Affiliation:
1. Analytical Chemistry Area, Analytical Chemistry and Food Department, Faculty of Sciences, University of Vigo, E-32004 Ourense, Spain
2. Nutrition and Bromatology Area, Analytical Chemistry and Food Department, Faculty of Sciences, University of Vigo, E-32004 Ourense, Spain
Abstract
There is no legal definition of a smoothie, so the European legislation applicable to its labeling is that of fruit juice. The smoothie market has grown in recent years, as it can include a wide variety of ingredients: fruits, fruit purees, honey, milk and vegetable milks, vegetables, herbs, cereals, cereal flours, seaweed, and crushed ice. In this study, 57 smoothies were reviewed. All of them were purchased in supermarkets and classified into eight types according to the main ingredients. Fifteen legal statements/items were reviewed on the pack labels: eleven mandatory and three optional. Moreover, nutrition labels, nutritional claims, images, marks, and other symbols were also reviewed. Only 22.8% of the samples complied with EU and Spanish labeling legislation. More incorrectness was related to the name of the food and the fruits included as main ingredients; other errors related to the allergy/intolerance statements, and some nutritional claims concerning vitamin C were also detected to a lesser extent. General advice is provided for consumers to interpret smoothie labels correctly. Lawmakers should amend legislation to accept the term “smoothie” as a legal name.
Subject
Food Science,Nutrition and Dietetics
Reference71 articles.
1. Rajauria, G., and Tiwari, B.K. (2018). Fruit Juices. Extraction, Composition, Quality and Analysis, Academic Press.
2. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies;Minervini;Food Microbiol.,2011
3. FNS (2022, January 19). FNS Document # SP40 CACFP17 SFSP17-2019, 23 September 2019. Smoothies Offered in Child Nutrition Programs, Available online: https://www.fns.usda.gov/cn/smoothies-offered-child-nutrition-programs.
4. Yildiz, F., and Wiley, R. (2017). Minimally Processed Refrigerated Fruits and Vegetables. Food Engineering Series, Springer.
5. Emotional response evoked when looking at and trying a new food product, measure throught images and works. A case-study with novel fruit and vegetables smoothies;Cassani;Food Qual. Prefer.,2020
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献