Nutrition Claims Research Articles

"It's All Just Marketing", a Qualitative Analysis of Consumer Perceptions and Understandings of Nutrition Content and Health Claims in New Zealand.

Nutrition content and health claims are widely used globally on both food labels and in food advertising. This study explored how New Zealand consumers understand, perceive, and use nutrition content and health claims on food labels. A qualitative approach was used with semi-structured in-depth online interviews and in-person focus groups including 49 participants, aged ≥25 years responsible for household food shopping. Transcripts were analysed using reflexive thematic analysis using inductive coding, with development of five themes—(1) aware of claims but did not use, (2) mistrust and scepticism, (3) confusion and misinterpretation, (4) using claims to guide food choice, and (5) not all claims are equal. For theme 1, price and habit were found to be the most influential in driving food choice. Underlying theme 2 was the perception by most of nutrition and health claims as marketing. Scepticism was exacerbated when nutrient claims were displayed on inherently unhealthy products. However participants with specific dietary requirements did find claims helpful. Restricting nutrient claims to foods meeting a healthy nutrient profile aligned to the existing Health Star Rating system, education about regulation and supporting claims with more contextual information may increase trust, the perceived value of claims and therefore their utility.

Mineral elements and related antinutrients, in whole and hulled hemp (Cannabis sativa L.) seeds

Hemp (Cannabis sativa L.) seeds have been traditionally used as food and their consumption is increasing nowadays. They have a remarkable nutritional value, but scarce information is available about mineral elements and their bioavailability. The objectives of this study were to determine the mineral element and phytate contents of eight different varieties of whole hemp seeds and commercial hulled hemp seeds. Phosphorus was the most abundant mineral element with higher content in hulled seeds (1.1 g/100 g) than whole seeds, as well as potassium, magnesium, and zinc. Calcium, manganese, and copper contents were higher in whole seeds. Iron content (8 mg/100 g) was similar in whole and hulled seeds; while sodium was below 5 mg/100 g. Phytate was abundant in hemp (especially hulled) seeds (4 g/100 g), and could compromise iron and zinc absorption (phytates/Fe and phytates/Zn molar ratios above 20 and 15, respectively), as well as involve poor phosphorous absorption. These seeds represent a valuable contribution to manganese (>5 mg/100 g) and copper (>1.4 mg/100 g) intake, approaching 100% and 50%, respectively, of daily NRVs, with a serving size of 30 g. Hemp seeds are an apparently excellent source of minerals, although phytates content should be taken into account to properly interpret nutritional claims.

Access to Healthy Wheat and Maize Processed Foods in Mexico City: Comparisons across Socioeconomic Areas and Store Types.

The contributions of processed foods to the overweight and obesity problem in Latin America are well known. Engagement with the private and public sectors on possible solutions requires deeper insights into where and how these products are sold and the related implications for diet quality. This article characterizes the diversity of wheat and maize processed foods (WMPFs) available to consumers in Mexico City. Data were gathered across nine product categories at different points of sale (supermarkets, small grocery stores, convenience stores) in high and low socioeconomic (SE) areas. We assessed WMPFs based on Nutri-Score profile, price, and health and nutrition claims. Roughly 17.4% of the WMPFs were considered healthy, of which 62.2% were pastas and breads. Availability of healthy WMPFs was scarce in most stores, particularly in convenience stores Compared to supermarkets in the low SE area, those in the high SE area exhibited greater variety in access to healthy WMPFs across all product categories. In the low SE area, healthy WMPFs were priced 16–69% lower than unhealthy WMPFs across product categories. The extensive variety of unhealthy WMPFs, the limited stock of healthy WMPFs in most retail outlets, and the confusing health and nutrition claims on packaging make it difficult for urban consumers to find and choose healthy WMPFs.

Clean Label "Rocha" Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae.

