Beverage Options Research Articles

Impact of different drying techniques on Moringa oleifera leaves as a sustainable tea alternative

Tea is one of the most widely consumed beverages globally. Among the wide varieties, moringa-based tea is considered a nutritious drink and a traditional drink alternative, is rich in phytochemicals. By offering a nutritious, phytochemical-rich alternative like moringa tea, this study supports SDG 3 (Good Health and Well Being), ensuring healthier beverage options. This study uses three different drying techniques (hybrid solar drying, fluidized bed drying, and radio frequency (RF)) to dry the leaves and asses the nutritional profiles. Results say RF drying proved to be the most effective, and preserves the highest levels of essential nutrients than others. This aligns with SDG 12 (Responsible Consumption and Production), as RF drying promotes sustainable food processing by retaining essential nutrients in Moringa tea leaves. RF dried green tea curls exhibited the highest protein content (19.88%), crude fiber (9.96%), ash content (9.7%), Vitamin C (10.38 mg/100 g) and superior phenolic (52.23 mg GAE/g), and flavonoid contents (32.92 mg Catechin Eq/g), contributing to enhanced antioxidant capacity (70.02%). Color analysis indicated that RF drying produced darker tea leaves, especially in white and green teas, signifying more efficient moisture removal. The water activity was lowest in RF-dried black tea (0.35), suggesting improved preservation and shelf stability. The highest sensory score attained for black tea than others (white tea, green tea (both unfermented), oolong tea (semi-fermented)). These results underscore the advantages of RF drying in preserving the nutritional and sensory quality of moringa-based tea leaves, highlighting its potential as an optimal technique for tea processing.Graphical

Assessment of the Vodka Safety and Detection of Falsification Compared to the Original Ones

Vodka is an in-demand alcoholic beverage in Eastern Europe, produced from ethyl alcohol that originated via fermentation of raw material rich in carbohydrates. Besides ethanol content, vodka also entails a fixed level of other substances, such as complex esters, aldehydes, fusel alcohols, and methyl alcohol. With the growing number of alcoholic beverage options, it is crucial to identify and verify potentially counterfeit vodkas. Hence, this investigation aims to collect studies on vodka composition and uncover the falsified products based on their physical and chemical characteristics compared to the original ones, such as alcohol strength, methanol concentration, alkalinity, and mass concentration of complex esters. As the implication of this investigation, the falsified grain vodkas (nearly 97,8 %) have been revealed in the Republic of Armenia. However, none of them has contained hazardous amounts of methanol.

Canning cannabis: Consumer preferences for CBD- and THC-infused beverages

AbstractCannabis regulatory reform has opened areas for product innovation and entrepreneurship. One dimension that has so far been understudied is the potential for cannabidiol (CBD) and tetrahydrocannabinol (THC) beverages. This study uses double-bounded contingent valuation techniques and parametric and nonparametric estimation procedures to assess consumer demand and willingness to pay (WTP) for various cannabis-infused beverages. By targeting a nationally representative sample of U.S. adults, the study finds that roughly half of consumers are willing to try cannabis-infused beverages. Among these respondents, cannabis-infused juices and sweetened iced tea elicit the highest mean WTP, though the WTP for other beverage options varies across demographics and consumer preferences. On average, the mean WTP for THC-infused beverages is 12.5% higher per 12 oz can than its CBD-infused counterpart, and younger consumers are willing to pay more for each of these products. These results have important implications for entrepreneurial decision-making, product development, and marketing strategies.

Policy, Systems, and Environmental Strategies to Support Healthy Eating Behaviors in Early Childhood: A Scoping Review of Existing Evaluation Tools

