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Table 2 Levels of positive and negative reformulation in a sample child-oriented food products sold in Australia between 2009-2011

From: A survey of the reformulation of Australian child-oriented food products

  Reformulated products in sample
  Total products Products positively reformulated only Products negatively reformulated only Products both positively and negatively reformulated
No change in nutrient profile 33% (n = 40) - - -
Negligible change (<10% change) 23% (n = 27) - - -
Moderate reformulation (10% - 24.9% change) 9% (n = 11) 3% (n = 4) 3% (n = 4) 15% (n = 18)
Substantial reformulation (≥25% change) 35% (n = 42) 15% (n = 18) 8% (n = 9)  
  1. Positive reformulation is a decrease in energy, total fat, saturated fat, sugars or sodium content or an increase in fibre content. Negative reformulation is an increase in energy, total fat, saturated fat, sugars or sodium content or a decrease in fibre content.
  2. Products that underwent negligible reformulation showed <10% change in energy, total fat, saturated fat, sugars, sodium or fibre content and showed no moderate or substantial reformulation between 2009 and 2011.
  3. Moderate reformulation is a 10% - 24.9% change in energy, total fat, saturated fat, sugars, sodium or fibre content between 2009 and 2011 and not substantially reformulated for any of these nutrients.
  4. Substantial reformulation is a change ≥25% in energy, total fat, saturated fat, sugars, sodium or fibre content between 2009 and 2011.