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Background Environmental conditions affect the quality of the fruits and their organoleptic properties. In low-tech greenhouses, these environmental conditions are frequently not optimal for crops. Therefore, the present study demonstrates the effects of the use of an integrated passive heating and cooling system in a greenhouse located in the Mediterranean area on the quality of pepper fruits. Results The results indicate that the passive system utilized (i) improved many parameters, such as average weight of fruits, °Brix, glucose and fructose content, and P and K content; (ii) increased the values of b* and hab *; and (iii) reduced total phenolic compounds, total amino acids content, and Fe and Zn content. However, the degree of the effect of the climatic factors on these parameters was also affected by harvest time. Conclusion This novel study highlights the possibility of improving the nutritional quality of pepper fruits by modifying the environmental conditions through the use of passive heating and cooling systems at the same time as reducing the carbon footprint. © 2021 Society of Chemical Industry.

Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten-free maize-based bread with acceptable technological and rheological characteristics, nutritional quality and a more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and involving single and multiple LAB species), treatments 12C (Lactobacillus brevis, L. sanfranciscensis + L. plantarum) and 8C (L. brevis + L. paralimentarius) showed the lowest rate of complex modulus, while treatments 11C (L. sanfranciscensis + L. brevis + L. paralimentarius) and 2C (L. brevis) led to the greatest reduction in baking loss. The crumb moisture content of all of the formulations decreased with storage. Breads produced with treatment 2C (L. brevis) had the highest crumb moisture content when freshly baked; while loaves produced with treatment 3C (L. paralimentarius) had the highest crumb moisture content after four days of storage. A sensory evaluation indicated that sourdough-based maize breads were superior to both control and chemically acidified breads. The optimal treatments were to use sourdough seeded with treatment 2C (L. brevis), with treatment 4C (L. plantarum), with treatment 8C (L. brevis + L. paralimentarius) or with treatment 11C (L. sanfranciscensis + L. brevis + L. paralimentarius).Significance StatementOf the 17 treatments compared, treatments 12C and 8C showed the lowest rate of complex modulus, while treatments 11C and 2C led to the greatest reduction in baking loss. The optimal treatments were to use sourdough seeded with treatment 2C, with treatment 4C, with treatment 8C or with treatment 11C.

Trans (t) fatty acids (TFA) from partially hydrogenated vegetable oils (i.e., industrial trans) have been phased out of foods in many countries due to their promotion of cardiovascular disease. This leaves ruminant-derived foods as the main source of TFA. Unlike industrial TFA where catalytic hydrogenation yields a broad distribution of isomers, ruminant TFA are enzymatically derived and can result in enrichment of specific isomers. Comparisons between industrial and ruminant TFA have often exonerated ruminant TFA due to their lack or at times positive effects on health. At extremes, however, ruminant-sourced foods can have either high levels of t10- or t11-18:1, and when considering enriched sources, t10-18:1 has properties similar to industrial TFA, whereas t11-18:1 can be converted to an isomer of conjugated linoleic acid (cis(c)9,t11-conjugated linoleic acid), both of which have potential positive health effects. Increased t10-18:1 in meat-producing ruminants has not been associated with negative effects on live animal production or meat quality. As such, reducing t10-18:1 has not been of immediate concern to ruminant meat producers, as there have been no economic consequences for its enrichment; nevertheless at high levels, it can compromise the nutritional quality of beef and lamb. In anticipation that regulations regarding TFA may focus more on t10-18:1 in beef and lamb, the present review will cover its production, analysis, biological effects, strategies for manipulation, and regulatory policy.

Soymilk is a popular beverage in many countries owing to its nutrition and health effects. To increase household consumption of soymilk, instant soybeans were developed by freezing and subsequent drying pretreatment, which overcome the time‐consuming need of soaking during soymilk preparation for home making. However, compared with the traditional soymilk making, the nutritional quality and functional properties of this soymilk made from the soybean by direct grinding in water without soaking are not clear yet. Soymilk made from untreated soybeans, soaked soybeans, and soaking, freezing, and air‐drying soybeans (FADTS) were compared on their properties including nutritional components, in vitro protein digestibility, and functional components. It was found that FADTS was the best at extracting lipid and Ca, good at extracting of protein, carbohydrate, oligosaccharides, Fe, phytic acids, and tannins, and in producing soymilks with highest in vitro protein digestibility. The soluble protein and protein digestibility of FADTS (4 day) increased significantly from 44.4% and 78.5% of control to 56.2% and 85.0%, respectively. Soymilk from 4 days FADTS contained similar protein content and higher Fe content (4.40 mg/kg) compared to soaked sample (3.82 mg/kg). The results revealed that FADTS performed better at producing soymilk than untreated and soaked soybeans., Soymilk made from untreated soybeans, soaked soybeans, and soaking, freezing, and air‐drying soybeans (FADTS) were compared on their properties including nutritional components, in vitro protein digestibility, and functional components. The results revealed that FADTS performed better at producing soymilk than untreated and soaked soybeans. FADTS can be served as an instant soybean product for producing nutritional soymilk without time‐consuming soaking, which facilitate the life of modern people.

