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Open AccessArticle

Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case

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Institute of Endocrinology and Diabetes, Schneider Children’s Medical Center, Petah Tikva 4920235, Israel
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Faculty of Sciences, Kibbutzim College of Education Technology and the Arts, Tel Aviv 6250769, Israel
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Department of Nutrition Sciences, School of Health Sciences, Ariel University, Ariel 40700, Israel
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Nutrition Division, Ministry of Health, Jerusalem 9101002, Israel
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Department of Public Health, Faculty of Health Sciences, Ben-Gurion University of the Negev, Beer-Sheva 8410501, Israel
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Israeli National Council of Diabetes, Ministry of Health, Tel Aviv 6744325, Israel
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Braun School of Public Health, Hebrew University-Hadassah Medical School, Jerusalem 9222507, Israel
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Division of Endocrinology, Diabetes and Metabolism, Sheba Medical Center, Tel Hashomer, Ramat Gan 5266202, Israel
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Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv 6997801, Israel
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Internal Medicine D, Hasharon Hospital, Rabin Medical Center, Petah Tikva 4937211, Israel
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The Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel
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Food Control Services, Ministry of Health, Tel Aviv 6473912, Israel
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School of Public Health, University of Haifa, Haifa 3498838, Israel
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(6), 1875; https://doi.org/10.3390/nu12061875
Received: 1 May 2020 / Revised: 14 June 2020 / Accepted: 19 June 2020 / Published: 23 June 2020
(This article belongs to the Special Issue Food Policies and Diet)
Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health. View Full-Text
Keywords: food labeling; front-of-pack (FoP) label; food policy; healthy eating; nutrition; regulation food labeling; front-of-pack (FoP) label; food policy; healthy eating; nutrition; regulation
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Gillon-Keren, M.; Kaufman-Shriqui, V.; Goldsmith, R.; Safra, C.; Shai, I.; Fayman, G.; Berry, E.; Tirosh, A.; Dicker, D.; Froy, O.; Gordon, E.; Chavia Ben-Yosef, A.; Nitsan, L.; Altman, H.; Blaychfeld-Magnazi, M.; Endevelt, R. Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case. Nutrients 2020, 12, 1875.

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