A 2017 survey reported wide variations in nutritional content of yogurts available on the Irish market, where some products were equivalent to desserts (1) . In 2018, a similar survey of baby (<12 months) foods found 25% were inappropriate due to levels of fat, sugar or salt or a comparable composition to biscuits and crisps (2) . This study aimed to assess food reformulation by examining yogurts and baby foods on the Irish market in 2021 compared with previous surveys. Information collected on yogurts and baby foods in 2021, 2018 and 2017 included product brand/name, nutrition information, portion size and nutrition and health claims. In 2021, data was collected from grocery outlets representing 69% of market share in Ireland, while in previous surveys data was collected from all grocery outlets in Dublin. At both timepoints, yogurts were categorised into 3 groups; natural, flavoured and luxury, and assessed as a healthy choice (HC) when nutritional composition per 100 g met all of the following criteria: total fat ≤3 g, saturated fat ≤1.5 g, sugar ≤5 g (natural) or ≤9 g (flavoured/luxury). Baby foods were categorised into 4 groups: breakfast, lunch/dinner, snacks and desserts, for comparison of products at both timepoints. Baby foods with no added salt and minimal amounts of sugar and fat were deemed appropriate, while all remaining foods, including biscuit and crisp type products, were deemed inappropriate. Data collected in 2021 were compared with that collected in previous surveys using appropriate statistical tests on log transformed data in SPSS (version 25). In 2021, n569 yogurts and n284 baby foods were collected compared with n578 and n481, respectively, in previous surveys. The proportions of natural and luxury yogurts in 2021 versus 2017 were significantly different (natural n74 (13%) vs. n48 (8%), P = 0.010; luxury n50 (9%) vs. n80 (14%), P = 0.007), while the proportion of flavoured yogurts were comparable. In 2021, yogurts contained significantly lower amounts of saturated fat (P = 0.025) and sugar (P = 0.015) compared with 2017, and significantly more met the HC criteria (165 (29%) vs. 132 (23%); P = 0.010). However, significantly lower proportions of these yogurts carried nutrition claims in 2021 compared with those not meeting HC criteria (P < 0.001). There was no difference in proportions of appropriate baby foods in 2021 compared with 2018, however, significantly lower amounts of sugar (P = 0.045) and salt (P = 0.002) were found. In snacks, significantly lower amounts of sugar (P = 0.021) and salt (P = 0.012) were apparent in 2021.In conclusion, significant progress in reformulation of yogurts was identified with more products meeting HC criteria and lower amounts of saturated fat and sugar in 2021. While there was some evidence of improvement in nutritional composition of baby food snacks in 2021, overall proportions of baby foods assessed as appropriate did not improve from 2018.

A 2017 survey of breakfast cereals reported wide variation in nutritional content where some products were equivalent to crumbled biscuits (1) . In 2018, a similar survey of toddler (1-3 years) foods assessed 43% as inappropriate due fat and sugar content or a comparable composition to sweets, crisps and biscuits (2) . The aim of this study is to assess food reformulation by examining breakfast cereals and toddler foods on the Irish market in 2021 compared with previous surveys. Information collected on breakfast cereals and toddler foods in 2021, 2018 and 2017 included product brand/name, nutrition information, portion size and nutrition and health claims. In 2021, data was collected from grocery outlets representing 69% of market share in Ireland, while in previous surveys data was collected from all grocery outlets in Dublin. At both timepoints, breakfast cereals were categorised into 5 groups; oats, compressed biscuit, flake/puffed, muesli and granola, and assessed as a healthy choice (HC) if the nutritional composition per portion met all of the following criteria: total fat ≤3 g, saturated fat ≤1.5 g, sugar ≤6 g, and fibre ≥3 g. At both timepoints, toddler foods were categorised into 2 groups: meals and snacks. Toddler foods with no added fat, sugar or salt were deemed appropriate, while all remaining foods, including biscuit and crisp type products, were deemed inappropriate. Data collected in 2021 were compared with that collected in previous surveys using appropriate statistical tests on log transformed data in SPSS (version 25). In 2021, n366 breakfast cereals and n78 toddler foods were collected compared with n453 and n126, respectively, in previous surveys. The proportions of compressed biscuit flake/puffed and muesli breakfast cereals in 2021 versus 2017 were significantly different (compressed biscuit n20 (5%) vs n45 (10%), P = 0.019; flake/puffed n165 (45%) vs n154 (34%), P = 0.001; muesli n36 (10%) vs n69 (15%), P = 0.022), while the proportions of all others were comparable. There was no difference in overall nutritional composition of breakfast cereals or in the proportion meeting HC criteria in 2021 compared with 2017; however, the proportions bearing nutrition claims increased (P < 0.001) while those bearing health claims decreased (P < 0.001). Reformulation was most evident in the compressed biscuit category where calories, fat, sugar, and salt decreased while fibre increased significantly compared with 2017. There was no difference in proportions of appropriate toddler foods in 2021 compared with 2018; however, significant decreases in saturated fat and salt were found. In meals, there were significant increases in fibre and, in snacks, decreases in saturated fat in 2021.In conclusion, while no significant reformulation is evident in overall composition of breakfast cereals and toddler foods in 2021, some significant improvements in nutritional composition are apparent within certain categories.