Packaged Food Products Research Articles

Coastal Clean Up sebagai Upaya Penguatan Strategi Pengelolaan Kawasan Konservasi Pesisir dan Pulau-pulau Kecil (KKP3K) Paloh Kalimantan Barat

Paloh District is a coastal area which directly borders to Sarawak (Malaysia) and the Natuna Sea. This area has the potential for marine and coastal resources, such as mangrove ecosystems, coral reefs and turtles, so it has been designated as one of the conservation areas in West Kalimantan. To date, in the management of KKP3K Paloh, there are still many challenges, one of them is plastic waste contamination. Plastic waste is a global and very complex problem, because it can have a negative impact on biota, ecosystems and human health. The results of a report from BKSDA in collaboration with the WWF-Indonesia Foundation, found that 21 young turtles were died on Paloh Beach, West Kalimantan due to plastic waste was found in their digestive tract. Plastic accumulation in the aquatic environment occurs when the rate of input of plastic pollution into an area exceeds the rate of natural removal processes. Therefore, it is needed an action to reduce the amount of plastic waste accumulated in coastal and marine areas. This activity aimed to reduce the amount of plastic waste on Sungai Belacan Beach, Paloh District, West Kalimantan. Apart from that, this activity was an effort to strengthen the management strategy for the Coastal and Small Islands Conservation Area (KKP3K) in Paloh, West Kalimantan. Community Service Activities were carried out at Sungai Belacan Beach. The results found the waste types consisting of plastic bottles, glass bottles, medicine bottles, drink cups/packaging, food and beauty product packaging, stereofoam, plastic bags and ropes, fishermen's fishing gear, and wood. Plastic waste has the highest percentage (95%), then wood waste (3%), and other types of waste (2%).

Teknik Pengolahan, Pengemasan Produk dan Strategi Pemasaran Abon Telur di Kelompok Wanita Kelurahan Pager, Kecamatan Rakumpit, Kota Palangka Raya

The objectives to be achieved are the diversification of animal products originating from ducks into egg Abon products and the development of small industries in women's groups to produce processed egg Abon products that can meet local and regional demand to increase family or group income. Processing food products can increase sales value and profit by up to one hundred percent. The problem with the partner group is that they still need to learn how to process egg floss products and the touch of food product packaging technology and marketing strategies in partner areas. Several methods for solving problems include counseling and training regarding diversification of food products in the form of egg floss, packaging techniques using good packaging tools, marketing strategies for the products produced, as well as approaches through monitoring and evaluating activities with partner groups. The results that have been achieved are the implementation of counseling and training on making egg floss, good packaging techniques and marketing strategies have been implemented and the partners are very enthusiastic and intend to make egg floss one of their small businesses. Partner continues to strive and innovate in marketing, adding to the taste of the egg floss it produces.

Developing a novel, low-cost, antimicrobial, and biodegradable pectin/HEC/ZnO biofilm for edible food packaging applications

AbstractThe purpose of this study was to investigate the potential of pectin extracted from orange waste by acid hydrolysis and prepared Pectin/ hydroxyethyl cellulose (HEC)/ZnO nanoparticles (ZnO-NPs) biofilm for food packaging applications. The pectin/HEC/ZnO biofilms were prepared in an aqueous solution at room temperature using solvent casting method and characterized by different techniques such as X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FT-IR), and scanning electron microscope (SEM). Also, thermal gravimetric analysis (TGA), mechanical properties, and water vapor permeability-WVP were evaluated. Moreover, its antimicrobial activity against Gram negative bacteria (Escherichia coli, Pseudomonas aeruginosa, and Salmonella enterica Typhimiurium) and two Gram positive bacteria (Listeria monocytogenes and Staphylococcus aureus), and also has antifungal activity against Candida albicans was assessed. The obtained results display that the water vapor permeability (WVP) indicated a reduction in permeability with increased ZnO concentration, with WVPs ranging from 2.55 × 10−12 to 4.28 × 10−12 gm/pas.m2, which indicates that our pectin/HEC/ZnO bionanocomposite biofilm could efficiently decrease moisture transfer, thereby potentially extending the shelf-life of packaged food products. Furthermore, the results showed enhanced tensile strength and flexibility in the biofilms with the addition of 1% ZnO nanoparticles from 1.2 to 2.6 MPa and 4.5 to 13 MPa respectively. The WVP indicated a reduction in permeability with increased ZnO concentration, with WVPs ranging from 2.55 × 10−12 to 4.28 × 10−12 gm/pas.m2. The antimicrobial activity against pathogens such as Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Candida albicans was significant, with a 99.96% reduction in E. coli counts at a biofilm concentration of 200 mg/mL. Furthermore, the current study revealed that the synthesized bionanocomposite biofilms had excellent qualities such as transparency, flexibility, low cost, and being environmentally friendly. The pectin/HEC/ZnO bionanocomposite was found to be an ideal biofilm for food packaging due to its safety and affordability, which is able to prolong food shelf-life.

