Nutrition information on food labels is meant to help consumers make healthier
choices. But how much nutrition information is actually available on food packs
across Europe? An extensive European audit conducted by EUFIC provides the
answer.
Research project FLABEL
The European Commissionfunded project FLABEL (Food Labelling to Advance Better
Education for Life) aims to study to what extent nutrition labelling on food packages affects
dietary choices and consumer habits in Europe.
1
Since little is known about the penetration of nutrition information on food labels
in the European Union (EU), the first phase consisted of evaluating to what extent consumers are exposed to nutrition labels in all
27 EU Member States and Turkey. Previous evidence showed remarkable differences between countries in both the type and
extent of information, but the study was carried out in a small number of countries and not all products within a product category
were audited.
2
In each of the 28 countries, the FLABEL audit was conducted in three types of retail store to cover a wide variety of manufacturers:
1) a retailer among the top 5 in terms of market share, 2) a consumer cooperative or national retailer, and 3) a discounter.
3
The
following five food and beverage product categories were considered: 1) sweet biscuits, 2) breakfast cereals, 3) chilled prepacked
ready meals, 4) carbonated soft drinks, and 5) yoghurts. A data collection grid was designed to record where nutrition information
occurred on the pack (frontofpack (FOP) versus backofpack (BOP)), in which format it was given (e.g. nutrition table), which
items (nutrients, calories) were stated and whether health logos, or nutrition or health claims were present. After six months of
research and with more than 37,000 products audited in a total of 84 retail stores, here are the results.
Wide penetration of nutrition information
Countries in comparison
Nutrition information was widely available in the five food product categories, giving key information to consumers on the
nutritional value of these foods. On average 85% of the products audited contained nutrition information on the back of pack,
ranging from 70% for Slovenia to more than 95% for Ireland, UK and The Netherlands. FOP nutrition information was found on
average on 48% of products, reaching from 24% in Turkey to as high as 82% in the UK.
3
The most widespread BOP format was the tabular or linear listing of calorific value and nutrient composition at 84%, highlighting
either the “Big 4” (calories, protein, carbohydrates, fat; 34%) or the “Big 8” (”Big 4” plus sugar, saturated fat, fibre and sodium;
49%). Nutrition claims and Guideline Daily Amounts (GDA) were the most prevalent forms of FOP nutrition information, both
averaging 25%, with nutrition claims ranging from 12% in Estonia to 37% in Ireland and Portugal, and GDA ranging from 2% in
Turkey to 63% in the UK.
3
Sweden and The Netherlands were the only countries where the penetration of health logos (here:
Swedish Keyhole, Choices logo, Healthy choice clover) exceeded 10% (FOP) penetration for all products combined.
Nutrition labelling by product category
Among the five categories of products audited, nutrition labels were most abundant on breakfast cereals: 94% of these products
had BOP nutrition labelling and 70% showed FOP nutrition information. Again, the BOP tabular or linear listing of nutrition content
was most common, stating either the Big 8 (78%) or the Big 4 (15%). GDA, which had a wider penetration on carbonated soft
drinks, reached a maximum of 71% of breakfast cereal products in the UK. Nutrition claims peaked on breakfast cereals at 82%
(BOP) in France and at 76% (FOP) in Portugal. Health logo penetration was highest at 47% of breakfast cereals in Sweden and at
27% of yoghurts in The Netherlands, both FOP.
Across all five categories, 5% (Denmark) to 16% (France) of products were attractive to children as judged by characteristics such
as the display of cartoon characters on the pack, or the use of funny colours or playful shapes. Virtually all of those products
contained nutrition information, mainly BOP.
Basis to build on
Nutrition labelling, whilst voluntary in Europe except when a nutrition or health claim is made, was found on a large majority of
products audited and its presence seems higher than reported previously.
2
The next FLABEL study phases will deal with attention,
reading, liking, understanding and use by consumers of different nutrition labelling formats.
References
1. FLABEL website:
2. European Advisory Services. The introduction of mandatory nutrition labelling in the European Union: An impact
assessment. (Belgium DG SANCO, 2004):32.
3. Fernández Celemín L, Storcksdieck genannt Bonsmann S (2009). Current penetration of nutrition information on food
labels in the EU 27 & Turkey. FLABEL webinar.
/webinars/flabel/wp1/index.htm
Nutrition labels everywhere in Europe
Potatoes are a very common food in the diets of most Europeans, but perhaps
sometimes the nutrition contribution of this staple crop is overlooked. To start with,
there are considerable nutritional differences between potato dishes depending on
how they are cooked, and this may have an impact on how potatoes as a food are
perceived by consumers. What makes potatoes special is that they combine the
characteristics of starchy foods with those of vegetables.
