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A Progressive Nutrient Profiling System to Guide Improvements in Nutrient Density of Foods and Beverages

Improving the nutrient density of processed foods is one way to bring the global food supply closer to the WHO Sustainable Development Goals. Nutrient profiling (NP) has emerged as the preferred method of monitoring the progress toward product innovation and reformulation. This paper presents PepsiC...

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Autores principales: Greenberg, Danielle, Drewnowski, Adam, Black, Richard, Weststrate, Jan A., O'Shea, Marianne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733001/
https://www.ncbi.nlm.nih.gov/pubmed/35004807
http://dx.doi.org/10.3389/fnut.2021.774409
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author Greenberg, Danielle
Drewnowski, Adam
Black, Richard
Weststrate, Jan A.
O'Shea, Marianne
author_facet Greenberg, Danielle
Drewnowski, Adam
Black, Richard
Weststrate, Jan A.
O'Shea, Marianne
author_sort Greenberg, Danielle
collection PubMed
description Improving the nutrient density of processed foods is one way to bring the global food supply closer to the WHO Sustainable Development Goals. Nutrient profiling (NP) has emerged as the preferred method of monitoring the progress toward product innovation and reformulation. This paper presents PepsiCo Nutrition Criteria (PNC), a new internal NP model that was designed to guide and monitor improvements in nutrient density and overall nutritional quality of foods and beverages. The new PNC NP model assigns food products into four classes of increasing nutritional value, based on the content of nutrients to limit, along with nutrients and ingredients to encourage. The nutrient standards used for category assignment followed those developed by global dietary authorities. Standards are proposed for calories, sodium, added sugars, saturated, and industrially produced trans fats. Also included are minimum values for food groups to encourage, low-fat dairy, and for country-specific gap nutrients. Internal use of the NP model has spurred product changes that are consistent with WHO goals for industry transparency. An audited review of company products showed that 48% met added sugar, 65% met sodium, and 71% met saturated fat goals. By the end of 2020, in the top 26 regions in which products are sold, 48% of the total sales volume of global beverages had 100 kcal or less from added sugars per 355 ml serving representing 80% of beverage volume and over 90% of food volume sold globally. The PNC NP model is not consumer-facing but is specifically intended for internal use to motivate stepwise and incremental product innovation and reformulation. Transparent and published NP models further WHO goals of engaging industry stakeholders in the (re)formulation of processed foods and beverages consistent with public health goals.
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spelling pubmed-87330012022-01-07 A Progressive Nutrient Profiling System to Guide Improvements in Nutrient Density of Foods and Beverages Greenberg, Danielle Drewnowski, Adam Black, Richard Weststrate, Jan A. O'Shea, Marianne Front Nutr Nutrition Improving the nutrient density of processed foods is one way to bring the global food supply closer to the WHO Sustainable Development Goals. Nutrient profiling (NP) has emerged as the preferred method of monitoring the progress toward product innovation and reformulation. This paper presents PepsiCo Nutrition Criteria (PNC), a new internal NP model that was designed to guide and monitor improvements in nutrient density and overall nutritional quality of foods and beverages. The new PNC NP model assigns food products into four classes of increasing nutritional value, based on the content of nutrients to limit, along with nutrients and ingredients to encourage. The nutrient standards used for category assignment followed those developed by global dietary authorities. Standards are proposed for calories, sodium, added sugars, saturated, and industrially produced trans fats. Also included are minimum values for food groups to encourage, low-fat dairy, and for country-specific gap nutrients. Internal use of the NP model has spurred product changes that are consistent with WHO goals for industry transparency. An audited review of company products showed that 48% met added sugar, 65% met sodium, and 71% met saturated fat goals. By the end of 2020, in the top 26 regions in which products are sold, 48% of the total sales volume of global beverages had 100 kcal or less from added sugars per 355 ml serving representing 80% of beverage volume and over 90% of food volume sold globally. The PNC NP model is not consumer-facing but is specifically intended for internal use to motivate stepwise and incremental product innovation and reformulation. Transparent and published NP models further WHO goals of engaging industry stakeholders in the (re)formulation of processed foods and beverages consistent with public health goals. Frontiers Media S.A. 2021-12-23 /pmc/articles/PMC8733001/ /pubmed/35004807 http://dx.doi.org/10.3389/fnut.2021.774409 Text en Copyright © 2021 Greenberg, Drewnowski, Black, Weststrate and O'Shea. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Greenberg, Danielle
Drewnowski, Adam
Black, Richard
Weststrate, Jan A.
O'Shea, Marianne
A Progressive Nutrient Profiling System to Guide Improvements in Nutrient Density of Foods and Beverages
title A Progressive Nutrient Profiling System to Guide Improvements in Nutrient Density of Foods and Beverages
title_full A Progressive Nutrient Profiling System to Guide Improvements in Nutrient Density of Foods and Beverages
title_fullStr A Progressive Nutrient Profiling System to Guide Improvements in Nutrient Density of Foods and Beverages
title_full_unstemmed A Progressive Nutrient Profiling System to Guide Improvements in Nutrient Density of Foods and Beverages
title_short A Progressive Nutrient Profiling System to Guide Improvements in Nutrient Density of Foods and Beverages
title_sort progressive nutrient profiling system to guide improvements in nutrient density of foods and beverages
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733001/
https://www.ncbi.nlm.nih.gov/pubmed/35004807
http://dx.doi.org/10.3389/fnut.2021.774409
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