“Rocha do Oeste” pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale juice production line brought to SUMOL+COMPAL company the need to characterize the new resulting fractions and value the new by-products. The objective of this work was to value the juice clarification by-products, producing a clean label and fiber-rich snack, in a circular economy rationale, where the secondary products are upcycled back into the food value chain, by creating another food product that includes those by-products. For the above to be possible, the laboratory conditions to produce pear fractions were optimized. After optimizing the puree centrifugation, using response surface methodology (RSM), and optimizing the turbid juice crossflow filtration, the different fractions were characterized in rheological, nutritional, and physical aspects. Comparison to the pulps revealed an increase in the viscosity of the pomace; an enriching effect on the fructose, glucose, and dietary fiber levels in the pomace, and maintenance of the vitamin C levels after centrifugation; and with no effect on the contents of total phenols during the filtration step. A thick pear snack was developed, incorporating retained fraction, inulin, and Euglena gracilis in the pomace, and optimized regarding its firmness and dietary fiber content. The snack characterization revealed an interesting total phenols content (which was maintained from the raw materials). Compared to the snack without microalgae and a commercial fruit snack, the pear snack with E. gracilis was well-accepted by the sensory panel, mainly in texture and appearance, and can be further improved in aroma and flavor. The snack without microalgae was the favorite among the three samples, in most sensory parameters, and never got the answer “I'm sure I wouldn't buy it.” Therefore, an innovative, clean label and plant-based snack was developed, in a circular economy rationale, which was relatively well-appreciated by the panel. This snack is rich in dietary fiber, having the possibility of presenting various nutritional claims, and the potential for easy sensory optimization.

Sodium chloride determination in meat products: Comparison of the official titration-based method with atomic absorption spectrometry

The objective of this study was to compare the efficacy of the official chloride method (OM) and the atomic absorption spectrometry (AAS) technique to determine the salt/sodium content in different meat products with and without nutritional claims related to salt/sodium. Model meat systems with NaCl (2 %) and NaCl (1 %) + KCl (1 %) and commercial meat products, with and without nutritional claims, were analysed. Greater accuracy was found with AAS relative to OM in determining the percentage of salt in samples with added NaCl + KCl (1.66 % vs 0.91 % and 1.47 % vs 0.89 % for the model systems of burger meat and cooked sausage, respectively). However, there was poor correlation in the percentages of salt given by AAS, OM, and the nutritional composition or ingredient labeling, while the sodium and potassium concentrations determined by AAS agreed with the label information. Thus, the quantity of sodium, and even of potassium, should be shown on meat product labels, which should carefully specify the ingredients. The AAS method showed good performance (recovery 96.0 % and 99.2 %, precision 2.2 % and 1.3 %, linearity >0.997, limit of detection 0.004 and 0.002, limit of quantification 0.04 and 0.02, respectively for sodium and potassium).

Effects of Low-Calorie Nutrition Claim on Consumption of Packaged Food in China: An Application of the Model of Consumer Behavior

More and more packaged products in China have been labeled as low-calorie products since the official implementation of nutrition claims in 2007. But little was known about the impact of such claims on the Chinese consumption of low-calorie food on the background of increasing rates of obesity among the Chinese population. This study sought to fill the gap by applying a consumer behavior model to a nationally representative online survey by means of structural equation modeling. The findings revealed that nutrition claims significantly affect the consumption of low-calorie products. Specifically, marketing stimulus on low-calorie products first affected consumer psychology, then consumer decision-making, and finally consumer responses. Despite the significant role of consumer psychology and decision-making in consumption, consumers were susceptible to the influence of targeted marketing strategies for foods with a low-calorie claim. It is recommended that appropriate use of low-calorie nutrition claims by manufacturers and choices of low-calorie food by consumers according to their own needs should be encouraged.

Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes.

