scholarly journals The Food Supply Prior to the Implementation of the Chilean Law of Food Labeling and Advertising

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 52 ◽  
Author(s):  
Rebecca Kanter ◽  
Marcela Reyes ◽  
Boyd Swinburn ◽  
Stefanie Vandevijvere ◽  
Camila Corvalán
Keyword(s):  
Food Supply ◽  
Saturated Fat ◽  
Food Labeling ◽  
Warning Label ◽  
Missing Information ◽  
Total Sugars ◽  
Food And Beverage ◽  
Advertising Law ◽  
Packaged Food ◽  
Critical Nutrients

This study aimed to evaluate the composition of the food supply ahead of the implementation of the Chilean Law of Food Labeling and Advertising (Law 20.606) in June 2016. The INFORMAS (International Network for Food and Obesity/Non-communicable Diseases (NCDs) Research, Monitoring and Action Support) framework for monitoring the composition of the food supply was used. The Law’s initial (2016) and final (2019) limits were used to evaluate if foods would receive a “High in” warning for Calories, Sodium, Sugars and/or Saturated Fats (initial/final, solids: >350/275 kcal; >800/400 mg; >22.5/10 g; >6/4 g; liquids: >100/70 kcal; >100/100 mg; >6/5 g; >3/3 g respectively). Foods were excluded if they required reconstitution, had missing information or if total labeled energy was estimated as incorrect (n = 942). In February 2015 and 2016, fieldworkers photographed a purposeful sample of packaged food and beverage products (n = 5421 and n = 5479) from 6 different supermarkets in Santiago, Chile. Seven percent of foods had no added critical nutrients (n = 720). Two-thirds of products had critical nutrients exceeding at least one initial limit indicative of a “high in” warning. Under the final phase limits, only 17% of foods would have zero warning labels. By 2019, 10 of the 17 food and beverage categories studied are predicted to have less than half of their products without a high in sodium warning label. While 8 of the 17 categories studied are predicted to have less than half their products without a high in total sugars or a high in total calories warning label, respectively; while even fewer food and beverage categories are predicted to be without a high in saturated fat warning label. Most products will have to be reformulated to avoid at least one front-of-package warning label.

scholarly journals Examining the nutritional quality of the product portfolios of major packaged food and beverage companies in Canada

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Laura Vergeer ◽  
Mavra Ahmed ◽  
Lana Vanderlee ◽  
Mary L'Abbé
Keyword(s):  
Food Supply ◽  
Nutritional Quality ◽  
Soft Drink ◽  
Saturated Fat ◽  
Food Label ◽  
Food Category ◽  
Food And Beverage ◽  
Packaged Food ◽  
Product Portfolios

AbstractCanada's food supply is abundant in energy-dense products containing excess amounts of sodium, saturated fat and free sugars, increasing Canadians' risk of developing obesity and non-communicable diseases. Food companies shape the food supply through their control over the formulation of their products; however, no studies have examined the healthfulness of products offered by different companies in Canada. This study aimed to assess and compare the nutritional quality of the product portfolios of major packaged food and beverage companies in Canada. Twenty-two top food companies were selected for study, representing a combined 50% and 73% of Canadian packaged food and beverage sales in 2018, respectively. This included 18 multinational companies, 2 Canadian manufacturers and 2 retailers with private-label brands. Nutritional information for products was sourced from the University of Toronto Food Label Information Program 2017 database. The nutritional quality of all products offered by the sampled companies that were included in the database (n = 8,211) were evaluated using the Health Star Rating (HSR) system, with HSRs ranging from 0.5 (less healthy) to 5 (healthier). Descriptive analyses and analysis of variance with post-hoc tests examined the HSRs of each company's products overall and by food category (n = 24). Mean HSRs of companies’ overall product portfolios ranged from 1.8 to 3.7 (μx̅ = 2.7, σx̅ = 0.5) and differed significantly between companies (p < 0.001). Mean HSRs differed between companies for all food categories except eggs (p = 0.5), seafood (p = 0.2), legumes (p = 0.1), nuts and seeds (p = 0.4), and vegetables (p = 0.08). Variation in mean HSRs of products offered by different companies was greatest for beverages (range = 1.3–5.0, μx̅ = 2.0, σx̅ = 1.0), fats/oils (range = 0.7–4.4, μx̅ = 3.6, σx̅ = 1.6), fruit/fruit juices (range = 0.8–4.0, μx̅ = 2.6, σx̅ = 0.9), and sauces/dips/gravies/condiments (range = 0.5–3.4, μx̅ = 2.3, σx̅ = 1.0). These findings demonstrate that the nutritional quality of products offered by leading food manufacturers in Canada varies significantly overall and by food category, with many of these products considered less healthy according to the HSR system. Differences between companies may reflect the nature of their products; for example, products offered by dairy companies were healthier than those of confectionary and soft drink manufacturers, on average. Variation in nutritional quality within food categories illustrates the need and potential for many companies to improve the healthfulness of their products. By identifying companies that offer less healthy products compared with others in Canada, this study may prompt reformulation.

