Measuring the Potential Impact of New and Reformulated Bread and Breakfast Cereal Products on Nutrient Intakes

Stephen Martinez, Christopher A Taylor and Neal Hooker

No 327348, Contractor and Cooperator Reports from United States Department of Agriculture, Economic Research Service

Abstract: New and reformulated products are introduced into the U.S. food system at the rate of about 20,000 products per year. Breakfast cereals and bread products are among the more dynamic food categories with respect to the availability of whole-grain products, with hundreds of new products introduced yearly. This report studies the potential impact of new breakfast cereal and bread products on nutrients consumed by adults and children.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Pages: 26
Date: 2021-07
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/327348/files/ccr-72.pdf (application/pdf)

Related works:
Working Paper: Measuring the Potential Impact of New and Reformulated Bread and Breakfast Cereal Products on Nutrient Intakes (2021)
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:uerscc:327348

DOI: 10.22004/ag.econ.327348

Access Statistics for this paper

More papers in Contractor and Cooperator Reports from United States Department of Agriculture, Economic Research Service Contact information at EDIRC.
Bibliographic data for series maintained by AgEcon Search ().