BackgroundPolicy, systems, and environmental (PSE) change strategies aimed at supporting healthy eating behaviors work to enhance optimal nutrition by making healthy foods more available and accessible in the community. PSE change strategies can complement and strengthen knowledge, skills, and behaviors obtained through individual-level nutrition education. ObjectiveThis scoping review aimed to identify existing literature evaluating early childhood (ie, children younger than age 5 years) PSE change strategies supporting healthy eating behaviors and to describe the evaluation tools used to assess the identified PSE change strategies. MethodsThree databases (PubMed, Cumulated Index in Nursing and Allied Health Literature, and Web of Science) were used to systematically search for articles published between 2013 and 2023 written in English and conducted in the United States that evaluated PSE change strategies supporting healthy eating behaviors in young children (ie, children younger than age 5 years). Two study members conducted the review, discussing and reconciling discrepancies until a consensus was reached for interobserver reliability. ResultsFindings from this review identified 48 studies evaluating early childhood PSE change strategies supporting healthy eating behaviors, with 36 studies using 25 PSE-focused evaluation tools to evaluate these strategies. Most tools (80%) assessed PSE change strategies supporting access and availability of healthy food and beverage options in early childhood education settings. Studies did not evaluate child-level outcomes (ie, attitudes, preferences, and behaviors) to showcase improvement of early childhood nutrition. Only 60% of the tools reported evidence of validity or reliability. ConclusionsMost of the studies identified in this scoping review were aimed to evaluate healthy eating PSE change strategies focused on improving access to and availability of healthy foods and beverages in early childhood education settings. Future research is needed to develop and validate PSE-focused evaluation tools assessing child-level healthy eating practices and behaviors.

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential.

The growing trend in fruit wine production reflects consumers' interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines made from kiwi, pomegranates, and persimmons fermented using S. bayanus Lalvin strain EC1118 demonstrate the versatility of winemaking techniques. Kiwifruit, persimmon, and pomegranate wines were analyzed using HPLC and GC-TOFMS analyses to determine their concentrations of phenolic acids and volatile compounds. These results were supported by Fourier transform infrared (FTIR) spectroscopy to characterize and compare chemical shifts in the polyphenol regions of these wines. The wines' characterization included an anti-inflammatory assay based on NO, TNF-alpha, and IL-6 production in the RAW 264.7 macrophage model. FTIR spectroscopy predicted the antioxidant and phenolic contents in the wines. In terms of polyphenols, predominantly represented by chlorogenic, caffeic, and gallic acids, pomegranate and kiwifruit wines showed greater benefits. However, kiwifruit wines exhibited a highly diverse profile of volatile compounds. Further analysis is necessary, particularly regarding the use of other microorganisms in the fermentation process and non-Saccharomyces strains methods. These wines exhibit high biological antioxidant potential and health properties, providing valuable insights for future endeavors focused on designing healthy functional food products.

Business Opportunities for Food and Beverages from Natural Fibre Plant Materials

"Plants are rich source of agrochemicals and are being used for production of food and non-food materials. They play a pivotal role in food and beverage industry offering a sustainable alternative and prioritized before the animal originated ones. These materials offer distinct characteristics that are increasingly valued in the food industry. The components of fibre yielding plants viz. vegetables, grains, and seeds, are renowned for their nutritional value, including high fibre content, vitamins, and minerals, which can contribute to improved digestive health and overall well-being can also be used for production of foods and beverages. With increasing awareness of the health benefits associated with dietary fibre consumption, consumers are actively seeking out food and beverage options enriched with natural fibres from plant sources. To capitalize on this trend, companies are employing a variety of techniques, including formulation optimization, flavor masking, and texture enhancement, to seamlessly integrate natural fibres into a diverse range of products. Advances in supply chain technology, such as blockchain and traceability systems, enable companies to track and monitor the entire supply chain, ensuring compliance with regulatory standards and ethical sourcing practices. Venturing the business opportunities of different natural fibres thus open a new vista for food and fibre industry in the years to come."

Chronomedicine Insights: Evaluating the Impact of Time-Restricted Meal Intake on Lipid Profile Parameters Among Individuals With Type 2 Diabetes in Northern India.

