Suchergebnisse

The aim of the paper is to evaluate the use of hydrogenated fats in food production by analyzing the market, labelling and consumer attitudes. Methodology: the first part of this study consists of the analysis of the market. For this purpose various packages of margarine, spreadable fat mixes, buns, biscuits and cakes were collected and analyzed. The study was conducted in January – March 2017 in four supermarkets. During the study eighty-eight food packages were collected and analyzed. The second part of the study consists of a questionnaire – based survey conducted in February – March 2017. The questionnaire was published on a website www.apklausa.lt. 225 persons were interviewed. Data analysis was performed using SPSS version 20.0, Microsoft Word and Excel. Results: the market analysis showed that almost all manufacturers comply with labelling requirements. However, there is a tendency that manufacturers who use hydrogenated fats in products do not always indicate them directly but, for example, indicate a use of margarine in the ingredients. The survey showed that the majority of respondents have not heard about hydrogenated fats but if they were indicated on the package, 80% of respondents would not buy such product at all or try to avoid them. Conclusions: the market analysis showed that the HN 119:2014 "Food Labeling Regulation" and Regulations (EU) No 1169/2011 of The European Parliament and of The Council requirements are partly met. The use of hydrogenated fat on the ingriedient list is reflected in the 15 % of analysed production. Only 45 % of respondents have heard about hydrogenated fat. The respondents noted that if the use of hydrogenated fats was indicated on the product packages, 80 % of respondents would not buy such products at all or try to avoid them.

The aim of the paper is to evaluate the use of hydrogenated fats in food production by analyzing the market, labelling and consumer attitudes. Methodology: the first part of this study consists of the analysis of the market. For this purpose various packages of margarine, spreadable fat mixes, buns, biscuits and cakes were collected and analyzed. The study was conducted in January – March 2017 in four supermarkets. During the study eighty-eight food packages were collected and analyzed. The second part of the study consists of a questionnaire – based survey conducted in February – March 2017. The questionnaire was published on a website www.apklausa.lt. 225 persons were interviewed. Data analysis was performed using SPSS version 20.0, Microsoft Word and Excel. Results: the market analysis showed that almost all manufacturers comply with labelling requirements. However, there is a tendency that manufacturers who use hydrogenated fats in products do not always indicate them directly but, for example, indicate a use of margarine in the ingredients. The survey showed that the majority of respondents have not heard about hydrogenated fats but if they were indicated on the package, 80% of respondents would not buy such product at all or try to avoid them. Conclusions: the market analysis showed that the HN 119:2014 "Food Labeling Regulation" and Regulations (EU) No 1169/2011 of The European Parliament and of The Council requirements are partly met. The use of hydrogenated fat on the ingriedient list is reflected in the 15 % of analysed production. Only 45 % of respondents have heard about hydrogenated fat. The respondents noted that if the use of hydrogenated fats was indicated on the product packages, 80 % of respondents would not buy such products at all or try to avoid them.