Study: Facts up Front nutrition labels associated with improved nutritional quality

By Mary Ellen Shoup

- Last updated on GMT


Related tags labeling Nutrition facts

An analysis of 21,096 food products from 9,083 brands across 44 categories found an association between Facts Up Front labeling – in which nutrition facts appear on the front of the package in addition to mandated nutritional information on the back of package – and improved nutritional quality.

 “We wanted to know whether food companies were responding to increased public interest in healthier food,”​ said Rishika Rishika, co-author of the study​ (published in the Journal of Marketing​) and an associate professor of marketing in North Carolina State University’s Poole College of Management.

“In other words, is the market driving change in the nutrition of food products? And the evidence suggest that this is exactly what’s happening.”

Researchers from North Carolina State University looked at 16 years of data (1996-2011) on tens of thousands of products to determine if there was any impact in terms of improved nutritional quality when products adopted the 'Facts Up Front​' style FOP (front-of-pack) nutrition labels, which highlight calories, saturated fat, sodium and sugar per serving and give firms the option of highlighting two ‘nutrients to encourage’.

“We had hypothesized that when nutritional information is clearly marked on the front of the package, that consumers would be more likely to consider it when deciding what to buy,” ​said Rishika.

“This would, in turn, cause competitive pressure on other brands in that category to innovate and improve the nutritional quality of their products.”

To determine whether the voluntary FOP labeling had any influence on the nutritional content of food products, researchers evaluated differences in the nutritional quality of all products in the category both before and after any products adopted the FOP labels.  

Using the Nutrient Profiling model, the study specifically looked at key nutrients including sugar, fat, sodium, protein, and fiber.

The findings

Researchers said they found a clear association between FOP labeling and changes in the nutritional content of food products.

According to the study, in general, food that adopted FOP labeling showed improved nutritional quality with premium brands and products in categories that are “broadly unhealthy”​ such as snack foods demonstrating more pronounced improvements to nutrition.

Researchers reported that across all 44 food categories analyzed in which at least some products adopted the FOP labels, there was a 12.5% reduction in calories; 12.97% reduction in saturated fat; 12.62% reduction in sugar; and 3.74% reduction in sodium.

Some product categories saw dramatic differences in nutrition content such as ‘whole grain oat breakfast cereal,’ which with the FOP effect saw a 66.43% reduction in sugar per serving. Four cheese thin crispy crust pizza and four cheese traditional crust pizza also saw significant sugar reductions with FOP labeling – 53.62% and 47.63%, respectively

Overall impact of 'Front of Package' nutritional labeling

More broadly, the findings suggest that voluntary, highly visible nutritional labeling can be an effective tool for encouraging change on an industry level, said researchers.

“However, it remains unclear which aspect of the program is more important,”​ said Rishika.

“Is the fact that the program is voluntary more important, since it helps consumers identify brands that are choosing to share nutritional information on the front of package? Or is the fact that the FOP labeling is prominent more important, simply because the information is more clearly noticeable? Those are questions for future research.”

Related news

Related products

show more

Future Food-Tech San Francisco, March 21-22, 2024

Future Food-Tech San Francisco, March 21-22, 2024

Content provided by Rethink Events Ltd | 11-Jan-2024 | Event Programme

Future Food-Tech is the go-to meeting place for the food-tech industry to collaborate towards a healthier food system for people and planet.

Palate Predictions: Top Flavor Trends for 2024

Palate Predictions: Top Flavor Trends for 2024

Content provided by T. Hasegawa USA | 08-Jan-2024 | Application Note

As consumers seek increased value and experience from food and beverages, the industry relies on research to predict category trends. Studying trends that...

Oat Groats – Heat-treated Oat Kernels

Oat Groats – Heat-treated Oat Kernels

Content provided by Lantmännen Biorefineries AB | 06-Dec-2023 | Product Brochure

Lantmännen offers now Oat Groats: Heat-treated oat kernels, also known as oat groats or kilned oats, undergo heat treatment to inhibit enzymes that could...

Related suppliers

Follow us


View more