Muesli Bars Research Articles

Proportions and types of different sweeteners in the Hungarian packaged food supply

Abstract Branded food databases facilitate the analysis of sweetener use in commercial packaged food products. The purpose of this study was to map the use of sweeteners in relevant packaged food categories and to assess and compare the nutrient profile of non-sugar (including sugar alcohol) vs. added sugar sweetened food products in Hungary. The foodDB software, developed by University of Oxford, enables automated online data collection, and was used to compile data of all foods and drinks available from four major Hungarian supermarket websites, selected by market share in March 2021. Only products containing either added sugar and/or non-sugar sweeteners were included in the study. These were categorized into 12 food groups using specific search terms. After data cleaning the final product number was 2016. 72% of the products was sweetened with added sugars only, 15% of them with non-sugar sweeteners only and 13% contained both sugars and non-sugar sweeteners. Chewing gums (92%), soft drinks (60%), energy drinks (50%) and pickles (35%) contained non-sugar sweeteners in the largest proportion. More than 90% of flavoured alcoholic beers, chocolate bars, breakfast cereals and yogurts were sweetened with added sugar only. Nine categories included food items containing multiple non-sugar sweeteners per product. The most common non-sugar sweeteners were acesulfame-potassium, sucralose, aspartame present in 15%, 10%, 9% of the total products respectively. Muesli bars with non-sugar sweeteners contained less energy but also less fibre than muesli bars with added sugars only; whereas pickles with non-sugar sweeteners contained less energy but were significantly higher in salt than those products with added sugars only. The presence of non-sugar sweeteners is widespread in the Hungarian food supply; however, their use does not guarantee a more beneficial nutrient profile. Branded food databases are useful tools to analyse the nutrient composition of packaged foods. Key messages • Branded food databases are useful tools to monitor the composition of the packaged food supply. • The nutrition profile of foods with non-sugar sweeteners can be less favourable than foods with added sugars.

The Algorithm for Substantiating Development of Products of Functional and Specialized Purpose

In conditions of the current market situation marketing strategy, which covers substantiation, launching the new product to market and its further promotion are as important elements of the efficient enterprise work as product popularization and forming the positive attitude to it on the part of potential audience. Today the topic of healthy life style becomes popular all over the world, one of its component is introduction of functional and specialized foods into the diet. In the Republic of Belarus the demand for such food is also rising. The article provides results of analyzing the overseas experience in promoting foods with innovative composition and puts forward algorithm of marketing substantiation of development of new products of functional and specialized purpose, which was tested by muesli bars as an additional source of food fibre and product without sugar. Practical application of the author’s algorithm, which can be used as an action plan aimed at strategic development of product and includes mechanisms through which advantages of the new product can be brought to customer notice could give an opportunity to attain goals set for the enterprise and identify clearly the outcome of idea realization.

Effect of Scents on Gazing Behavior and Choice

Environmental stimuli can have a significant impact on our decisions. Elements of the store atmosphere, such as music, lights and smells, all have effects on choices, but these have been only vaguely investigated. In the present study, we aim to uncover the effect of strawberry scent on the gazing behavior and choices of the 62 recruited participants. A static eye-tracker was used to study the effect of scent, released by a diffuser. In total, 31 participants completed the study under odorless conditions, while another 31 participants had strawberry fragrance sprayed into the air. The objectives of the study were (1) to determine whether the most gazed-upon product in each of the four categories (chocolate, tea, muesli bar, yoghurt) was chosen, (2) whether the presence of the strawberry scent influenced consumer decision making, i.e., whether the strawberry scent influenced more people to choose strawberry-flavored products, and (3) to introduce the application of a fast and easy-to-use technique for the qualitative analysis of strawberry aroma present in the air during eye-tracking measurements. The results show that (1) participants chose the product they had studied the longest, for all four categories, and (2) the presence or absence of the scent had no significant effect on choice, with the same frequencies of choosing each product in the two conditions regardless of the flavor of the products.

