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Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020

Food and beverage companies reformulate packaged foods and to better align their products with public health policies and evolving consumer needs. The nutritional quality of packaged foodscan be tracked using nutrient profiling methods. The present study compared the nutritional quality of packaged...

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Autores principales: Tassy, Marie, Rytz, Andréas, Drewnowski, Adam, Lecat, Alec, Jacquier, Emma F., Charles, Véronique Rheiner
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9664054/
https://www.ncbi.nlm.nih.gov/pubmed/36386909
http://dx.doi.org/10.3389/fnut.2022.983940
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author Tassy, Marie
Rytz, Andréas
Drewnowski, Adam
Lecat, Alec
Jacquier, Emma F.
Charles, Véronique Rheiner
author_facet Tassy, Marie
Rytz, Andréas
Drewnowski, Adam
Lecat, Alec
Jacquier, Emma F.
Charles, Véronique Rheiner
author_sort Tassy, Marie
collection PubMed
description Food and beverage companies reformulate packaged foods and to better align their products with public health policies and evolving consumer needs. The nutritional quality of packaged foodscan be tracked using nutrient profiling methods. The present study compared the nutritional quality of packaged foods launched globally between 2016 and 2018 and those launched in 2018–2020, as reported in the Mintel Global New Products Database. Nutrient profiling analyses showed that the nutrient composition of product categories shifted for almost 40% of newly launched products between 2016–2018 and 2018–2020. For example, pizzas that had been assigned to one nutritionally homogenous category in 2016–2018 separated in two nutritionally distinct subgroups in 2018–2020. The new products that were reduced in protein, saturated fat, and sodium were now nutritionally distinct from the traditional pizza offer. By 2018–2020 “best of category” products were significantly lower in sugar and sodium than before; however, no clear trend was observed for saturated fats, proteins, or fibers. The relative speed of product reformulation was category specific. This analysis of the Mintel Global New Products Database suggests that the WHO nutritional recommendations focusing on sugar and sodium reduction did have a positive impact on the composition of new packaged foods, whether through reformulation of existing products, launches of line extensions or new product development.
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spelling pubmed-96640542022-11-15 Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020 Tassy, Marie Rytz, Andréas Drewnowski, Adam Lecat, Alec Jacquier, Emma F. Charles, Véronique Rheiner Front Nutr Nutrition Food and beverage companies reformulate packaged foods and to better align their products with public health policies and evolving consumer needs. The nutritional quality of packaged foodscan be tracked using nutrient profiling methods. The present study compared the nutritional quality of packaged foods launched globally between 2016 and 2018 and those launched in 2018–2020, as reported in the Mintel Global New Products Database. Nutrient profiling analyses showed that the nutrient composition of product categories shifted for almost 40% of newly launched products between 2016–2018 and 2018–2020. For example, pizzas that had been assigned to one nutritionally homogenous category in 2016–2018 separated in two nutritionally distinct subgroups in 2018–2020. The new products that were reduced in protein, saturated fat, and sodium were now nutritionally distinct from the traditional pizza offer. By 2018–2020 “best of category” products were significantly lower in sugar and sodium than before; however, no clear trend was observed for saturated fats, proteins, or fibers. The relative speed of product reformulation was category specific. This analysis of the Mintel Global New Products Database suggests that the WHO nutritional recommendations focusing on sugar and sodium reduction did have a positive impact on the composition of new packaged foods, whether through reformulation of existing products, launches of line extensions or new product development. Frontiers Media S.A. 2022-11-01 /pmc/articles/PMC9664054/ /pubmed/36386909 http://dx.doi.org/10.3389/fnut.2022.983940 Text en Copyright © 2022 Tassy, Rytz, Drewnowski, Lecat, Jacquier and Charles. 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
Tassy, Marie
Rytz, Andréas
Drewnowski, Adam
Lecat, Alec
Jacquier, Emma F.
Charles, Véronique Rheiner
Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020
title Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020
title_full Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020
title_fullStr Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020
title_full_unstemmed Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020
title_short Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020
title_sort monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9664054/
https://www.ncbi.nlm.nih.gov/pubmed/36386909
http://dx.doi.org/10.3389/fnut.2022.983940
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