Next Article in Journal
Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food
Previous Article in Journal
The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties
Communication

Is FOP Nutrition Label Nutri-Score Well Understood by Consumers When Comparing the Nutritional Quality of Added Fats, and Does It Negatively Impact the Image of Olive Oil?

1
Sorbonne Paris Nord University, Inserm U1153, Inrae U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center—University of Paris (CRESS), 93017 Bobigny, France
2
Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
3
Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició Humana, 43201 Reus, Spain
4
Institut d’Investigació Sanitària Pere Virgili (IISPV), 43204 Reus, Spain
5
Public Health Department, Avicenne Hospital, Assistance Publique des Hôpitaux de Paris (AP-HP), 93017 Bobigny, France
*
Author to whom correspondence should be addressed.
Academic Editor: Wendy Wismer
Foods 2021, 10(9), 2209; https://doi.org/10.3390/foods10092209
Received: 27 July 2021 / Revised: 3 September 2021 / Accepted: 13 September 2021 / Published: 17 September 2021
(This article belongs to the Section Sensory and Consumer Sciences)
It has been suggested that the current ranking of olive oil by Nutri-Score (C) is not in line with its nutritional quality and could have a negative impact on the sales and consumption of olive oil, especially compared to other added fats with lower nutritional qualities One of the objectives of this study is to investigate consumers’ understanding of Nutri-Score when comparing the nutritional quality of added fats, and to test whether or not Nutri-Score has a negative impact on the image and the choice of olive oil in a sample of Spanish consumers. A cross-sectional study of 486 Spanish adults (mean age ± SD: 45.8 ± 14.0 years; 48.6% women) was conducted. Subjects were recruited through a web panel provider to participate in an online questionnaire. Almost 80% of participants declared that Nutri-Score was useful for recognizing the differences in nutritional quality between the eight added fats presented in the study; 89.1% rightly identified that olive oil was among the added fats with the best nutritional quality (vs. 4.1% for rapeseed oil (Nutri-Score C), and less than 3% for other added fats (Nutri-Score D or E)). When asked about which added fat they would buy more frequently, 86.2% of participants selected olive oil. Then, after being reminded that among added fats, the Nutri-Score C given to olive oil was the best grade, a majority of participants declared that they would keep consuming olive oil as much as before (71.4%). Finally, almost 78% of participants thought that Nutri-Score should be displayed on olive oil. In conclusion, the results of our study suggest that displaying Nutri-Score on olive oil was well accepted and understood by a large majority of participants who appeared to accept the current ranking of the Nutri-Score for olive oil (Nutri-Score C). View Full-Text
Keywords: olive oil; Nutri-Score; added fats; nutritional quality; lobbying olive oil; Nutri-Score; added fats; nutritional quality; lobbying
Show Figures

Figure 1

MDPI and ACS Style

Fialon, M.; Salas-Salvadó, J.; Babio, N.; Touvier, M.; Hercberg, S.; Galan, P. Is FOP Nutrition Label Nutri-Score Well Understood by Consumers When Comparing the Nutritional Quality of Added Fats, and Does It Negatively Impact the Image of Olive Oil? Foods 2021, 10, 2209. https://doi.org/10.3390/foods10092209

AMA Style

Fialon M, Salas-Salvadó J, Babio N, Touvier M, Hercberg S, Galan P. Is FOP Nutrition Label Nutri-Score Well Understood by Consumers When Comparing the Nutritional Quality of Added Fats, and Does It Negatively Impact the Image of Olive Oil? Foods. 2021; 10(9):2209. https://doi.org/10.3390/foods10092209

Chicago/Turabian Style

Fialon, Morgane, Jordi Salas-Salvadó, Nancy Babio, Mathilde Touvier, Serge Hercberg, and Pilar Galan. 2021. "Is FOP Nutrition Label Nutri-Score Well Understood by Consumers When Comparing the Nutritional Quality of Added Fats, and Does It Negatively Impact the Image of Olive Oil?" Foods 10, no. 9: 2209. https://doi.org/10.3390/foods10092209

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop