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08 April, 2019 News

The Potential Contribution of Traditional Dried Fruits to Public Health

The Potential Contribution of Traditional Dried Fruits to Public Health


This paper is based on a scientific workshop held in London, UK, at the Kings Fund, on June 7, 2018, to explore key scientific issues relating to dried fruits. The event was hosted by the UK National Dried Fruit Trade Association (NDFTA) and supported by the California Prune Board, California Raisin Administrative Committee, Whitworths and Sun-Maid.


The discussion was focused on key consumer messages for the dried fruit and wider food industry and how consumer confusion can be avoided. Standard messaging advising consumers to read the ingredients list and the nutrition information is likely to be the most helpful way to ensure consumers can understand and distinguish different categories of dried fruits. How dried fruits are positioned and marketed in the food environment in order to provide consumer choice may also be influential, for example, as a composite food ingredient, as a meal ingredient or as a snack.
 
The INC has funded the Open Access publication of this article.
 
Sadler, M. J., Gibson, S., Whelan, K., Ha, M. A., Lovegrove, J., & Higgs, J. (2019). Dried fruit and public health–what does the evidence tell us?. International journal of food sciences and nutrition, 1-13.
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