Abstract
Interpretive, front-of-pack (FOP) nutrition labels may encourage reformulation of packaged foods. We aimed to evaluate the effects of the Health Star Rating (HSR), a new voluntary interpretive FOP labelling system, on food reformulation in New Zealand. Annual surveys of packaged food and beverage labelling and composition were undertaken in supermarkets before and after adoption of HSR i.e., 2014 to 2016. Outcomes assessed were HSR uptake by food group star ratings of products displaying a HSR label; nutritional composition of products displaying HSR compared with non-HSR products; and the composition of products displaying HSR labels in 2016 compared with their composition prior to introduction of HSR. In 2016, two years after adoption of the voluntary system, 5.3% of packaged food and beverage products surveyed (n = 807/15,357) displayed HSR labels. The highest rates of uptake were for cereals, convenience foods, packaged fruit and vegetables, sauces and spreads, and ‘Other’ products (predominantly breakfast beverages). Products displaying HSR labels had higher energy density but had significantly lower mean saturated fat, total sugar and sodium, and higher fibre, contents than non-HSR products (all p-values < 0.001). Small but statistically significant changes were observed in mean energy density (−29 KJ/100 g, p = 0.002), sodium (−49 mg/100 g, p = 0.03) and fibre (+0.5 g/100 g, p = 0.001) contents of HSR-labelled products compared with their composition prior to adoption of HSR. Reformulation of HSR-labelled products was greater than that of non-HSR-labelled products over the same period, e.g., energy reduction in HSR products was greater than in non-HSR products (−1.5% versus −0.4%), and sodium content of HSR products decreased by 4.6% while that of non-HSR products increased by 3.1%. We conclude that roll-out of the voluntary HSR labelling system is driving healthier reformulation of some products. Greater uptake across the full food supply should improve population diets.
Highlights
Dietary guidelines generally recommend consumption of food groups that are minimally processed, and low in added sugars, trans and saturated fats and sodium [1]
Label; nutritional composition per 100 g (energy, saturated fat, total sugar, sodium, protein, and fibre) of products displaying Health Star Rating (HSR) labels compared with composition of those that did not display HSR labels; the composition of products displaying HSR labels in 2016 compared with the composition of the same products prior to introduction of the HSR label in 2014; and changes in the composition of HSR-labelled products over time compared with changes in the composition of non-HSR-labelled products over the same period (2014–2016)
The saturated fat, total sugar, and sodium contents contents of HSR-labelled products were higher in 2016 compared to 2015, which may reflect the of HSR‐labelled products were higher in 2016 compared to 2015, which may reflect the increase in increase in number and diversity of products displaying HSR star graphics in 2016, e.g., new food number and diversity of products displaying HSR star graphics in 2016, e.g., new food groups groups adopting the system that year included bread and bakery, snack foods, and confectionary
Summary
Dietary guidelines generally recommend consumption of food groups that are minimally processed, and low in added sugars, trans and saturated fats and sodium [1]. A growing number of governments and organisations have begun adopting interpretive front-of-pack (FOP) labels that depict and interpret the nutrition content of a food using graphics, symbols or colours [7]. Interpretive FOP nutrition labels may guide healthier food choices [8,9], especially amongst. FOP nutrition labels may healthierhowever, food choices [8,9], especially suggesting amongst more more nutrition‐conscious shoppers [10].guide. There is evidence suggesting that interpretive interpretive FOP labels improve population diets through healthier product reformulation. FOP labels improve dietsinthrough healthier[11], product reformulation. All led to improvements in the nutrient improvements in the nutrient profile of food products on the market.
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