title: Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets.
abstract: OBJECTIVE
  To examine the availability of packaged food products in New Zealand supermarkets by level of industrial processing, nutrient profiling score (NPSC), price (energy, unit and serving costs) and brand variety.
  
  
  METHODS
  Secondary analysis of cross-sectional survey data on packaged supermarket food and non-alcoholic beverages. Products were classified according to level of industrial processing (minimally, culinary and ultra-processed) and their NPSC.
  
  
  METHODS
  Packaged foods available in four major supermarkets in Auckland, New Zealand.
  
  
  METHODS
  Packaged supermarket food products for the years 2011 and 2013.
  
  
  RESULTS
  The majority (84% in 2011 and 83% in 2013) of packaged foods were classified as ultra-processed. A significant positive association was found between the level of industrial processing and NPSC, i.e., ultra-processed foods had a worse nutrient profile (NPSC=11.63) than culinary processed foods (NPSC=7.95), which in turn had a worse nutrient profile than minimally processed foods (NPSC=3.27), P<0.001. No clear associations were observed between the three price measures and level of processing. The study observed many variations of virtually the same product. The ten largest food manufacturers produced 35% of all packaged foods available.
  
  
  CONCLUSIONS
  In New Zealand supermarkets, ultra-processed foods comprise the largest proportion of packaged foods and are less healthy than less processed foods. The lack of significant price difference between ultra- and less processed foods suggests ultra-processed foods might provide time-poor consumers with more value for money. These findings highlight the need to improve the supermarket food supply by reducing numbers of ultra-processed foods and by reformulating products to improve their nutritional profile.
authors.affiliation: 1Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences,VU University Amsterdam,Amsterdam,The Netherlands.
authors.forename: Claire M
authors.initials: CM
authors.lastname: Luiten
authors.affiliation: 1Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences,VU University Amsterdam,Amsterdam,The Netherlands.
authors.forename: Ingrid Hm
authors.initials: IH
authors.lastname: Steenhuis
authors.affiliation: 2National Institute for Health Innovation,School of Population Health,Tamaki Campus,The University of Auckland,Private Bag 92019,Auckland Mail Centre,Auckland 1142,New Zealand.
authors.forename: Helen
authors.initials: H
authors.lastname: Eyles
authors.affiliation: 2National Institute for Health Innovation,School of Population Health,Tamaki Campus,The University of Auckland,Private Bag 92019,Auckland Mail Centre,Auckland 1142,New Zealand.
authors.forename: Cliona
authors.initials: C
authors.lastname: Ni Mhurchu
authors.affiliation: 2National Institute for Health Innovation,School of Population Health,Tamaki Campus,The University of Auckland,Private Bag 92019,Auckland Mail Centre,Auckland 1142,New Zealand.
authors.forename: Wilma E
authors.initials: WE
authors.lastname: Waterlander
mesh_terms: D003132:Commerce; D003365:Costs and Cost Analysis; D003430:Cross-Sectional Studies; D016208:Databases, Factual; D002149:Energy Intake; D057140:Fast Foods / Q000191:economics / Q000600:supply & distribution*; D005511:Food Handling / Q000191:economics*; D018857:Food Packaging / Q000191:economics*; D016014:Linear Models; D009520:New Zealand; D009753:Nutritive Value
keywords: Food brands; Nutrient profiling; Price; Processed food; Supermarket interventions