Time-restricted meal intake (TRM) has shown potential benefits such as enhanced insulin sensitivity, lowered blood sugar levels, and possible weight loss in individuals with type 2 diabetes mellitus (T2DM).Our study aimed to investigate the impact of TRM on lipid profile parameters such astotal cholesterol (TC), triglycerides (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL), and very low-density lipoprotein (VLDL)in fasting conditionsin T2DM patients. In total, 400 patients from the endocrinology department at King George's Medical University (KGMU), Lucknow were enrolled in this study, adhering to the guidelines of the American Diabetes Association (ADA). Male and female patients with recently diagnosed T2DM (in the past five years), aged between 25 to 60 years, on oral anti-diabetic therapy excluding insulin, expressing willingness to provide written consent and to adhere to TRM were included in theTRM group. It was a longitudinal study asdiabetic dyslipidemia is primarily caused by insulin resistance and nutritional reasons and we wanted to assess the effect of TRM on lipid profile in T2DM patients. Patients were enrolled via simple random sampling using the random number table method (computerized). The TRM grouphad an early dinner at 7 pm whereasthe control group was of non-TRM/late-night eaters. TRM group was given comprehensive guidance including strategies to manage hunger, permissible beverage options (water and prescribed medication) during the fasting period, and daily maintenance of adiary documenting their timing, type, and quantity of food intake which they were requested to bring fortnightly. Emphasis was placed on recording even minor dietary items consumed throughout the day. The TRM group consumed food ad libitum during a 12-hour eating window from breakfast at 7 am to dinner at 7 pm. Data distribution was non-parametric. Mann-Whitney U test compared TRM and control groupusing mean values at baseline and follow-ups. Analysis used GraphPad Prism 9.2.0 software (GraphPad Inc., La Jolla, CA). A p-value less than 0.05 (p < 0.05) was considered statistically significant. A total of 127 patients were lost to follow-up, resulting in 273 patients who completed the study. The mean value of TC in the TRM and non-TRM groups using the Mann-Whitney U test registered a highly significant p-value <0.0001 at 18 months, with a decrease of 14.17% from baseline in the TRM group and a decrease of 1.53% from baseline in the non-TRM group. The TRM group had a decrease of 24.75%in TG from a baseline value of 145.4±41.9, whereasthe non-TRM group showed a decrease of 2.2% from a baseline value of 154.7±37.30 (p-value <0.0001). The TRM group showed an increase of 9.25%in HDLfrom a baseline value of 50.14±8.58; the non-TRM group showed an increase of0.82% from a baseline value of 48.62±9.31(p-value <0.0001). TRM group showed a decrease of 8.62%in LDLfrom a baseline value of 68.20±16.2 while the non-TRM group showed an increase of 1.54% from a baseline value of 65.38±19.3(p-value <0.0002). The TRM group showed a decrease of13.97%in VLDLfrom a baseline value of 32.20±18.7; the non-TRM group showed an increase of4% from a baseline value of 30.16±24.2 (p-value <0.0001). Our study's promising results underscore the potential of TRM as an effective strategy for managing dyslipidemia in individuals with T2DM, even over prolonged periods.

Beverage Consumption, Genetic Predisposition, and Risk of Cardiovascular Disease among Adults with Type 2 Diabetes.

The evidence regarding the relationship between different types of beverages and cardiovascular health in individuals with type 2 diabetes (T2D) is scarce. To prospectively examine the associations between individual beverage consumption, genetic predisposition, and risk of incident cardiovascular disease (CVD) among adults with T2D. We analyzed the associations of individual beverage intake with risks of CVD and ischemic heart disease (IHD) in 7315 participants with T2D, overall or stratified by genetic risk to CVD, using data from the UK Biobank study. During a median follow-up of 6.1 years, 878 incident CVD cases were identified, including 517 IHD cases. Higher intakes of sugar-sweetened beverages (SSBs), artificially-sweetened beverages (ASBs), and natural juices were each linearly associated with a higher CVD (Pnonlinearity > 0.05). Comparing the highest to lowest groups of beverage consumption, the multivariable-adjusted HRs (95% CIs) of CVD were 1.54 (1.14, 2.07) for SSBs, 1.34 (1.07, 1.69) for ASBs, and 1.33 (1.01, 1.76) for natural juices. Similar results were observed for incident IHD. Moreover, no significant interactions between these beverages and the CVD genetic risk score were observed. Replacing half-unit/day of SSBs or natural juices with coffee, tea, or yogurt, but not ASBs, was associated with a 20%-46% lower risk of CVD and IHD. Higher intakes of SSBs, ASBs, and natural juices were each linearly associated with an increased risk of CVD among individuals with T2D, regardless of genetic predisposition. Our findings highlight the importance of selecting healthy beverage options to improve cardiovascular health in patients with T2D.

