LEDA, the branded food database in the Netherlands: Data challenges and opportunities

Westenbrink, Susanne; Vossen-Wijmenga, Wieke van der; Toxopeus, Ido B; Milder, Ivon E J; Ocké, Marga C.

doi:10.1016/j.jfca.2021.104044

Cited by 13 publications

(12 citation statements)

References 12 publications

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“…The Hellenic Food Thesaurus (HelTH), the Greek branded food composition database (BFCD), was the main data source used to identify plant-based imitation products and their animal-based counterparts [ 25 , 26 , 27 , 28 ]. Briefly, HelTH collects and curates food data as presented on-pack through online sampling of foods available in main online supermarkets in Greece [ 29 ].…”

Section: Methodsmentioning

confidence: 99%

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

et al. 2023

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While consumers are increasingly adopting plant-based meat and dairy imitation products, the nutritional quality and adequacy of those foods to act as a substitute is still under discussion. The Greek Branded Food Composition Database (HelTH) was expanded to map currently available meat and dairy imitations in Greece. Their main ingredient used, nutritional composition, and promotion as a healthy, nutritious food were described, and their overall nutritional quality using the Nutri-Score algorithm was evaluated. A total of n = 421 plant-based imitations were analyzed, made primarily of wheat or wheat mixes (83.5%) for meat imitations and grain (19.8%) or vegetable oil (17.1%) for dairy imitations. All meat imitations were high in protein and fiber, while, for dairy, only yogurts carried a protein content claim (80.9%). Imitation sausages, milk, and yogurt products had lower total fat and saturated fat content compared to their animal-based counterparts. All dairy imitations had lower protein content than animal-based dairy. The nutritional quality of imitation cheeses was graded as D–E, under the Nutri-Score system, compared to A–C for the animal-based cheese. Plant-based imitations have variable composition based on their main ingredient, and the substitution of specific food groups with plant-based alternatives may not support an equivalent or improved diet.

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Section: Methodsmentioning

confidence: 99%

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

et al. 2023

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“…For the current analyses, food composition data from the Dutch Branded Food database [16,17] were used. This database contains the back-of-pack nutritional information and includes both private brands as well as supermarket brands.…”

Section: Data Preparation For the Calculation Of Nutri-scorementioning

confidence: 99%

Evaluation of Nutri-Score in Relation to Dietary Guidelines and Food Reformulation in The Netherlands

et al. 2021

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An unhealthy dietary pattern is an important risk factor for non-communicable diseases. Front-of-Pack nutritional labels such as Nutri-Score can be used to improve food choices. In addition, products can be improved through reformulation. The current study investigates to what extent Nutri-Score aligns with the Dutch Health Council dietary guidelines and whether it can be used as an incentive for reformulation. Nutri-Score calculations were based on the Dutch Branded Food database (2018). The potential shift in Nutri-Score was calculated with product improvement scenarios. The Nutri-Score classification is in line with these dietary guidelines: increase the consumption of fruit and vegetables, pulses, and unsalted nuts. It is, however, less in line with the recommendations to limit (dairy) drinks with added sugar, reduce the consumption of red meat and replace refined cereal products with whole-grain products. The scenario analyses indicated that a reduction in sodium, saturated fat or sugars resulted in a more favourable Nutri-Score in a large variety of food groups. However, the percentage of products with an improved Nutri-Score varied greatly between the different food groups. Alterations to the algorithm may strengthen Nutri-Score in order to help consumers with their food choices.

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“…Enabling consumers to collect and share data on the composition of foods, i.e., through smartphone or web applications creating branded food datasets (9-13), but very few capture the dynamic changes of the food market (13). The progress in the standardization of this area also needs to be noted.…”

Section: Sharing Food Composition Information To Databases (Voluntarily)mentioning

confidence: 99%

“…Food companies rarely decide to share this information to open databases, and if they do, they often only share some of the required information (e.g., information for nutritional labeling of products). There are some good examples of such a collaborative approach for creating branded food datasets ( 9 – 13 ), but very few capture the dynamic changes of the food market ( 13 ). The progress in the standardization of this area also needs to be noted.…”

Section: Introductionmentioning

confidence: 99%

“…While harmonized data collection enables relevant international comparisons of the food supply ( 2 , 25 ), such cross-sectional food monitoring studies face several challenges, in particular, keeping the database up to date with newly launched and reformulated products ( 8 , 13 ). Additional methods are therefore important to enable more frequent data collections.…”

Section: Introductionmentioning

confidence: 99%

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Branded Foods Databases as a Tool to Support Nutrition Research and Monitoring of the Food Supply: Insights From the Slovenian Composition and Labeling Information System

et al. 2022

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Branded foods databases are becoming very valuable not only in nutrition research but also for clinical practice, policymakers, businesses, and general population. In contrast to generic foods, branded foods are marked by rapid changes in the food supply because of reformulations, the introduction of new foods, and the removal of existing ones from the market. Also, different branded foods are available in different countries. This not only complicates the compilation of branded foods datasets but also causes such datasets to become out of date quickly. In this review, we present different approaches to the compilation of branded foods datasets, describe the history and progress of building and updating such datasets in Slovenia, and present data to support nutrition research and monitoring of the food supply. Manufacturers are key sources of information for the compilation of branded foods databases, most commonly through food labels. In Slovenia, the branded food dataset is compiled using standard food monitoring studies conducted at all major retailers. Cross-sectional studies are conducted every few years, in which the food labels of all available branded foods are photographed. Studies are conducted using the Composition and Labeling Information System (CLAS) infrastructure, composed of a smartphone application for data collection and online data extraction and management tool. We reviewed various uses of branded foods datasets. Datasets can be used to assess the nutritional composition of food in the food supply (i.e., salt, sugar content), the use of specific ingredients, for example, food additives, for nutrient profiling, and assessment of marketing techniques on food labels. Such datasets are also valuable for other studies, for example, assessing nutrient intakes in dietary surveys. Additional approaches are also being tested to keep datasets updated between food monitoring studies. A promising approach is the exploitation of crowdsourcing through the mobile application VešKajJeš, which was launched in Slovenia to support consumers in making healthier dietary choices.

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LEDA, the branded food database in the Netherlands: Data challenges and opportunities

Cited by 13 publications

References 12 publications

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

Evaluation of Nutri-Score in Relation to Dietary Guidelines and Food Reformulation in The Netherlands

Branded Foods Databases as a Tool to Support Nutrition Research and Monitoring of the Food Supply: Insights From the Slovenian Composition and Labeling Information System

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