Using the Nutri-Score to Visualize Food Reformulation in Germany: The Case of Breakfast Cereals
Author Information
Author(s): Gréa Corinna, Dittmann Anna, Wolff David, Haidar Hanna, Roser Silvia, Merz Benedikt, Storcksdieck genannt Bonsmann Stefan
Primary Institution: Max Rubner-Institut (MRI) – Federal Research Institute of Nutrition and Food
Hypothesis
Are there changes in the energy and nutrient content of breakfast cereals between 2019 and 2022 on the German market?
Conclusion
Improvements in nutrient content and FNS of breakfast cereals in Germany were mainly driven by shifts in the product portfolio, not by reformulation of existing products.
Supporting Evidence
- Children's breakfast cereals saw a 25.5% reduction in sugar content.
- Fat content in children's breakfast cereals increased by 32.0%.
- The share of products with a 'green' Nutri-Score was higher in 2022 than in 2019.
- 34.6% of paired products showed a change in FNS.
- Only a small number of reformulated products improved their Nutri-Score classification.
Takeaway
This study looked at breakfast cereals in Germany and found that while sugar content went down, fat content went up, and most changes were due to new products rather than reformulating old ones.
Methodology
Data on breakfast cereals were collected from the German monitoring of packaged food, comparing energy and nutrient contents between 2019 and 2022.
Limitations
The study could not link changes in nutritional composition to sales or consumption data.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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