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Table 4 Absolute and percentage changes in median calories, sodium, saturated fat, trans fat, total sugars and free sugars per 100 g (or mL) in the product portfolios of the sampled companies between 2013 and 2017.1,2

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

  1. 1Median nutrient values in each company’s products in 2013 are presented overall and by food category in Supplementary Table 4 (Additional File 1); 2017 values have been published elsewhere [3]. 2Percentage change was calculated by dividing the difference in median calorie or nutrient contents between 2013 and 2017 by the median amount of calories or the nutrient in 2013, multiplied by 100. Percentage change colour scale was adapted from: Neal B, Sacks G, Shahid M, Taylor F, Huffman M. FoodSwitch: State of the Food Supply (April 2019) 2019. Available from: 3Results of Mann-Whitney U tests; p-values < 0.05 were considered statistically significant (shown in boldface). A dash (−) indicates that a p-value could not be calculated for companies that had 0 g of that nutrient in all products offered in both 2013 and 2017. 4N/A indicates that percentage change could not be determined when the median nutrient value per 100 g (or mL) in 2013 was 0 g. 5In 2013, Kraft Foods and Heinz were two separate companies prior to merging in 2015 and forming The Kraft Heinz Company. However, to enable examination of changes in the nutritional quality of the company’s products over time – and because Kraft Heinz was assessed as one company using the FCR scoring tool – Kraft and Heinz were treated as a single company in 2013, as was done in similar research conducted on the Australian market [24]