In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). TGS polyphenolic profile was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) finding mainly flavonoids, phenolic acids, and anthocyanins, which may exert antioxidant, anti-inflammatory, and carbohydrase inhibition capacities. TGS digest showed antioxidant and antidiabetic potential compared to the undigested sample (p < 0.05). Yogurt and biscuits with TGS were developed with the nutrition claims “no-added sugars” and “source of fiber” and were digested in vitro to evaluate the bioaccessibility of compounds with health promoting properties after food processing and digestion. After in vitro simulation of digestion, bioactive properties were enhanced for control and TGS snacks which may be attributed to the formation/release of compounds with health-promoting properties. Biscuits showed significant increase in ABTS antioxidant capacity and yogurt showed increased α-glucosidase inhibition capacity by the addition of TGS (p < 0.05). Polyphenols from TGS and bioactive peptides from snacks which may be released during digestion might be responsible for the observed bioactivities. Consumer’s acceptance of TGS yogurt and biscuits showed scores of 6.3 and 5.1 (scale 1–9), respectively, showing TGS yogurt had higher overall acceptance. Sensory profile assessed by check-all-that-apply + just-about-right (CATA+JAR) showed most of the attributes were evaluated as “just about right”, supporting good food quality. The developed yogurt presented adequate shelf-life parameters for 28 days. TGS yogurt with higher acceptability showed reduced ROS formation (p < 0.05) induced by tert-butyl hydroperoxide (1 mM) in CCD-18Co colon cells and RAW264.7 macrophages when pre-treated with concentrations 500–1000 and 100–500 µg/mL of the digests, respectively. Moreover, TGS yogurt digest pre-treatment reduced nitric oxide (NO) production (p < 0.05) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, showing anti-inflammatory potential. Bioactive peptides generated during lactic fermentation and digestion process may be contributors to intracellular effects. In conclusion, yogurt and biscuits with Tannat grape skin addition were obtained with nutrition claims “no-added sugars” and “source of fiber” with the potential to modulate key biochemical events associated with diabetes pathogenesis.

The impact of positive and reduction health claims on consumers’ food choices

The impact of nutrition and health claims (NHCs) on consumers is unclear, and research in this field has provided incongruent results. By exploring the role of carrier products and claim types together with consumer characteristics this study sought to shed light on some of these contradictory results. Based on 1494 participants in an online choice experiment and portion-size experiment, the results revealed that the impact of NHCs on consumers is dependent on product and claim type, as well as consumer characteristics of perceived reward, compensatory beliefs, health motivation, subjective nutritional knowledge and weight-goals. In general, the choice of products carrying a claim was related to an increased perceived healthiness, health interest in food and a sense of reward associated with NHCs, but negatively related to subjective nutritional knowledge. Especially products perceived unhealthy with reduction claims were related to compensatory beliefs about being able to eat more of the claimed product. However, while compensatory beliefs seemed to have a small but consistent role in resulting in higher portion sizes, NHCs only played a minor role at best in portion-size decisions. Overall, the results suggest that consumer perceptions of types of claims and products need to be verified case-by-case, but some commonalities seem to exist when categorizing products according to their perceived healthiness and type of claims. Furthermore, consumers who are concerned about weight or are high in compensatory beliefs may be especially responsive to nutrition claims, while nutritional knowledge may act as a barrier against potential health halos associated with claims.

Investigation into nutrition and health claims of weight management products, specifically meal replacement for weight control bars, compliance with EU regulations and a survey of consumer understanding

Investigation into nutrition and health claims of weight management products, specifically meal replacement for weight control bars, compliance with EU regulations and a survey of consumer understanding - Volume 81 Issue OCE1

Influência de fatores intrínsecos e extrínsecos na percepção sensorial e intenção de compra de carne de búfalo de consumidores do Sudeste do Brasil

Abstract This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the marketing of buffalo meat is not common. Photos of the steaks were treated and labels were designed to simulate the retail purchase process, with the effects of extrinsic factors being evaluated through conjoint analysis. Sensory tests of difference from control, purchase intention, and overall acceptance were performed for intrinsic factors. Regarding the purchase process, a determining factor was the price, with buffalo meat having a better purchase intention when associated with a lower price. The lowest price also proved to be more important than the presence of nutritional information for most respondents, however, nutritional information was necessary for consumers characterized over 50 years old. Good acceptance was perceived after tasting buffalo meat, even with less tenderness and juiciness compared to Nellore, and only a minority respondents were willing to pay more for it. The buffalo meat presents a potential option for the consumer, when offered in association with marketing strategies that emphasize nutritional and/or sensory information, such as tenderness and juiciness.