scholarly journals The Development and Application of a Tool for Quantifying the Strength of Voluntary Actions and Commitments of Major Canadian Food Companies to Improve the Nutritional Quality of Their Products

2020 ◽  
Vol 4 (10) ◽  
Author(s):  
Laura Vergeer ◽  
Lana Vanderlee ◽  
Gary Sacks ◽  
Ella Robinson ◽  
Sally Mackay ◽  
...  
Keyword(s):  
Food Supply ◽  
Disease Risk ◽  
Saturated Fat ◽  
Portion Size ◽  
Noncommunicable Disease ◽  
Health Concern ◽  
Trans Fat ◽  
Portion Sizes ◽  
Packaged Food ◽  
Energy Portion

ABSTRACT Background Canada's food supply is high in nutrients of public health concern, contributing to poor diet quality and increased noncommunicable disease risk. Food companies shape the healthfulness of the food supply, yet little is known about companies’ voluntary actions and commitments concerning product (re)formulation. Objective This study aimed to develop and apply a tool for quantifying the strength of voluntary actions and commitments of major food companies in Canada to improve the healthfulness of their products. Methods Twenty-two top packaged food and beverage companies were selected based on Canadian market share. Recent actions and/or commitments to reduce energy/portion sizes, sodium, saturated fat, trans fat, and sugars were identified from company websites and public documents, verified by company representatives (where possible), and scored based on breadth of application across the product portfolio, magnitude(s) of reduction, measurability, nutritional significance, national/global applicability, and transparency using the Food Company Reformulation scoring tool. Companies offering beverages only (n = 4) were not assessed for sodium, saturated fat, or trans fat (re)formulation. Results Seventeen of 22 companies reported reductions and/or commitments concerning sodium (72.2%, n = 13/18), trans fat (61.1%, n = 11/18), sugars (59.1%, n = 13/22), saturated fat (55.6%, n = 10/18), and/or energy/portion sizes (50.0%, n = 11/22). Scores ranged from 0/155 to 122/155 for food companies (median = 49/155) and 0/65 to 42/65 for beverage companies (median = 17/65). Companies generally performed best for sodium reduction (median = 21/32; range = 0–32) and poorest for energy/portion-size reductions (median = 2/30; range = 0–24). Multinational companies had significantly higher total scores than domestic companies (P = 0.004). Higher total scores were associated with greater market shares in the beverage manufacturing sector (P = 0.04), but not packaged food (P = 0.50). Conclusions Many of Canada's leading food companies report limited or no action to reduce nutrients of concern in their products, suggesting a need for government intervention and strengthened accountability mechanisms to encourage alignment of reformulation efforts with government and expert recommendations.

scholarly journals The Calorie and Nutrient Density of More- Versus Less-Processed Packaged Food and Beverage Products in the Canadian Food Supply

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2782 ◽  
Author(s):  
Laura Vergeer ◽  
Paige Veira ◽  
Jodi T. Bernstein ◽  
Madyson Weippert ◽  
Mary R. L’Abbé
Keyword(s):  
Saturated Fat ◽  
Classification Systems ◽  
Dietary Recommendations ◽  
Free Sugars ◽  
University Of Toronto ◽  
Nutrient Density ◽  
Food And Beverage ◽  
Processed Products ◽  
Packaged Food ◽  
The University

