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The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions

Reformulating packaged foods has the potential to improve the nutrient density of the global diet. The present perspective illustrates The Kraft Heinz Company’s approach to product (re)formulation to develop healthier product lines that are lower in saturated fats, total sugars, and sodium, and cont...

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Autores principales: Yu, Lynn, Braesco, Véronique, Cooper, Sheri L., Drewnowski, Adam, Esteves, Bridget Hannon, Budelli, Andrea Luigi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9931893/
https://www.ncbi.nlm.nih.gov/pubmed/36819696
http://dx.doi.org/10.3389/fnut.2023.1104617
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author Yu, Lynn
Braesco, Véronique
Cooper, Sheri L.
Drewnowski, Adam
Esteves, Bridget Hannon
Budelli, Andrea Luigi
author_facet Yu, Lynn
Braesco, Véronique
Cooper, Sheri L.
Drewnowski, Adam
Esteves, Bridget Hannon
Budelli, Andrea Luigi
author_sort Yu, Lynn
collection PubMed
description Reformulating packaged foods has the potential to improve the nutrient density of the global diet. The present perspective illustrates The Kraft Heinz Company’s approach to product (re)formulation to develop healthier product lines that are lower in saturated fats, total sugars, and sodium, and contain health promoting components. Here we present the rationale for The Kraft Heinz Company’s global nutrition targets used for the global innovation and renovation of foods and beverages. The global nutrition targets use a category specific approach to set maximum levels for the main nutrients of public health concern: saturated fat, total sugars and sodium, taking into account product characteristics (typical portion size, eating occasion, role in the diet, etc.) as well as regulatory, technological, sensory and safety constraints. Benchmarking examples illustrate how the nutrition targets are positioned within the United States, France, and Australia. These global nutrition targets serve as part of The Kraft Heinz Company’s environmental, social and governance nutrition commitments and demonstrates how the food industry is improving the nutritional value of packaged foods and beverages both now and into the future.
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spelling pubmed-99318932023-02-17 The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions Yu, Lynn Braesco, Véronique Cooper, Sheri L. Drewnowski, Adam Esteves, Bridget Hannon Budelli, Andrea Luigi Front Nutr Nutrition Reformulating packaged foods has the potential to improve the nutrient density of the global diet. The present perspective illustrates The Kraft Heinz Company’s approach to product (re)formulation to develop healthier product lines that are lower in saturated fats, total sugars, and sodium, and contain health promoting components. Here we present the rationale for The Kraft Heinz Company’s global nutrition targets used for the global innovation and renovation of foods and beverages. The global nutrition targets use a category specific approach to set maximum levels for the main nutrients of public health concern: saturated fat, total sugars and sodium, taking into account product characteristics (typical portion size, eating occasion, role in the diet, etc.) as well as regulatory, technological, sensory and safety constraints. Benchmarking examples illustrate how the nutrition targets are positioned within the United States, France, and Australia. These global nutrition targets serve as part of The Kraft Heinz Company’s environmental, social and governance nutrition commitments and demonstrates how the food industry is improving the nutritional value of packaged foods and beverages both now and into the future. Frontiers Media S.A. 2023-02-02 /pmc/articles/PMC9931893/ /pubmed/36819696 http://dx.doi.org/10.3389/fnut.2023.1104617 Text en Copyright © 2023 Yu, Braesco, Cooper, Drewnowski, Esteves and Budelli. 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
Yu, Lynn
Braesco, Véronique
Cooper, Sheri L.
Drewnowski, Adam
Esteves, Bridget Hannon
Budelli, Andrea Luigi
The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions
title The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions
title_full The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions
title_fullStr The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions
title_full_unstemmed The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions
title_short The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions
title_sort kraft heinz company global nutrition targets for the innovation and reformulation of food and beverages: current and future directions
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9931893/
https://www.ncbi.nlm.nih.gov/pubmed/36819696
http://dx.doi.org/10.3389/fnut.2023.1104617
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