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Type: Journal article
Title: Consumers’ views on the importance of specific front-of-pack nutrition information: a latent profile analysis
Author: Dana, L.M.
Chapman, K.
Talati, Z.
Kelly, B.
Dixon, H.
Miller, C.
Pettigrew, S.
Citation: Nutrients, 2019; 11(5):1-13
Publisher: MDPI
Issue Date: 2019
ISSN: 2072-6643
Statement of
Liyuwork Mitiku Dana, Kathy Chapman, Zenobia Talati, Bridget Kelly, Helen Dixon, Caroline Miller and Simone Pettigrew
Abstract: Nutrition labelling can influence consumers' assessments of food healthiness and their food choices. However, there is a lack of consensus about the optimal type and amount of nutrition information to provide on food packages. This study analysed consumers' preferences for front-of-pack information relating to energy and various nutrients (sugar, saturated fat, sodium, fibre, carbohydrate, and protein). The aim was to identify discrete preference segments within the Australian market where the current Health Star Rating front-of-pack labelling system can be displayed with different levels of nutrition information. Adults (n = 1558) completed a survey assessing socio-demographics, self-reported nutrition knowledge, diet healthiness, special dietary requirements, and perceived importance of the provision of energy and nutrient information on the front of food packs. Latent profile analysis identified five consumer segments within the sample that ranged from groups exhibiting high levels of interest in various forms of nutrition information to one with very low interest and one with divergent scores according to whether nutrients were perceived as positive or negative for health. The results indicate that different forms of front-of-pack labelling featuring varying degrees of information about energy and specific nutrients are likely to be of interest and use to different market segments.
Keywords: energy
food labels
front-of-pack labelling
nutrition information panels
Rights: © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (
DOI: 10.3390/nu11051158
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