Skip to main content

Table 2 Product composition of newly developed Choices products (New) per product group (mean (SD)) compared with reference products (Ref)1

From: Front-of-pack nutrition label stimulates healthier product development: a quantitative analysis

Product Category SAFAa
Ref
(g/100g)
SAFAa
New
(g/100g)
TFAb
Ref
(g/100g)
TFAb
New
(g/100g)
Added Sugar Ref
(g/100g)
Added Sugar New
(g/100g)
Sodium Ref
(mg/100g)
Sodium New
(mg/100g)
Fiber Ref
(g/100g)
Fiber New
(g/100g)
Energy
Ref
(kcal/
100g)
Energy
New
(kcal/
100g)
Fruit Juices
(Ref: n = 6,
New: n = 12)
- - - - - 2.13
(3.45)
1.67
(0.52)
2.58
(1.51)
0.15
(0.12)
0.40*
(0.23)
40.50
(3.62)
43.00
(9.82)
Processed
meat
(Ref: n = 11,
New: n = 17)
3.09
(2.46)
1.67
(0.73)
0.081
(0.163)
0.044
(0.043)
1.69
(0.95)
1.08
(1.10)
1017.82
(175.74)
626.04**
(242.95)
0.07
(0.13)
0.41*
(0.45)
242.82
(210.8)
191.02
(188.65)
Dairy
products
(Ref: n = 10,
New: n = 11)
1.26
(0.52)
0.15**
(0.18)
- - 5.74
(5.49)
- ** 50.30
(15.94)
46.09
(10.90)
- 0.52*
(0.63)
57.10
(17.12)
63.45
(35.74)
Sandwiches
(Ref: n = 16,
New: n = 16)
1.87
(1.76)
2.08
(0.98)
0.111
(0.207)
0.095
(0.073)
0.29
(0.68)
1.80*
(2.11)
470.99
(295.55)
358.97
(76.30)
2.40
(1.04)
3.19*
(0.78)
198.71
(61.44)
209.25
(37.76)
Soups
(Ref: n = 68,
New: n = 21)
0.58
(0.48)
0.41
(0.34)
0.016
(0.019)
0.036
(0.026)
0.69
(0.71)
0.54
(0.52)
372.42
(47.91)
279.57**
(63.40)
0.30
(0.44)
0.77**
(0.60)
41.02
(18.46)
42.47
(21.34)
  1. 1 The product composition of the reformulated products before reformulation was used as the reference. Independent sample t-tests were conducted to explore the differences in product composition between newly developed Choices products and reference products
  2. a SAFA: saturated fatty acids b TFA: trans fatty acids *p < 0.05 ** p < 0.01