Análise de rotulagens de requeijões cremosos convencionais e Ligths

Abstract

It is clear that over the years, consumers have evolved in eating healthier. Faced with this, with the need for less caloric foods or with less fat or less sodium, for example, light foods emerged. These began to be consumed by people who wanted a lifestyle with more quality and balance. With the emergence of these new products, industries face a great challenge in the production of these foods, since they should have the same sensory characteristics of a conventional food. Another important aspect to be adjusted for these products was the nutritional labeling, an item of great importance and food safety, since it brings important information about the composition of the industrialized product. In this way, due to the importance of labeling light foods in relation to the health of consumers, it is necessary to be aware of these laws. In this work, the labeling of cream cheese cream in the conventional and light versions of seven brands was analyzed and compared. The information on the labeling was observed and the current legislation was checked. By carrying out a checklist, with all the items required by legislation, a conference was held, generating status of "compliant" and "non-compliant" with the legislation. It was possible to see that there is still a very large number of irregularities on the labels, especially in light curds. It was possible to see that. 53.3% of the non-compliances found were in the light versions, totaling 16 non-compliances, while the traditional version found a total of 46.7% completely adapted to them, in the work it was possible to see that in all analyzed brands there is at least one non-compliance.