A systems framework for implementing healthy food retail in grocery settings

BackgroundFood retailers can be reluctant to initiate healthy food retail activities in the face of a complex set of interrelated drivers that impact the retail environment. The Systems Thinking Approach for Retail Transformation (START) is a determinants framework created using qualitative systems modelling to guide healthy food retail interventions in community-based, health-promoting settings. We aimed to test the applicability of the START map to a suite of distinct healthy food marketing and promotion activities that formed an intervention in a grocery setting in regional Victoria, Australia.MethodsA secondary analysis was undertaken of 16 previously completed semi-structured interviews with independent grocery retailers and stakeholders. Interviews were deductively coded against the existing START framework, whilst allowing for new grocery-setting specific factors to be identified. New factors and relationships were used to build causal loop diagrams and extend the original START systems map using Vensim.ResultsA version of the START map including aspects relevant to the grocery setting was developed (“START-G”). In both health-promoting and grocery settings, it was important for retailers to ‘Get Started’ with healthy food retail interventions that were supported by a proof-of-concept and ‘Focus on the customer’ response (with grocery-settings focused on monitoring sales data). New factors and relationships described perceived difficulties associated with disrupting a grocery-setting ‘Supply-side status quo’ that promotes less healthy food and beverage options. Yet, most grocery retailers discussed relationships that highlighted the potential for ‘Healthy food as innovation’ and ‘Supporting cultural change through corporate social responsibility and leadership’.ConclusionsSeveral differences were found when implementing healthy food retail in grocery compared to health promotion settings. The START-G map offers preliminary guidance for identifying and addressing commercial interests in grocery settings that currently promote less healthy foods and beverages, including by starting to address business outcomes and supplier relationships.

The Global Strategy of Coca Cola

This report evaluates the global strategy for Coca-Cola, a multinational carbonated drinks brand. Coca-Cola faces competition from major players like PepsiCo, Nestle, and Red Bull. To expand its presence internationally, Coca-Cola primarily utilises licensing and joint ventures as entry modes. The company employs a combination of global and local marketing strategies to enhance its global integration and local responsiveness. However, the report recommends that to mitigate IP theft in a licensing agreement, Coca-Cola needs to conduct thorough due diligence among potential partners. Secondly, it suggests a transition towards offering healthier beverage options to align with changing consumer preferences. Lastly, the report advises Coca-Cola to adopt a transnational strategy that focuses on both global integration and local responsiveness, optimizing market opportunities while catering to specific market needs. The implementation of these recommendations will enable Coca-Cola to maintain its competitive edge, safeguard its intellectual property, tap into the growing demand for healthier drinks, and effectively navigate the complexities of diverse markets, ensuring sustained growth and success.

Developing the Concept of 'Skull Shot Sachet': An Innovative Method for Packaging Soft Drink Powder and Developing Sugar-Free Composition

Powdered soft drinks, in their dry, convenient form, have become a popular choice among consumers seeking portable and affordable beverage options. This research paper examines the technology and nutritional value of powdered drinks, explores the market for powdered soft drinks, and delves into their production processes. Powdered soft drinks are created through a blend of flavoring materials, dry acids, gums, artificial colors, and other additives, resulting in a versatile and customizable beverage option. The nutritional content of these drinks varies, allowing for tailored choices, from traditional sugar-sweetened options to low-calorie and low-sugar alternatives. The market for powdered soft drinks is diverse, with a range of products catering to different tastes and preferences, and often emphasizing affordability and convenience. By addressing these aspects, this research paper offers valuable insights into an industry that continues to evolve, driven by changing consumer preferences and technological advancements.