The use of food swaps to encourage healthier online food choices: a randomized controlled trial

BackgroundOnline grocery stores offer opportunities to encourage healthier food choices at the moment that consumers place a product of their choice in their basket. This study assessed the effect of a swap offer, Nutri-Score labeling, and a descriptive norm message on the nutrient profiling (NP) score of food choices in an online food basket. Additionally explored was whether these interventions made it more motivating and easier for consumers to select healthier foods and whether potential effects were moderated by consumer health interest.MethodsHypotheses were tested with a randomized controlled trial (RCT) in a simulated online supermarket. Dutch participants (n = 550) chose their preferred product out of six product options for four different categories (breakfast cereals, crackers, pizza, and muesli bars). Participants were randomly allocated to one of eight groups based on the interventions in a 2 (Nutri-Score: present, not present) X 2 (swap offer: present, not present) X 2 (norm message: present, not present) between subject design. The primary outcome was the difference in combined NP score of product choices, for which a lower score represented a healthier product.ResultsSwap offer (B = − 9.58, 95% CI: [− 12.026; − 7.132], Ƞ2 = 0.098) and Nutri-Score labeling (B = − 3.28, 95% CI: [− 5.724; −.829], Ƞ2 = 0.013) significantly improved the combined NP score compared to the control condition (NP score M = 18.03, SD = 14.02), whereas a norm message did not have a significant effect (B = − 1.378, 95% CI [− 3.825; 1.070], Ƞ2 = 0.002). No evidence was found that interventions made it more motivating or easier for consumers to select healthier food, but situational motivation significantly influenced the healthiness score of food choices for both swap offer (b = − 3.40, p < .001) and Nutri-Score (b = − 3.25, p < .001). Consumer health interest only significantly moderated the influence of Nutri-Score on ease of identifying the healthy food option (b = .23, p = .04).ConclusionsSwap offer and Nutri-Score labeling were effective in enhancing healthy purchase behavior in the online store environment.Trial registrationThis study was retrospectively registered in the ISRCTN database on 02-09-2021 (ISRCTN80519674).

An exploratory study using graphic design to communicate consumer benefits on food packaging

Commercial food packages may contain multiple messages. Packaging designers try to integrate all messages into a coherent design. Designers may use text, images or stylistic features, but these mediums may differ in their suitability to communicate specific product benefits. To evaluate the usefulness and effectiveness of these three mediums, we not only obtained consumer evaluations of packaging designs, but we also monitored the designer’s experience during the design process.For three products (orange juice, muesli bar, plain yogurt) we created three consistent packaging designs communicating a single benefit through all three mediums, which was either a [1] health, [2] environmental, or [3] production, sensory or social claim. Subsequently, we developed inconsistent packages communicating three different messages through the three mediums. In an online survey, each of the 18 package variants was evaluated by 59–92 participants.Dummy regression analysis suggested that verbal claims had positive effects in communicating healthiness and environmental friendliness but elicited a negative tendency for sensory properties. The images we used indicated a positive effect for communicating worker conditions, but a negative effect for healthiness. Our stylistic elements suggested a positive effect for sensory appeal, but tended to have negative effects for environmental aspects. As regards designer dilemmas, we noticed that some images (e.g., in the medical domain) required specific graphic styles to make them acceptable for commercial use. Our findings suggest that consumers can handle multiple packaging messages, but finding an optimal configuration remains a design challenge.

Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims.

Beta glucan is a type of soluble dietary fibre found in oats and barley with known cholesterol-lowering benefits. Many countries globally have an approved beta glucan health claim related to lowering blood cholesterol, an important biomarker for cardiovascular disease. However, the use of these claims has not been examined. The aim of this study was to explore the range and variety of oat and barley products in the Australian and global market within a defined range of grain food and beverage categories and examine the frequency of beta glucan health claims. Australian data were collected via a recognised nutrition audit process from the four major Australian supermarkets in metropolitan Sydney (January 2018 and September 2020) and Mintel Global New Product Database was used for global markets where a claim is permitted. Categories included breakfast cereals, bread, savoury biscuits, grain-based muesli bars, flour, noodles/pasta and plant-based milk alternatives and information collected included ingredients lists and nutrition and health claims. Products from Australia (n = 2462) and globally (n = 44,894) were examined. In Australia, 37 products (1.5%) made use of the beta glucan claim (84% related to oat beta glucan and 16% related to barley beta glucan, specifically BARLEYmax®). Of products launched globally, 0.9% (n = 403) displayed beta glucan cholesterol-lowering claims. Despite the number of products potentially eligible to make beta glucan claims, their use in Australia and globally is limited. The value of dietary modification in cardiovascular disease treatment and disease progression deserves greater focus, and health claims are an opportunity to assist in communicating the role of food in the management of health and disease. Further assessment of consumer understanding of the available claims would be of value.

