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Table 5 Median absolute and percentage changes in the calorie, sodium, saturated fat, trans fat, total sugars and free sugars contents per 100 g (or mL) for products offered by the sampled companies that were matched 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. 1Absolute and percentage changes were calculated based on the 2013 and 2017 cal/nutrient amount of each matched product (by dividing the difference in 2013 and 2017 cal/nutrient amount by the 2013 cal/nutrient amount, multiplied by 100), and then averaged across all products to generate median absolute and percentage changes. 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: 2Individual products offered by the sampled companies in both 2013 and 2017 were matched either by barcode or manually by identifying products with identical brand and product names, and the same or similar Nutrition Facts tables, ingredients lists and product packaging. 3Results of Wilcoxon signed-rank tests; p-values < 0.05 were considered statistically significant (shown in boldface). 4N/A indicates that percentage change and p-values could not be calculated for companies whose matched products all contained 0 g of the nutrient in both 2013 and 2017. 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]