Green Synthesis of ZnO Nanoparticles Using Potato Extracts (Solanum tuberosum) As an Antibacterial Agent in the Active Packaging For Food Products

In this work, we have implemented an eco-friendly method for synthesis of zinc oxide nanoparticles (ZnO NPs) using potato extracts (Solanum tuberosum) as the natural bio-reductants and stabilizing agent. Meanwhile the zinc nitrate octahydrate (Zn[NO3] 2.6H2O) and ammonium hydroxide (NH4OH) were used as the precursor of ZnO NPs. The sediment of Zn(OH)2 was separated from the solvent using centrifuge, and further calcinated at the temperature of 500ºC so that formed ZnO nanoparticles. SEM micrograph of ZnO NPs shows the hexagonal shapes with particles size around 50–100 nm. The XRD spectra confirms that ZnO NPs exhibited well crystalline nature, however, there were impurity peaks caused by the potato extracts addition. From the FTIR analysis, we obtained the existence of another chemical compounds, denoting the presence of stabilizing and reducing agent from potato extract.
 Keywords: ZnO nanoparticles, green synthesis, antibacterial and active packaging

Consumer perception and acceptance of edible packaging for various food products.

Excessive use of single-use plastic packaging presents an imminent threat to the environment. One of the emerging solutions is using edible food packaging. However, there is lack of consumer information toward edible packaging. This study evaluated consumer attitude, acceptability, and purchase intent of three types of edible food packaging: muffin liner, cranberry pomace fruit leather wrap, and powdered drink sachet. One hundred consumers who frequently consumed muffins, strawberry fruit leather, and powdered lemonade were selected from metropolitan area of Portland, Oregon to participate in the study. The panelists were presented with the edible films and the food products with the edible packaging, information card highlighting the environmental-friendly edible package, and were prompted with describing the sensory attributes, purchase intent, and qualities regarding the edible packaging with and without food. Overall, panelists liked the three foods with the edible packaging giving overall liking scores of 7.48, 8.06, and 7.48 for the muffin liners, edible fruit leather wraps, and powdered drink sachets, respectively, based on a 9-point hedonic scale where 1=dislike extremely and 9=like extremely. When asked about hypothetical purchase intent, 64%-68% of panelists positively reacted to purchase intent and would buy all three types of edible packaging products. Based on the positive reaction from panelists, edible packaging maybe a possible solution to reducing single-use plastic packaging in the food industry. This study can be the catalyst for further investigation of the efficacy of different applications of edible food packaging as well as consumer perceptions of eating their packaging. PRACTICAL APPLICATION: Edible food packaging is an emerging solution for reducing single-use plastic waste. This study investigated consumer attitude, acceptability, and purchase intent of edible food packaging for three food packaging applications, including edible muffin liner, fruit leather wrap, and powdered drink sachet. This study demonstrated that consumers strongly agree that edible packaging would serve as an environmentally sustainable solution to single-use plastics, and are willing to spend more to purchase these sustainable alternatives. This study provides new information toward the future development of edible packaging and consumer perceptions of eating their packaging.

Integrating density functional theory and chemical ionization mass spectrometry techniques to assess benzophenone derivatives in food packaging: implications for enhancing food quality and safety.

