ARE INDUSTRIALIZED FOOD POOR IN NUTRIENTS?

In 2019, Ital and ABIMAPI conducted a study about nutrients and ingredients of 70 products marketed in Brazil, obtained the following results:

There are industrialized loaves of bread, both white and whole, with MORE PROTEINS than the average of French bread and homemade bread. There are industrialized loaves of bread, both white and whole, with MORE FIBERS than the average of French bread and homemade bread.

In 2020, Ital and ABIMAPI conducted a study about nutrients and ingredients of 243 products marketed in Brazil, obtained the following results:

The content of PROTEINS in, even with the variations among the considered items, are very significant for the consumers feeding and nutrition. It is possible to check that many products can be classified as a source of proteins. The content of FIBERS, even with the variations among the considered items, are very significant for the consumers feeding and nutrition. It is possible to check that many products can be classified as a source of FIBERS, while some can have a high content of dietary fibers, both per portion of 30 g as for 100 g. A small quantity of sweet cookies have a voluntary statement of VITAMINS and MINERALS on the nutritional label. Among them, there are cookies that can be considered as source of calcium, iron, zinc and vitamins B1, B2, B3, B6 and C, per portion of 30 g, or with high content of these minerals and vitamins, per 100 g.

In 2021, Ital and ABIMAPI conducted a study about nutrients and ingredients of 210 products marketed in Brazil, obtaining the following results:

Industrialized cakes contribute with significant quantities of PROTEINS for the consumers feeding and nutrition. Even though there is a great variation in quantities of proteins present in the different products, there are cakes that can be considered as a SOURCE and also have a HIGH CONTENT of proteins. Many cakes contribute with significant quantities of DIETARY FIBERS for the consumers feeding and nutrition. A small quantity of cakes have a voluntary statement of VITAMINS and MINERALS in the nutritional label. Among them, there are cakes with high content of Calcium, Iron, Zinc and Vitamins A, B1, B2, B3, B5 and B6, per portion of 60 g.

In 2021, Ital and ABIMAPI conducted a study about nutrients and ingredients of 269 products marketed in Brazil, obtaining the following results:

Industrialized cakes contribute with significant quantities of PROTEINS for the consumers feeding and nutrition. Based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020, generally, 95.9% of products can be considered as SOURCE of proteins and 66.2% as having a HIGH CONTENT of proteins, per portion of 100 g. Doughs contribute with significant quantities of DIETARY FIBERS for the consumers feeding and nutrition. Based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020, 138 products (51.3% of the sample) can be considered as SOURCE of proteins and 25 products (9.3% of the sample) as having a HIGH CONTENT of proteins, per portion of 100 g.

in 2020, Ital and ABIA conducted a study about nutrients and ingredients of 56 products marketed in Brazil, obtaining the following results:

Pizzas contribute with significant quantities of PROTEINS for the consumers feeding and nutrition. Based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020, 100.0% of products can be considered as SOURCE of proteins and 67.9% as having a HIGH CONTENT of proteins, per portion of 100 g.

22.3% of the sample can be classified as SOURCE of FIBERS. In comparison with foreign products, it was observed that pizzas can have higher content of fibers, as long they use whole grains and higher quantities of vegetables, as it is proven with national vegan pizzas that have 3,5 g in average.

In 2020, Ital and Viva Lácteos conducted a study about nutrients and ingredients of 150 products marketed in Brazil, obtained the following results:

Even though there are variations among the 150 products analyzed, the content of PROTEINS of industrialized yogurt is quite relevant for the consumers feeding and nutrition. This fact is demonstrated by the data analyzed about the content of protein, both in individual packages (portions varying within 90 to 300 g) as in quantities of each 100 g of product. The content of CALCIUM in industrialized yogurt is one of its main nutritional attributes. Most products supply very significant quantities to compose the recommended needs for a daily consumption of 1,000 mg of calcium.

In 2022, Ital and Good Food Institute conducted a study about nutrients and ingredients of 178 products marketed in Brazil, obtained the following results:

There are plant-based beverages that contribute with the significantly quantity of PROTEINS for the consumers feeding and nutrition, and 21 beverages (11.8% of the sample) present quantities above 10% of VDR (50 g) of mandatory statement for PROTEINS (Note: the information contained in the labels analyzed do not allow verifying whether proteins have the amino acids profile for the statement of protein nutritional claim).

As the data presented demonstrates, regarding the content of PROTEINS for the several categories of plant-based beverage, it is not possible to consider, GENERALLY, that they are not important from the nutritional point of view.

In the sample of 178 products, 13% of the beverages present quantities above 10% of VDR (25 g) of mandatory statement for DIETARY FIBERS. The beverages with higher contents of DIETARY FIBERS are based on CEREALS (with 22.8% above 2.5 g/200 ml) and the MIXED. Beverages based on LEGUMINOUS PLANTS are those that present lower contents. It is important to observe that the contents of DIETARY FIBERS vary significantly among the different types of beverage, due to the natural characteristics of the vegetables that serve as base for their preparation.

Due to the fact the statement of content of VITAMINS is voluntary, only the products that had this information non the label were analyzed. Despite the samples are small, it is possible to observe that several beverages contain quantities above 15% of the vitamins VDR: A (38% of 57 products), B9 (22% of 22 products), B12 (100% of 25 products), C (43% of 23 products), E (57% of 35 products) and vitamin D with 62% (of 70 products) with more than 10% of VDR.

Due to the fact the statement of content of MINERALS is voluntary, only the products that had this information non the label were analyzed. Despite the samples are small, it is possible to observe that several beverages contain quantities above 15% of the minerals VDR: CALCIUM (92% of 95 products), COPPER (70% of 20 products) and ZINC (44% of 70 products).