Assessment of Consumer Awareness on Food Labels and the Effect of the Level of Awareness of Purchasing Behaviour of Consumers in Belguam District

This study aims to validate food labelling and its impact on customer purchasing decisions. An investigation on consumer preferences, usage, perception, and knowledge of the information on food labels as well as consumer awareness prior to purchase was conducted. The research contributes to our understanding of the direct and indirect effects of food labelling on customer intention to buy or not buy the targeted food goods. A questionnaire was distributed to customers in order to gather primary data, and consumers were chosen using a stratified random sample approach. The results show that consumers' opinions regarding health messages on food labels were higher than predicted, despite the fact that there was very little health-related information on food labels. Nutritional data, health claims, accessibility and quality, logo, ingredients, and label design were the main determinants of purchase decisions. This study helped to clarify customer purchasing intentions and the value of food product labels.

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.

Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components. Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35%), were blended to produce gluten-free crackers without the presence of conventional gluten-free starch-rich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers. All produced crackers can bear nutritional claims 'high fibre', 'source of protein' and 'source of minerals'. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold-pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour. To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour and starch. The used non-conventional flour represents complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient-rich, health-promoting gluten-free crackers with reduced glycaemic response and acceptable sensory properties.

The Nutritional Profile and On-Pack Marketing of Toddler-Specific Food Products Launched in Australia between 1996 and 2020.

With the food system evolving, it is not clear how the nutrition and on-pack claims of toddler foods have been impacted. Data on the trends in Australia are lacking, so we sought to determine the changes in the nutrition and on-pack claims of toddler-specific packaged foods over time. A retrospective cross-sectional analysis was conducted using the Mintel Global New Products Database. The number of toddler-specific foods increased from 1996 to 2020. Over time, a lower proportion of meals and snacks were classified as “ultra-processed”, but a higher proportion of snacks were classified as “discretionary”. Meals launched after 2014 had higher median values for energy, saturated fat, and sugar than those in earlier years. Toddler snacks launched after 2014 had lower median values for sodium, and higher median values for fat, saturated fat, and sugar than those in earlier years. The mean number of total claims per package increased over time for snacks, with an increase in unregulated claims for both meals and snacks. Public health action is needed to ensure that the retail food environment for young children is health-promoting, including stringent and clear regulations for on-pack claims, and compositional guidelines and guidance on how to reduce the number of ultra-processed foods for toddlers.

Label information, nutritional composition and screening for bromate in breads sold in Umuahia, Abia State, Nigeria

Non-use of potassium bromate in bread making and printing of reproducible nutrition information/claims on bread labels are vital for consumers’ rights and protection in Nigeria. These norms are rarely observed by bread makers in Umuahia. This study evaluated nutrition information on labels, presence of potassium bromate, chemical composition and sensory characteristics of breads sold in Umuahia. Two structured questionnaires were constructed. The first was administered to 15 randomly selected full-time bread vendors in Umuahia metropolis to identify brands of market bread. The second was designed to analyze sensory quality of breads. Five sliced and five unsliced bread samples randomly selected from identified markets were analyzed for sensory properties using a 20-member sensory panelist, and for nutrient and phytochemical composition. Twenty-seven bread samples were identified; all labeled bromate-free, had varying recipes and nutrient claim/information on labels. The bread samples were bromate-free, high in carbohydrate (49.20% in B10 to 65.69% in B8) and moisture (22.67% in B8 to 38.16% in B10), but relatively low in crude protein (6.65% in B3 to 9.45% in B7) and fat (0.26% in B8 to 0.66% in B1). Ash contents ranged from 1.26% in B6 to 1.86% in B3and fiber contents from 1.24% in B2 to 1.76% in B5. Phytonutrients were low; and oxalate content ranged from 0.66 to 0.95%, tannin from 87.78 to 125.40 mg 100g–1 and phytate from 2.02 to 3.03 mg 100g–1. The bread samples had sensory scores ranging from 4.60 to 8.10 for over-all acceptability. They were all acceptable to panelists, but with B1 (sliced) and B8 (unsliced) most acceptable. Bread samples sold in Umuahia were bromate-free, varied in recipe, nutrition claims, and nutrient composition but were acceptable to panelists.