The association between the degree of processing and healthfulness of foods remains unclear. Most evidence of this relationship is based on dietary intake surveys rather than individual products and varies depending on the food processing classification system used. This study aimed to compare the nutritional quality of more- versus less-processed packaged foods and beverages in Canada, using a large, branded food database and two processing classification systems. Nutritional information for products (n = 17,269) was sourced from the University of Toronto FLIP 2017 database. Products were categorized using the NOVA and Poti et al. processing classification systems. Calories, sodium, saturated fat, total and free sugars, fibre and protein per 100 g (or mL) were examined by processing category using descriptive statistics and linear regression. Overall, the most-processed products under both systems were more likely to be lower in protein, and higher in total and free sugars, compared with less-processed foods (p < 0.05); the direction and strength of the association between other nutrients/components and level of processing were less consistent. These findings demonstrate that calorie- and nutrient-dense foods exist across different levels of processing, suggesting that food choices and dietary recommendations should be based primarily on energy or nutrient density rather than processing classification.

scholarly journals Results of Applying the Canadian Proposed Front-Of-Pack Labelling Regulations to Chain Restaurant Menu Items

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 724-724
Author(s):  
Sarah Murphy ◽  
Mary L'Abbé ◽  
Kacie Dickinson ◽  
Mary Scourboutakos
Keyword(s):  
Public Health ◽  
Fast Food ◽  
Saturated Fat ◽  
Early Career ◽  
Health Concern ◽  
Warning Labels ◽  
Public Health Concern ◽  
Research Fellowship ◽  
Food And Beverage ◽  
Packaged Food

Abstract Objectives Restaurants are subject to far less regulation than packaged foods when it comes to disclosing nutritional information. However, this sector is increasingly prominent in consumer's food purchasing and consumption habits. Health Canada is developing new front-of-package (FOP) warning labels for packaged food and beverage products, which if applied to restaurant foods could help consumers avoid foods high in nutrients of public health concern. The objective of this study was therefore to assess the proportion of menu items that would be required to carry FOP symbols if they were applied to the restaurant sector. Methods Nutrient data for food and beverage menu items (n = 10,950) were collected from the websites of restaurants with ≥20 Canadian outlets in 2016. Each item was assessed according to Health Canada's FOP thresholds for saturated fat, sodium, and sugar to determine eligibility for each warning symbol if the regulations were extended to restaurant foods. Results Of all eligible menu items, 79% would require ≥1 FOP symbol and 48% would require ≥2. In terms of nutrients, ≥47% of all items would require a sodium or saturated fat warning. 79% of all beverages and desserts would require a sugar warning. When distinguishing between types of restaurants, proportions from fast-food and sit-down establishments were similar overall, but varied by category. Conclusions The majority of menu items are high in nutrients of public health concern, thus there is an urgent need for regulations that apply to both packaged and restaurant items to improve their nutritional quality and assist consumers in making healthier choices when eating out. Such warning labels could also stimulate product reformulation and the introduction of healthier choices by the restaurant sector. Funding Sources This research was supported by a CIHR Project Operating Grant. KMD was supported by an Endeavour Research Fellowship and a Foundation for High Blood Pressure Research Early Career Transition Grant.

scholarly journals Conflicting Messages on Food and Beverage Packages: Front-of-Package Nutritional Labeling, Health and Nutrition Claims in Brazil

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2967 ◽  
Author(s):  
Ana Clara Duran ◽  
Camila Zancheta Ricardo ◽  
Laís Amaral Mais ◽  
Ana Paula Bortoletto Martins ◽  
Lindsey Smith Taillie
Keyword(s):  
Nutritional Profile ◽  
Nutrition Claims ◽  
Health And Nutrition ◽  
Food Retailers ◽  
Food And Beverage ◽  
Using Data ◽  
Packaged Food ◽  
Critical Nutrients ◽  
Conflicting Messages ◽  
Dairy Beverages