The impact of calorie labelling and proportional pricing on out of home food orders: a randomised controlled trial study using a virtual food and drink delivery app

BackgroundMandatory calorie labelling in the out-of-home food sector was introduced in England in 2022, and menu pricing strategies that ensure cost is equivalent to portion size (proportional pricing) have been proposed as a policy to reduce obesity. Food delivery app-based platforms now contribute significantly to diet, and evidence suggests that those at a socioeconomic disadvantage may have greater exposure to unhealthy options on these platforms. However, public health policies to improve nutritional quality of food ordered from food delivery apps has received limited examination.ObjectiveThis experimental study assessed the impact of calorie labelling and proportional pricing on item and meal size selection, calories ordered, and money spent when selecting food and drinks from three outlet types on a virtual delivery app.MethodsUK adult participants (N = 1126, 49% female), stratified by gender and education level completed an online study where they ordered items from three branded food and beverage outlets (coffee shop, sandwich outlet, fast food outlet) using a virtual delivery app. Participants were presented food and beverage options with vs. without calorie labels and with value (larger portions are proportionally cheaper) vs. proportional pricing.ResultsCalorie labelling did not influence portion size selection for any outlets, but significantly reduced calories ordered from the coffee shop (-18.95kcals, 95% CI -33.07 to -4.84) and fast food outlet (-54.19kcals, 95% CI -86.04 to -22.33). Proportional pricing reduced the likelihood of choosing a larger beverage from the coffee shop (OR = 0.58, 95% CI 0.45 to 0.75), but was associated with increased calories ordered from the fast food outlet (51.25kcals, 95% CI 19.59 to 82.90). No consistent interactions were observed with participant characteristics, suggesting that effects of calorie labelling and pricing on outcomes were similar across sociodemographic groups.ConclusionsCalorie labelling on food delivery platforms may effectively reduce calories ordered. Proportional pricing may be useful in prompting consumers to select smaller portion sizes, although further research in real-world settings will now be valuable.

“Orange” Wine—The Resurgence of an Ancient Winemaking Technique: A Review

Over the past few decades, there has been a notable paradigm shift worldwide, affecting people’s preferences and decisions regarding both food and beverage options. These factors have sparked a newfound fascination among winemakers, wine enthusiasts, and consumers alike, as they explore the notion of reconnecting with a bygone era and embracing a lifestyle reminiscent of the past. “Orange” wine, a product derived from white grapes, encapsulates the intriguing allure of ancient winemaking methods that trace their roots back to Georgia. The method enables an elevated presence of phenolic compounds, which can have a favorable influence on the sensory characteristics of the wines or their behavior during oxidative processes. Given the scarcity of widespread knowledge, this overview aims to provide a comprehensive understanding of the historical evolution of winemaking and its various transformations over the years. It delves into the intricacies of winemaking technology, particularly focusing on the unique utilization of qvevri vessels. In addition to traditional sources, this review examines the influence of winemaking technology and the utilization of special vessels on the characteristics of “orange” wines. It explores the unique traits that develop in these wines as a result of prolonged maceration. By considering the impact of these factors, the review offers insights into the distinct qualities and attributes that emerge in “orange” wines during the winemaking process.

The Food Truck Phenomenon Among Millenials

This study aimed to examine the impact of Employee Friendliness, Food Quality, Food and Beverage Options, and Ambience on Customer Satisfaction and the frequency of eating through Word of Mouth mediation. The distribution of questionnaires was used in this study to obtain samples as analysis material to be processed. Purposive sampling was used to select 153 millennial customer respondents for the study, which was then analyzed using the SEM (Structural Equation Modelling) method. AMOS is used in this SEM method (Moment Structure Analysis). According to the findings of this study, there is a significant positive effect of Employee Friendliness on Overall Customer Satisfaction. Overall, Customer Satisfaction influences Word of Mouth positively. Dining Frequency is significantly influenced by word of mouth. Customer Satisfaction, mediated by word of mouth, significantly affects Dining Frequency. By conducting field surveys, producers and owners of food trucks are encouraged to improve food quality, variety of food sold, taste, and atmosphere to contribute to the growth and popularity of food trucks among millennials.

Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink

We report a study conducted at Underhill School in North London designed to assess the immediate impact of a culinary class with a chef on the students' willingness to choose and to eat unfamiliar vegetable-based food and beverage options. A total of 98 school children were randomly assigned to take part in either a 40-min sensory exploration and cooking class with chef Jozef Youssef and the Kitchen Theory team (the experimental condition) or else to take part in a creative origami class (the control condition) instead. The results demonstrate that Year 2 children (aged 6–7 years) were significantly more willing to choose unfamiliar vegetable-based food and drink offerings after having taken part in the sensory exploration and cooking class than after taking part in the control origami class. These results therefore highlight the potential relevance of sensory exploration and a brief chef-based cooking lesson on young children's willingness to choose and eat plant-based food.

