The FDII/Creme Global
Reformulation Project
Estimating the impact of
reformulation by 14 FDII
members on the Irish population
Contents
Glossary of Terms
2
Foreword
7
Participating Companies 8
1. Executive Summary
9
2.Methodology
13
2.1. Food Consumption Surveys
15
2.2. Development of Food Categories 16
2.3. Product Reformulation Data 17
2.4. Market Share Data 18
2.5. Levels of Nutrients Sold (in Tonnes and Kilocalories)
18
2.6. Average Daily Intakes of Five Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers
19
2.6.1.Calculating Daily Nutrient Intakes
19
2.6.2.Calculating Levels of Significance for Nutrient Mean Intakes, Baseline and Post-Reformulation
22
3. Levels of Nutrients Sold
23
3.1. Summary Results
24
3.2. Results: Levels of Nutrients Sold (in Tonnes and Kilocalories)
24
4. Average Daily Intakes of Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers
31
4.1. Scenario A (Optimistic): Summary of Results - Average Daily Intakes of Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers
35
4.1.1. Scenario A: Adult Results (18 – 90 Years)
36
4.1.2.Scenario A: Teenager Results (13 – 17 years)
43
4.1.3.Scenario A: Children Results (5 – 12 years)
50
4.1.4.Scenario A: Pre-Schoolers Results (1 – 4 years)
57
4.2. Scenario B (Conservative): Summary of Results: Average Daily Intakes of Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers
64
4.2.1.Scenario B: Adult Results (18 – 90 years)
65
4.2.2.Scenario B: Teenager Results (13 – 17 years)
72
4.2.3.Scenario B: Children Results (5 – 12 years)
79
4.2.4.Scenario B: Pre-Schoolers Results (1 – 4 years)
86
References
The FDII/Creme Global Reformulation Project
93
1
Glossary of Terms
2
Mean
The average of all intake values calculated for individuals within the
target population
Mean Error
Standard deviation of the distribution of mean intake values. The
distributions of mean intake values are calculated using bootstrapping
P97.5
The value of intake below which 97.5% of the analysed population
falls. In this analysis, P97.5 represents high consumers of products
P97.5 Error
Standard deviation of the distribution of P97.5 intake values. The
distributions of P97.5 intake values are calculated using bootstrapping
Reformulation
In this analysis, reformulation refers to foods that have altered
nutrition composition between two time points to reduce levels of
energy, total fat, saturated fat, sodium and/or sugar
Statistical
Significance
Statistical significance refers to the probability (p-value) that the
observed result is due to natural variability. The low
p-value for this analysis (<0.001) corresponds to a high probability
(99.9%) that the result is not due to chance (i.e. it is “statistically
significant”)
Discrete
Distribution
A statistical input into the dietary model. It allows for multiple nutrient
concentrations to be applied according to multiple market share
values (i.e. it recognises that certain branded products have a greater
market share over other similar products and applies the nutrient
values accordingly)
Scenario A
Impact of reformulation if all companies matched the 14 Food and Drink
Industry Ireland member companies (optimistic)
Scenario B
Impact of reformulation if reformulation was conducted by only the 14
Food and Drink Industry Ireland member companies (conservative)
The FDII/Creme Global Reformulation Project
List of Figures
Figure 1: Calculation utilised to calculate the difference in tonnes/kilocalories sold of the five
nutrients between baseline and post-reformulation time points
18
Figure 2: Application of FDII reformulating data to IUNA food codes (Scenario A)
20
Figure 3: Application of FDII reformulating data to IUNA food codes (Scenario B)
20
Figure 4: Differences between Nutrient Intakes of Consumers of FDII Reformulated Products (and
equivalent foods) and Nutrient Intakes from Total Diet
32
Figure 5: The positioning of daily nutrient intakes for consumers of the five nutrients (all categories
combined) within the results sections
33
Figure 6: Example of individual nutrient intakes per category
33
Figure 7: The positioning of daily nutrient intakes for total diet for the five nutrients (all categories
combined) within the results sections
34
List of Tables
