The relationship between voluntary product (re) formulation commitments and changes in the nutritional quality of products offered by the top packaged food and beverage companies in Canada from 2013 to 2017

The relationship between voluntary product (re) formulation commitments and changes in the nutritional quality of products offered by the top packaged food and beverage companies in Canada from 2013 to 2017

Abstract Background Food companies shape Canada’s food supply through voluntary actions and commitments concerning product (re)formulation; however, the extent that these initiatives translate into actual improvements in nutritional quality is unclear. This study examined changes in the nutritional...

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Bibliographic Details
Main Authors: Laura Vergeer, Mavra Ahmed, Lana Vanderlee, Christine Mulligan, Madyson Weippert, Beatriz Franco-Arellano, Kacie Dickinson, Jodi T. Bernstein, Marie-Ève Labonté, Mary R. L’Abbé
Format: Article
Language:English
Published: BMC 2022-02-01
Series:BMC Public Health
Subjects:
Food company
Reformulation
Nutritional quality
Nutrient profile
Commitment
Online Access:https://doi.org/10.1186/s12889-022-12683-2

Internet

https://doi.org/10.1186/s12889-022-12683-2

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