THEORETICAL ASPECTS OF THE DEVELOPMENT OF NEW TYPES OF&#x0D; CONFECTIONERY PRODUCTS OF INCREASED NUTRITIONAL VALUE&#x0D; AND DIRECTED EFFICIENCY

The article presents the main results of fundamental research carried out by specialists of the group for the confectionery industry of the technology confectionery and oil and fat products department in 2008–2020. The chemical composition and technological properties of soluble fibers — inulin and oligofructose, as well as the source of inulin — Jerusalem artichoke, have been studied, their optimal dosages in the manufacture of zephyr have been determined, allowing to achieve technological effects and enrich the finished product with food fibers. Studied the composition of the linen cake and its influence on the quality of biscuits. The optimal dosages of linen cake have been established to increase the nutritional and biological value of the biscuits. The possibility of using durum wheat flour in the manufacture of biscuits has been studied. Influence of proteolytic enzyme, sugar and fat on protein proteolysis in confectionary dough for production of soluble biscuits is studied. It is defined that sugar and fat reduce speed of protein proteolysis, at that sugar has more inactivate ability. Optimal quantity of proteolytic enzyme is 0,15 % to mass of wheat flour. The rheological properties of syrups based on sweeteners for muesli bars have been investigated. Established the ratio of maltitol and maltitol syrup in the recipe for muesli bars for diabetic nutrition.

Development of scientifically-based recipe and technology for the production of natural honey-based muesli bar

The dynamic pace of life of a modern consumer necessitates nutritious, healthy and portable snacks. Based on the analysis of the component composition of muesli bars on the market, the authors propose the development of a science-based recipe of a muesli bar, in which natural honey is used as the determining structure and binder component. The developed food product is an alternative healthy snack, in the recipe of which there are no white sugar, “harmful” fats, synthetic additives. As part of the study, the optimal formulation was calculated and the technology for the production of a new product was developed; normative and technical documentation was developed; nutritional, energy value, warranty periods of storage of the product were calculated. The results of the study indicate that the developed product in terms of quality and safety meets the requirements of regulatory and technical documentation and can be recommended as dietary and sports nutrition.

Ultra-Processed Food Intake and Associations With Demographic Factors in Young New Zealand Children

BackgroundChildren consume ultra-processed food (UPF) from a young age, but the proportional contribution of UPF to young children’s total energy intakes has not been evaluated in developed countries. ObjectivesTo describe UPF intake and associations with demographic factors in young children from 12 to 60 months of age. DesignCohort study comprising a secondary analysis of data from a randomized controlled trial. Demographic data were collected by questionnaire. At 12, 24, and 60 months of age validated food frequency questionnaires estimated percentage of energy intake from UPF (%kcal UPF). Participants/settingThe 669 children were born in Dunedin, New Zealand, between May 2009 and December 2010. Main outcome measuresMean percentage of energy intake from UPF at 12, 24, and 60 months of age, mean differences in %kcal UPF by demographic variables. Statistical analyses performedMixed effects regression models were used to estimate relationships between demographics and %kcal UPF. Multiple imputation methods were used to impute missing UPF data. ResultsUPF contributed mean (95% confidence interval) 45% (44%, 47%), 42% (41%, 44%), and 51% (50%, 52%) of energy intake to the diets of children at 12, 24, and 60 months of age, respectively. Energy intake from UPF was moderately correlated between 24 and 60 months (r = 0.36). No demographic factors were associated with mean %kcal UPF across time points, except for maternal obesity predicting higher UPF intake at 12 months. Bread, yoghurt, crackers, whole-wheat breakfast cereal, sausages, and muesli bars were among the 10 foods making the greatest contribution to mean %kcal UPF intakes at all time points. ConclusionsUPF contribute a substantial proportion of energy to the diets of young children. A range of foods with varying nutritional profiles contribute to these high intakes.

A Prospective, Randomized Trial Testing Different Regimens of Carbohydrate Administration to Prevent Major Reduction in Plasma Glucose Follwing a Standardized Bout of Moderate Physical Activity in Patients with Type 1 Diabetes.

