Improvement of "Healthy Choice" Labeling in China Based on International Experience: Evidence from Roasted Seeds and Nuts

HUANG Zeying

doi:10.13386/j.issn1002-0306.2021120132

Volume 43 Issue 15

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(15): 251-256. > DOI: 10.13386/j.issn1002-0306.2021120132

HUANG Zeying. Improvement of "Healthy Choice" Labeling in China Based on International Experience: Evidence from Roasted Seeds and Nuts[J]. Science and Technology of Food Industry, 2022, 43(15): 251−256. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120132.

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Improvement of "Healthy Choice" Labeling in China Based on International Experience: Evidence from Roasted Seeds and Nuts

HUANG Zeying

Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China

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Received Date: December 12, 2021
Available Online: June 01, 2022

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Abstract

Abstract

To guide consumers to choose a healthier roasted seeds and nuts food, this study attempted to improve "Healthy Choice" labeling in China by referring to the recommended nutrition evaluation standard of heart-check mark. It was verified by using 21 kinds of roasted nuts, seeds and kernels/seed kernels included in Chinese Food Composition Table (Volume 1, 6th edition) and found that only chestnuts (cooked), hazelnuts (cooked), peanuts (fried), pumpkin seeds (fried) [white melon seeds] and watermelon seeds (fried) met the nutritional evaluation criteria of saturated fatty acid ≤8 g/100 g, sodium ≤120 mg/100 g, and at least one rich in protein, dietary fiber, vitamin A, iron and calcium. Pine nuts (stir-fry) and hazelnuts (stir-fry) labeled with the "Healthy Choice" labeling originally were removed. Therefore, the improved "Healthy Choice" labeling could assist consumers in identifying the nut products with "three cuts" (less salt, less oil and less sugar) and choosing high nutrient-dense foods rich in protein or dietary fiber.
- "Healthy Choice" labeling,
- front of package labeling,
- nutrition labeling,
- roasted seeds and nuts,
- nutrition evaluation standards

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References

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