We assessed the prevalence of front-of-package (FoP) claims in the Brazilian packaged food supply and examined whether foods with claims were more likely to be high in critical nutrients. Using data from a random 30% subsample of 11,434 foods and beverages collected in the five largest food retailers in Brazil in 2017 (n = 3491), we classified claims into nutrition, health, and environment. We examined whether foods with claims were more likely to be high in critical nutrients using 95% confidence intervals. Claims were found in 41.2% of the products. Nutrition claims were the most prevalent (28.5%), followed by health (22.1%), and environment-related claims (5.2%). More than 85% of the breakfast cereals, granola bars, and nectars contained claims, which were found in 51% of the dairy beverages. Foods with nutrition claims were more likely to be high in critical nutrients (65.3%; 95% CI 62.3, 68.2% vs. 54.1% 95% CI 52.1, 56.0). Products with health (52.9%; 95% CI 49.3, 56.4% vs. 58.5%; 95% CI 56.6, 60.3) and environment-related claims (33.5%; 95% CI 27.0, 40.8% vs. 58.6%; 95% CI 56.9, 60.2%) were less likely to be high in critical nutrients. FoP claims are prevalent in Brazil, and nutrition claims are more likely to have a poorer nutritional profile. Policymakers should consider restricting the presence of claims on unhealthy products.

scholarly journals The Healthfulness of the US Packaged Food and Beverage Supply: A Cross-Sectional Study

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1704 ◽  
Author(s):  
Abigail S. Baldridge ◽  
Mark D. Huffman ◽  
Fraser Taylor ◽  
Dagan Xavier ◽  
Brooke Bright ◽  
...  
Keyword(s):  
Large Scale ◽  
Open Data ◽  
Saturated Fat ◽  
Cross Sectional Study ◽  
Nutritional Composition ◽  
Cross Sectional ◽  
The Us ◽  
Food And Beverage ◽  
Packaged Food ◽  
Level Of Processing

The US food supply is dominated by highly-processed packaged food and beverage products that are high in energy, saturated fat, sugar, and salt. We report results of a cross-sectional assessment of the 2018 US packaged food and beverage supply by nutritional composition and indicators of healthfulness and level of processing. Data were obtained through Label Insight’s Open Data database, which represents >80% of all food and beverage products sold in the US over the past three years. Healthfulness and the level of processing, measured by the Health Star Rating (HSR) system and the NOVA classification framework, respectively, were compared across product categories and leading manufacturers. Among 230,156 food and beverage products, the mean HSR was 2.7 (standard deviation (SD) 1.4) from a possible maximum rating of 5.0, and 71% of products were classified as ultra-processed. Healthfulness and level of processing varied substantially by category (range: HSR 1.1–3.9; 0–100% ultra-processed) and manufacturer (range: HSR 0.9–4.6; 26–100% ultra-processed). The US packaged food and beverage supply is large, heterogeneous, highly processed, and generally unhealthy. The wide variability in healthfulness and level of processing demonstrates that opportunities exist, through reformulation or replacement, for large-scale improvements to the healthfulness of the US packaged food and beverage supply.

scholarly journals Changes in Nutrient Declaration after the Food Labeling and Advertising Law in Chile: A Longitudinal Approach

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2371
Author(s):  
Daiana Quintiliano Scarpelli ◽  
Anna Christina Pinheiro Fernandes ◽  
Lorena Rodriguez Osiac ◽  
Tito Pizarro Quevedo
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Food Labeling ◽  
Food Groups ◽  
Warning Label ◽  
Total Sugar Content ◽  
Packaged Foods ◽  
Advertising Law ◽  
Sugary Beverages ◽  
The Impact

Chile has implemented several strategies to decrease the burden of obesity and chronic diseases. The Food Labeling and Advertising Law (Law 20.606) requires a front-of-package “high in” warning label when energy and nutrients of concern (ENC) (total sugar, saturated fats, sodium) exceed established limits. This study aims to evaluate the impact of Law 20.606 on the ENC declaration of packaged foods in Chile, before and after the law implementation. We analyzed food nutritional labeling declarations from 70% of the most consumed packaged foods in Chile. Data collection was conducted in 2013 and 2019 in Santiago. Pictures from all sides of the package were taken from 476 products, classified into 16 food groups. All food groups had changes in the ENC declaration during the study period. Total sugar content showed the highest reduction (−15.0%; p = 0.001). Dairy, confitures and similar and sugary beverages had the greatest reduction in energy and total sugar content (p < 0.01). Energy, total sugar and sodium front of package “high in” simulation was significantly reduced in dairy, sugary beverages, flour-based foods, confitures and similar, fish and seafoods, fats and oils, spices, condiments and sauces and sugars (p < 0.05). We observed that companies reformulated products to adapt to the new regulation.

