Investigating reformulation in the Canadian food supply between 2017 and 2020 and its impact on food prices
Abstract
Abstract Objective: This study examined the relationship between reformulation and food price in Canadian packaged foods and beverages between 2017 and 2020. Design: Matched foods and beverages in the University of Toronto Food Label Information and Price 2017 and 2020 databases were analyzed (n=5774). Price change by food category and by retailer were compared using Wilcoxon signed-rank tests. The proportion of products with changes in calories and nutrient levels were determined and mixed-effects models were used to examine the relationship between reformulation and price changes. The Food Standards Australia New Zealand (FSANZ) nutrient profiling model was applied to calculate nutritional quality scores and mixed-effects models were used to assess if changes in nutritional quality score were associated with price changes. Setting: Large grocery retailers by market share in Canada. Participants: Foods and beverages available in 2017 and 2020. Results: Food price changes differed by retailer and by food category (e.g., increased in Bakery, Snacks etc; decreased in Beverages, Miscellaneous etc.). Nutrient reformulation was minimal and bidirectional with the highest proportion of products changing in sodium (17.8%; 8.4% increased and 9.4% decreased). The relationship between nutrient reformulation and price change was insignificant for all nutrients overall and was not consistent across food categories. Average FSANZ score did not change (7.5 in both years). For Legumes and Combination dishes, improvements in nutritional quality were associated with a price decrease and increase, respectively. Conclusions: Stronger policies are required to incentivize reformulation in Canada. Results do not provide evidence of reformulation impacting food prices.
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