Greater susceptibility to herbivory can arise as an effect of crop domestication. One proposed explanation is that defenses decreased intentionally or unintentionally during the domestication process, but evidence for this remains elusive. An alternative but nonexclusive explanation is presumed selection for higher nutritional quality. We used a metaanalytical approach to examine susceptibility to herbivores in fruit and seed crops and their wild relatives. Our analyses provide novel insights into the mechanisms of increased susceptibility by evaluating whether it can be attributed to either a reduction in herbivore defensive traits, including direct/indirect and constitutive/inducible defenses, or an increase in the nutritional content of crops. The results confirm higher herbivory and lower levels of all types of defenses in crops compared to wild relatives, although indirect defenses were more affected than direct ones. Contrary to expectations, nutritional quality was lower in crops than in wild relatives, which may enhance biomass loss to herbivores if they increase consumption to meet nutritional requirements. Our findings represent an important advance in our understanding of how changes in defensive and nutritional traits following domestication could influence, in combination or individually, crop susceptibility to herbivore attacks.

The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low-quality products. The current analysis reveals the extraction of protein from FW is a many-sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.

Societal Impact Statement Since its inception in the early 20th century, organic agriculture has grown increasingly popular due to its focus on a holistic, environmentally friendly approach to crop production. However, it is comparatively limited in biomass production, disease management, nutritional quality, and postharvest treatment compared to conventional agriculture. These challenges carry over into kale production, the majority of which is certified organic. This article reviews organic kale production, morphology, and shelf life, focusing on nutrition and plant breeding. It explores the shortcomings of organic output and potential areas of study to enhance shelf life in organic kale while maintaining nutritional quality. Summary Organic production has grown exponentially over the past few decades in both acreage and popularity worldwide. This review focuses specifically on kale produced in the USA. However, regulations limiting synthetic inputs leave organic produce at a disadvantage compared to conventional agriculture in terms of biomass, nutritional quality, disease management, and postharvest treatment. Organic agriculture requires significant improvements to be a viable means of production for a growing population. Kale (Brassica oleracea var. acephala) is a “nutritional powerhouse” leafy green vegetable. The high concentration of vitamins, minerals, and prebiotic carbohydrates in a low‐calorie food makes kale an important crop for combatting obesity‐related non‐communicable diseases. However, the short shelf life of organic kale and inevitable fresh food waste make developing new kale cultivars with increased shelf life essential. This review article aims to (a) review kale morphology, consumer preference, and production, and (b) review nutritional quality, its effect on shelf life, and current breeding efforts of kale. Future research could focus on developing a kale breeding pipeline following suitable kale germplasm selection adapted to organic agriculture with both superior shelf life and improved nutritional quality.

Background The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta. Results The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties. Conclusion The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.

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Indispensable amino acid (IAA) composition and standardized ileal digestibility (SID) of five animal‐ and 12 plant‐based proteins were used to calculate their respective Digestible Indispensable Amino Score (DIAAS) according to the three age categories defined by the Food and Agriculture Organization (FAO). Mean IAA content and mean SID obtained from each protein dataset were subsequently used to simulate optimal nutritional quality of protein mixtures. Datasets revealed considerable variation in DIAAS within the same protein source and among different protein sources. Among the selected protein sources, and based on the 0.5‐ to 3‐year‐old reference pattern, pork meat, casein, egg, and potato proteins are classified as excellent quality proteins with an average DIAAS above 100. Whey and soy proteins are classified as high‐quality protein with an average DIAAS ≥75. Gelatin, rapeseed, lupin, canola, corn, hemp, fava bean, oat, pea, and rice proteins are classified in the no quality claim category (DIAAS, Indispensable amino acid (IAA) content and ileal digestibility coefficients of 17 protein sources were used to determine the Digestible Amino Acid Score (DIAAS). Considerable DIAAS variations within the same protein source and between protein sources were obtained. The differences observed in the protein quality lead to opportunities to enhance their nutritional efficiency in the form of protein mixtures at specific ratios. This overview also highlights the considerations needed to compose a reliable DIAAS database.

