Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review

Sinead O’Mahony (), Clare B. O’Donovan, Nuala Collins, Kevin Burke, Gerardine Doyle and Eileen R. Gibney
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Sinead O’Mahony: Food Safety Authority of Ireland, The Exchange, Georges Dock, D01 P2V6 Dublin, Ireland
Clare B. O’Donovan: Food Safety Authority of Ireland, The Exchange, Georges Dock, D01 P2V6 Dublin, Ireland
Nuala Collins: Food Safety Authority of Ireland, The Exchange, Georges Dock, D01 P2V6 Dublin, Ireland
Kevin Burke: Department of Mathematics and Statistics, University of Limerick, V94 T9PX Limerick, Ireland
Gerardine Doyle: College of Business, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland
Eileen R. Gibney: Institute of Food and Health, School of Agriculture and Food Science, University College Dublin (UCD), Belfield, D04 V1W8 Dublin, Ireland

IJERPH, 2023, vol. 20, issue 4, 1-15

Abstract: Poor diet is responsible for a quarter of European non-communicable disease (NCD)-related deaths. The reformulation of sugar, salt, and saturated fat in processed packaged foods offers an opportunity to reduce consumption of nutrients of concern and also support a reduction in energy intake. To date, there have been no publications measuring progress in food reformulation by compiling published evidence for a food category. The aim of this scoping review was to identify, characterize and summarise the findings of studies analysing the reformulation of processed yogurt and breakfast cereals. The review answered the research question: “What is the impact of food reformulation on the nutrient quality of yogurt and breakfast cereals available in the retail environment?” The research protocol was defined based on PRISMA-ScR guidelines. Five databases were searched in May 2022. Thirteen studies, published between 2010 and 2021 and completed across seven countries were eligible for inclusion. There were sufficient eligible studies to identify trends in sodium, salt, and sugar reduction in breakfast cereals. However, there was minimal or no reduction in energy, which may bring into question the use of food reformulation as part of an overall health strategy for obesity reduction.

Keywords: reformulation; breakfast cereal; yogurt; retail food environment (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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