Aktuelle Ernährungsmedizin 2017; 42(03): 241-272
DOI: 10.1055/s-0037-1603244
Freie Mitteilungen
Georg Thieme Verlag KG Stuttgart · New York

PUBLIC HEALTH IMPACT OF PRODUCT REFORMULATION DRIVEN BY NUTRIENT PROFILING

U Lehmann
1   Institute of Materials Science, Nestlé Research Center, Lausanne, Switzerland
,
A Neubert
2   Nestlé Deutschland AG, Frankfurt, Germany
,
A Schwalber
2   Nestlé Deutschland AG, Frankfurt, Germany
,
A Vlassopoulos
1   Institute of Materials Science, Nestlé Research Center, Lausanne, Switzerland
,
G Masset
1   Institute of Materials Science, Nestlé Research Center, Lausanne, Switzerland
› Author Affiliations
Further Information

Publication History

Publication Date:
20 June 2017 (online)

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Introduction:

Food and beverage reformulation that would improve the nutritional quality of products without requiring significant alterations of consumer behavior and dietary habits were suggested as cost-effective and impactful intervention in addressing non-communicable diseases. Nutrient profiling, the science of categorizing foods based on their nutrient composition, can guide such reformulation.

Objectives:

We reviewed the public health effect of reformulation driven by nutrient profiling approaches; and conducted a German case study of the effects of reformulation on the nutritional composition of recipe mixes, soups and sauces.

Methods:

Studies on effects of reformulation driven by a nutrient profiling system published from the year 2000 onwards were included in the review. Studies were evaluated according to effects on products' composition, dietary intakes, and modelled potential public health impact. In the case study, the sodium content changes of Nestlé-owned recipe mixes, soups and sauces commercialized in Germany was compared between 2012 and 2016 following the application of a nutrient profiling system intended to guide reformulation, the Nestlé Nutritional Profiling System (NNPS).

Results:

12 studies were retained after literature search and screening. All studies were conducted in Western countries and 8 of the studies showed modelled effects rather than observed effects. Overall, published results showed that reformulation led to, or could lead to, substantial reductions in sodium, sugar, and fat content of manufactured foods and beverages (depending on ingredient, food category and study e.g. up to 37% sodium reduction) while limited data existed on the health impact of reformulation.

The application of the NNPS from 2012 to 2016 resulted in reductions of 12.7% in sodium, 11.6% in saturated fatty acid and 12.0% in sugars content in German Nestlé-owned recipe mixes, soups and sauces (n = 244), respectively.

Conclusion:

Food and beverage reformulation, guided by a nutrient profiling system, may be effective in improving population nutritional intakes and thereby its health status but should be implemented by the entire food sector. Future work should further investigate the effect of reformulation on the products' content and dietary intakes of positive nutritional factors (e.g. fibres, vitamins and minerals).

Disclosure of Interest:

U. Lehmann Employee of: Nestlé Research Center, Switzerland, a member of Nestec Ltd. Nestec Ltd is a wholly owned affiliate of Nestlé S.A, A. Neubert Employee of: Nestlé AG, A. Schwalber Employee of: Nestlé AG, A. Vlassopoulos Employee of: Nestlé Research Center, Switzerland, a member of Nestec Ltd. Nestec Ltd is a wholly owned affiliate of Nestlé S.A, G. Masset Employee of: Nestlé Research Center, Switzerland, a member of Nestec Ltd. Nestec Ltd is a wholly owned affiliate of Nestlé S.A.