Gert W. Meijer, Patrick Detzel, Klaus G. Grunert, Marie-Claude Robert, Violeta Stancu,
Towards effective labelling of foods. An international perspective on safety and nutrition,
Trends in Food Science & Technology,
Volume 118, Part A,
2021,
Pages 45-56,
ISSN 0924-2244,
https://doi.org/10.1016/j.tifs.2021.09.003.
(https://www.sciencedirect.com/science/article/pii/S0924224421005276)
Abstract: Background
The already many and further increasing number of label elements make food labels progressively “busy”. The question is whether all these label elements are useful, and impactful, in conveying information to consumers, to help them making easier, safer, and healthier food choices.
Scope and approach
The scope of this review is food safety and nutrition labelling information. Diverse perspectives are considered on the importance of the label on food and on what type of information finds its mandatory or voluntary way onto the food label. How the information on the food label is read and understood by consumers and how this impacts their purchasing decisions and – eventually – their health, is discussed.
Key findings and conclusions
It is recommended to do further research on the inferences that consumers make from the use of allergen symbols on food labels; Increase the understanding of the health impact of nutrition-related label elements on the key targets obesity prevalence and NCD (risk factors); Closely monitor the consumer understanding and true health impact of mandatory front-of-pack nutrition labelling schemes; The food industry to enable “healthier” food choices and (to continue) to reduce levels of added sugars, salt and saturated fats in foods, and discontinue the use of partially hydrogenated oils and fats; Increase the nutrition knowledge of consumers (of all ages), preferably by using e-learning for skill development; and increase the global harmonisation in the use of label elements on foods.
Keywords: Food labelling; Nutrition; Safety; Health; Consumer understanding; Consumer behaviour