The Importance of Product Reformulation Versus Consumer Choice in Improving Diet Quality

Bibliographic Data

ID9726977
AuthorsRachel Griffith (0000-0002-8616-5820, Institute for Fiscal Studies University of Manchester), Monique O’connell (0000-0002-0048-0716, Institute for Fiscal Studies), Martin O'Connell (Institute for Fiscal Studies University College London), Kate Smith (0000-0003-4077-1996, Institute for Fiscal Studies University College London)
Year2017
Volume84
Issue333
Pages34-53
Publication date2017-01-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueEconomica (JOURNAL)
Journal identifiersISSN: 0013-0427 • E-ISSN: 1468-0335
PublisherWiley (PUBLISHER • GB)
DOI10.1111/ecca.12192
OpenAlexW2252866877
LanguageEN
Citations received16
References cited43

Improving diet quality has been a target of public health policy. Governments have encouraged consumers to make healthier food choices and firms to reformulate food products. Evaluation of such policies has focused on the impact on consumer behaviour; firm behaviour has been less well studied. We show that the recent decline in dietary salt intake in the UK was entirely attributable to product reformulation; consumer switching between products worked in the opposite direction and led to a slight increase in grocery salt intensity. These findings point to the important role that firms can play in achieving public policy goals

Business · Consumer behaviour · Consumer choice · Economic growth · Economics · Food choice · Food products · Point (geometry) · Product (mathematics) · Public economics · Public policy · Quality (philosophy) · Consumer Attitudes and Food Labeling · Food Science · Marketing · Obesity, Physical Activity, Diet · Sodium Intake and Health

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