It was the aim to prospectively study regimes of "preventive" carbohydrate administration to avoid major reduction in plasma glucose during physical activity. 24 patients with type 1 diabetes (age 41±12 years; 11 women, 13 men; BMI 26.5±4.7 kg/m2; HbA1c 9.1±1.5%; insulin dose 0.64±0.22 IU/kg body weight and day) participated in one experiment without physical activity and in three experiments with a 4 km, 60 min hike starting at 2 p.m.. No "preventive" carbohydrates, 2×10 g or 2×20 g carbohydrates (muesli bars) were taken when starting and after 30 min (randomized order). Plasma glucose was determined. Within 30 min after starting physical activity, plasma glucose fell by approximately 70 mg/dl, making additional carbohydrate intake necessary in 70% of the subjects. This drop was not prevented by any regimens of "preventive" carbohydrate intake. After the nadir, plasma glucose rose faster after the 2×20 g carbohydrate regime (the largest amount tested; p=0.0036). With "preventive" administration of carbohydrates, significantly (p<0.05) less additional "therapeutic" carbohydrates needed to be administered in 6 h following the initiation of the hike. In conclusion, in the setting of 2 h postprandial exercise in type 1 diabetes, preventive carbohydrate supplementation alone will not completely eliminate the risk of brisk falls in plasma glucose concentrations or hypoglycaemic episodes. Else, higher amounts or repeated administration of carbohydrates may be necessary.

Nutrition Education in the Australian New South Wales Primary School Curriculum: Knowledge and Attitudes of Students and Parents.

In NSW, Australia, the views of primary-school aged children and their parents in regard to the importance of nutrition education at school are unclear. The aim of the current study was to explore children’s knowledge of nutrition and eating habits and to identify gaps that future school nutrition education programs could target. Students aged 9 to 12 years and their parents (n = 21 dyads) were invited to participate in semi-structured interviews, complete a nutrition knowledge questionnaire, and perform a “healthy-unhealthy” food sorting task in a University food laboratory. Among the children, nutrition knowledge scores concerning “serves & portions” of common foods were lowest, identifying a gap in knowledge related to portion size. All children categorized fruits, vegetables, cola, and water correctly as “healthy” or “unhealthy” in the sorting task, but not for the sausage and muesli bar, suggesting that further support categorising processed foods may be needed. The interviews indicated that parents do actively try to teach their children about nutrition, although they reported feeling uncertain about their own level of nutrition knowledge. Children and parents indicated that there is very little nutrition education in school and more is needed. This research could be used to inform future curriculum components related to nutrition education for primary school children.

Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment.

The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains & Legumes Nutrition Council™ (GLNC) established a voluntary Code of Practice for Whole Grain Ingredient Content Claims (the Code) providing guidance for whole grain claims, with cut-off values and suggested wording ≥8 g, ≥16 g, and ≥24 g per manufacturer serve (contains; high and very high in whole grain), based on a 48 g whole grain daily target intake. The aim of this impact assessment was to report the uptake of the Code by manufacturers, changes in numbers of whole grain products, and claims on-pack since 2013, including compliance. The impact assessment was undertaken in August 2019, comparing current registered manufacturers (“users”) and their products to the total number of products in the market deemed eligible for registration through GLNC product audits since 2013. Reporting included breakfast cereals, bread products, crispbreads, crackers, rice/corn cakes, rice, pasta, noodles, couscous, other grains (e.g., quinoa, buckwheat, freekeh), and grain-based muesli bars. As of 30 June 2019, there were 33 registered users and 531 registered products in Australia and New Zealand representing 43% of the eligible manufacturers and 65% of the eligible whole grain foods. Three-quarters (78% and 74%) of the eligible breakfast cereals and bread products were registered with the Code in 2019, followed by 62% of grain-based muesli bars. Only 39% of crispbread, crackers, rice/corn cakes, and rice, pasta, noodles, couscous, and other grains were registered. From 2013 there has been a 71% increase in the number of whole grain foods making claims, demonstrating strong uptake by industry, with clearer, more consistent, and compliant on-pack communication regarding whole grain content.