Benzophenone and related derivatives are widely used as photoinitiators for food packaging to cure inks or lacquers with ultraviolet (UV) light on cardboard and paper. However, there are concerns about the potential health risks of their migration into food. Knowing the physical and chemical properties of benzophenone and its derivatives could play a significant role in their quantification and analysis using chemical ionization mass spectrometry (CI-MS) methods. These parameters are evaluated using B3LYP/6-311++** density functional theory (DFT) implemented on Gaussian code. Ion-molecule chemistry through the selection of reagent ions, reaction energetics and kinetics, thermodynamic stability, and reactivity of molecules deemed to foster VOC identification and quantification via CI-MS techniques. The VOCs under study are expected to undergo exothermic reactions from H3 O+ , NH4 + , NO+ , and O2 + ions, except endothermic proton transfer from NH4 + to 2-hydroxy-4-methoxybenzophenone and 2,3,4-trihydroxy benzophenone. These compounds possess less proton affinities than NH3 and are least stable in their protonated forms. The DFT computed properties provide the basis for developing reliable and accurate methods to detect and measure the presence of benzophenone and its derivatives in packaging materials and food products.

Structures, physical properties and antibacterial activity of silver nanoparticles of Lactiplantibacillus plantarum exopolysaccharide

Lactic acid bacteria (LAB) exopolysaccharide (EPS) has good water absorption, high viscosity, good stability, so it was widely used in probiotics fields. In this study, EPS-producing LAB strain Lactiplantibacillus plantarum HDL-03 was isolated and identified. Moreover, the HDL-03 EPS was used as a stabilizer and mixed with AgNO3 to synthesize a novel nanoparticle AgNPs whose structure and properties were explored. The monosaccharide composition and molecular weight indicated that HDL-03 EPS was a heteropolysaccharide composed of mannose and glucose. Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (NMR) spectroscopy analysis and methylation results jointly proved it was a heteropolysaccharide containing 1,3-Manp and 1,6-Glcp. The X-Ray diffraction (XRD) results showed that this EPS has an amorphous structure, while the synthesized AgNPs have crystalline properties. The scanning electron microscopy (SEM) and transmission electron microscopy (TEM) results indicated EPS had a smooth and dense sheet structure, while the surface of AgNPs became rougher and large holes appeared after synthesis. Zeta particle size analysis suggested that the particle size of AgNPs increased by 36.63 nm compared to HDL-03 EPS. FT-IR analysis exhibited that the position of the characteristic peaks of AgNPs changed. The OH moving from a wavelength of 3388.49 cm−1 to a wavelength of 3316.79 cm−1 and telescopic vibration peak changed from 1356.07 cm−1 to 1344.22 cm−1. A plate inhibition test revealed the effect of different concentrations of EPS and AgNO3 synthesized AgNPs on the diameter of inhibition circle produced by the indicator bacteria Escherichia coli and Staphylococcus aureus. Furthermore, AgNPs were applied to the indicator bacteria, which the minimum inhibitory concentration (MIC), time-inhibitory curve, and changes in extracellular conductivity, nucleic acids, proteins, ATP, and lactate dehydrogenase (LDH) levels were determined. The AgNPs inhibited the growth of E. coli and S. aureus and exhibited outstanding antimicrobial properties. With the increase of treatment time, the degree of cell membrane damage increased, the permeability enhanced, and the intracellular substances leaked. These results indicate that HDL-03 EPS has good potential for applications in the production of food packaging, antimicrobials, catheters, textiles and coatings.

The influence of material and color of food packaging on consumers’ perception and consumption willingness

Packaging of food products is currently considered to be one of the most important factors influencing consumers’ perceptions and purchasing behavior. Though there are plenty of studies on packaging, there is still a need for research investigating different packaging factors together within one study. In our online study, each participant was presented with 12 pictures displaying food items from different food categories. The packaging of these items varied in color and material. We assessed their judgments regarding several aspects of the food (e.g., sustainability, healthiness). The results show that food items with cardboard packaging were rated as more sustainable and expensive than the same food items packaged in plastic, while green (vs. original) colored packaged food received higher healthiness ratings. Participants’ willingness to consume the products was primarily predicted by the tastiness ratings (which were not influenced by our packaging variations). Another significant predictor of consumption willingness was the perceived sustainability of the products, while the healthiness ratings were not relevant. Overall, consumers indicated a lower willingness to consume the food products, the more they valued sustainability in food production in general. No interaction of packaging color and material was found indicating that the effects of these factors are independent from one another. The present findings emphasize consumers growing interest in sustainability within the food packaging domain.