Prevalence of Low-Calorie Sweeteners and Related Front-of-Package Claims in the Brazilian Packaged Food Supply

BackgroundLow-calorie sweeteners (LCSs) are increasingly being used worldwide, including in foods and beverages commonly consumed by children. ObjectiveTo examine the prevalence of LCSs in packaged foods and beverages sold in Brazil, whether LCSs are added to products with advertising directed to children, and whether foods and beverages with LCSs include front-of-package (FoP) LCS-related health and nutrition claims. DesignCross-sectional study. SettingA sample (n = 11,434) of packaged foods and beverages sold by the top 5 largest Brazilian food retailers was examined to identify LCSs and added sugars, and a subsample (n = 3491) was examined to determine the presence of advertising directed to children and FoP LCS-related claims in foods and beverages with LCSs. Main outcome and measuresThe prevalence of foods and beverages with different types of LCSs in the Brazilian food supply, among ultra-processed foods and beverages and among foods and beverages with added sugars, were measured. Foods and beverages with advertising directed to children were checked to see if these products had LCSs and how many products with LCSs had FoP labels with LCS-related claims. Statistical analysesMean and 95% CIs were used to determine the overall prevalence of foods and beverages with LCSs and in the different assessed stratifications. ResultsThe prevalence of LCSs was 9.3% (95% CI 8.8-9.9) in Brazilian packaged foods and beverages, 14.6% (95% CI 13.8-15.4) in ultra-processed products alone, and 5.7% (95% CI 4.2-7.7) in foods and beverages with advertising directed to children. About 83% of food and beverage with LCSs were also sweetened with added sugars. LCSs were most frequently added to nonalcoholic sweetened beverages, breakfast cereals, and granola bars. Forty percent of foods and beverages with LCS did not present any FoP LCS-related claim. ConclusionThis study shows that LCSs are present in 15% of ultra-processed foods and beverages in Brazil, largely used in combination with added sugars, and are found in foods and beverages with advertising directed to children. Clearer FoP information regarding the presence of LCSs, in particular in products with advertising directed to children, can help consumers make more informed choices regarding LCS consumption.

A Survey of Polish Consumers’ Views on Health and Nutrition Claims Made on Food Packaging

Abstract Goal: To examine the impact of nutrition and health claims on Polish consumers’ buying attitudes and intentions. Design/methodology/approach: A questionnaire-based survey was conducted with a group of 200 Polish consumers using the CAWI method, selected by means of purposive, “snowball” sampling. The survey form consisted of 4 parts: A — evaluation of photos of sample products with nutrition claims, health claims, both type of claims, or no claims (control group); B — answering questions about food labelling and the use of nutrition claims; C — opining on health and nutrition claims presented as separate, non-product-specific messages. Findings: The perception of the health and nutrition quality of products with health and nutrition claims was found to be strongly dependent on the consumer’s attitude towards a given type of food. The presence of claims seems to have a neutral effect on the perception of the taste of products connoted with healthy eating, but a negative influence in the case of products considered unhealthy. Despite the great interest in the information contained in the labels of food products and healthy eating, Polish consumers still display only a slight degree of knowledge about such claims. At the same time, they seem to be skeptical of the reliability of the health and nutritional- related information on the packaging of food products, which is not correlated with their level of knowledge on the subject. The presence of claims is not decisive for consumers in terms of making purchasing decisions, and claims are less important to them than the use-by-date or the price of the product. Also, claims do not mean the product is perceived by consumers as less caloric. Practical implications: In order to meet the expectations of modern consumers, food producers should consider placing both types of claims on labels, as well as undertaking other promotional activities that draw consumers’ attention to the health and nutrition benefits of their products. Due to the fact that a good knowledge of and interest in healthy eating does not translate into a better understanding of nutrition claims, it is necessary to increase consumer awareness of food law. Due to consumer skepticism about health and nutritional-related information, food producers should ensure that the information on their product labels is as consistent as possible. Originality and value: This is one of the few studies conducted among Polish food consumers that examine how the presence of health and nutrition claims on food labels affect perceptions and purchasing intentions regarding food products.

