Investigating reformulation in the Canadian food supply between 2017 and 2020 and its impact on food prices
Bibliographic Data
| ID | 15095185 |
|---|---|
| Authors | Emily R Ziraldo (0009-0004-9783-776X, University of Toronto), Guanlan Hu (0009-0002-9234-1605, University of Toronto), Ayesha Khan (0000-0002-0470-9047, University of Toronto), Mary R L’Abbé (0000-0001-7688-7558, University of Toronto, corresponding author) |
| Year | 2024 |
| Volume | 27 |
| Issue | 1 |
| Pages | e257-e257 |
| Publication date | 2024-01-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Public Health Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 1368-9800 • E-ISSN: 1475-2727 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s136898002400226x |
| PMID | 39575545 |
| OpenAlex | W4404616719 |
| Language | EN |
| References cited | 25 |
Objective: This study examined the relationship between reformulation and food price in Canadian packaged foods and beverages between 2017 and 2020. Design: Matched foods and beverages in the University of Toronto Food Label Information and Price 2017 and 2020 databases were analysed ( n 5774). Price change by food category and by retailer were compared using Wilcoxon signed-rank tests. The proportion of products with changes in calories and nutrient levels were determined, and mixed-effects models were used to examine the relationship between reformulation and price changes. The Food Standards Australia New Zealand (FSANZ) nutrient profiling model was applied to calculate nutritional quality scores, and mixed-effects models were used to assess if changes in nutritional quality score were associated with price changes. Setting: Large grocery retailers by market share in Canada. Participants: Foods and beverages available in 2017 and 2020. Results: Food price changes differed by retailer and by food category (e.g. increased in Bakery, Snacks, etc; decreased in Beverages, Miscellaneous, etc.). Nutrient reformulation was minimal and bidirectional with the highest proportion of products changing in sodium (17·8 %; 8·4 % increased and 9·4 % decreased). The relationship between nutrient reformulation and price change was insignificant for all nutrients overall and was not consistent across food categories. Average FSANZ score did not change (7·5 in both years). For Legumes and Combination dishes, improvements in nutritional quality were associated with a price decrease and increase, respectively. Conclusions: Stronger policies are required to incentivise reformulation in Canada. Results do not provide evidence of reformulation impacting food prices
Agricultural economics · Agricultural science · Agriculture · Biology · Business · Calorie · Economics · Environmental health · Food group · Food prices · Food security · Food supply · Geography · Healthy food · Nutrient · Statistics · Wilcoxon signed-rank test · Consumer Attitudes and Food Labeling · Mathematics · Medicine · Nutritional Studies and Diet · Food Science
Obesity and the food environment
Health effects of dietary risks in 195 countries, 1990–2017
Evolution of food and beverage prices after the front-of-package labelling regulations in Chile
Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017
A comparison of the fat composition and prices of margarines between 2002 and 2006, when new Canadian labelling regulations came into effect
Availability and affordability of healthy and less healthy food in Nova Scotia
Reformulation of sugar contents in Canadian prepackaged foods and beverages between 2013 and 2017 and resultant changes in nutritional composition of products with sugar reductions
Potential for improvement of population diet through reformulation of commonly eaten foods
Store patterns of availability and price of food and beverage products across a rural region of Newfoundland and Labrador
| Citation velocity | historical |
|---|---|
| Highly cited | No |