Table 1: Irish national food consumption surveys utilised to investigate dietary intakes with the four
Irish sub-populations
15
Table 2: List of food categories developed and utilised for ‘The FDII/Creme Global Reformulation
Project’
16
Table 3: Data required for reformulated products from the 14 FDII members
17
Table 4: Description of intake statistics used in the present investigation
21
Table 5: Total nutrients sold from all FDII reformulated products at baseline (2005) and postreformulation (2012), with absolute and relative changes
24
Table 6: Total fat sold (tonnes) per food category based on FDII reformulated products on the Irish
market at baseline and post-reformulation time points, with absolute and % changes
25
Table 7: Saturated fat sold (tonnes) per food category based on FDII reformulated products on the
Irish market at baseline and post-reformulation, with absolute and % changes
26
Table 8: Energy sold (106 kilocalories) per food category based on FDII reformulated products on
the Irish market at baseline and post-reformulation, with absolute and % changes
27
Table 9: Sodium sold (tonnes) per food category based on FDII reformulated products on the Irish
market at baseline and post-reformulation, with absolute and % changes
28
Table 10: Sugar sold (tonnes) per food category based on FDII reformulated products on the Irish
market at baseline and post-reformulation, with absolute and % changes
29
Table 11: Daily nutrient intakes of Irish adult consumers of reformulated products (n = 1495) at
baseline and post-reformulation for Scenario A (optimistic)
37
Table 12: Daily nutrient intakes of Irish adults from the total diet (including reformulated products)
(n = 1500) at baseline and post-reformulation for Scenario A (optimistic)
37
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Table 13: Daily mean and P97.5 intakes of Energy (kcal/d) of adults per food category, at baseline
and post-reformulation for Scenario A (optimistic)
38
Table 14: Daily mean and P97.5 intakes of Saturated Fat (g/d) of adults per food category, at
baseline and post-reformulation for Scenario A (optimistic)
39
Table 15: Daily mean and P97.5 intakes of Sodium (g/d) of adults per food category, at baseline
and post-reformulation for Scenario A (optimistic)
40
Table 16: Daily mean and P97.5 intakes of Sugar (g/d) of adults per food category, at baseline and
post-reformulation for Scenario A (optimistic)
41
Table 17: Daily mean and P97.5 intakes of Total Fat (g/d) of adults per food category, at baseline
and post-reformulation for Scenario A (optimistic)
42
Table 18: Daily nutrient intakes of Irish teenage consumers of reformulated products (n = 440) at
baseline and post-reformulation for Scenario A (optimistic)
44
Table 19: Daily nutrient intakes of Irish teenagers from the total diet (including reformulated
products) (n = 441) at baseline and post-reformulation for Scenario A (optimistic)
44
Table 20: Daily mean and P97.5 intakes of Energy (kcal/d) of teenagers per food category, at
baseline and post-reformulation for Scenario A (optimistic)
45
Table 21: Daily mean and P97.5 intakes of Saturated Fat (g/d) of teenagers per food category, at
baseline and post-reformulation for Scenario A (optimistic)
46
Table 22: Daily mean and P97.5 intakes of Sodium (g/d) of teenagers per food category, at
baseline and post-reformulation for Scenario A (optimistic)
47
Table 23: Daily mean and P97.5 intakes of Sugar (g/d) of teenagers per food category, at baseline
and post-reformulation for Scenario A (optimistic)
48
Table 24: Daily mean and P97.5 intakes of Total Fat (g/d) of teenagers per food category, at
baseline and post-reformulation for Scenario A (optimistic)
49
Table 25: Daily nutrient intakes of Irish child consumers of reformulated products (n = 594) at
baseline and post-reformulation for Scenario A (optimistic)
51
Table 26: Daily nutrient intakes of Irish children from the total diet (including reformulated
products) (n = 594) at baseline and post-reformulation for Scenario A (optimistic)
52
Table 27: Daily mean and P97.5 intakes of Energy (kcal/d) of children per food category, at baseline
and post-reformulation for Scenario A (optimistic)
52
