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With the empirical evidence on the purchase behaviour of tinned tomatoes, food labelling and the safety consciousness of consumers in Ghana were examined.

Primary data were obtained from 130 consumers. Descriptive statistics, factor analysis and multinomial probit analysis were applied.

Consumers use tinned tomatoes for cooking because of its easy accessibility in nearby shops, guaranteed constant supply, attractive package, it being affordable/cheaper, its better colour, advertisement/promotion, and longer shelf life. There is a low level of food safety consciousness among consumers since only one-fifth read labels on tinned tomatoes very often, and one-fifth do not read labels at all. Consumers frequently check on tinned tomatoes' most essential information: brand/type, manufacturing and expiry dates, and weight/volume. Age, residential status, contact information, nutritional benefits and affordability influence the choice of retail brand of tinned tomatoes. The health label consumer segment and conventional label consumer segment were identified, with the majority being the former.

The sample size used for the study could be improved in terms of number and geographical coverage. This is because the study was limited to only one main urbanised area in Ghana. Therefore, it will be worthwhile for a further study to be conducted by comparing urban and rural consumers in Ghana and other countries within Africa, to either validate or reveal a different trajectory of consumer behaviour relevant to marketing, policy and practice.

Tomato paste (tinned tomatoes) is consumed in almost all homes in Africa, but there are food scare concerns about tinned tomatoes due to reported cases of adulteration with unhealthy materials such as starch and food colour, leading to negative health implications on consumers. This makes the reading of tinned tomato labels very crucial. Thus, it is of policy relevance to investigate consumers' reading behaviour of label information on tinned tomatoes in Ghana. However, previous studies on food labelling focussed on food and nutrition labelling and implications of food labelling on consumers' purchase behaviour, with most of them outside Africa.

Health messages create an awareness of the possible links between nutrition and health, about which consumers have the right to know. The food label is the most appropriate medium for providing this information along with controlled advertising.

The primary purpose is to examine the factors that affect the use of nutritional facts, nutrient content claims and health claims on food label use in the United Kingdom.

The paper reports the results of a survey of over 300 face‐to‐face interviews with shoppers of Asda, Morrisons and Sainsbury – three of the major supermarkets in the UK.

Product class involvement factors, individual characteristics, health‐related factors (nutritional knowledge, health locus of control, perceived need of dietary change), situational, attitudinal and behavioral factors were found to be significant factors affecting the use of nutritional information and nutritional and health claims on food labeling. While the use of nutritional information and health claims increases with the stated importance of “nutrition” and “family preferences”, it is less likely among shoppers for whom “taste” is an important driver of food purchasing behaviour. There is also evidence of mistrust in health claims, as indicated by the negative relationship between the consideration of such claims and the stated importance of “quality” and perceived need to “change dietary quality” – the more discerning shoppers are the least likely to consider health claims.

The study provides evidence that a wider range of product class involvement factors is necessary to predict the use of nutritional information and nutritional and health claims on food labeling. It also offers a conceptualization of health‐related factors to include health locus of control as a predictor of the acquisition of nutrition and health information.

Briefly discusses current issues of relevance to manufacturers in the food‐labelling sphere, including expected developments to general labelling requirements detailed in EC Directive 79/112/EEC, quality issues and nutrition labelling and claims. Emphasizes the role and perceived importance in providing information to the consumer by means of the food label.

The purpose of this paper is to establish the effectiveness of a new system for communicating energy balance on food labels.

A quantitative approach was taken to enquire into the ability of children and adolescents to understand the marketing communications contained on an existing food label in order to design a new system to rapidly communicate the concept of energy balance to a diverse market in terms that are appropriate and understandable.

There is a gap between the perceived ability of children and adolescents to understand food label information relating to the ingestion of a healthy diet and their demonstrable ability to so do. Through a novel combination of existing theoretical approaches, children and adolescents were able to understand energy balance more clearly than before.

