Editor's Choice article for September 2025

Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students by Elson Rogério Tavares Filho and colleagues from Brazil has been selected as the Editor's Choice article for the September 2025 issue of the International Journal of Dairy Technology. See https://doi.org/10.1111/1471-0307.70043.

This timely study addresses a crucial challenge: how to encourage healthier eating habits among adolescents and young adults, life stages when dietary patterns are established and often persist into adulthood. Ultra-processed foods dominate many school and university cafeterias, while healthier options, such as yoghurt and fresh cheeses, are under-consumed despite their proven nutritional benefits.

The authors applied the concept of the ‘nudge’—a subtle change in choice architecture designed to guide behaviour without restricting freedom of choice. Rooted in libertarian paternalism, nudges aim to help people make better decisions while ensuring that all options remain available. In this study, the intervention combined visual and textual prompts aligned with dietary guidelines and presented them to students before food choice tasks in a simulated cafeteria environment.

The results are compelling. Among 826 students aged 13–23 years, those exposed to the educational nudge were significantly more likely to select yoghurt instead of soda (+11%) and white cheese instead of processed meats (+19.9%). Although the nudge did not alter the choice between ricotta and ham spreads, overall, the intervention effectively shifted two of the three assessed food categories towards healthier dairy alternatives. Importantly, health consciousness further reinforced these choices, with the study finding a 3.3% increased likelihood of choosing yoghurt and a 3.4% increased likelihood of choosing ricotta among students with higher health consciousness scores. This suggests that nudges may be most effective when aligned with personal values.

From an industry perspective, this work illustrates how low-cost, scalable interventions can positively influence consumer behaviour. Incorporating nudges into school cafeterias, product packaging or digital campaigns could help dairy companies position their products as attractive, health-aligned options for young consumers. At a policy level, the study demonstrates that small changes to the food environment can meaningfully support public health goals by promoting dairy-based alternatives over ultra-processed foods.

By highlighting both the opportunities and limitations of nudge strategies, this research makes an important contribution to understanding how behavioural science can support healthier diets. Its implications extend beyond academia, offering practical tools for policymakers, educators and the dairy sector.