scholarly journals The impacts on food purchases and tax revenues of a tax based on Chile’s nutrient profiling model

PLoS ONE ◽  
2021 ◽  
Vol 16 (12) ◽  
pp. e0260693
Author(s):  
M. Arantxa Colchero ◽  
Guillermo Paraje ◽  
Barry M. Popkin
Keyword(s):  
Energy Density ◽  
Saturated Fat ◽  
Warning Label ◽  
Warning Labels ◽  
Tax Base ◽  
Added Sugar ◽  
Food And Beverages ◽  
Food Purchases ◽  
Food And Beverage ◽  
The Impact

Background In June 2016, Chile implemented the Law of Food Labelling and Advertising, which included a mandatory front-of-pack warning labels on food and beverages high in added sugar, saturated fat, sodium or energy density, restrictions on child-directed marketing and on the promotion and sales of these products in schools. The regulation does not include taxes although Chile had implemented a tiered tax on SSBs two years before this law was implemented. Therefore, the objective of the study was to simulate the impact of taxing food and beverages based on the cutoff’s points for warning labels on purchases and revenues. Methods We derived price elasticities using the linear approximation of the almost ideal demand system for six groups of labeled food and beverages (with a warning label based on the regulation) and unlabeled (with no warning label): 1) unlabeled beverages, 2) labeled beverages, 3) unlabeled cereal based products, 4) labeled cereal based products, 5) labeled meat and fish and 6) labeled sweet snacks and desserts. The study used data on household food beverage purchases from the Kantar WorldPanel Chile and Euromonitor sales to adjust the Kantar elasticity results to the national average. We estimated revenues under three tax scenarios for all labeled food and beverages: 10%, 20%, 30% of the final price excluding taxes. Results Except for labeled fish and meat, all food and beverage groups were price elastic. After accounting for a reduction in consumption after the taxes, economic and population growth, revenues for all groups could reach between 457 million USD to 1.3 billion USD. These results based on the much larger tax base of these labeled “high in added sugar, salt or saturated fat or energy density” foods and beverages is much larger. Conclusion This fiscal package could be implemented in countries with warning labels to enhance health and welfare. The Chilean warning label front-of-the-package system provides an important guide for countries considering policies to reduce diet-related non communicable diseases, including obesity. The fiscal policy impact alone, as shown here for Chile, will be highly impactful in reducing ultra-processed food intake and generating revenues.

Nutrition and packaging characteristics of toddler foods and milks in Australia

2020 ◽  
pp. 1-13
Author(s):  
Jennifer R McCann ◽  
Georgina C Russell ◽  
Karen J Campbell ◽  
Julie L Woods
Keyword(s):  
Saturated Fat ◽  
Total Sugar ◽  
Dietary Guidelines ◽  
Snack Food ◽  
Cross Sectional ◽  
Total Sugars ◽  
Snack Foods ◽  
Retail Food Environment ◽  
Regulatory Approach ◽  
Sugar Levels

Abstract Objective: To analyse nutritional and packaging characteristics of toddler-specific foods and milks in the Australian retail food environment to identify how such products fit within the Australian Dietary Guidelines (ADG) and the NOVA classification. Design: Cross-sectional retail audit of toddler foods and milks. On-pack product attributes were recorded. Products were categorised as (1) food or milk; (2) snack food or meal and (3) snacks sub-categorised depending on main ingredients. Products were classified as a discretionary or core food as per the ADG and level of processing according to NOVA classification. Setting: Supermarkets and pharmacies in Australia. Results: A total of 154 foods and thirty-two milks were identified. Eighty percentage of foods were snacks, and 60 % of foods were classified as core foods, while 85 % were ultraprocessed (UP). Per 100 g, discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and Na (P < 0·001) than core foods. Total sugars were significantly higher (P < 0·001) and Na significantly lower (P < 0·001) in minimally processed foods than in UP foods. All toddler milks (n 32) were found to have higher energy, carbohydrate and total sugar levels than full-fat cow’s milk per 100 ml. Claims and messages were present on 99 % of foods and all milks. Conclusions: The majority of toddler foods available in Australia are UP snack foods and do not align with the ADG. Toddler milks, despite being UP, do align with the ADG. A strengthened regulatory approach may address this issue.

scholarly journals Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

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