International audience; The aim of this study was to evaluate the effects of soaking and thermal treatment on proteins, anthocyanins, α-galactosides (stachyose, raffinose), tannins and inositol hexaphosphate (IP6), under different conditions, of three Phaseolus vulgaris L. varieties from Madagascar; and evaluate correlation with surface/volume ratio. Overall, dry matter, antinutrients and anthocyanins were impacted by the process, however proteins were not. Depending on varieties and operating conditions, soaking or thermal treatment led to up to 59% losses for dry matter, 73% for tannins, 99% for IP6, 92% for total α-galactosides and 100% for anthocyanins. In certain cases, the process increased dry basis concentration of α-galactosides probably through hydrolysis phenomena from precursors. A positive correlation between the surface/volume ratio of common beans and decrease of tannins and α-galactosides was highlighted. A global antinutritional indicator was used along with the dry matter to evaluate the best conditions to subside all antinutrients and limit the loss of nutrients, combining soaking and thermal treatment. These conditions were soaking (30 C) for 1 h followed by heat treatment at 65 C with 1/5 seed-to-water ratio during 2 h. Appropriate soaking/thermal treatment of common dry bean is crucial to reduce antinutrients and limit nutrient loss. Novelty Impact Statement Common bean (Phaseolus vulgaris L.) contains antinutrients and oligosaccharides which causes digestive discomfort. Suitable soaking and thermal treatments reduce these compounds and limit the loss of nutrients. As a final product, a common bean partially free of negative compounds could help in processing common beans and be employed as an ingredient in derived product.

In ecological sciences, animal diets are often simplified to ‘resources' or ‘caloric quantities'. However, in the present study, we investigated the optimal foraging strategy of Atlantic cod Gadus morhua when both macro- and micro-nutritional requirements are accounted for. Proteins cannot be synthesized from fatty acids, so the proteins for gonad development must come from other dietary sources. In addition, micronutrients are required in smaller quantities. For example, for cod, arachidonic acid (ARA) acts as a micronutrient precursor for prostaglandins, which is important for reproduction. We formulated a dynamic state-dependent model to make predictions about optimal diet choice and foraging behavior. We applied the model to a case study in the strait between Denmark and Sweden. The model predicted that energy acquired from dietary protein should be twice that acquired from lipids, with a small increase in the lipid requirements when gonads are growing. The model also predicted that the ‘energy sparing effect of lipids' made it beneficial to engage in risky foraging activity to supplement a lean diet with a little bit of fat. When we constructed the model to also optimize ARA uptake, the cod consumed relatively more ARA-rich crabs in the months prior to spawning, despite the otherwise poor energetic value of this prey. In support of the model predictions, field observations indicated that lipid stores reached a peak shortly after the arrival of the lipid-rich migrating herring and the fatty acid signal of these herring were evident in the liver of nearly all cod. Three month later, only half of the cod contained the herring-derived fatty acid signal, supporting the predicted shift in prey type prior to spawning. From these model predictions and field observations, we conclude that, also in the wild, nutritional requirements can be at least as important as pure energy acquisition. publishedVersion

BACKGROUND Climate change has caused an increase in the frequency and intensity of heatwaves, worldwide, which subject plants to thermal stress for short periods; this can affect the quality of melon fruits, both negatively and positively. Since the application of putrescine has been shown to help increase tolerance of abiotic stresses, the objective of this work is to determine the effects of the foliar application of putrescine (1.5 and 5 mmol L-1 ) before a short heat stress (HS) on the quality of melon fruits. RESULTS The results indicate that HS had a positive effect on the quality of melon fruits, since it increased the total sugars and polyamines contents and the antioxidant capacity, and reduced the presence of substances undesirable in foods such as nitrate. However, the fruit quality was further increased by the combination of HS and putrescine (5 mmol L-1 ). In this case, the melon fruits showed increases in their antioxidant capacity and contents of polyamines, amino acids and minerals beneficial to health. The nitrate concentration was even lower than in the control fruits. CONCLUSION This novel study highlights the possibility of improving the nutritional quality of melon pulp by applying foliar putrescine in combination with a short period of high temperature. © 2020 Society of Chemical Industry.