Table 28: Daily mean and P97.5 intakes of Saturated Fat (g/d) of children per food category, at
baseline and post-reformulation for Scenario A (optimistic)
53
Table 29: Daily mean and P97.5 intakes of Sodium (g/d) of children per food category, at baseline
and post-reformulation for Scenario A (optimistic)
54
Table 30: Daily mean and P97.5 intakes of Sugar (g/d) of children per food category, at baseline
and post-reformulation for Scenario A (optimistic)
55
Table 31: Daily mean and P97.5 intakes of Total Fat (g/d) of children per food category, at baseline
and post-reformulation for Scenario A (optimistic)
56
Table 32: Daily nutrient intakes of Irish pre-school consumers of reformulated products (n = 498) at
baseline and post-reformulation for Scenario A (optimistic)
58
The FDII/Creme Global Reformulation Project
Table 33: Daily nutrient intakes of Irish pre-schoolers from the total diet (including reformulated
products) (n = 500) at baseline and post-reformulation for Scenario A (optimistic)
58
Table 34: Daily mean and P97.5 intakes of Energy (kcal/d) of pre-schoolers per food category, at
baseline and post-reformulation for Scenario A (optimistic)
59
Table 35: Daily mean and P97.5 intakes of Saturated Fat (g/d) of pre-schoolers per food category,
at baseline and post-reformulation for Scenario A (optimistic)
60
Table 36: Daily mean and P97.5 intakes of Sodium (g/d) of pre-schoolers per food category, at
baseline and post-reformulation for Scenario A (optimistic)
61
Table 37: Daily mean and P97.5 intakes of Sugar (g/d) of pre-schoolers per food category, at
baseline and post-reformulation for Scenario A (optimistic)
62
Table 38: Daily mean and P97.5 intakes of Total Fat (g/d) of pre-schoolers per food category, at
baseline and post-reformulation for Scenario A (optimistic)
63
Table 39: Daily nutrient intakes of Irish adult consumers of reformulated products (n = 1500) at
baseline and post-reformulation for Scenario B (conservative)
66
Table 40: Daily nutrient intakes of Irish adults from the total diet (including reformulated products)
(n = 1500) at baseline and post-reformulation for Scenario B (conservative)
66
Table 41: Daily mean and P97.5 intakes of Energy (kcal/d) of adults per food category, at baseline
and post-reformulation for Scenario B (conservative)
67
Table 42: Daily mean and P97.5 intakes of Saturated Fat (g/d) of adults per food category, at
baseline and post-reformulation for Scenario B (conservative)
68
Table 43: Daily mean and P97.5 intakes of Sodium (g/d) of adults per food category, at baseline
and post-reformulation for Scenario B (conservative)
69
Table 44: Daily mean and P97.5 intakes of Sugar (g/d) of adults per food category, at baseline and
post-reformulation for Scenario B (conservative)
70
Table 45: Daily mean and P97.5 intakes of Total Fat (g/d) of adults per food category, at baseline
and post-reformulation for Scenario B (conservative)
71
Table 46: Daily nutrient intakes of Irish teenage consumers of reformulated products (n = 441) at
baseline and post-reformulation for Scenario B (conservative)
73
Table 47: Daily nutrient intakes of Irish teenagers from the total diet (including reformulated
products) (n = 441) at baseline and post-reformulation for Scenario B (conservative)
73
Table 48: Daily mean and P97.5 intakes of Energy (kcal/d) of teenagers per food category, at
baseline and post-reformulation for Scenario B (conservative)
74
Table 49: Daily mean and P97.5 intakes of Saturated Fat (g/d) of teenagers per food category, at
baseline and post-reformulation for Scenario B (conservative)
75
Table 50: Daily mean and P97.5 intakes of Sodium (g/d) of teenagers per food category, at
baseline and post-reformulation for Scenario B (conservative)
76
Table 51: Daily mean and P97.5 intakes of Sugar (g/d) of teenagers per food category, at baseline
and post-reformulation for Scenario B (conservative)
77
Table 52: Daily mean and P97.5 intakes of Total Fat (g/d) of teenagers per food category, at
baseline and post-reformulation for Scenario B (conservative)
78
The FDII/Creme Global Reformulation Project
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Table 53: Daily nutrient intakes of Irish child consumers of reformulated products (n = 594) at
