Nutritional quality of food
This session will focus on issues related to the nutritional quality of food. From the impact of front-of-package labeling in South America to the secrets of taste-price elasticity and the criteria for assessing the nutritional value of sliced bread, you’ll discover how perception, price, and nutritional value intersect in consumer choices. To round out this inspiring reflection, a case study conducted in partnership with a company and research will demonstrate how innovation can transform nutrition without sacrificing pleasure.
Opening remarks by the two co-chairs of the session : Véronique Provencher and Annick Van Campenhout
Speaker : Natalia Rebolledo
In 2016, Chile became the first country to implement a law requiring warning symbols on the front of packaged foods high in added sugars, sodium, and saturated fats. Introduced in three phases, with the final phase in 2019, this presentation will examine the observed changes in food reformulation, purchasing behaviors, dietary intake, and regulatory compliance following the law’s implementation.
Speaker : Laure Saulais
How can we reconcile taste, price, and nutritional improvement? The “Elasticity” project, led by Université Laval and Amelior with support from MAPAQ, explored this question through a participatory approach. Two surveys involving 1,614 consumers and 60 food processors, along with real-world experiments with 240 consumers, helped document Quebecers’ preferences and behaviors toward improved foods. A unique decision-support tool was developed and validated to help integrate consumer expectations into the design of nutritionally enhanced products.
Speaker : Fabien Durif
This talk combines two recent studies on nutrition labeling. A partnership-based study using observation and eye-tracking on sliced bread shows that consumers struggle to identify “healthy” products due to information overload, low trust, and selective reading of packaging. An online experiment (N=591) compares Canada’s upcoming magnifying glass label to European Nutri-Scores. Findings: a warning on three nutrients significantly reduces purchase intent, comparable to a Nutri-Score E. These results highlight the importance of trust and simplicity in guiding food choices effectively.
Snacks and beverages provided
Conférencier et conférencière : dévoilement bientôt
Une présentation en duo, réunissant un chercheur et un représentant d’entreprise, pour dévoiler une étude de cas concrète sur l’amélioration de la qualité nutritive d’un produit transformé. Ensemble, ils partageront les défis rencontrés, les solutions innovantes mises en place et les résultats obtenus. L’objectif est d’illustrer comment la collaboration science-industrie permet de concilier performance gustative, nutritionnelle et commerciale.
Coming soon.
Speaker: David Duchesneau (NielsenIQ)
Speakers
Véronique Provencher is a Full Professor at the School of Nutrition at Université Laval and a researcher at the Nutrition, Health and Society Center (NUTRISS; head of Axis 3 - Nutrition and Society) at the Institute of Nutrition and Functional Foods (INAF). A trained dietitian/nutritionist and member of the Ordre des diététistes-nutritionnistes du Québec, Dr. Provencher completed her master’s and doctoral studies at Université Laval, followed by a postdoctoral fellowship in psychology at the University of Toronto. Learn more in the full profile.
The food sector has been the guiding thread of her career. After studying hotel management and working as chef-owner of several fine dining establishments for over 15 years in Belgium, she shifted her career in Québec toward professional training by teaching her expertise. Learn more in the full profile.
Natalia Rebolledo is a dietitian trained at the Universidad Católica de la Santísima Concepción and holds a Master’s degree in Pediatric Clinical Nutrition from INTA at the University of Chile. She also earned a PhD in Nutrition with a minor in Epidemiology from the University of North Carolina at Chapel Hill, United States. Currently, she is an Assistant Professor at the Institute of Nutrition and Food Technology (INTA) and an Adjunct Researcher at CIAPEC-INTA. Learn more in the full profile.
Laure Saulais is a Full Professor in the Department of Agri-Food Economics and Consumer Sciences at Université Laval and a researcher at the Nutrition, Health and Society Center (INAF). She is also a member of the Québec Observatory on the Quality of the Food Supply (INAF) and a researcher at the Interuniversity Research Center on Enterprise Networks, Logistics and Transportation (CIRANO). Her work explores consumer and demand-side decision-making within food systems and aims to better support these decisions in the context of sustainable food challenges. Learn more in the full profile.
Fabien Durif (Ph.D.) is a Full Professor in the Marketing Department at ESG UQAM and a recognized expert in responsible consumption and emerging consumer trends (75 articles in scientific journals, over 130 conference proceedings, more than 150 knowledge mobilization reports/tools, and over $4 million in research grants and partnership contracts). Learn more in the full profile.
Ayant travaillé pour Jean Coutu, Familiprix et Biscuits Leclerc, David Duchesneau évolue dans le domaine des biens de consommations depuis 15 ans. Maintenant chez NielsenIQ, il partage son expérience et accompagne les PME de tous horizons en leur fournissant les outils nécessaires pour atteindre leurs objectifs stratégiques. Learn more in the full profile.