Product reformulation and nutritional improvements after new competitive food standards in schools.

ABSTRACT:

Objective

In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products were reformulated after standards were implemented; the availability of reformulated products outside schools; and whether compliance with the standards improved the nutrient composition of competitive snacks.

Design

An observational cohort study documenting all competitive snacks sold before (2012) and after (2013 and 2014) the standar

SUBMITTER: Jahn JL 

PROVIDER: S-EPMC6552662 | biostudies-literature | 2018 Apr

REPOSITORIES: biostudies-literature