B-phycoerythrin of Porphyridium cruentum UTEX 161: A multifunctional active molecule for the development of biodegradable films

In this study, films were developed combining gelatin-sodium alginate with an aqueous extract of B-phycoerythrin (B-PE) derived from Porphyridium cruentum (45, 67.5, and 90 µg/mL). Firstly, the production conditions of B-PE by the red microalgae were optimized using response surface methodology applied to culture medium composition prior to examining its antioxidant activities. The optimized process yielded a maximum amount of B-PE equal to 4.16 ± 0.24 % of dry matter using an F/2 culture medium supplemented with NaCl = 17 g/L; MgCl2·6H2O = 2.6 g/L and KH2PO4 = 0 g/L. B-PE extracts demonstrated in vitro antioxidant properties, as evidenced by its DPPH radical scavenging capacity, ABTS radical inhibition, and substantial reducing power. B-PE incorporation in gelatin-sodium alginate films resulted in a notable increase in the swelling index and water solubility, and a significant decrease in the moisture content. In addition, when added to gelatin-sodium alginate films, B-PE extracts enhanced ΔE* values and have positive influence on the crystallinity of the developed films as revealed by X‑ray diffraction analysis. Regarding microstructure, films incorporating B-PE extracts exhibited a homogenous structure with a slightly rough surface. Furthermore, these films demonstrated complete biodegradability after 10 days of burial in soil. The current investigation suggested that gelatin-sodium alginate films incorporating B-phycoerythrin obtained from Porphyridium cruentum UTEX 161 could be used as a promising colored functional packaging for food products.

EFFECT OF DIGITAL ADVERTISING ON CONSUMER SATISFACTION ON PACKAGED FOOD ITEMS IN ABIA STATE, NIGERIA

The wave of globalization, fueled by advancement in technology, has produced a global economy and its attendant challenges to most producers and consumers as well. They are now required to produce suitable digitalized platforms to sustain the new economy. This calls for the use of constructivists innovative digitalized approaches to help consumers derive maximum satisfaction in the consumption and search for such products. Specifically, this study sought to determine the extent of usage of digital advertising platform by household for sourcing packaged food items (tomato puree, milk, noodles and seasoning cubes/sachets) in Abia State, Nigeria, ascertain the level that digital advertising has affected consumer’s perception of packaged food items and determine the extent to which digital advertising could help in increasing consumer satisfaction of packaged food items. The population of the study comprised of 730,673 correspondents. Multistage sampling technique was used to select a sample size of 450. The finding reveals that usage rate of digital advertising platform by household for sourcing packaged food items in Abia State, Nigeria is very low; there is a significant relationship between digital advertisement and consumer’s perception of packaged food items in Abia State. It was recommended that the in order to boost productivity and performance, management should include their staff in decision-making regarding packaging and digital advertising-related issues. These product-related factors influence customer loyalty to a large extent. This is due to research showing a strong correlation between digital advertising and how Abia State, Nigerian consumers perceive packaged food products.

Bio-Based Disposable Containers for Food Services

Currently, petrochemical plastics dominate the food service industry due to their good mechanical properties and barrier against heat, water vapor, carbon dioxide, and oxygen. This widespread use is not only harmful to humans but also to the ecosystem as synthetic plastics disrupt ecological balance and deplete petroleum-based oil resources. Researchers and manufacturers are continuously addressing this problem by developing bio-based alternatives that provide numerous advantages including structural flexibility, biodegradability, and effective barrier properties. However, the high cost of production and unavailability of equipment for batch processing impede the potential for widespread manufacturing. Natural fibers mixed with bio-based adhesives derived from plants provide one of the biggest potential sources of bio-based materials for the food container industry. Not only does this address the issue of high raw material cost but it also has the potential to become sustainable once processing steps have been optimized. In this review, the current findings of several research related to the production of bio-based disposable food containers, packaging, and composites made from bio-based materials and bio-based adhesives are critically discussed. Several properties and characteristics important to the production of food service containers and primary packaging, as well as the existing challenges and future perspectives, are also highlighted.

Malaysia Halal Food Product Packaging Strategy in the Middle East and North Africa (MENA) Region

Malaysia Halal Food Product Packaging Strategy in the Middle East and North Africa (MENA) Region

Life cycle assessment of a new smart label for intelligent packaging

Within the past years, there has been a growing demand for sustainable, cost-efficient on-line sensing of chemical and physical properties and locations of products. Measuring of products’ physical properties, such as temperature and humidity, could improve product safety and efficiency of logistic operations. In the future measurement of temperature of food items could also aid in reducing food wastage. The aim of this study was to calculate the life cycle environment impacts of a temperature logger, hereafter called smart label, primarily targeted for the monitoring of the packed food products. According to the results, the largest normalised impacts of the smart label production are resource use (both use of fossil fuels and use of minerals and metals), eutrophication and particulate matter formation. The main materials causing these impacts were the printed electronics inks and adhesives. In addition, energy used in the production, and plastics used as substrates had large impacts on the results. It should be noted that the present calculations have mainly been made on a laboratory scale. The impacts are likely to get smaller on an industrial scale with more efficient production. In the future, the label could potentially bring environmental benefits through product savings when used in products with high environmental load.

