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Fig. 1 | BMC Public Health

Fig. 1

From: The relationship between voluntary product (re) formulation commitments and changes in the nutritional quality of products offered by the top packaged food and beverage companies in Canada from 2013 to 2017

Fig. 1

Food Company Reformulation (FCR) tool total scores and absolute changes in mean HSRs of the products offered by Canada’s top packaged food and beverage companies between 2013 and 2017. 1The FCR tool quantifies the strength of voluntary reported recent actions and commitments made by food companies to reduce energy/portion sizes, sodium, saturated fat, trans fat and (total, added or free) sugars in their products; scores were calculated out of 100%. Companies only or primarily offering beverages were not evaluated for sodium, saturated fat or trans fat. Health Star Ratings (HSRs) of products were examined in relation to FCR tool total scores. Details about the FCR scoring tool methodology and a complete breakdown of companies’ scores is provided elsewhere [26]. An asterisk (*) indicates that data on recent actions and commitments was based on publicly available information only since the company opted not to participate in the research process for the BIA-Obesity Canada 2017 project

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BMC Public Health

ISSN: 1471-2458

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