During frying, fat degrade and many reactions occur resulting in numerous altered fatty acid products. This would lead to the formation of Tran's fatty acids and changes in nutritional qualities. Hence, this study was aimed to determine the changes during frying on fatty acid composition of Nile tilapia (Oreochromis Niloticus) fish muscle from local fish market of Hawassa, Ethiopia. Fish fryers reported that they usually use palm oil for frying. They also indicated that the oil is kept for days and reused for frying at different cycle. In fried fish, 35 types of fatty acids were identified and 27 in raw fish muscle. Palmitic, stearic, heptadecanoic, and tetradecenoic acids were the abundant saturated fatty acids in both fried and raw fish muscle. Oleic, Docosahexaenoic, Eicosapentaenoic, and Linoleic acid were the major unsaturated fatty acids. The percentages of total saturated fatty acids (SFA) of raw fish muscle (47.4%) were found to be lower compared with fried fish muscle (51.8%). The n‐6/n‐3 ratio (7.83), index of atherogenicity (0.85), and thrombogenicity (1.71) in the fried fish muscle were in the undesirable values. The hypocholesterolemic/hypercholesterolemic ratio was relatively similar in the fried (1.09) and raw (1.02) fish muscles. The total unsaturated fatty acids (UFA) level of raw fish muscle (52.2%) was higher than the fried fish muscle (47.2%). Higher percentage of Tran's fatty acid was identified in the fried fish muscle compared with raw. Frying considerably altered fatty acid composition of fish muscle. It increased saturated fatty acid concentration and decreased unsaturated. Hence, frying noticeably decreases the nutritional quality of fish muscle. Therefore, it is suggested that further analysis on fatty acid composition of oil usually used for frying and the nutritional quality index across frying cycles., Frying fish muscle considerably alters fatty acid compositions by increasing saturated fatty acids and decreasing unsaturated fatty acids instead. Hence, frying considerably decreases the nutritional quality of fish muscle.

Sika deer Cervus nippon populations have been increasing on the Japanese archipelago. Their range is expanding to include the alpine zone in central Japan, where they stay during summer before descending to the lower areas during winter. No studies on dietary habits of alpine deer in mainland Japan have been conducted. This study assessed the composition of sika deer diets and compared nutritional quality between the low montane, subalpine and alpine zones. We analyzed sika deer fecal samples from Mt Yatsugatake (YT) and the Japanese South Alps (SA). In the lower mountain in YT, dwarf bamboo comprised 40–55% of the plant compositions in fecal samples, whereas dicots were mostly found in SA samples. In subalpine zones in YT, grasses are an important food item, comprising about 50% of the samples. In SA, monocots (10–20%) and dicots (10–20%) were both prevalent. In the alpine zone of both YT and SA, grasses were present the fecal samples (50% and 10–20%, respectively). Crude protein contents were higher at higher zones (15–20%) than at lower zones (8–12%) in both study areas.

School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient‐rich and acceptable extruded bean‐based snack, which could contribute to improved nutrient intake, especially for school‐age children. Snack formulations developed from Roba1 beans, maize, orange‐fleshed sweet potato, and amaranth mixtures, and processed in a twin‐screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9‐point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value‐added food products from blends of iron‐rich beans and common staples., Nutrient‐rich extruded composite snack formulations were processed from common beans, maize, orange‐fleshed sweet potato, and amaranth and evaluated. An optimal composite snack with acceptable taste, texture, and high potential nutrient contribution in terms of protein, iron, and zinc (to children) was identified.

For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry‐fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry‐fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus. Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.

Aim Donor selection for milk banks is essential to ensure the safety and nutritional quality of the donor milk, and to ensure that the prospective donor and her breastfeeding infant do not come to harm through donating. Australian Red Cross Lifeblood Milk went through a robust process to develop a set of criteria for the selection and screening of potential breast milk donors, which included development of a Donor Questionnaire (DQ), supported by a formal set of Guidelines for the Selection of Milk Donors. Key screening questions from the DQ were made available to prospective donors to self-screen prior to the formal assessment process. The aim of this study was to review the outcomes of milk donor screening at Lifeblood Milk. Methods We reviewed the outcomes of our donor screening process over the first 12-months (July 2018-June 2019) of operations. Results A total of 50 out of 327 donors who responded to the self-screening questions were not able to proceed further; 201 donors were formally screened using the DQ and Guidelines for the Selection of Milk Donors, with 9 of 201 deferred based on their responses. An additional two donors were deferred (failed phlebotomy (n = 1) and reactive infectious disease serology (n = 1)), with 190 of 201 (95%) of prospective donors accepted after screening. Conclusions Our experience highlighted international differences in practice between milk banks and lack of strong research to inform milk donor selection. Making a set of key screening questions available to donors for self-screening resulted in a high acceptance rate (95%) for donors who began the formal screening process. Further work is needed to better understand the impact of deferral on prospective milk donors.