In 2020, Ital and ABIR conducted a study about nutrients and ingredients of 217 products marketed in Brazil, obtained the following results:

In fruits and vegetables, usually, the presence of PROTEINS is not so representative, which reflects on the industrialized beverages made with these ingredients. It is proved with the fact that 65% of the samples inform zero protein content. However, some beverages, specifically those classified as liquid food, are formulated with the claim of relevant PROTEIN content, containing up to 12.7 g per 200 ml. In the analyzed beverages, generally, the presence of FIBERS depends on the type of fruit and vegetables in which they are compound. In the TOTAL of the sample, 132 products (61%) inform a zero FIBERS content. However, many beverages present relevant content of FIBERS, providing the consumers up to 42% of their daily needs. The fact the statement of that nutrient is voluntary makes it difficult a more comprehensive view of the total of 217 beverages, because, even some orange juices, or mixed with orange, don’t inform the vitamin C on the label. Nevertheless, vitamin C is in great part of the analyzed juices, notably in those with citric fruit base. From the total of products (217) analyzed, 23% (49 products) are considered as OF HIGH CONTENT (minimum 30% of Dietary Reference Intake – DRI of 45 mg) and 41% (88 products) as a SOURCE of vitamin C, according to the legislation (Anvisa, RDC no. 54, from November 12th, 2012). Among the products (120 items) that state vitamin C on the label, 41% have a HIGH CONTENT and 73% are SOURCE of that nutrient.

In 2021, Ital and ABIS conducted a study about nutrients and ingredients of 180 products marketed in Brazil, obtaining the following results:

In average, ice creams contribute with significant quantities of PROTEINS for the consumers feeding and nutrition. Based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020, 13 products (7.2% of the sample) can be classified as SOURCE of proteins, per portion of 100 g. The label information do not allow assess whether the proteins have the amino acid profile for the statement of nutritional claims, as established by that normative institution. In average, ice creams do not have significant quantities of FIBERS;however, according to the types ingredients used in their formulation, there are ice creams with relevant content of FIBERS. Based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020, 13 products (7.2% of the sample) can be classified as SOURCE FIBERS, per portion of 60 g, and 8 products (4.4% of the sample) as having a HIGH CONTENT, per portion of 100 g.

In the total of the sample analyzes, a small quantity of ice creams have a voluntary statement of VITAMINS and MINERALS in the nutritional label. Among them, there are 6 products that can be considered as SOURCE and 3 products as having a HIGH CONTENT of vitamin A, per portion of 60 g, based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020.

In 2021, Ital and ABIA conducted a study about nutrients and ingredients of 90 products marketed in Brazil, obtaining the following results:

In average, in portions of 80 g, the MEAT products have 14.7 g of PROTEINS (29.3% of VDR); the product with higher content has 23.0 g (46,0% of VDR) and the one with the lowest content has 11.4 g (22,9% of VDR). It was observed that, according to the Anvisa Normative Instruction IN no. 20, from July 31st, 2000, Annex IV of Technical Regulation for Hamburger Identity and Quality, is a requirement for industrialized hamburgers contain to contain at least 15% of proteins (15 g per 100 g or 12 g per 80 g). The sample analysis of 90 products revealed that, only vegan hamburgers present significant quantities of FIBERS due to the nature of their ingredients. Based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020, 27 plant-based products can be classified as SOURCE of fibers, per portion of 80 g. Some meat products present relevant quantities of fibers, depending on the ingredients used. In the total of the sample analyzes, a small quantity of hamburgers (6 products) have a voluntary statement of IRON in the nutritional label. Among them, there is a beef hamburger and a chicken hamburger that can be considered as a SOURCE of Iron, per portion of 80 g, based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020.

In 2022, Ital and ABICAB conducted a study about nutrients and ingredients of 483 products marketed in Brazil, obtaining the following results. Various industrialized chocolates contribute with significant quantities of PROTEINS for the consumers feeding and nutrition, despite the wide variation in the quantities present in the different products (Note: the information contained in the labels analyzed do not allow verifying whether proteins have the amino acids profile for the statement of protein nutritional claim). Indeed, as mentioned in the chapter on trends, even though chocolates are traditionally related to indulgence and pleasure, innovations have been launched with claims of higher protein content.

The sample analysis revealed that many chocolates can be considered as SOURCE of DIETARY FIBERS for the consumers feeding and nutrition, and some of them have a HIGH content of fibers. Likewise, as observed for products with a higher content of proteins, the fortification with fibers, vitamins, minerals, fruit, seeds, etc., it is a strong trend in order to meet the consumers who want to ally indulgence and nutrition.

In 2022, Ital and ABICAB conducted a study about nutrients and ingredients of 416 products marketed in Brazil, obtaining the following results:

Industrialized cakes contribute with significant quantities of PROTEINS for the consumers feeding and nutrition. Even though there is a great variation in quantities of proteins present in the different products, there are those with content above 10% of VDR (50 g) of mandatory statement for PROTEINS, in most of the categories of the analyzed products (Note: the information contained in the labels analyzed do not allow verifying whether proteins have the amino acids profile for the statement of protein nutritional claim). Industrialized peanut products contribute with significant quantities of DIETARY FIBERS for the consumers feeding and nutrition. Even though there is a great variation in quantities of fibers present in the different products, there are those, mainly among the bars and beverages with peanut, with content above 10% of VDR (25 g) of mandatory statement for FOOD FIBERS, in most of the categories of the analyzed products. As the data presented demonstrates, regarding the content of FOOD FIBERS for the several categories of products, it is not possible to consider, GENERALLY, its higher or lower nutritional value regarding this nutrient.