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A Nutrient Profiling System for the (Re)Formulation of a Global Food & Beverage Portfolio
Author(s) -
Vlassopoulos Antonios,
Masset Gabriel,
Leroy Fabienne,
Drewnowski Adam
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.382.4
Subject(s) - nutrient , portfolio , meal , nutrient density , energy density , profiling (computer programming) , food science , business , environmental science , computer science , engineering , biology , ecology , finance , operating system , engineering physics
BACKGROUND One goal of nutrient profiling models is to help the food industry reformulate its products for better public health. The Nestle Nutrition Profiling System (NNPS) was developed to help screen a global product portfolio for improved nutrient density. METHOD For nutrient profiling purposes,products in the portfolio were assigned to 3 main food groups and 32 food categories, based on consumer research data, patterns of food use, and insights from food technology. The groups were larger and smaller meal components (n=6 & n=18, respectively), and accessories (n=6). Nutrient targets were linked to age‐adjusted dietary guidelines. Nutrient density was assessed per serving. The NNPS algorithm ensured that excessive amounts of disqualifying nutrients could not be compensated for. An external expert board provided feedback during NNPS development. RESULTS Nutrient targets for larger meal components were based on energy and nutrients per serving (% of energy or %DV), whereas those for snacks and accessories were based only on %DV of nutrients per serving. Maximum energy targets per serving were set to drive optimal serving sizes. The NNPS outcome was set as pass/fail, largely based on the presence of excess disqualifying nutrients. The relative distance of portfolio products from desired target goals then became the basis for product reformulation. Analysis of 14 randomly selected products showed that reformulation using NNPS resulted in a reduction of the content in all disqualifying nutrients.Nestlé After vs BeforeAdded Sugars SFA Sodium Total FatChicken soup (250mL) ‐100% ‐100% ‐6% ‐47%Chocolate milk (200mL) ‐14% ‐4% 0% ‐3%Vegetable Lasagna (225g) 0% ‐42% ‐15% ‐25%Vanilla Ice Cream Sandwich (70g) ‐50% ‐75% ‐39% ‐79%Chocolate cereal bar (20g) ‐66% ‐97% ‐58% ‐92%Apple drink (240mL) ‐54% 0% ‐75% 0%Bacon slices (20g) ‐60% ‐42% ‐73% ‐44%Water ice (85g) ‐35% ‐ 0% ‐Pepperoni pizza (143g) 25% ‐14% ‐13% ‐30%Mousse type dessert (75g) 1% ‐63% ‐63% ‐68%Puff pastry (28g) ‐42% ‐11% 10% ‐6%Mayonnaise (15g) ‐80% ‐1% 1% 0%Fruit Jellies (22g) ‐10% ‐ ‐61% ‐CONCLUSION The NNPS can help ensure that each product delivered to the consumer is (re)formulated to address public health needs and assist in the adoption of a balanced diet.