Methods of providing consumers with a recognizable nutritional identifier
First Claim
1. A method for providing consumers with nutritional value information, said method comprising the steps of:
- developing threshold criteria for nutritional value information, said threshold criteria including a maximum fat level, a maximum saturated fat level, a maximum trans-fat level, a maximum cholesterol level, a maximum sodium level, and a maximum percentage of calories from sugars;
selecting food products exhibiting all of said threshold criteria, said food products being selected from among products of a company;
applying a distinctive logo to said food products that exhibit said threshold criteria to provide a plurality of nutritional value food products; and
distributing said nutritional value food products for displaying same in retail store outlets with said distinctive logo being visible to retail consumers.
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Abstract
Methods for providing consumers with nutritional value information of a food product include developing threshold criteria related to nutritional value information, selecting food products satisfying all of the threshold criteria, applying a distinctive logo to the selected food products, and distributing and displaying the food products with the distinctive logo. Other methods of developing threshold criteria include developing criteria for food products with at least one ingredient having an efficacious effect and developing criteria for food products having a minimum reduction of nutritionally negative food components. Analysis of whether food products satisfy all applicable criteria may be automated in a data processing system.
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Citations
28 Claims
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1. A method for providing consumers with nutritional value information, said method comprising the steps of:
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developing threshold criteria for nutritional value information, said threshold criteria including a maximum fat level, a maximum saturated fat level, a maximum trans-fat level, a maximum cholesterol level, a maximum sodium level, and a maximum percentage of calories from sugars;
selecting food products exhibiting all of said threshold criteria, said food products being selected from among products of a company;
applying a distinctive logo to said food products that exhibit said threshold criteria to provide a plurality of nutritional value food products; and
distributing said nutritional value food products for displaying same in retail store outlets with said distinctive logo being visible to retail consumers. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10)
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11. A method for providing consumers with nutritional value information, said method comprising the steps of:
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developing threshold criteria for nutritional value information for food products, said threshold criteria being that the food product includes a nutritional ingredient selected from the group consisting of fortified ingredients and ingredients naturally present in the food product, said nutritional ingredient being proved to be efficacious in delivering a functional benefit when ingested;
selecting food products exhibiting said threshold criteria, said food products being selected from among products of a company;
applying a distinctive logo to said food products that exhibit said threshold criteria to provide a plurality of nutritional value food products; and
distributing said nutritional value food products for displaying same in retail store outlets with said distinctive logo being visible to retail consumers. - View Dependent Claims (12, 13, 14, 15, 16, 17, 18, 19, 20)
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21. A method for providing consumers with nutritional value information, said method comprising the steps of:
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developing threshold criteria for nutritional value information, said threshold criteria being a minimum reduction in a nutritionally negative component selected from the group consisting of fat level, sugar level, sodium level, total calorie level, and combinations thereof, each minimum level being reduced when compared with a base product which is formulated with a traditional level of said nutritionally negative component;
selecting food products exhibiting at least one of said threshold criteria, said food products being selected from among products of a company;
applying a distinctive logo to said food products that exhibit said threshold criteria to provide a plurality of nutritional value food products; and
distributing said nutritional value food products for displaying same in retail store outlets with said distinctive logo being visible to retail consumers. - View Dependent Claims (22, 23, 24, 25, 26, 27, 28)
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Specification