Limited implementation of California's Healthy Default Beverage law for children's meals sold online.

To reduce children's sugar-sweetened beverage intake, California's Healthy-By-Default Beverage law (SB1192) mandates only unflavoured dairy/non-dairy milk or water be the default drinks with restaurant children's meals. The objective of this study is to examine consistency with this law for meals sold through online platforms from restaurants in low-income California neighbourhoods. This observational, cross-sectional study examines beverage availability, upcharges (additional cost) and presentation of beverage options consistent with SB1192 (using four increasingly restrictive criteria) within a random sample of quick-service restaurants (QSR) in Supplemental Nutrition Assistance Program Education eligible census tracts selling children's meals online from November 2020 to April 2021. Low-income California neighbourhoods (n 226 census tracts). QSR that sold children's meals online via a restaurant-specific platform, DoorDash, GrubHub and/or UberEats (n 631 observations from 254 QSR). Seventy percent of observations offered water; 63 % offered unflavoured milk. Among all beverages, water was most likely to have an upcharge; among observations offering water (n 445), 41 % had an upcharge (average $0·51). Among observations offering unflavoured milk (n 396), 11 % had an upcharge (average $0·38). No observations upcharged for soda (regular or diet). Implementation consistency with SB1192 ranged from 40·5 % (using the least restrictive criteria) to 5·6 % (most restrictive) of observations. Based on observations from restaurant websites and three of the most popular online ordering platforms, most California QSR located in low-income neighbourhoods are not offering children's meal beverages consistent with the state's Healthy-By-Default Beverage law. As the popularity of online ordering increases, further work to ensure restaurants offering healthy default beverages with children's meals sold online is necessary.

State and Local Healthy Kids’ Meal Laws in the United States: A Review and Content Analysis

BackgroundTo address unhealthy restaurant food intake among children, localities and states are passing healthy restaurant kids’ meal laws. However, there is limited knowledge of what these policies require and how they compare with expert and industry nutrition standards. ObjectivesThe aim of this study was to develop a research instrument to evaluate healthy kids’ meal laws and assess their alignment with expert and industry nutrition standards. DesignThe study team conducted a content analysis of healthy kids’ meal laws passed between January 2010 and August 2020 in the United States. Using a structured codebook, two researchers abstracted policy elements and implementation language from laws, regulations, fiscal notes, and policy notes. Nutritional criteria for kids’ beverages and meals were compared with existing expert and industry nutrition standards for meals and beverages. Main outcome measuresMeasures included law characteristics, implementation characteristics, enforcement characteristics, definitions of key terms, and nutritional requirements for meals and default beverage options and alignment with expert and industry nutrition standards. Statistical analyses performedInterrater reliability of the coding tool was estimated using the Cohen kappa statistic, and researchers calculated descriptive statistics of policy elements. ResultsTwenty laws were identified. Eighteen were healthy default beverage policies, two were toy restriction policies, and one was a nutrition standards policy. The nutrition standards, default beverage offerings, and implementation characteristics varied by location. No law met the expert nutrition standards for kids’ meals or beverages. ConclusionsThe variations in policy specifications may influence how restaurants implement the policies, and, consequently, the policies’ influences on children’s consumption. Future policies could use expert nutrition standards to inform the standards set for kids’ meals and specify supports for implementation.

On-campus food purchasing behaviours and satisfaction of Australian university students.

Many university students have unhealthy dietary intake. The food environment on university campuses is a potentially important contributor to students' diet. This study aimed to describe on-campus food purchasing behaviours; satisfaction with the cost and availability of foods and beverages on-campus; and preferences for the on-campus food environment, in a sample of Australian university students. An online cross-sectional survey of 409 students at the University of Newcastle, Australia was conducted in 2017-2018. The survey assessed on-campus purchasing behaviours (frequency of purchase and expenditure), satisfaction with the cost and availability of foods, preferences for the on-campus food environment, and socio-demographics (eg age, domestic/international student). Results are reported as basic descriptive statistics. The majority of students (94%) purchased food or beverages on-campus, with 59% purchasing at least once per week. Satisfaction with the availability of foods was low (35.8% satisfied with the types of main meals available, and 48.5% for snacks); however, 72.8% were satisfied with types of beverages available. The majority of students were not satisfied with the cost of food and beverages (<40%). The top-rated preferences for changes to the on-campus food environment were healthier options, higher quality food, and cheaper food. Overall, the findings demonstrate strong support from students for healthier and cheaper food to be made available on-campus. SO WHAT?: There are two main factors of concern with regard to university food environments; the healthiness of food and beverage options and their cost. These should be key considerations of any future strategies aiming to improve university food environments.

