Abstract
Food reformulation policies aimed at reducing the risk of diet-related non-communicable diseases have been implemented in many countries. The degree of success of reformulation policies in changing the range of food options available to consumers has been a function of the design of these policies. Our objective was to review the different factors making the design and implementation of a food reformulation policy effective at improving populations’ diets and health. In this narrative review, we present a logic model of the action of reformulation policies on consumer behaviour, dietary intake and population health. We set out how policy design could drive outcomes, and highlight the role for governments and public health agencies in promoting food reformulation that is effective in improving diet and health. The key drivers of success for reformulation policies include strong incentives, a tight implementation strategy, a focus on the overall nutritional quality of food products, rather than on individual nutrients, and effective monitoring and evaluation. Additionally, policies should mark the distinction between product reformulation and product differentiation, which have different nutrition and health outcomes.
Highlights
Twenty-two percent of global deaths amongst adults are attributed to diet-related risks [1].Many countries have adopted population-wide policies aimed at improving diets and countering a steady rise of obesity and non-communicable diseases, such as type 2 diabetes, cardiovascular disease and cancer
While food reformulation is and will remain primarily driven by market forces, the idea that reformulation efforts can be steered in the direction of an improved nutritional quality has been gradually developing in the public health policy debate [3,4]
With the increase in non-communicable diseases (NCDs), many governments have adopted reformulation policies to protect the population against these NCDs, focusing mostly on the reduction in sodium or trans-fatty acids (TFA) in foods
Summary
Twenty-two percent of global deaths amongst adults are attributed to diet-related risks [1]. Current diets worldwide are characterised by an increasing intake of manufactured foods, defined by some level of alteration during their production (e.g., heated, refined, milled, or mixed with other ingredients). While food reformulation is and will remain primarily driven by market forces, the idea that reformulation efforts can be steered in the direction of an improved nutritional quality has been gradually developing in the public health policy debate [3,4]. Food reformulation has the potential for generating major public health impacts, but realising this potential will require greater clarity and agreement on the underlying concepts and mechanisms through which reformulation can have an impact on people’s diet and health
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
