Development of criteria for a positive front-of-package food labeling: The israeli case

Michal Gillon-Keren, Vered Kaufman-Shriqui, Rebecca Goldsmith, Carmit Safra, Iris Shai, Gila Fayman, Elliot Berry, Amir Tirosh, Dror Dicker, Oren Froy, Eli Gordon, Anat Chavia Ben-Yosef, Lesley Nitsan, Hava Altman, Moran Blaychfeld-Magnazi, Ronit Endevelt

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Article number1875
Pages (from-to)1-16
Number of pages16
JournalNutrients
Volume12
Issue number6
DOIs
StatePublished - 2020

Bibliographical note

Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

  • Food labeling
  • Food policy
  • Front-of-pack (FoP) label
  • Healthy eating
  • Nutrition
  • Regulation

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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