The Effect of Price Changes and Teaspoon Labelling on Intention to Purchase Sugar-Sweetened Beverages: A Discrete Choice Experiment.

Childhood obesity is a major public health concern and sugar-sweetened beverages (SSBs) are a known contributor. SSB taxation and food labelling have been proposed as policies to reduce consumption by changing purchasing behaviours. The study aimed to analyse caregivers' preferences on commonly purchased SSBs in Australia and to determine the effect of price increases and teaspoon labelling on their purchasing intentions. We used a discrete choice experiment (DCE) to obtain data about choices between SSB and non-SSB alternatives. 563 caregivers, who had young children aged 3-7years, completed the experiment online. 286 were randomly allocated to receive choice sets with plain labelling while 277 were assigned to teaspoon labelling. Each participant completed nine choice scenarios where they chose between six SSB and non-SSB beverage options or a no-beverage option, with beverage prices varying between scenarios. While hypothetical, price and teaspoon labelling for sugar content for each beverage was obtained from an informal market survey. Responses from the DCE were modelled using random parameters logit within a random utility theory framework. Household income and children's consumption volumes of soft drink were used to explore preference heterogeneity. Using mixed logit as the final model, we found that higher reduction in intended purchases was observed for soft drink and fruit drink in teaspoon labelling than it was in plain labelling. Participants exposed to teaspoon labelling intended to purchase less of flavoured milk and fruit juice compared to those exposed to plain labelling. Compared to baseline prices, a hypothetical 20% increase in SSB prices and the presentation of 'teaspoons of sugar' labelling were predicted to reduce intentional SSB purchases and increase intentional non-SSB purchases. Within each labelling group, there were no significant differences of intentional purchases between the highest and the lowest income quintile, high and low consumers of soft drinks. However, compared to plain labelling, teaspoon labelling was predicted to strongly influence intentional purchases of SSBs and non-SSBs. This study suggests that a policy to increase SSB price and include teaspoon labelling would lead to a reduced consumption of SSBs and increased consumption of non-SSBs.

Community Perceptions in New York City: Sugar-Sweetened Beverage Policies and Programs in the First 1000 Days

ObjectivesTo examine perceptions of Sugar-sweetened beverage (SSB) policies and programs focused on the first 1000 days—gestation through age 2 years—among community stakeholders in Washington Heights and the South Bronx, two neighborhoods in New York City with disproportionately high prevalence of childhood obesity.MethodsA multilevel framework informed interview guide development. Using purposeful sampling, we recruited study participants who were (1) able to speak English or Spanish and (2) resided or employed in Washington Heights or the South Bronx. Participants included community leaders (local government officials, community board members, and employees from community- and faith-based organizations) as well as community members. Trained research staff conducted semi-structured in-depth interviews. Using immersion/crystallization and template style coding, the study team performed thematic analysis until no new relevant themes emerged.ResultsAmong the 19 female study participants, perceived facilitators to SSB policy and program implementation included sustained partnerships with broad coalitions; continual education and clear messaging; and increased accessibility to healthier beverages. Perceived barriers included systems-level challenges accessing programs that support healthy beverage options, and individual-level lack of access to affordable healthy beverages. Acceptable potential intervention strategies included messaging that emphasizes health in pregnancy and infancy; policies that require healthy beverages as the default option in restaurants; and policies that remove SSBs from childcare settings. Some strongly favored SSB excise taxes while others opposed them, but all participants supported reinvestment of SSB tax revenue into health resources among marginalized communities.ConclusionsA multi-pronged approach that incorporates engagement, access, equitable reinvestment of revenue, and continual clear messaging may facilitate implementation of policies and programs to reduce SSB consumption in the first 1000 days.