baseline and post-reformulation for Scenario B (conservative)
80
Table 54: Daily nutrient intakes of Irish children from the total diet (including reformulated
products) (n = 441) at baseline and post-reformulation for Scenario B (conservative)
80
Table 55: Daily mean and P97.5 intakes of Energy (kcal/d) of children per food category, at baseline
and post-reformulation for Scenario B (conservative)
81
Table 56: Daily mean and P97.5 intakes of Saturated Fat (g/d) of children per food category, at
baseline and post-reformulation for Scenario B (conservative)
82
Table 57: Daily mean and P97.5 intakes of Sodium (g/d) of children per food category, at baseline
and post-reformulation for Scenario B (conservative)
83
Table 58: Daily mean and P97.5 intakes of Sugar (g/d) of children per food category, at baseline
and post-reformulation for Scenario B (conservative)
84
Table 59: Daily mean and P97.5 intakes of Total Fat (g/d) of children per food category, at baseline
and post-reformulation for Scenario B (conservative)
85
Table 60: Daily nutrient intakes of Irish pre-school consumers of reformulated products (n = 500) at
baseline and post-reformulation for Scenario B (conservative)
87
Table 61: Daily nutrient intakes of Irish pre-schoolers from the total diet (including reformulated
products) (n = 500) at baseline and post-reformulation for Scenario B (conservative)
87
Table 62: Daily mean and P97.5 intakes of Energy (kcal/d) of pre-schoolers per food category, at
baseline and post-reformulation for Scenario B (conservative)
88
Table 63: Daily mean and P97.5 intakes of Saturated Fat (g/d) of pre-schoolers per food category,
at baseline and post-reformulation for Scenario B (conservative)
89
Table 64: Daily mean and P97.5 intakes of Sodium (g/d) of pre-schoolers per food category, at
baseline and post-reformulation for Scenario B (conservative)
90
Table 65: Daily mean and P97.5 intakes of Sugar (g/d) of pre-schoolers per food category, at
baseline and post-reformulation for Scenario B (conservative)
91
Table 66: Daily mean and P97.5 intakes of Total Fat (g/d) of pre-schoolers per food category, at
baseline and post-reformulation for Scenario B (conservative)
92
The FDII/Creme Global Reformulation Project
Foreword
Food and Drink companies have always modified the nutrients in their products in response to changing
consumer lifestyles, tastes and demands. This ongoing process to reduce nutrients without compromising
food product safety, integrity and taste is known as reformulation.
Health authorities have agreed that reformulation is an important area for the food and drink industry to
deliver progress in our societal effort to tackle obesity. This report shows that food companies have made
significant progress and that it has an impact on people’s everyday diets.
Food and Drink Industry Ireland (FDII) companies have been at the forefront of reformulation efforts and
will continue to be so in the coming decade where it is technically possible, safe and in line with consumer
trends. Independent predictive consumption modelling experts, Creme Global using the Irish Universities
Nutrition Alliance (IUNA) food categories have projected the impact of the product reformulations of 14
FDII member companies on the daily nutrition intake of Irish pre-schoolers, children, teenagers and adults
in Ireland at two time points in time.
For the first time in any market across the globe, the impact of reformulation initiatives undertaken by
a segment of the food industry on dietary consumption has been documented. This has been possible
through the co-operation and support of the 14 participating member companies at national and
international level. FDII also acknowledges the support and advice that it has received from the Food Safety
Authority of Ireland (FSAI) throughout this process.
This report is just the beginning. It provides, for the first time, a scientifically robust platform to measure
the impact of reformulation efforts of the wider food industry in the future. A separate supplementary
report has also been published on the beverage category which estimates the impact of reformulation and
the introduction of low and no cal products by FDII members on the Irish population.
