Testing the capacity of a Multi-Nutrient profiling system to guide food and beverage reformulation

Results from five national food composition databases

Emilie Combet, Antonis Vlassopoulos*, Famke Molenberg, Mathilde Gressier, Lisa Privet, Craig Wratten, Sahar Sharif, Florent Vieux, Undine Lehmann, Gabriel Masset

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

Abstract

Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products (n = 7183) were split into 35 categories based on the Nestlé Nutritional Profiling Systems (NNPS) and were then classified as NNPS ‘Pass’ if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were ‘reformulated’ to meet NNPS standards. Overall, a third (36%) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32%-40%, 5%-72%, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22%-44%) and TF (23%-42%). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10%, 8% and 6%, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases.

Original languageEnglish
Article number406
Number of pages17
JournalNutrients
Volume9
Issue number4
DOIs
Publication statusPublished - 2017

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food guides
Food and Beverages
nutrient databanks
beverages
Databases
Food
nutrients
nutrient content
Fats
testing
sugars
food policy
food composition
lipids
compliance
France
sodium
calcium
Brazil
China

Keywords

  • Food composition database
  • Food supply
  • Nutrient profiling
  • Reformulation

Cite this

Combet, Emilie ; Vlassopoulos, Antonis ; Molenberg, Famke ; Gressier, Mathilde ; Privet, Lisa ; Wratten, Craig ; Sharif, Sahar ; Vieux, Florent ; Lehmann, Undine ; Masset, Gabriel. / Testing the capacity of a Multi-Nutrient profiling system to guide food and beverage reformulation : Results from five national food composition databases. In: Nutrients. 2017 ; Vol. 9, No. 4.
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abstract = "Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products (n = 7183) were split into 35 categories based on the Nestl{\'e} Nutritional Profiling Systems (NNPS) and were then classified as NNPS ‘Pass’ if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were ‘reformulated’ to meet NNPS standards. Overall, a third (36{\%}) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32{\%}-40{\%}, 5{\%}-72{\%}, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22{\%}-44{\%}) and TF (23{\%}-42{\%}). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10{\%}, 8{\%} and 6{\%}, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases.",
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Combet, E, Vlassopoulos, A, Molenberg, F, Gressier, M, Privet, L, Wratten, C, Sharif, S, Vieux, F, Lehmann, U & Masset, G 2017, 'Testing the capacity of a Multi-Nutrient profiling system to guide food and beverage reformulation: Results from five national food composition databases', Nutrients, vol. 9, no. 4, 406. https://doi.org/10.3390/nu9040406

Testing the capacity of a Multi-Nutrient profiling system to guide food and beverage reformulation : Results from five national food composition databases. / Combet, Emilie; Vlassopoulos, Antonis; Molenberg, Famke; Gressier, Mathilde; Privet, Lisa; Wratten, Craig; Sharif, Sahar; Vieux, Florent; Lehmann, Undine; Masset, Gabriel.

In: Nutrients, Vol. 9, No. 4, 406, 2017.

Research output: Contribution to journalArticleAcademicpeer-review

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T2 - Results from five national food composition databases

AU - Combet, Emilie

AU - Vlassopoulos, Antonis

AU - Molenberg, Famke

AU - Gressier, Mathilde

AU - Privet, Lisa

AU - Wratten, Craig

AU - Sharif, Sahar

AU - Vieux, Florent

AU - Lehmann, Undine

AU - Masset, Gabriel

PY - 2017

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N2 - Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products (n = 7183) were split into 35 categories based on the Nestlé Nutritional Profiling Systems (NNPS) and were then classified as NNPS ‘Pass’ if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were ‘reformulated’ to meet NNPS standards. Overall, a third (36%) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32%-40%, 5%-72%, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22%-44%) and TF (23%-42%). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10%, 8% and 6%, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases.

AB - Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products (n = 7183) were split into 35 categories based on the Nestlé Nutritional Profiling Systems (NNPS) and were then classified as NNPS ‘Pass’ if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were ‘reformulated’ to meet NNPS standards. Overall, a third (36%) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32%-40%, 5%-72%, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22%-44%) and TF (23%-42%). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10%, 8% and 6%, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases.

KW - Food composition database

KW - Food supply

KW - Nutrient profiling

KW - Reformulation

U2 - 10.3390/nu9040406

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M3 - Article

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JO - Nutrients

JF - Nutrients

SN - 2072-6643

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