The qualitative and quantitative samples were small and not representative of the larger sample. Future research needs to be undertaken to improve the reliability of the outcomes.

Designing information systems based on the interests of target audiences can enhance their inclusiveness and usefulness.

The programme of work undertaken to deliver this paper is highly original. The value of the paper is that it initiates a whole new area of research. It is of value to anyone working in marketing communications, and social marketing in particular.

This study aims to determine what consumers take into consideration while buying food and to increase awareness. We also demonstrated food additives knowledge, and the association between food additive consumption and illness.

An online survey was used to collect data from respondents (n = 433).

Gender and knowledge of food additives and E numbers were found to be statistically different, as were education status and knowledge of food additives (p < 0.05). When purchasing foods, 40.0% of the respondents seldom read labels and also 34.9% were reading for each buy who verified the product’s expiration date (94.2%), followed by brand name (84.8%). Sucralose, Acesulfame potassium (Ace-K) and aspartame consumption were associated with type II diabetes mellitus (T2DM). Additionally, sulfite consumption was linked to diarrhea/constipation.

This study has some limitations. First, the study was cross-sectional, which does not allow the establishment of causal relationships for the associations found here. Second, the study was limited to one city in Turkey. Therefore, the study's findings cannot be extrapolated to Turkey.

Nutrition education should be given by the experts, and the policies should be implemented so that food labels may be used more effectively. Furthermore, nutritional education and policies can increase the general public's awareness of food additives.

Nutrition education should be given by the experts, and the policies should be implemented so that food labels may be used more effectively. Furthermore, nutritional education and policies can increase the general public's awareness of food additives.

Consumers must be knowledgeable about food additives and E numbers. However, the findings revealed that the majority of Turkish consumers seldom read product labels, and the use of several food additives resulted in negative health repercussions. Therefore, professionals should provide nutrition education, and legislation should be put in place so that food labels may be used more effectively.

Describes a study which applied the stages of change model formulated by Prochaska and DiClemente to consumer use of food labels. A total of 165 students completed a self‐report questionnaire measuring stages of change, decisional balance, dietary behaviour and food choice motivations. The percentage of participants classified into each stage was as follows: precontemplation 30.0, contemplation 4.5, action 16.4 and maintenance 49.1. Significant associations with stage of change and decisional balance were observed. In addition, consumption of fruit and fatty foods was associated with stage of change as was a range of motivational factors in food choice.

There is growing awareness internationally of the need to reduce intake of added sugars. The purpose of this study was to examine consumer sugar knowledge and food label use.

This cross-sectional online survey included 229 adult participants (85% female and 15% male). Participants completed measures of demographics, sugar knowledge, interest in food and nutrition, food choice motivations and beliefs and food label use. The sample of convenience showed that participants were from Australasia (n = 90), the USA (n = 90) and other Western (Europe and Canada, n = 49) countries.

Overall, participant sugar knowledge predicted nutrition label use over and above individual demographic and psychological characteristics (interest in food and nutrition, health beliefs and food choice motivations) (p < 0.001). Country comparisons revealed that those in Australasia reported lower sugar knowledge compared to the USA (p =< 0.001) and other Western countries (p = 0.028).

Overall, participant sugar knowledge predicted nutrition label use over and above individual demographic and psychological characteristics (interest in food and nutrition, health beliefs and food choice motivations) (p < 001). Country comparisons revealed that those in Australasia reported lower sugar knowledge compared to the USA (p =< 0.001) and other Western countries (p = 0.028).

This study explored sugar knowledge as a unique predictor of food label use, taking into account individual characteristics in demographics, food choice motivations and health beliefs.

The Government has recently made public its response to the Food Advisory Committee′s review of food labelling practices. Among the accepted recommendations, the presentation of labelling information is recognized to be of key importance. Presents a review of the ergonomic factors which affect the clarity of pack information and discusses the relevance of these findings for the design of effective food labelling.