Análise da rotulagem nutricional de biscoitos salgados integrais

Abstract

The growing search for healthy habits has been notably influencing the demand for whole foods in the market. On the other hand, the absence of specific sanitary legislation for the whole products is concerning, as it allows the diffusion of unreliable information to the consumers. This work aims to assess the nutrition facts labeling of cracker biscuits that are advertised as whole. The original versions of five different brands crackers were compared to their whole counterparts, analyzing both their nutrition facts and ingredients lists. Results show that despite containing whole wheat flour or wheat bran none of the analyzed crackers can be classified as a source of fibers. It can be concluded that specific legislations are indispensable to ensure the adequacy of commercialized whole grain products.