A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation
Nutrient profiling systems, initially designed to promote healthy food choices at the point of sale, can also provide the scientific basis for innovation and product reformulation by the food industry. This work presents a new profiling system to help define feasible nutrient targets for reformulati...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/13/2/576 |
| _version_ | 1797412207341862912 |
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| author | Fabienne Leroy Andreas Rytz Adam Drewnowski Marie Tassy Audrey Orengo Veronique Rheiner Charles Hilary Green |
| author_facet | Fabienne Leroy Andreas Rytz Adam Drewnowski Marie Tassy Audrey Orengo Veronique Rheiner Charles Hilary Green |
| author_sort | Fabienne Leroy |
| collection | DOAJ |
| description | Nutrient profiling systems, initially designed to promote healthy food choices at the point of sale, can also provide the scientific basis for innovation and product reformulation by the food industry. This work presents a new profiling system to help define feasible nutrient targets for reformulation of packaged foods. The focus is on five key nutrients for which the World Health Organisation (WHO) has set population-level goals: sugar, saturated fat, sodium, fiber, and protein. The methodology uses Mintel’s Global New Products Database of packaged foods to (1) identify nutrients relevant to each food category (2) sort products into sub-categories defined by a unique nutritional signature, and (3) develop standards for “best of class” products. For instance, if targeted to be amongst the best 15% of the global food supply, pizza must have less than 4.0 g/100 g saturated fat, less than 520 mg/100 g total sodium and more than 9.8 g/100 g protein. Fiber and sugar are not identified as relevant nutrients for the pizza category and no targets are provided. |
| first_indexed | 2024-03-09T04:58:42Z |
| format | Article |
| id | doaj.art-feae702ce07f4d63bc9be67f755d47ae |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T04:58:42Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-feae702ce07f4d63bc9be67f755d47ae2023-12-03T13:03:22ZengMDPI AGNutrients2072-66432021-02-0113257610.3390/nu13020576A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for ReformulationFabienne Leroy0Andreas Rytz1Adam Drewnowski2Marie Tassy3Audrey Orengo4Veronique Rheiner Charles5Hilary Green6Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, SwitzerlandNestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, SwitzerlandCenter for Public Health Nutrition, Department of Epidemiology, School of Public Health, University of Washington, Seattle, WA 98195-3410, USANestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, SwitzerlandNestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, SwitzerlandNestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, SwitzerlandNestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, SwitzerlandNutrient profiling systems, initially designed to promote healthy food choices at the point of sale, can also provide the scientific basis for innovation and product reformulation by the food industry. This work presents a new profiling system to help define feasible nutrient targets for reformulation of packaged foods. The focus is on five key nutrients for which the World Health Organisation (WHO) has set population-level goals: sugar, saturated fat, sodium, fiber, and protein. The methodology uses Mintel’s Global New Products Database of packaged foods to (1) identify nutrients relevant to each food category (2) sort products into sub-categories defined by a unique nutritional signature, and (3) develop standards for “best of class” products. For instance, if targeted to be amongst the best 15% of the global food supply, pizza must have less than 4.0 g/100 g saturated fat, less than 520 mg/100 g total sodium and more than 9.8 g/100 g protein. Fiber and sugar are not identified as relevant nutrients for the pizza category and no targets are provided.https://www.mdpi.com/2072-6643/13/2/576public healthnutrientsfood supplypackaged food |
| spellingShingle | Fabienne Leroy Andreas Rytz Adam Drewnowski Marie Tassy Audrey Orengo Veronique Rheiner Charles Hilary Green A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation Nutrients public health nutrients food supply packaged food |
| title | A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation |
| title_full | A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation |
| title_fullStr | A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation |
| title_full_unstemmed | A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation |
| title_short | A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation |
| title_sort | new method to monitor the nutritional quality of packaged foods in the global food supply in order to provide feasible targets for reformulation |
| topic | public health nutrients food supply packaged food |
| url | https://www.mdpi.com/2072-6643/13/2/576 |
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