Potential for improvement of population diet through reformulation of commonly eaten foods.
FOOD REFORMULATION: Reformulation of foods is considered one of the key options to achieve population nutrient goals. The compositions of many foods are modified to assist the consumer bring his or her daily diet more in line with dietary recommendations. INITIATIVES ON FOOD REFORMULATION: Over the past few years the number of reformulated foods introduced on the European market has increased enormously and it is expected that this trend will continue for the coming years. LIMITS TO FOOD REFORMULATION: Limitations to food reformulation in terms of choice of foods appropriate for reformulation and level of feasible reformulation relate mainly to consumer acceptance, safety aspects, technological challenges and food legislation. IMPACT ON KEY NUTRIENT INTAKE AND HEALTH: The potential impact of reformulated foods on key nutrient intake and health is obvious. Evaluation of the actual impact requires not only regular food consumption surveys, but also regular updates of the food composition table including the compositions of newly launched reformulated foods.
van Raaij
Joop
J
National Institute for Public Health and the Environment (RIVM), PO Box 1, 3720 BA Bilthoven, The Netherlands. joop.van.raaij@rivm.nl
Hendriksen
Marieke
M
Verhagen
Hans
H
D003258:Consumer Behavior; D003257:Consumer Product Safety; D004032:Diet / Q000592:standards*; D005062:European Union; D005502:Food / Q000592:standards*; D005504:Food Analysis; D005524:Food Technology / Q000639:trends*; D006801:Humans; D018673:Nutrition Policy; D009753:Nutritive Value; D011634:Public Health