The water-scarcity footprint of Australian adult diets – evidence from a large population health survey

AbstractThe food system is responsible for around 70% of global freshwater use. Pathways toward responsible consumption and production of food are therefore critically needed to ensure the planetary boundary for freshwater use is not transgressed. There is also an uneven spatial distribution of freshwater resources and human water demands, meaning that water-scarcity is acute in some regions but a lesser concern in others. Quantifying the water-scarcity impacts associated with food consumption is therefore a complex challenge due to the diversity of individual eating patterns, the very large number of individual food products available, and the many different regions where food is grown or processed. To our knowledge, this is the first study to calculate water footprints for a large number of self-selected diets. Life cycle assessment was used to model the water-scarcity footprints of 9,341 individual Australian adult diets obtained through 24-hour recall as part of the most recent Australian Health Survey. Three water-scarcity indicators were used, including the AWARE model recently developed by a project group working under the auspices of the United Nations Environment Programme (UNEP) / Society of Environmental Toxicology and Chemistry (SETAC) Life Cycle Initiative (www.lifecycleinitiative.org). In addition, a diet quality score was calculated for each of these diets. Our objective was to identify pathways toward healthier diets with lower water-scarcity impacts. Dietary water-scarcity footprints averaged 362 L-eq person-1 day-1 and were highly variable (sd. 218 L-eq person-1 day-1), reflecting the diversity of eating habits in the general community. The largest water-scarcity impacts were related to the excessive consumption of discretionary foods (alcoholic beverages, processed meat products, dairy desserts, cream, butter, muesli bars, confectionery, chocolate, biscuits, cakes, waffles, fried potato and extruded snacks, etc.). The potential to reduce dietary water-scarcity impacts is large, although the opportunity to intervene through amended dietary guidelines is not straightforward due to the large variations in water-scarcity footprint intensity between individual foods within a food group, and the inability of consumers to identify lower water-scarcity footprint products without food labeling. Reductions in the water-scarcity footprint of Australian food consumption are likely best achieved through reductions in food waste, technological change to improve water-use efficiency in food production, as well as the implementation of product reformulation and procurement strategies in the food manufacturing sector to avoid higher water-scarcity footprint intensity ingredients.

Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products.

Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core food choices. This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015. An audit of muesli bars, grain-based bars, and oat slices was undertaken in January 2019 (excluding fruit, nut, nutritional supplement, and breakfast bars) from the four major supermarkets in metropolitan Sydney. Mean and standard deviation was calculated for all nutrients on-pack, including whole grain per serve and per 100g. Health Star Rating (HSR) was calculated if not included on-pack. Of all bars (n = 165), 63% were ≤ 600 kJ (268–1958 kJ), 12% were low in saturated fat, 56% were a source of dietary fibre, and none were low in sugar. Two-thirds (66%) were whole grain (≥8 g/serve), with an average of 10 g/serve, 16% of the 48 g Daily Target Intake. HSR featured on 63% of bars (average 3.2), with an overall HSR of 2.7. Compared to 2015, mean sugars declined (26.6 g to 23.7 g/100 g; p < 0.001), and 31% more bars were whole grain (109 up from 60 bars). Although categorised as discretionary, there were significant nutrient differences across grain-based muesli bars. Clearer classification within policy initiatives, including HSR, may assist consumers in choosing products high in whole grain and fibre at the supermarket shelf.

Nutrition, hydration and ergogenic aids strategies in ultraendurance mountain events.

The purpose of the present research was to analyze nutrition, hydration and ergogenic aids strategies in ultraendurance mountain events. A total of 386 ultraendurance mountain races finishers were analyzed. They were divided into three groups according to their race distance: G1, distance less than 45 km (N.=250); G2, distances between 45 and 90 km (N.=71); G3, distances longer than 90 km (N.=65). The ergogenic, nutritional and hydration strategies were quantified after each race by a questionnaire. We found a higher ingestion of (0.56±0.95), caffeine (G3 203.8±211.5 mg), water (G3 7.1±3.7 l) and portion of sandwich (nutrition 5.3±7.4) nonsteroidal anti-inflammatory drug (NSAID) in longer distance probes. Higher performance runners in low and medium distances consumed a significantly (P>0.05) lower quantity of gels (higher 0.76±0.98 vs. lower 1.38±1.38), and muesli bar (higher 1.09±1.13 vs. lower 2.04±1.94), and in long distances higher performance consumed more water (M±SD; higher 8.23±3.92 vs. lower 6.12±3.28) than lower performance ones. They also could maintain a higher rated of perceived exertion than lower performance (G3 M±SD; higher 16.7±2.28 vs. lower 18.2±1.71). Higher distance presented higher nutritional, caffeine and NSAIDs ingestion than lower distances, also, higher performance athletes of higher distance presenter higher water and nutritional ingestion than lower performance ones. In lower distance probes, higher performance athletes presented lower hydration and nutritional ingestion than lower performance athletes.

Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-Reported Non-Celiac Gluten Sensitivity

Non-celiac gluten sensitivity is characterized by symptom improvement after gluten withdrawal in absence of celiac disease. The mechanisms of non-celiac gluten sensitivity are unclear, and there are no biomarkers for this disorder. Foods with gluten often contain fructans, a type of fermentable oligo-, di-, monosaccharides and polyols. We aimed to investigate the effect of gluten and fructans separately in individuals with self-reported gluten sensitivity. We performed a double-blind crossover challenge of 59 individuals on a self-instituted gluten-free diet, for whom celiac disease had been excluded. The study was performed at Oslo University Hospital in Norway from October 2014 through May 2016. Participants were randomly assigned to groups placed on diets containing gluten (5.7 g), fructans (2.1 g), or placebo, concealed in muesli bars, for 7 days. Following a minimum 7-day washout period (until the symptoms induced by the previous challenge were resolved), participants crossed over into a different group, until they completed all 3 challenges (gluten, fructan, and placebo). Symptoms were measured by Gastrointestinal Symptom Rating Scale Irritable Bowel Syndrome (GSRS-IBS) version. A linear mixed model for analysis was used. Overall GSRS-IBS scores differed significantly during gluten, fructan, and placebo challenges; mean values were 33.1 ± 13.3, 38.6±12.3, and 34.3 ± 13.9, respectively (P= .04). Mean scores for GSRS-IBS bloating were 9.3 ± 3.5, 11.6 ± 3.5, and 10.1 ± 3.7, respectively, during the gluten, fructan, and placebo challenges (P= .004). The overall GSRS-IBS score for participants consuming fructans was significantly higher than for participants consuming gluten (P= .049), as was the GSRS bloating score (P= .003). Thirteen participants had the highest overall GSRS-IBS score after consuming gluten, 24 had the highest score after consuming fructan, and 22 had the highest score after consuming placebo. There was no difference in GSRS-IBS scores between gluten and placebo groups. In a randomized, double-blind, placebo-controlled crossover study of individuals with self-reported non-celiac gluten sensitivity, we found fructans to induce symptoms, measured by the GSRS-IBS. Clinicaltrials.gov no: NCT02464150.

Buy-national campaigns: congruence determines premiums for domestic products

PurposeThe purpose of this paper is to investigate consumer willingness to pay a premium for domestically manufactured products in the context of a buy-national campaign and the role of congruity in determining that willingness.Design/methodology/approachA market-stall-like context was used to conduct a stated-preference choice modelling experiment in six major cities in Australia and New Zealand. Participants were asked to choose one of three country-source alternatives for each of three product categories on display (muesli bars, toilet paper and a merino wool garment) with and without “Buy Australian Made” or “Buy New Zealand Made” stickers. A total sample of 2,160 consumers participated.FindingsStrong evidence for the existence of buy-made-in effects for the muesli bar and toilet paper categories was found at the 95 per cent confidence level. Domestically made toilet paper attracted a premium in Australia (10 per cent) but a discount in New Zealand (5 per cent). Consumers in both countries indicated their willingness to pay a 14 per cent premium for domestically made muesli bars.Research limitations/implicationsThis research design, which aimed to achieve a high level of ecological validity, precluded direct quantitative measurement of product category-COO schema congruency in the same experiment, either before or after the choice experiments. Future studies in other countries and product categories would benefit from surveying a separate sample of the same populations to directly estimate cross-population differences in COO “extreme affect” and product-COO congruence to strengthen the untangling of possibly confounding effects.Practical implicationsBrand managers, retail sector organisations and governments may need to reconsider the rationale for participating in buy-national campaigns, given the lack of generalisability of buy-made-in price premiums.Originality/valueThis paper is a rare example of an experiment to test whether consumers are willing to pay a premium for domestically made products in the context of a buy-national campaign.

