Less is more: Information overload in the labelling of fish and aquaculture products

Bogliacino, Francesco; Charris, Rafael; Codagnone, Cristiano; Folkvord, Frans; Gaskell, George; Gómez, Camilo Ernesto; Liva, Giovanni; Montealegre, Felipe

doi:10.1016/j.foodpol.2023.102435

Cited by 7 publications

(5 citation statements)

References 80 publications

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“…(un)processed foods of poor nutritional quality v. ultra-processed food of better nutritional quality) and how this arbitration may impact health in the long term. Another solution may be to integrate the degree of processing in the underlying nutrient profiling system, which would allow to keep the label easy to understand and would avoid information overload (46) . However, progress in our understanding of the interaction between nutritional quality and the degree of processing is required before being able to combine both dimensions in a single indicator.…”

Section: Discussionmentioning

confidence: 99%

Complementarity between the updated version of the front-of-pack nutrition label Nutri-Score and the food-processing NOVA classification

Sarda,

Kesse-Guyot,

Deschamps

et al. 2024

Public Health Nutr.

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Objective: To compare the initial and the updated versions of the front-pf-pack label Nutri-Score (related to the nutritional content) with the NOVA classification (related to the degree of food processing) at the food level. Design: Using the OpenFoodFacts database -129,950 food products-, we assessed the complementarity between the Nutri-Score (initial and updated) with the NOVA classification through a correspondence analysis. Contingency tables between the two classification systems were used. Settings: The food offer in France. Participants: Not applicable Results: With both versions (i.e. initial and updated) of the Nutri-Score, the majority of ultra-processed products received medium to poor Nutri-Score ratings (between 77.9% and 87.5% of ultra-processed products depending on the version of the algorithm). Overall, the update of the Nutri-Score algorithm led to a reduction in the number of products rated A and B and an increase in the number of products rated D or E for all NOVA categories, with unprocessed foods being the least impacted (-3.8 percentage points (-5.2%) rated A or B and +1.3 percentage points (+12.9%) rated D or E) and ultra-processed foods the most impacted (-9.8 percentage points (-43.4%) rated A or B and +7.8 percentage points (+14.1%) rated D or E). Among ultra-processed foods rated favourably with the initial Nutri-Score, artificially-sweetened beverages, sweetened plant-based drinks and bread products were the most penalized categories by the revision of Nutri-Score while low-sugar flavoured waters, fruit and legume preparations were the least affected. Conclusion: These results indicate that the update of the Nutri-Score reinforces its coherence with the NOVA classification, even though both systems measure two distinct health dimensions at the food level.

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Section: Discussionmentioning

confidence: 99%

Complementarity between the updated version of the front-of-pack nutrition label Nutri-Score and the food-processing NOVA classification

Sarda,

Kesse-Guyot,

Deschamps

et al. 2024

Public Health Nutr.

View full text Add to dashboard Cite

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“…radio, television, newspaper and social media) as a social marketing campaign. In this case, the issue of information overload (Bawden and Robinson, 2020) is not as evident as with food labels, where researchers suggest a more judicious use of information (Gracia and Barreiro-Hurlé, 2019;Zou and Liu, 2019;Bogliacino et al, 2023).…”

Section: Discussionmentioning

confidence: 99%

“…Research has shown that emotions can indeed influence individuals' preferences and WTP for products and experiences. Emotions experienced at the time of decision-making can profoundly impact choices, leading to different decisions compared to a neutral emotional state (Vanderlind et al, 2021;Bogliacino et al, 2023;Luan and Phan, 2023).…”

Section: Discussionmentioning

confidence: 99%

Sustainability of Insect-Based Feed and Consumer Willingness to Pay for Novel Food: A Stated Preference Study

Roccatello,

Cerroni,

Dabbou

2023

Preprint

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“…Restricted availability of sustainability information beyond simple labels/claims [15] Information overload The abundant of sustainability labels, certifications, and claims [36,38] Greenwashing False or exaggerated claims about sustainability practices [39,40] Lack of collaboration Fragmented efforts in designing and communicating sustainable practices [41] Due to the availability of numerous sustainability initiatives that define sustainability and other related concepts from diverse dimensions, there is a lack of standardised frameworks and guidelines for sustainability metrics and rating systems in the food industry [9,37]. This further results in inconsistency and confusion in interpreting sustainability messages by humans and machines.…”

Section: Existing Barriers Description Sourcesmentioning

confidence: 99%

“…The excessive use of sustainability labels, certifications, and claims can enhance the accessibility of sustainability information. However, it can result in information overload, making it difficult for consumers to make well-informed decisions [38]. The abundance of sustainability labels and certifications also opens the door to greenwashing, where companies make false or exaggerated claims about their sustainability practices to improve their brand image and reputation [39,40].…”

Section: Existing Barriers Description Sourcesmentioning

confidence: 99%

Blockchain Traceability for Sustainability Communication in Food Supply Chains: An Architectural Framework, Design Pathway and Considerations

Cao,

Xu,

Bryceson

2023

Sustainability

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The increasing demand for sustainable and ethically sourced food products has highlighted the importance of effective sustainability communication within the food supply chain. Existing sustainability communication approaches encounter limitations such as a lack of standardised frameworks, information overload, greenwashing, and an absence of transparent reporting. These challenges hinder their effectiveness and reliability in communicating sustainability efforts and commitments to businesses and consumers in a food chain. Blockchain technology, with its transparent, traceable, verifiable, and immutable features, offers a promising solution to address these limitations and facilitate effective sustainability communication. This paper explores the benefits of applying blockchain traceability to enhance sustainability communication in food supply chains. Using the system architecture approach, this paper proposes a high-level architectural framework, which can navigate the design and development of a blockchain-enabled solution for food sustainability communication. To assist with the translation of the architectural framework into a tailored solution, this paper further presents an action design pathway and discusses the design considerations around organisation, technology, governance, cost, and the user interface. The discussions and insights offered by this study can guide system developers and business analysts in the design and development of industry-oriented solutions, helping them make informed decisions before and during the design process. This paper contributes to advancing and expanding blockchain applications with a particular focus on sustainability communication in food supply chains.

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Less is more: Information overload in the labelling of fish and aquaculture products

Cited by 7 publications

References 80 publications

Complementarity between the updated version of the front-of-pack nutrition label Nutri-Score and the food-processing NOVA classification

Complementarity between the updated version of the front-of-pack nutrition label Nutri-Score and the food-processing NOVA classification

Sustainability of Insect-Based Feed and Consumer Willingness to Pay for Novel Food: A Stated Preference Study

Blockchain Traceability for Sustainability Communication in Food Supply Chains: An Architectural Framework, Design Pathway and Considerations

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