Are food manufacturers reducing sugar content? Evidence from scanner data

AbstractReductions in sugar intake are at the center of policy discussions to improve health. In this article, we use barcode‐level nutrition and sales data on the near‐universe of all packaged food products in the United States over 2007–2015 to investigate whether food manufacturers have reduced added sugar in their product offerings and whether these reformulations have played a role on consumers' sugar intake. We find that reformulation efforts would have reduced sugar intake by 52.8% between 2007 and 2015 had households' shopping baskets in 2015 remained the same as in 2007. However, consumers' purchases have gravitated toward more sugary products over time, thereby negating more than twothirds of the reduction in sugar intake that reformulation could have brought about. As a result, sugar intake has only decreased by 15.6%. Evidence shows that the largest reformulation effects come from product groups that have received the greatest scrutiny. Sweetened beverages, desserts, and sweets together represent 89% of pure reformulation, where sweetened beverages alone represent 43%. We also analyze the change in added sugar intake across income and find larger reductions in higher‐income households; this finding suggests that existing disparities in diet quality have become more pronounced over time [EconLit Citations: D22, I12, I18, L66].

Analysis and Health Risk Assessment of Heavy Metals in Bakery Products Sold in the Local Market of Rajshahi City, Bangladesh

All age groups are fond of bakery items, although middle-class and lower-class people in Bangladesh are especially prominent. However, this food product's ingredients, manufacturing process, and packaging all have the potential for heavy metal contamination. As a result, the mean concentrations of Cr, Mn, Cu, Ni, Cd and Pb in 18 different brands of local bakery items, while others were from well-known brands readily available in Rajshahi City, were evaluated using an atomic absorption spectrometer. The concentrations of Cr, Mn, Cu, Ni, Cd, and Pb were 0.34–1.66, 0.29–1.70, 0.19–1.27, ND–7.04, ND–0.38, and ND–1.33 mg/kg, respectively. The order of the metal content was Ni> Mn> Cr> Pb> Cu> Cd, with their polluted values. According to the results, some cereals and cereal-based food product samples included levels of Ni, Pb, & Cd that were greater than the permissible range recommended by the World Health Organization. Fewer samples typically exceed the acceptable limit than all of them. The metals' estimated daily intake levels did not exceed the permitted intake thresholds. On the other hand, the amounts of healthy nutritive metals like Mn and Cu that were ingested from that foodstuff were relatively small and barely met the daily demands for these nutrients. As a whole, the heavy metals' estimated target hazard quotients were < 1, indicating that people who regularly use these goods on a daily basis shouldn't have any health concerns.

Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis.

In our rapidly changing world, where consumers' expectations for healthy food are on the rise, the edible oil content in packaged foods has become a central focus. Among various types of oils, palm oil is often regarded as one of the most contentious. This research study aimed to identify the types of fats present in packaged food products in Türkiye and examined the reasons for their utilization. A total of 1380 packaged food items, classified into 11 categories, were scrutinized, and the types of oils within their ingredients were classified using principal component analysis and hierarchical cluster analysis. The study's results have determined that among packaged food products available in Türkiye, 50.1% contain palm oil, 30.4% contain sunflower oil, 16.4% contain canola oil, 14.9% contain cottonseed oil, 17.9% contain cocoa oil, and 12.6% contain coconut oil. In particular, it was determined that palm oil was used in 91% of bakery products, 81% of margarine and shortening products, and 71.3% of ice creams. Consequently, the data obtained in the context of ongoing debates regarding the fat content in packaged foods, especially concerning palm oil usage, will make a valuable contribution to the literature.