Creme Global carried out two dietary analyses. Scenario A estimates the impact on the population if all
companies across the food sector with similar products matched the reformulations of the 14 FDII member
companies. Scenario B provides a robust estimate of the impact of the 14 FDII companies’ product
reformulations on these sub-populations. Combining the two sets of results provides a range of the impact
of the total reformulation by food companies on these important population sub groups.
FDII is now launching a ‘National Reformulation Programme’, with the Food Safety Authority of Ireland
providing oversight, to continue their reformulation efforts in meeting consumers’ changing requirements.
FDII aims to expand the initiative and recruit more companies across the food industry to document the
impact of their reformulation efforts on the population. The FSAI will continue to monitor reformulation
efforts over the coming years and we thank them for their support in this programme.
The FDII/Creme Global Reformulation Project
7
Participating Companies
Britvic Ireland
Coca Cola Ireland
Glanbia Consumer Foods
Kelloggs Company Ireland
Kepak Convenience Foods
Kerry Foods
Largo Foods
Lucozade Ribena Suntory Ireland
Mars Ireland
Mondelez International
Nestlé
PepsiCo
Unilever
Valeo Foods
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The FDII/Creme Global Reformulation Project
1 Executive Summary
1. Executive Summary
1. Executive Summary
The food & beverage industries in Ireland have made concerted efforts to reduce levels of energy, total
fat, saturated fat, sugar and/or sodium in their products. This report investigates the impact of the
reformulation efforts by 14 key Food and Drink Industry Ireland members. The reformulation efforts by
these members are a response to growing concerns over the health implications associated with the overconsumption of calories and other specific nutrients.
Methodology
The current project is divided into two parts: (1) calculating the levels of nutrients sold via reformulated
products, at baseline and post-reformulation, and (2) calculating daily nutrient intakes of Irish subpopulations, at baseline and post-reformulation.
Part 1: Levels of Nutrients Sold
Levels of nutrients sold on the Irish market via the 14 FDII members’ reformulated products were
investigated to quantify the impact of reformulation. The 14 FDII members provided sales data for
reformulated products from across the grocery market at two time points (2005 and 2012). The nutrient
content of these products at the two time points were also provided. This allowed for a comparison
between levels of nutrients sold on the market in 2005 (pre-reformulation) and then again in 2012 (postreformulation).
Part 2: Daily Dietary Intakes
The impact of the 14 FDII members’ companies reformulation on daily nutrient intakes of four specific
population groups was investigated. These population groups were:
• Adults (18-90 years)
• Teenagers (13-17 years)
• Children (5-12 years)
• Pre-Schoolers (1-4 years)
The nutrient composition levels for energy, total fat, saturated fat, sugar and/or sodium were submitted
for nearly 600 products from the 14 FDII members. These products were assigned to the food categories
established in the Irish national consumption surveys by Irish Universities Nutritional Alliance (IUNA). These
surveys provide robust consumption patterns for Irish adults, teenagers, children and pre-schoolers. By
inserting the nutrient information for reformulated products into these consumption trends, the nutrient
intakes for the four sub-populations for the two time points were calculated.
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The FDII/Creme Global Reformulation Project
1. Executive Summary
The Reformulation Range
This analysis generated two scenarios estimating the impact of reformulation on the four sub- populations.
Scenario A assumes all companies across the food and beverage sector with similar products reformulated
in a similar way to the 14 FDII member companies involved (optimistic).
Scenario B assumes only the 14 FDII members conducted their reported reformulation thereby estimating
the minimum impact of reformulation in Ireland (conservative).
The two sets of results from scenarios A and B provide a range of the potential impact of reformulation on
these Irish sub-populations (optimistic to conservative).