First imported from South America in the 16
th
century, potatoes took another 150 years before
actually becoming one of the most important staple food crops in Europe. Nowadays, Central
and Eastern Europeans are the highest consumers, but potatoes play a role in diets all across
the continent, with an average per capita consumption of 94 kg in 2005.
1
Listed below are
important and interesting nutritional aspects that are worth considering in the discussion on the
contribution of potatoes towards a healthy balanced diet.
2
1. When boiled or baked, potatoes are a virtually fatfree food. The main energyproviding
nutrient in potatoes is carbohydrate, in the form of starch. Carbohydrates are the primary
source of energy for the body, and should supply at least half of your calories for the day. The
advantage of getting carbohydrates from potatoes is that you will be getting a considerable
amount of certain micronutrients as well. Potatoes contain a small amount of protein: about 3 g
in a boiled medium portion of 180 g (see Table 1). Although this is less than 10% of the daily adult requirement, potatoes are a
good source of the amino acids lysine and tryptophan and combined with milk or eggs make for a high quality protein food.
2. Potatoes are a source of fibre, which contributes to the feeling of fullness, and supports healthy digestive functions. A 180 g
portion of boiled potatoes provides about 3 grams of fibre, which equates to more than 10% of the daily recommended intake of
fibre, namely 25 grams.
3
Some people enjoy the stronger taste of eating cooked potatoes with skins on, and in this form they
contain even more fibre. However care must be taken not to eat skins that are discoloured or marked. Green patches indicate
higher levels of glycoalkaloids such as solanine, which may lead to ill health if consumed in large amounts. A small amount of the
starch in potatoes resists digestion (this is called ‘resistant starch’): this particularly occurs when potatoes are eaten cold after
being cooked, such as in a potato salad. Resistant starch acts in the body in a similar way to fibre, and may aid in the control of
blood glucose and blood lipid levels.
4
3. Potatoes are a steady reliable source of vitamin C – a medium boiled potato (180 g) contains about 10 mg, which is about one
eighth of the adult requirement. New potatoes contain about double this level, so a typical serving contains about a quarter of the
adult requirement of vitamin C. Although there are many fruits and juices that contain vitamin C, none of the other starchy foods
that are typically consumed are significant sources in the way that potatoes are. Although vitamin C is sensitive to heat, and
breaks down to some degree on cooking, enough is still retained to make cooked potatoes a useful source of this nutrient.
Vitamin C is required for healthy skin, teeth, gums, muscles and bones, and it also helps with the absorption of iron from plant
foods, which is poorly available to the body otherwise. Furthermore, vitamin C acts as an antioxidant in the body, and some
potatoes with yellow, orange or purple flesh, specifically also sweet potatoes, contain significant amounts of other antioxidants
such as carotenes or flavonoids.
4. There are several different B group vitamins, and potatoes are a source of some of these. A medium serving of boiled
potatoes (180 g) contains more than one sixth of the adult daily requirements for vitamins B
1
, B
6
and folate. These B group
vitamins have many functions in the body including being essential components in the metabolism of carbohydrates to provide
energy, and maintaining a healthy skin and nervous system. Folate is needed for cell growth and development, which is why
ensuring adequate intakes before and during pregnancy is especially important. Folate is also essential for the production of red
blood cells.
5. Potatoes are a significant source of the mineral potassium, and also contain small amounts of magnesium and iron. Potassium
has many functions in the body including muscle function and contraction, the transmission of nerve impulses, and the regulation
of blood pressure. Potatoes contain amounts of potassium that match those in most fruits and vegetables per unit weight, and
because potatoes are typically consumed in greater quantities, they are an important and reliable food source of this nutrient. A
boiled medium portion of potatoes (180 g) also provides about one tenth of an adult’s daily requirement of magnesium and iron.
6. Potatoes naturally contain almost no sodium (which together with chloride forms salt). Public health advice is to be careful not
to consume too much salt, because of an association between sodium intake and the risk of high blood pressure (hypertension).
Other starchy foods are equally low in sodium, but the potassium content in potatoes is significantly higher than in, for instance,
pasta. The combination of a high potassium and a low sodium content makes potatoes a healthy food for people trying to
manage their blood pressure. However, caution needs to be taken not to add a lot of salty condiments or sauces during food
preparation.
7. For those who are trying to lose weight, or avoid weight gain, potatoes may play a helpful role. A medium serving of boiled,
peeled potatoes (180 g) contains about 140 calories, which is much less than the energy content in the same amount of boiled
pasta (286 calories) or boiled rice (248 calories). However, slimmers need to beware: the energy content of potatoes that have
been (deep)fried can be two or three times higher than for boiled or baked potatoes, so these forms of potatoes are less
suitable for those on a weight loss diet.
