Abstract
Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health.
Highlights
Israel is facing an obesity epidemic, with concern regarding overweight and obesity among children and adolescents
This study aimed to describe the development process and considerations of the positive Front-of-package labeling (FOPL)
Food labeling implemented by food companies, such as Choices, was evaluated as well [43,44]
Summary
Israel is facing an obesity epidemic, with concern regarding overweight and obesity among children and adolescents. Fifty-eight percent of the adult population is overweight or obese, and 18% of 7-year-old children. The economic burden of obesity, overweight, and sugar consumption in Israel, in terms of direct and indirect costs, is estimated at US. Ultra-processed foods are usually energy-dense products high in fat, salt, and/or sugar and low in essential nutrients [7,8]. Excessive consumption of ultra-processed food is related to non-communicable diseases (NCDs), such as type 2 diabetes, cardiovascular disease, stroke, and some cancers and to higher rates of mortality [5,9,10,11,12]. Analysis of the latest National Health and Nutrition (MABAT) surveys indicated that Israeli adolescents consume half of their total energy from ultra-processed foods, whereas adults consume 41% of their total energy from ultra-processed foods (unpublished data from MABAT surveys) [13,14]
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