Finite Element Modeling of the Thermomechanical Behavior of Polyethylene

This article presents a finite element study based on tests of characterizations to find the properties of the materials studied, the injection-blowing technique, chosen in this case, is characterized by the bi-axial of the material, and one benefits from the orientation of the macromolecules in the directions of use of the material. The objective of this work is to link all the mechanical and thermal parameters during the treatment of molten polymer materials subjected to high-stress rates that can lead to significant temperature increases due to viscous heating in the order of 200�C. Predicting the temperature range is essential for good temperature control and is a major factor in determining the quality of the final product. This forces us to choose an adequate law of behavior, capable of translating the mechanical evolution under the thermal effect while explaining the rheological response of the viscoelastic metal. So this process is usually accompanied by geometric defects resulting from the original residual stresses cooling speed and the process itself. In the packaging of food products, as in this case, the bottles require to have a stable filling and a certain storage capacity.

Examining Consumer Attention to Environmental Labels on Food Packaging

Plastic has been the most commonly used material in food packaging; however, its non-degradable nature poses significant environmental threats, polluting both soil and oceans and endangering human safety. In response to these challenges, eco-friendly packaging has gained prominence. Eco-friendly packages can be either degradable or recyclable, thus alleviating the environmental burden. While extensive research has focused on eco-friendly materials, understanding consumers’ awareness and attitudes toward eco-friendly packaging is equally vital. This study aims to investigate consumers’ responses to eco-friendly labels on packages. Participants were assigned a shopping task involving the examination of packaged food products. Some packages featured eco-friendly labels. An eye tracker was employed to gauge participants’ attention to these labels. Eye tracking technology enabled precise tracking and quantification of individuals’ gazes, yielding accurate and objective results. Data analysis revealed a general lack of attention to eco-friendly labels among the participants, with no noticeable increase in attention toward products utilizing environmentally friendly packaging. Notably, consumers were primarily drawn to product logos when viewing packages. This finding suggests a deficiency in consumers’ awareness of eco-friendly packaging during their shopping experiences. To promote eco-friendly packaging, it is imperative to enhance consumers’ understanding and awareness of relevant concepts. Comprehensive initiatives involving education and promotional activities are necessary to instill a greater sense of eco-friendly packaging among consumers.

Effect of incorporating white pepper (Piper nigrum L.) oleoresin on starch/alginate films.

The development of films based on natural components has demonstrated their potential for food preservation. In this research, the effect of the inclusion of white pepper oleoresin (WPO) in a film made from cassava starch and sodium alginate (FWPO) on the antimicrobial, physicochemical, mechanical, optical, and structural properties was evaluated. The films were formulated with different concentrations of WPO (0.0, 0.5, 1.0 and 1.5%). The results obtained indicated that the incorporation of WPO in the film increased the antioxidant activity against the 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH), and an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria was also observed. Elongation at break (EB), water vapor permeability (WVP), moisture content, solubility, and luminosity (L*) decreased significantly (p < 0.05) with the addition of WPO. On the other hand, the tensile strength (TS), the value of b* (tendency toward yellow) and the opacity increased. Scanning electron microscopy (SEM) images showed a smooth, uniform appearance, and continuous dispersion between cassava starch, alginate and WPO. FTIR spectra showed the interactions between the film components. X-ray diffraction (XRD) patterns showed that the addition of WPO did not affect the structural stability of the films. The results obtained indicate the possible use of WPO in the packaging of food products, contributing to the improvement of food quality and safety.

Examination of front-of-packaged (FOP) labelling systems and nutrition-health statements on packaged foods in Türkiye

There is a growing trend worldwide towards greater awareness of food labelling systems in the fight against global challenges such as unhealthy nutrition and obesity. Nearly 30 governments have approved various front-of-package (FOP) labelling systems, and many countries plan to adopt them. However, since there is no legal regulation regarding FOP labelling systems in Türkiye, nutrition and health-related statements appear on many packaged food products. Although these statements enable consumers to make healthy food choices, they also have the potential to mislead consumers by supporting the perception that foods lacking essential nutritional components or containing potentially harmful substances are healthy. This study examined FOP labelling systems used worldwide, and nutrition and health-related statements on the front of 1336 packaged foods in 6 categories in Türkiye were analysed. Although it varies in each category, the most common expressions are generally recommended daily amount (%14.5), fat (%16), sugar (%9.9), vitamin-mineral (%5.1), and protein (%9.4). Additionally, salt (%0,9), vegan (%2), additive (%11.6) and fibre content (%6.8) information is also commonly declared. As a result, the implementation of effective labeling regulations in Turkey can enhance public health and mitigate the adverse effects of unhealthy nutrition on society.