Fresh chicken sausage is a meat product with high consumption in the world. The addition of a lipid source (other than abdominal fat), such as chicken skin, is considered an alternative to harnessing slaughter byproducts in the preparation of processed meat products. The aim of this study was to evaluate the impact of use of skin and/or abdominal fat on chicken sausages and their effect on oxidative stability of chicken sausages during freezing storage. Three formulations with chicken meat added of abdominal fat (SF), or chicken skin (SS), or chicken fat and skin (SFS) were elaborated. Chemical composition, fatty acid profile, instrumental color and texture, oxidative stability of lipids and proteins, and sensory acceptability of chicken sausages were determined. SS formulation showed lower lipid and protein oxidation and softness during storage. Consumers showed greater preference and high purchase intent for SFS formulation, which showed average values of chemical composition and oxidation of chicken sausages stored under freezing. Therefore, the combined addition of lipid sources, skin, and abdominal fat is recommended for use in chicken sausages, considering that the addition of fat improves the sensory characteristics of chicken sausages and skin minimizes the oxidative effects of storage. PRACTICAL APPLICATION: The combined addition of skin fat and abdominal fat is recommended for use in chicken sausages as it does not interfere with consumer acceptability and further ensures nutritional quality during freezing storage. In addition, it is an alternative to using a byproduct of chicken slaughter, bringing economic advantages to the industry and less environmental damage to the world.

Plant germ oils of high nutritional quality can be obtained from cereal grains. Germ oil processing presents a challenge because of the high content of biologically active heat labile components. Physical refining methods improve retention of these compounds in the final product. Currently plant germ oils, except corn germ oil, are produced for specialty markets in the United States. However, increasing consumer demand for healthy food products may change the market trends in the future. Several reviews have been published on wheat corn, and rice bran oils over the years. Therefore, this chapter, with sufficient background information, will emphasize the latest literature on composition, nutritional characteristics, and processing methods of plant germ oils. Keywords: plant germ oils; corn germ; wheat germ; rice germ; endosperm; oat; barley; physical refining

Preventing malnutrition through consuming nutritionally appropriate resources represents a challenge for foraging animals. This is due to often high variation in the nutritional quality of available resources. Foragers consequently need to evaluate different food sources. However, even the same food source can provide a plethora of nutritional and non‐nutritional cues, which could serve for quality assessment. We show that bumblebees, Bombus terrestris , overcome this challenge by relying on lipids as nutritional cue when selecting pollen. The bees ‘prioritised’ lipid perception in learning experiments and avoided lipid consumption in feeding experiments, which supported survival and reproduction. In contrast, survival and reproduction were severely reduced by increased lipid contents. Our study highlights the importance of fat regulation for pollen foraging bumblebees. It also reveals that nutrient perception, nutrient regulation and reproductive fitness can be linked, which represents an effective strategy enabling quick foraging decisions that prevent malnutrition and maximise fitness.

In a context of increasing health problems related to bad dietary habits in developing countries, simplified nutritional label formats may be a promising policy alternative. The aim of this study is to assess whether the multiple traffic light (MTL) system can improve the nutritional quality of consumer decisions. We conducted a selection experiment in Peru, where participants were offered a choice between three alternatives in two different food categories (crackers and beverages). Individuals were randomly assigned products with MTL labels on them. Our results reveal that exposure to MTL labels significantly increases the probability of avoiding the least healthy options and of choosing the healthiest items among the alternatives provided. These effects are large in magnitude and seem to be driven by individuals that are female, report average or above average dietary habits, and lack basic nutritional knowledge. However, our findings also suggest that the effectiveness of MTL labels may be sensitive to the specific characteristics of the set of options provided. These findings contribute to the emerging experimental literature on MTL labels in two ways. First, we provide evidence that this system can be effective in inducing consumers to make healthier choices in real‐life situations. Second, we explore which individuals are more likely to benefit from exposure to MTL labels, as well as potential limitations to their effectiveness. Overall, our results provide new insights on how to assess the issue of bad nutrition in emerging economies.