.2015.05.021

Cited by 13 publications

(3 citation statements)

References 9 publications

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“…To measure products' nutritional quality level, we used the Nutrient Profiling (NP) model that was developed by the United Kingdom Food Standard Agency and the British Heart Foundation Health Promotion Research Group at Oxford University (Rayner, Scarborough, and Lobstein 2009). The NP model has been widely used in marketing (André, Chandon, and Haws 2019;Dubois et al 2020), economics (Wang, Rojas, and Bauner 2015), public health (Scarborough et al 2007), and nutrition (Julia et al 2015) literature. The NP score is calculated in a way to offset calories (kJ) 5 and the nutrients to limit-including saturated fat (g), sugar (g), and sodium (mg)-by the nutrients to encourage, including fruit, vegetable, and nut (FVN) content (%); fiber (g); and protein (g).…”

Section: Nutritional Quality Measurementmentioning

confidence: 99%

Competitive Effects of Front-of-Package Nutrition Labeling Adoption on Nutritional Quality: Evidence from Facts Up Front–Style Labels

Lim¹,

Rishika²,

Janakiraman³

et al. 2020

Journal of Marketing

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“Facts Up Front” nutrition labels are a front-of-package (FOP) nutritional labeling system that presents key nutrient information on the front of packaged food and beverage products in an easy-to-read format. The authors conduct a large-scale empirical study to examine the effect of adoption of FOP labeling on products’ nutritional quality. The authors assemble a unique data set on packaged food products in the United States across 44 categories over 16 years. By using a difference-in-differences estimator, the authors find that FOP adoption in a product category leads to an improvement in the nutritional quality of other products in that category. This competitive response is stronger for premium brands and brands with narrower product line breadth as well as for categories involving unhealthy products and those that are more competitive in nature. The authors offer evidence regarding the role of nutrition information salience as the underlying mechanism; they also perform supplementary analyses to rule out potential self-selection issues and conduct a battery of robustness checks and falsification tests. The authors discuss the implications of the findings for public policy makers, consumers, manufacturers, and food retailers.

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Section: Nutritional Quality Measurementmentioning

confidence: 99%

Competitive Effects of Front-of-Package Nutrition Labeling Adoption on Nutritional Quality: Evidence from Facts Up Front–Style Labels

Lim¹,

Rishika²,

Janakiraman³

et al. 2020

Journal of Marketing

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“…RTE breakfast cereals are among the key sources of dietary wholegrains in children (Bellisle et al., 2014 ; Hassan et al., 2020 ) and adults (Bellisle et al., 2014 ; Galea et al., 2017 ; Thane et al., 2007 ) and associated with improved nutrient intake and diet quality (Fayet‐Moore et al., 2019 ; Zhu et al., 2019 ). The nutritional composition of breakfast cereals has improved over time in some studies (Croisier et al., 2021 ) but also shown varied (E. Wang et al., 2015 ) or no improvement (Chepulis et al., 2017 ) in others. This highlights the potential of RTE breakfast cereals to contribute to public health nutritional outcomes via industry partnerships in supporting national healthy eating guidelines (Australian Government Department of Health, 2021 ; Croisier et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals

Vingrys

Mathai

Ashton

et al. 2022

Journal of Food Science

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Breakfast cereals are popular grain foods and sources of polyphenols. Malting alters polyphenol content and activity; however, effects are varied. The total polyphenol content (TPC), radical scavenging activity (RSA), and polyphenol profile were analyzed in unmalted and malted grains (wheat, barley, and sorghum) and breakfast cereals (wheat, barley) by Folin Ciocalteu Reagent (FCR), % inhibition of the free radical 2,2‐diphenyl‐1‐picryl‐hydrazyl, and high performance liquid chromatography. Higher TPC was observed in all malted grains and breakfast cereals compared with unmalted samples (p < 0.05). Higher RSA was also observed in all malted samples compared to unmalted samples (p < 0.05) except for wheat grain to malted wheat grain. In this study, malting induced additional polyphenols and antioxidant activity in grains and cereal products. Malted grain breakfast cereals may be practical sources of polyphenol antioxidants. Practical Application This study utilized malting in a unique way to investigate potential health benefits of polyphenols and antioxidant activity in grains (wheat, barley, and sorghum) and ready‐to‐eat breakfast cereals (wheat and barley). This study found that grains and breakfast cereals are important sources of antioxidant polyphenols, and these were significantly increased in malted varieties. Understanding this is important as grains and breakfast cereals are widely consumed staple foods. Consuming healthier grain products may be a practical strategy in reducing the risk of noncommunicable diseases such as colorectal cancer and type‐2 diabetes, where wholegrain consumption may be important in prevention.

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“…Some examples of RTE foodstuffs include sliced charcuterie [6,8,9], smoked salmon and fish sticks [6,10], assorted cheeses [6], compotes [6], processed meat [6,11,12,13], cooked and salted seafood, such as caviar fish eggs [6], sliced fruit [6,14,15] and salads [14,16,17], sous vide products [18], vegetables [19,20] and cereal [21][22][23][24] products made from pasteurized liquid egg [25] and street food [6,26].…”

Section: Introductionmentioning

confidence: 99%

Shelf-life Evaluation of Condensed Milk-based Ready-to-Eat Desserts: Physicochemical, Texture and Sensory Characteristics

Barros¹,

Guerreiro²,

Pinheiro³

2017

fst

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Evolution of nutritional quality in the US: Evidence from the ready-to-eat cereal industry

Cited by 13 publications

References 9 publications

Competitive Effects of Front-of-Package Nutrition Labeling Adoption on Nutritional Quality: Evidence from Facts Up Front–Style Labels

Competitive Effects of Front-of-Package Nutrition Labeling Adoption on Nutritional Quality: Evidence from Facts Up Front–Style Labels

The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals

Shelf-life Evaluation of Condensed Milk-based Ready-to-Eat Desserts: Physicochemical, Texture and Sensory Characteristics

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