eprintid: 50315 rev_number: 4 eprint_status: archive userid: 1482 importid: 105 dir: disk0/00/05/03/15 datestamp: 2025-02-07 13:36:45 lastmod: 2025-02-07 13:36:45 status_changed: 2025-02-07 13:36:45 type: article metadata_visibility: show creators_name: Spiteri, Marine creators_name: Narayanane, Ghislaine creators_name: Réquillart, Vincent creators_name: Soler, Louis-Georges creators_id: marine.spiteri@toulouse.inra.fr creators_id: vincent.requillart@tse-fr.eu creators_idrefppn: 278871399 creators_idrefppn: 035826886 creators_idrefppn: 084254041 creators_halaffid: 1002422 creators_halaffid: 577435 creators_halaffid: 1002422 title: Reformulation of processed foods: Mixed effects on salt and saturated fatty acids intake in France ispublished: pub subjects: subjects_ECO abstract: Encouraging the food industry to reformulate their products is a possible public intervention to improve diet quality. In this paper, we assess the impact of food reformulation on per capita salt and saturated fatty acids (SFAs) intake, in France, for four product categories, namely, potato chips, fresh pizzas, frozen pizzas, and frozen meals, taking into account the changes in products' nutritional quality and consumer choices. Nutrient intake is calculated by matching data on food purchases and nutritional data, collected at the same date. An algorithm is run to disentangle the specific effect of food reformulation. We find that food reformulation, which is based on voluntary individual firm choices or voluntary industry-wide agreement in our case studies, contributes to decrease SFAs and salt intake in seven out of eight cases. However, the magnitude of the impact is moderate, except in the case of potato chips for which a much stronger impact is observed. Product renewal has an ambiguous effect, depending on the nutrient considered. By contrast, changes in consumer behavior increase the intake of SFAs and salt in all cases. Finally, food reformulation generally benefits all consumers equally, regardless of income or age. For food categories with consumption disparities, product reformulation can reduce heterogeneity in nutrient intake across socioeconomic groups, provided that recipes are greatly and widely improved [EconLit Citations: D12, D22, I1]. date: 2024-02-13 date_type: published id_number: 10.1002/agr.21914 official_url: http://tse-fr.eu/pub/130216 faculty: tse divisions: tse language: en has_fulltext: FALSE doi: 10.1002/agr.21914 view_date_year: 2024 full_text_status: none publication: Agribusiness volume: vol. 40 number: n° 3 place_of_pub: New-York pagerange: 596-613 refereed: TRUE issn: 0742-4477 oai_identifier: oai:tse-fr.eu:130216 harvester_local_overwrite: number harvester_local_overwrite: volume harvester_local_overwrite: date harvester_local_overwrite: pending harvester_local_overwrite: creators_idrefppn harvester_local_overwrite: creators_halaffid harvester_local_overwrite: creators_id oai_lastmod: 2025-01-31T08:24:39Z oai_set: tse site: ut1 citation: Spiteri, Marine, Narayanane, Ghislaine , Réquillart, Vincent and Soler, Louis-Georges (2024) Reformulation of processed foods: Mixed effects on salt and saturated fatty acids intake in France. Agribusiness, vol. 40 (n° 3). pp. 596-613.