Results
A summary of the primary findings is outlined below:
(1) % Reduction in Levels of Nutrients Sold:
Nutrient
% Reduction
11.58
Energy
9.86
Total Fat
Saturated Fat
12.01
Sodium
36.66
Sugar
13.83
(2) % Reduction in Mean Daily Nutrient Intakes for Consumers of Reformulated Products (ranging
from conservative – optimistic):
Nutrient
Adults
Teenagers
Children
Pre-Schoolers
Energy
1.32 - 3.74
0.33 - 3.76
0.46 - 4.97
0.55 - 4.24
Total Fat
2.95 - 7.09
1.98 - 7.77
1.87 - 6.47
2.03 - 6.37
Saturated Fat
5.38 - 18.22
6.36 - 23.94
6.06 - 22.77
4.81 - 19.27
Sodium
8.31 - 45.10
10.27 - 38.69
9.37 - 29.90
8.07 - 38.68
2.06 - 7.70
1.36 - 7.44
1.21 - 13.56
1.07 - 9.84
Sugar
The FDII/Creme Global Reformulation Project
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The FDII/Creme Global Reformulation Project
2 Methodology
2. Methodology
This project is divided into two distinct parts: Part 1 measures the impact of the 14 FDII members’
reformulated products on quantities of nutrients sold between 2005 and 2012, and Part 2 measures the
impact of the 14 members’ reformulation efforts on the population.
The 14 FDII members provided nutrition composition and sales data for their reformulated products for
two time points: Baseline and Post Reformulation. Data from the 14 member companies (composition and
sales) was not confined to specific years, as reformulation did not occur for every member during the same
period.
The time points loosely relate to 2005 and 2012, respectively. A product was only considered reformulated
and included in the present analysis if a reduction was made in at least one of the five nutrients. For these
foods, nutrient information for all five nutrients was included in the analysis, not only those nutrients that
had been reduced.
2. Methodology
Part 1: Levels of Nutrients Sold
Creme Global calculated the quantities sold of energy, sugar, sodium, saturated fat and total fat in the
baseline year and post reformulation. The difference between the two time points accounted for the
change in levels of the five nutrients sold via the 14 members’ reformulated products. The absolute and
percentage change between the two times periods are presented.
Part 2: Daily Nutrient Intakes
This was an analysis of the estimated impact of the 14 FDII members’ reformulation efforts on amounts of
nutrients consumed on a daily basis by specific groups in the population.
The analysis focused on the nutrient intakes of energy, sugar, sodium, saturated fat and total fat and the
changes in daily intakes in response to the reformulation efforts of the 14 FDII members.
Creme Global used dietary surveys to identify robust consumption patterns of four population groups –
pre-schoolers, children, teenagers and adults. By inserting the nutritional information for reformulated
products into these consumption trends, the reductions in nutrient intakes were quantified.
Example: Breakfast Cereal A has reduced sodium levels by 20% between 2005 and 2012. Irish national
dietary surveys provide a consumption pattern representing how children consume this product and the
resulting levels of sodium consumed. By applying the new reformulated nutrient profile (i.e. 20% sodium
reduction) to the consumption patterns for children, the reduced amount of sodium consumed by Irish
children as a result of the reformulated breakfast cereal is estimated.
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The FDII/Creme Global Reformulation Project
2.1 Food Consumption Surveys
The Irish Universities Nutrition Alliance (IUNA) conducts the national dietary surveys in Ireland. This
organisation comprises four academic nutrition units (University College Dublin (UCD), University College
Cork (UCC), Trinity College Dublin (TCD) and University of Ulster (UU)). Over the past decade, IUNA have
recorded the habitual consumption patterns of various Irish populations, including pre-schoolers, children,
teenagers and adults. Four such surveys were included in the present analyses to investigate the effects
of reformulated food products on the dietary intakes of total fat, saturated fat, energy, sodium and sugar.
Details of the four surveys included in the present analyses are highlighted in Table 1.
Table 1: Irish national food consumption surveys utilised to investigate dietary intakes with the
four Irish sub-populations
Year of Survey
Age Group
Number of
Participants
Methodology
National PreSchool Nutrition
Survey (NPNS)
2010 - 2011
1 – 4 Years
N = 500
4-day weighed
food record
National Children’s
Food Survey
(NCFS)
2003 - 2004
5 – 12 Years
N = 594
7-day weighed
food diary
National Teens’
Food Survey (NTFS)
2005 - 2006
13 – 17 Years
N = 441
7-day semiweighed food diary
National Adult
Nutrition Survey
(NANS)
2008 - 2010
18 – 90 Years
N = 1500
4-day weighed
food diary
2. Methodology
Survey
All four surveys recorded amounts and types of all foods and beverages consumed during the survey
period, with nutrient composition data obtained from the 5th and 6th editions of McCance & Widdowson’s
The Composition of Foods (Food Standards Agency, UK)4,5. Detailed descriptions of all four surveys can be
found at www.iuna.net6.