Antioxidant activity and the potential for cholesterol-lowering of phenolic extract ofMorus alba,Morus multicaulis, andMorus laevigataleaves from Yunnan (China)

The free and bound phenolic extracts of leaves from three mulberry species, Morus alba Linn., M. multicaulis Perr., and M. laevigata Wall. from Yunnan (China), were evaluated for the first time to examine their phenolic composition, antioxidant, and cholesterol-lowering capacity in HepG2 cells. The result showed that the total phenolic content of six extracts were ranged from 0.54 to 17.63 mg GAE/g DW, and the total flavonoids content varied from 0.52 to 35.62 mg RE/g DW. Chlorogenic acid, Rutin, and Catechin were the main compounds in the selected mulberries. The antioxidant properties in a positive correlation with the phenolic contents of mulberries were exhibited. The free phenolic extract of M. multicaulis Perr. significantly decrease the intracellular cholesterol content in HepG2 cells. In a word, the free phenolic extracts of M. multicaulis Perr. could be used as for further nutritional studies for cholesterol-lowering in the food and medicine industries. Practical applications Mulberry leaves, especially M. multicaulis could be used for the development of mulberry products by the functional food industry. Actually, attending to their phenolic composition, mulberry leaves could be used for the development of teas and other beverages. Their extracts could also be used as additives to create or fortify foods such as muesli bars, yoghurts, and so on. Moreover, owing to their particular phenolic composition, they can be considered promising sources of phytochemical compounds with proven biological activities. Nevertheless, whether the consumption of a mulberry leaves tea can be beneficial to human health is a question that deserves further works on their bioavailability and biological properties. In addition to these, mulberry leaves also have a significant potential used in medicine industry.

Stevia rebaudiana: a look into the future

Overweightness and diabetes are global epidemics and the worldwide increase of diabetes has the potential to destroy any healthcare system. One cause is the excessively high sugar content in foods, especially in soft drinks. Meanwhile, 43 % of consumers have a preference for sugar-free beverages and another 26 % for low sugar beverages. Finding alternatives to sugar is not just a trend it is an economic necessity. The new WHO guidelines on sugar intake recommend a daily maximum of six teaspoons of sugar (ca. 25 g) from processed foodstuffs such as cola, ketchup, frozen pizza, etc. The recommendation only refers to added sugars (‘‘free sugars’’) and not to naturally occurring ones in fresh fruits, vegetables, and milk. ‘‘The risk of overweightness, obesity, and cavities will be reduced, if sugar intake is less than 10 %’’. Percentages of sugar in various food groups indicate how much our foods contain sugar or alternative substances. Just to name a few: candies 97 %, gummy bears 77 %, chocolate drink powder 75 %, chocolate-coated marshmallow treats 65 %, nougat cream 60 %, jams 60 %, whole milk chocolate 56 %, fruit preserves 15–55 %, breakfast cereals and muesli (granola) bars 40 %, ketchup 30 %, fruit yoghurt 13 %, lemonade 12 %, colas 11 %, fruit juice 10 %, salad dressing 10 %, sausage 1 %. However, the only way to reduce sugar content (and thus calories) in many foods is to use zero calorie sweeteners (Poppitt 1995). But artificial sweeteners are often viewed critically by consumers, especially in terms of presumed health risks, even though these have been ruled out by the rigorous testing process of the European Food Safety Authority (EFSA). Consumers would prefer a natural sweetener (Breitenstein 2010), but are not satisfied with steviol

Consumer support for healthy food and drink vending machines in public places

Objective:To investigate the feasibility of introducing vending machines for healthier food into public places, and to examine the effectiveness of two front‐of‐pack labelling systems in the vending machine context. Methods:A survey was conducted with 120 students from a university and 120 employees, patients and visitors of a hospital in regional NSW, Australia. Questions explored vending machine use, attitudes towards healthier snack products and price, and the performance of front‐of‐pack labelling formats for vending machine products. Results:Most participants viewed the current range of snacks and drinks as “too unhealthy” (snacks 87.5%; drinks 56.7%). Nuts and muesli bars were the most liked healthier vending machine snack. Higher proportions of participants were able to identify the healthier snack in three of the five product comparisons when products were accompanied with any type of front‐of‐pack label (all p<0.01); however, participants were less likely to be able to identify the healthier product in the drinks comparison when a front‐of‐pack guide was present. Conclusion:Respondents were interested in a range of healthier snacks for vending machines. Front‐of‐pack label formats on vending machines may assist consumers to identify healthier products. Implications:Public settings, such as universities and hospitals, should support consumers to make healthy dietary choices by improving food environments.