(P13-014-25) A Fresh Take: Fruit and Vegetable Content and Produce-Related Food Safety Communication in Commercial Meal Kits

Objectives: At least 8 in 10 Americans fail to consume the recommended amounts of fruit and vegetables each day. While fruit/vegetable intake is key to preventing nutrition-related chronic diseases, improper fresh produce handling may expose consumers to foodborne pathogens. Meal kits are boxes of fresh ingredients delivered directly to consumers with step-by-step instructions for in-home preparation. Recipes include a variety of foods, including fresh produce. While meal kits can potentially improve fruit/vegetable intake, their fruit/vegetable composition and food safety communication are unknown. The objective of this study was to evaluate the fruit/vegetable content, and the presence and quality of fruit/vegetable-related food safety instructions included in commercial meal kits in the US.

Methods: Recipe cards (n=127) were collected from meal kit suppliers (n=11). A data extraction tool was designed in Qualtrics to capture recipe food group composition and food safety content. Type and quantity of fruit and vegetables in meal kits were analyzed and compared to the Dietary Guidelines for Americans. Food safety practices, including washing produce, hand hygiene, and cross-contamination prevention were captured and evaluated using the Partnership for Food Safety Education ‘Safe Recipe Style Guide’.

Results: Each examined recipe included at least 1 vegetable. On average, recipes provided 38% of the recommended daily vegetable intake. Of recipes featuring fruit (n=39), the amount present was often not large enough to be considered a full serving of fruit; citrus fruits were the most frequently included fruit (n=30). Though more than half (n=73) of recipes featured produce that would be consumed raw, nearly one-fifth (n=24) of recipes did not include advice on washing produce.

Conclusions: Meal-kits may help Americans achieve the recommended fruit/vegetable intake. The findings of this study indicate that while many meal-kits feature fruits and vegetables, the amounts included fail to meet current Dietary Guideline recommendations. Similarly, the inclusion of food safety communication is currently lacking and may increase the risk of foodborne illness. Further research is needed to guide future meal kit development to align with recommended intake patterns and food safety practices to promote health and improve nutrition.

Funding Sources: N/A