New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic.

The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work was to investigate, through word association, the perception of the consumers regarding the seven concepts related to Greek-style yogurt (traditional, ultra-creamy, zero fat, high content proteins, zero lactose, light and with no added sugars), in the context of social isolation due to Covid-19. In this online survey, 346 participants completed a questionnaire. The participants were divided according to health concerns (increased, not changed, or decreased) and eating habits (improved, not changed, or worsened) during the Covid-19 pandemic. Chi-square and prototypical analysis were used as statistical tests. During the Covid-19 pandemic, based on self-report, around 66% of the participants had their eating habits and their concerns about health changed. The general associations were related to the categories pleasure, health, creamy, pleasant texture, food restriction, and loss of sensory quality. 'Health' and 'pleasure' were negatively associated with the conceptualization of Greek-style yogurt. For the zero-fat, light, and sugar-free Greek-style yogurts, the terms creamy and ultra-creamy are sensory appealing to the consumers. In general, the price and concerns about health are factors that strongly influence the purchase intention of Greek-style yogurts. The yogurts were associated with sensory and non-sensory characteristics, which can be useful for marketing strategies for of different product concepts.

Avaliação da rotulagem do leite UHT zero lactose / Evaluation of UHT zero lactose milk labeling

O rótulo apresenta uma série de informações relevantes e que causam impacto direto na saúde da população. O objetivo deste trabalho foi verificar se diferentes marcas de leite UHT zero lactose atendem aos parâmetros de rotulagem estabelecidos pela legislação brasileira. Foram avaliadas cinco marcas de leite zero lactose. Os rótulos das amostras foram analisados quanto a legislação no que se refere a rotulagem geral, rotulagem nutricional, informações quanto a alergias e intolerâncias. Os resultados encontrados na maioria dos leites UHT sem lactoses analisados estão dentro dos padrões exigidos pela legislação vigente, com exceção da amostra A que apresentou divergência quanto aos ingredientes.

The label presents a series of relevant information that has a direct impact on the health of the population. The objective of this study was to verify if different brands of UHT zero lactose milk meet the labeling parameters established by Brazilian legislation. Five brands of zero lactose milk were evaluated. Sample labels were reviewed for legislation on general labeling, nutritional labeling, and allergy and intolerance information. The results found in most of the lactose-free UHT milks analyzed are within the standards required by current legislation, with the exception of sample A that presented divergence regarding the ingredients.