Fig. 2
Average absolute changes in the mean Health Star Ratings (A), and median calorie (B), sodium (C), saturated fat (D), trans fat (E) and free sugars (F) contents per 100 g (or mL) in products offered by the sampled companies between 2013 and 2017, presented in relation to the strength of their voluntary recent actions and commitments concerning product (re) formulation as evaluated based on the Food Company Reformulation (FCR) scoring tool. 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]. 2Green bars depict absolute changes resulting in improved nutritional quality of products (i.e., an increase in HSR and a decrease in calorie, sodium, saturated fat, trans fat or free sugars contents), whereas red bars depict changes resulting in lower nutritional quality (i.e., a decrease in HSR and an increase in calorie or nutrient contents). 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