Industry Approach to Nutrition-Based Product Development and Reformulation in Asia

Vlassopoulos, Antonis; Gabriel, Miroslav; Leroy, Fabienne; Spieldenner, Jörg

doi:10.3177/jnsv.61.s187

Cited by 4 publications

(2 citation statements)

References 4 publications

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“…Despite the numerous NP systems used in the food industry ( 23 ) , only two examples exist in the peer-reviewed literature that have been specifically developed for product reformulation ( 24 , 25 ) . Both systems are built on the same approach (i.e.…”

Section: The Elements Of a Nutrition Profiling System To Drive Producmentioning

confidence: 99%

Nutrient profiling for product reformulation: public health impact and benefits for the consumer

et al. 2017

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The food industry holds great potential for driving consumers to adopt healthy food choices as (re)formulation of foods can improve the nutritional quality of these foods. Reformulation has been identified as a cost-effective intervention in addressing non-communicable diseases as it does not require significant alterations of consumer behaviour and dietary habits. Nutrient profiling (NP), the science of categorizing foods based on their nutrient composition, has emerged as an essential tool and is implemented through many different profiling systems to guide reformulation and other nutrition policies. NP systems should be adapted to their specific purposes as it is not possible to design one system that can equally address all policies and purposes, e.g. reformulation and labelling. The present paper discusses some of the key principles and specificities that underlie a NP system designed for reformulation with the example of the Nestlé nutritional profiling system. Furthermore, the impact of reformulation at the level of the food product, dietary intakes and public health are reviewed. Several studies showed that food and beverage reformulation, guided by a NP system, may be effective in improving population nutritional intakes and thereby its health status. In order to achieve its maximum potential and modify the food environment in a beneficial manner, reformulation should be implemented by the entire food sector. Multi-stakeholder partnerships including governments, food industry, retailers and consumer associations that will state concrete time-bound objectives accompanied by an independent monitoring system are the potential solution.

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Section: The Elements Of a Nutrition Profiling System To Drive Producmentioning

confidence: 99%

Nutrient profiling for product reformulation: public health impact and benefits for the consumer

et al. 2017

Self Cite

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“…Food and beverage product reformulation -the reduction or removal of key nutrients of concern from processed and packaged foods and beverages -is one proposed market-level solution to some of the nutrition problems in the US which has recently come into prominence (U.S. Department of Health and Human Services and U.S. Department of Agriculture 2015b). However, product reformulation differs from other market-level policies as it aims to change the nutrient profile within a product rather than decrease its overall consumption, and is largely supported by the food and beverage industry (Vlassopoulos et al 2015). Indeed it is frequently undertaken in voluntary industry partnerships with health and government groups (Partnership for a Healthier America 2016; Alliance for a Healthier Generation 2016).…”

Section: Introductionmentioning

confidence: 99%

The shift in framing of food and beverage product reformulation in the United States from 1980 to 2015

Scott

Nixon²

2017

Critical Public Health

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Food and beverage product reformulation is a public health nutrition policy of recent prominence; it is a so-called 'win-win' policy, as unlike other nutrition policies it has the potential to also benefit the food and beverage industry. However, reformulation has also been criticized as being driven by industry interests. In order to inform future policy debates about reformulation, we sought to investigate how and why reformulation became a public health initiative by conducting a framing analysis on 278 U.S. newspaper articles from 1980 to 2015. Frames are aspects of text which emphasize a particular definition of a problem or solution, and were chosen as the focus of this research as they help shape policy discourses and guide which policies come onto the public policy agenda. Three primary frames of reformulation were identified: business, health and political. Having multiple frames instills reformulation with the ability to assume different meanings in different contexts, which helps to explain how it has garnered broad support from multiple sectors. The political frame of reformulation, however, only grew in importance after 2001, to describe reformulations occurring in response to public health policy initiatives aimed at obesity and noncommunicable diseases. The increasing use of a political frame, and the events described in the articles, suggest that voluntary reformulation followed a growing threat of policy change and litigation facing the industry, a finding that provides important context to debates about voluntary reformulation initiatives. Future reformulation initiatives will need to reconcile and negotiate the varying frames and aims of reformulation in order to ensure they are a success from the public health perspective.

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Achieving Healthy and Sustainable Diets: A Review of the Results of Recent Mathematical Optimization Studies

Wilson

Cleghorn

Cobiac

et al. 2019

Advances in Nutrition

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Climate protection and other environmental concerns render it critical that diets and agriculture systems become more sustainable. Mathematical optimization techniques can assist in identifying dietary patterns that both improve nutrition and reduce environmental impacts. Here we review 12 recent studies in which such optimization was used to achieve nutrition and environmental sustainability aims. These studies used data from China, India, and Tunisia, and from 7 high-income countries (France, Finland, Italy, the Netherlands, Sweden, the United Kingdom, and the United States). Most studies aimed to reduce greenhouse gas emissions (10 of 12) and half aimed also to reduce ≥1 other environmental impact, e.g., water use, fossil energy use, land use, marine eutrophication, atmospheric acidification, and nitrogen release. The main findings were that in all 12 studies, the diets optimized for sustainability and nutrition were more plant based with reductions in meat, particularly ruminant meats such as beef and lamb (albeit with 6 of 12 of studies involving increased fish in diets). The amount of dairy products also tended to decrease in most (7 of 12) of the studies with more optimized diets. Other foods that tended to be reduced included: sweet foods (biscuits, cakes, and desserts), savory snacks, white bread, and beverages (alcoholic and soda drinks). These findings were broadly compatible with the findings of 7 out of 8 recent review articles on the sustainability of diets. The literature suggests that healthy and sustainable diets may typically be cost neutral or cost saving, but this is still not clear overall. There remains scope for improvement in such areas as expanding research where there are no competing interests; improving sustainability metrics for food production and consumption; consideration of infectious disease risks from livestock agriculture and meat; and researching optimized diets in settings where major policy changes have occurred (e.g., Mexico's tax on unhealthy food).

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Industry Approach to Nutrition-Based Product Development and Reformulation in Asia

Cited by 4 publications

References 4 publications

Nutrient profiling for product reformulation: public health impact and benefits for the consumer

Nutrient profiling for product reformulation: public health impact and benefits for the consumer

The shift in framing of food and beverage product reformulation in the United States from 1980 to 2015

Achieving Healthy and Sustainable Diets: A Review of the Results of Recent Mathematical Optimization Studies

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