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The Importance of Product Reformulation Versus Consumer Choice in Improving Diet Quality
Author(s) -
Griffith Rachel,
O'Connell Martin,
Smith Kate
Publication year - 2017
Publication title -
economica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.532
H-Index - 65
eISSN - 1468-0335
pISSN - 0013-0427
DOI - 10.1111/ecca.12192
Subject(s) - product (mathematics) , quality (philosophy) , business , marketing , consumer choice , public policy , food choice , consumer behaviour , point (geometry) , food products , food industry , public economics , economics , food science , economic growth , philosophy , geometry , mathematics , epistemology , medicine , chemistry , pathology
Improving diet quality has been a target of public health policy. Governments have encouraged consumers to make healthier food choices and firms to reformulate food products. Evaluation of such policies has focused on the impact on consumer behaviour; firm behaviour has been less well studied. We show that the recent decline in dietary salt intake in the UK was entirely attributable to product reformulation; consumer switching between products worked in the opposite direction and led to a slight increase in grocery salt intensity. These findings point to the important role that firms can play in achieving public policy goals.