8. Further “good news” for those trying to avoid weight gain, is that potatoes have a high satiety index. Because the energy
density, i.e. calories per gram of food, of boiled or baked potatoes is low, eating lots of them does not equate to a large calorie
intake (approximately 140 kcal from a medium sized portion). Therefore, it can help you to feel full without overeating energy
wise. One study of the satiety effects of different foods reported potatoes as having three times the satiety rating compared to
the same intake of calories from white bread.
5
9. Because of the diversity of ways in which potatoes are prepared, the nutritional content of potato meals is very variable.
Nutrient losses through cooking depend on the temperature and the length of cooking time. Watersoluble vitamins and minerals
such as B vitamins, vitamin C and potassium leech out from the potatoes into cooking water when boiled. Boiling potatoes with
their skins on (although after cooking they might be peeled and eaten without skin) greatly reduces these nutrient losses. There
The Goodness in Potatoes
2
is also some loss of nutrients during storage, and general advice is that potatoes should be kept in dry, dark and cool conditions.
However, potatoes should not be stored at temperatures as low as 4°C as this may increase the formation of acrylamide when
fried.
6
Potatoes that develop green patches or start to sprout during storage, should be carefully trimmed and peeled, or not
consumed. Although the fat content is very low in potatoes, potato dishes may be calorierich if fat is added during preparation of
these. This is the case of e.g. (deep)fried potatoes and gratins prepared with fullfat cream and cheese.
10. A very small number of people are not able to tolerate gluten, which is a protein found in wheat and rye. For people who need
to follow a glutenfree diet, and so cannot eat many common foods including bread, pasta and most breakfast cereals, potatoes
are a very important food. Potatoes are glutenfree and therefore can be consumed freely by people who need to avoid gluten, or
who may have other concerns about consuming wheat.
Table 1. Typical nutrient values of different potato preparations per 100 g
Source
7,8
References
1. Food and Agriculture Organization. FAOSTAT database, Food Balance Sheets. Available at
http://faostat.fao.org/site/368/DesktopDefault.aspx?PageID=368#ancor
, accessed 26 January 2010.
2. Food and Agriculture Organization (2008). International Year of the Potato 2008 Potatoes, nutrition and diet. Available
http://www.potato2008.org/en/potato/IYP6en.pdf
3. European Food Safety Authority website, News section. Available at:
http://www.efsa.europa.eu/EFSA/efsa_locale1178620753812_1211902778363.htm
, accessed 27 January
2010.
4. Grabitske HA, Slavin JL (2008). LowDigestible Carbohydrates in Practice. Journal of the American Dietetic Association
108(10):16771681.
5. Holt, SH et al (1995). A satiety index of common foods. European Journal of Clinical Nutrition 49(9):675690.
6. De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van
Peteghem C, Calus A, Degroodt JM, Verhé R (2005). Influence of Storage Practices on Acrylamide Formation during
Potato Frying. Journal of Agricultural and Food Chemistry 53(16):65506557. DOI: 10.1021/jf050650s
7. Food Standards Agency (2002). McCance and Widdowsons’s The Composition of Foods, 6th summary edition.
Cambridge: Royal Society of Chemistry.
8. Food Composition and Nutrition Tables, 7th revised and completed edition, Ed. SW Souci, W Fachmann, H Kraut.
Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart, 2008.
Boiled
potatoes, in
skins
Boiled
potatoes,
peeled
Baked
potatoes, in
skin
Mashed
potatoes,
with milk (7
g) and
butter (5 g)
French
fries, retail
from
burger
outlet
Energy (kcal)
66
77
85
104
280
Protein (g)
1.4
1.8
2.6
1.8
3.3
Carbohydrates
(g)
15.4
17.0
17.9
15.5
34.0
Fat (g)
0.3
0.1
0.1
4.3
15.5
Fibre (g)
1.5
1.2
3.1
1.1
2.1
Potassium (mg)
460
280
547
260
650
Iron (mg)
1.6
0.4
0.9
0.4
1.0
Vitamin B
1
(mg)
0.13
0.18
0.11
0.16
0.08
Vitamin B
6
(mg)
0.33
0.33
0.23
0.30
0.36
Folate (µg)
19
19
44
24
31
Vitamin C (mg)
9
6
14
8
4
3
Vegetable consumption is an important component of a healthy diet; as one of the
main food groups vegetable provide fibre, vitamins, minerals and antioxidants.
However, motivating young children to increase their intake from this food group
often presents a challenge. Here are some suggestions what parents can do.