Health-related marketing messages on product labels of commercial infant and toddler food packaging in Australia: a cross-sectional audit

BackgroundProper nutrition in early childhood is essential to ensure optimal growth and development. Use of ‘better-for-you’ features on food packaging position products as healthier for children. This study aims to...

A study of perceptions about healthy food advertised in select urban areas in India

The percentage of the obese and overweight population inIndia has alarmingly increased over the last few years. It isdescribed as a global epidemic that needs to be controlled.The two main reasons for obesity and overweight are lack ofphysical activity and lack of balanced diet. Childhood Obesityleads to many chronic diseases in adulthood if not cured. Withthe lifestyle change, physical activity has gradually decreased;therefore, a balanced diet is necessary to fight obesity. Obesitycan also be controlled among the youth so that it is notcarried forward in adulthood. Consequently, it is imperative toknow what makes them buy products that claim to be healthy.Advertisers use the central or peripheral route of advertising toendorse the products and add labels as heuristic cues to helpbuyers make a healthy choice. A questionnaire that was givento the sample to understand their perception of food productsthat claim to be healthy indicated that the influence of celebritybrand endorsers varies with categories of food products. It alsoindicated that all labels do not influence the buyer. The buyerswho claimed to check nutrient facts of the products also perceivedthe products to be healthy. Government guidelines havebeen established for nutritional claims made by the advertisers,but more information needs to be given to the buyers so thatthey can make an informed decision.

Regulatory Framework of Fortified Foods and Dietary Supplements for Athletes: An Interpretive Approach.

A varied and well-planned diet can meet the nutritional needs of an athlete; however, in certain cases, it could be advisable to increase the intake of some vitamins, minerals or other components through the controlled intake of fortified foods or dietary supplements. In the European Union, a high number of sport foods and supplements are marketed; athletes could at times consume them indiscriminately or even choose products that have not been evaluated and approved by scientific evidence. In this sense, it is necessary to know and interpret the specific regulations for these products in order to make adequate use of them. The aim of this manuscript is to describe the current status of the European regulatory framework, focusing on: (1) regulation of the marketing and labelling of both fortified foods and supplements; (2) regulation of the use of substances used as ingredients in fortified foods; and (3) regulation of nutritional claims and/or health properties associated with nutrients, ingredients and other related substances. This review can facilitate knowledgeable decision making by sports nutrition professionals in order to counsel or manage adequate food choices as well as help consumers make better-informed food decisions. Other experts, such as producers who ensure food safety, might also be interested in this review.

Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

Gluten-free (GF) biscuits based on buckwheat, sorghum and lentil flours were produced in an industrial plant. These flours are very little exploited in commercial products. In addition, since there is growing attention on glycaemic index (GI) of cereal based products. Sucrose replacers, mainly maltitol and inulin, and type 2 resistant starch (RS) were used to substitute sucrose and flours, respectively, in the view of reducing GI of biscuits. Ingredients were used in amounts established on the basis of previous experiments and European Regulations on nutritional claims. This study aimed at the evaluation of the effect of maltitol, inulin and RS on physico-chemical and sensory characteristics of biscuits. In particular, glucose released by sucrose and starch hydrolysis during in vitro digestion was placed under the spotlight.The use of sucrose contributed to the reduction of in vitro glucose release and consequently of predicted glycaemic index (pGI) with values decreasing from 84 to 67. Despite some slight differences in the sensory profile of the biscuits, reformulated products had a reduced friability and sweetness, and increased adhesiveness and nuts odour, all the formulations scored well above the threshold of acceptability (from 6.5 to 7.6) by consumers used to eat biscuits made with alternate flours.