Revolutionizing Food Labelling: Insights from Research at the University of Queensland
Food labelling systems are falling short of modern dietary recommendations, as highlighted by Emeritus Professor Mike Gidley from the University of Queensland. The proposed enhancements to these labels include the incorporation of nutrient release rates.
Professor Gidley, affiliated with the Queensland Alliance for Agriculture and Food Innovation, elaborates that nutritional value is currently conveyed through two primary approaches: the nutrient composition of foods and the variety of whole foods included in the diet.
Prof Mike Gidley
“Currently, people tend to choose which dietary information resonates with them, but something essential is missing,” said Emeritus Professor Gidley. He noted that while nutrient composition does quantify food value against daily consumption targets, it fails to consider the nuanced differences in nutrient release rates.
The Case for Nutrient Release Rates
“Using a composition-only approach doesn’t provide a comprehensive picture of nutritional value,” he continues. “Some unhealthy foods can have similar nutrient compositions to healthier options.”
He points out that whole foods, such as red meat, generally have a consistent and gradual nutrient release, contrasting with the rapid nutrient release found in many processed foods. This disparity isn’t sufficiently addressed within current labelling frameworks.
“A more effective labelling system could include how quickly each nutrient—like protein, starch, fat, or sugar—is likely to be delivered to the body,” Gidley states. Implementing nutrient release rates could help reconcile the existing communication gaps regarding nutrition.
Monique Cashion, MLA group manager for food and nutrition
Supporting this perspective, Monique Cashion, a nutritionist at Meat & Livestock Australia (MLA), commented, “Current labelling systems focus primarily on content rather than the digestion and absorption dynamics of foods.”
She emphasized that whole foods tend to release nutrients steadily and gradually, leading to better health outcomes, particularly highlighting red meat’s beneficial attributes, which include the availability of protein, iron, zinc, and B vitamins.
“MLA champions advancements that empower consumers to make informed dietary choices. We agree that improved labelling could better highlight the physiological implications of various foods and differentiate whole foods from processed alternatives,” Cashion added.
Call for Further Research
Emeritus Professor Gidley acknowledged the necessity for additional research before his proposal can be practical. “We require more data on how real people digest foods, which presents significant scientific challenges due to the dynamic nature of digestion,” he explained.
Ingredients in a plant-based processed ‘meat’ product
“We also need global collaboration to establish standardized analytical methods for predicting nutrient release using lab-based approaches. Initially, a classification system distinguishing fast, medium, and slow nutrient releases could be a viable first step.”
“This change won’t occur overnight, but it’s crucial to begin this conversation,” Gidley noted, looking forward to the potential impact of these changes.
In response, Cashion remarked, “MLA applauds Prof Gidley for sparking this vital discussion and supports initiatives to enhance the transparency and evidence-based nature of food labelling. Early engagement from MLA and the wider industry can ensure accurate representation of red meat in future guidelines.”
Emeritus Professor Gidley’s opinion piece has been published in Nature Food.
Source: QAAFI. The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland, established with support from the Department of Primary Industries.