Many parents will know that young children can become fussy and picky eaters, many disliking
vegetables and making meal times a struggle. Given that children’s food preferences may
determine their future dietary behaviour, it is important to recognise that these food
preferences can be shaped.
1
How food preferences are shaped in children
Children have an innate liking for sweetness, and a dislike for sour or bitter foods.
13
Interestingly, taste preferences in babies also seem to be influenced by what the mother eats
during pregnancy and lactation. In one study, infants of mothers who had consumed carrot juice
regularly throughout their pregnancy or lactation exhibited fewer negative facial expressions
while being fed a carrotflavoured cereal compared with a plain cereal.
4
Moreover, those infants
who were exposed to carrots prenatally were perceived by their mothers as enjoying the carrot
flavoured cereal more compared with the plain cereal. Infants whose mothers drank water
during pregnancy and lactation exhibited no such difference. Therefore, if a pregnant woman consumes a varied diet rich in
vegetables, her child may appreciate more different tastes than a child exposed to only a reduced number of different foods
during pregnancy and lactation.
Food preferences develop further throughout childhood and parents have a vital role in promoting healthy eating behaviour. The
environment in which the child develops and eats is largely influenced by the parents. If a pleasant environment is established,
and new foods are introduced in a noncoercive way, a child is much more likely to develop a preference for them. Parental
encouragement and rules around eating behaviour are positively related to vegetable consumption.
5
Neophobia, pickiness and fussiness
Neophobia is a term that is used to describe a child’s aversion to trying new foods.
13
Parents often struggle to get their children to
try new foods and give up easily when the child will not take to eating it. Children can also occasionally react negatively to a
familiar food, which is termed pickiness. Fussiness is a combination of neophobia and pickiness, and these problems tend to
peak at the age of 2–6 years, declining to a steady lower level in adulthood.
6
What parents can do to encourage a positive eating environment
Parents can play an important role in promoting and encouraging children to eat vegetables through repeated exposure,
modelling, and controlling the environment. The more a child is exposed to new foods the more likely he/she seems to try and
become familiar with them.
1
A child may need 10–15 tastes of a new food to develop a liking for it so giving up after a few
attempts will generally fail to introduce the new food.
2
Parents should not force the child to have large quantities of new foods, but
instead praise them for trying small amounts of one or two new foods – over time continuing to do this will lead to familiarity with
the new vegetable and a greater desire to eat it.
Modelling is an important part of motivating children to eat vegetables.
2,3,7
If children can see that an adult enjoys trying new
foods, they are more likely to try the food themselves. Additionally, if vegetables are readily available for the child this may
enhance their consumption.
6
Presenting food in a more appealing way by using more colours and shapes may interest children more in trying new foods.
2,3
For
example a parent can make faces or pictures with food on the plate and cut vegetables into different shapes. Offering food as
raw or cooked could be an additional option, given that care is taken with regard to food hygiene. Moreover, involving children in
food preparation and, if possible, in growing vegetables in the garden or pots may also increase their desire to try new
vegetables.
3,7
In conclusion
Children’s food preferences are shaped early in life and parents can positively impact on these by creating an environment where
structure exists around eating behaviour. By exposing children to small amounts of a new food repeatedly, modelling healthy
eating behaviour, involving children in the growing and preparation of vegetables as well as presenting meals attractively, a child’s
eating environment can be improved.
References
1. Benton D (2004). Role of parents in the determination of the food preferences of children and the development of
obesity. International Journal of Obesity 28:858869.
2. Wardle J, Cooke LJ, Gibson EL, Sapochnik M, Sheiham A, Lawson M (2003). Increasing children's acceptance of
vegetables; a randomized trial of parentled exposure. Appetite 40(2):155162.
3. Wind M, de Bourdeaudhuij I, te Velde SJ, Sandvik C, Due P, Klepp KI, Brug J (2006). Correlates of fruit and vegetable
consumption among 11yearold BelgianFlemish and Dutch schoolchildren. Journal of Nutrition Education and Behavior
38(4):211221.
4. Mennella JA, Jagnow CP, Beauchamp GK (2001). Prenatal and postnatal flavor learning by human infants. Pediatrics 107
(6):E88.
5. Pearson N, Biddle SJH, Gorely T (2009). Family correlates of fruit and vegetable consumption in children and
adolescents: a systematic review. Public Health Nutrition 12:267283.
6. Dovey TM, Staples PA, Gibson EL, Halford JCG (2008). Food neophobia and ‘picky/fussy’ eating in children: A review.
Appetite 50:181193.
7. Heim S, Strang J, Ireland M (2009). A garden pilot project enhances fruit and vegetable consumption among children.
Encouraging young children to eat different vegetables
4