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Nutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022

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dc.contributor.advisorAmanda Kinchla
dc.contributor.authorFu, Hao
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentFood Science
dc.date2024-03-28T20:17:05.000
dc.date.accessioned2024-04-26T18:14:07Z
dc.date.available2024-04-26T18:14:07Z
dc.date.issued2023-09-01
dc.date.submittedSeptember
dc.date.submitted2023
dc.description.abstractFruit snacks have become a popular and convenient snacking choice and have the potential to contribute to a well-balanced diet. However, the nutritional quality of fruit snack products has not yet been studied in the fruit snack category. This study used the Mintel Global New Product Database to collect fruit snack product data launched in the United States from 2017 to 2022. Fruit snack products (n=2,405) are divided into nine product categories based on product characteristics. We assessed the nutrition profile by using a comprehensive score, Nutrient Rich Food (NRF6.4) model, and examining individual components (added sugar and fiber) among all fruit snack product categories. The results show that dry fruit has the highest nutrient density, fiber content, and lowest added sugar content per Reference Amount Customarily Consumed (RACC). Conversely, fruit-flavored snack has the least nutrient density, fiber content, and the highest added sugar content per RACC. Fruit puree, canned fruit with juice, and dried fruit currently are the only fruit snacks that meet the current recommendations set by the USDA Dietary Guidelines. Decreasing added sugar content, increasing fiber content, and enhancing sensory profile can be the directions for fruit snack product development in the industry.
dc.description.degreeMaster of Science (M.S.)
dc.identifier.doihttps://doi.org/10.7275/36002931.0
dc.identifier.orcidhttps://orcid.org/0009-0002-9922-4487
dc.identifier.urihttps://hdl.handle.net/20.500.14394/33067
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=2449&context=masters_theses_2&unstamped=1
dc.source.statuspublished
dc.subjectFruit snacks
dc.subjectNutrition profiling
dc.subjectAdded sugar
dc.subjectFiber
dc.subjectEnergy intake
dc.subjectProduct renovation
dc.titleNutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022
dc.typecampusfive
dc.typearticle
dc.typethesis
digcom.contributor.authorisAuthorOfPublication|email:hao_felix@outlook.com|institution:University of Massachusetts Amherst|Fu, Hao
digcom.identifiermasters_theses_2/1373
digcom.identifier.contextkey36002931
digcom.identifier.submissionpathmasters_theses_2/1373
dspace.entity.typePublication
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