IUNA data is very appropriate when analysing Irish consumption patterns - the surveys are nationally
representative and use 4- and 7-day, weighed and semi-weighed food diaries, that record all consumption
events in great detail. The representative nature of the surveys with the detailed level of data recorded for
each consumption event is ideal for an analysis of this kind.
The FDII/Creme Global Reformulation Project
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2.2 Development of Food Categories
All national food surveys conducted by IUNA allocated each food consumed by survey participants to a
specific food category. 77 food categories were developed for the NPNS, 68 were developed for NANS
and 62 were developed for the NCFS and the NTFS. A list of these food categories is available on the IUNA
website6. Based on these IUNA food categories, 10 unique food categories were developed for ‘The FDII/
Creme Global Reformulation Project’. These 10 food categories were an amalgamation of a number of the
original IUNA categories. Table 2 outlines the food categories utilised in this investigation and the subcategories included in each.
It’s important to note that the composition of the IUNA categories do not mirror exactly categories within
the domestic grocery sector. As such the designed categories in this report capture the impact of the
products of participating FDII members within IUNA’s categories rather than reflective of the efforts of
industry categories.
Table 2: List of food categories developed and utilised for ‘The FDII/Creme Global Reformulation
Project’
2. Methodology
1. Milk & Dairy Products
5. Breakfast Cereals
Whole milk
Ready-To-Eat breakfast cereals
Low fat, skimmed and fortified milks
Other breakfast cereals (e.g. porridge)
Other milks (e.g. processed milks)
Creams
6. Rice, Pasta & Savouries
Yoghurts
Rice & pasta, flour, grains & starches
Cheeses
Savouries (e.g. pizza)
Ice-Creams
7. Biscuits, Cakes & Confectionery
2. Spreading Fats
Biscuits
Butter
Cakes, pastries & buns
Low fat spreads
Puddings & chilled desserts
Other spreading fats
Sugars, syrups, preserves & sweeteners
Chocolate confectionery
3. Meat, Fish & Egg Dishes
Eggs & egg dishes
Fish dishes
Non-chocolate confectionery
8. Savoury Snacks (including crisps)
Offal & offal dishes
Chipped, fried & roasted potatoes
Beef & veal dishes
Nuts & seeds, herbs & spices
Lamb, pork & bacon dishes
Savoury snacks
Poultry & game dishes
Burgers (beef & pork)
9. Beverages (excluding milk)
Sausages
Carbonated beverages
Meat pies & pastries
Diet carbonated beverages
Meat products (e.g. processed meats)
Squashes, cordials & fruit juice drinks
Other beverages (e.g. latte)
4. Vegetables
Vegetable & pulse dishes
Peas, beans & lentils
10. Soups, Sauces & Miscellaneous Foods
Soups, sauces & miscellaneous foods
Green vegetables
Carrots
Salad vegetables (e.g. lettuce)
Other vegetables (e.g. onions)
Other All other IUNA food categories that did
not fit in to the 10 above (e.g. infant
meals, citrus fruits, lamb)
Tinned or jarred vegetables)
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The FDII/Creme Global Reformulation Project
Furthermore, while the sub-categories indicate how the main food categories were populated, it must
be noted that the 14 FDII members did not have reformulated products for each sub-category within a
category. For example, they did not have reformulated data for the ‘Milk Puddings’ sub-category within
‘Milk & Dairy Products’ category. Therefore, their reformulated products are a proportion of the overall
foods consumed in the IUNA surveys.
Every food consumed in the IUNA food surveys was recorded with unique food codes. A number of these
food codes were generic (e.g. ‘Ham’), but some describe considerable details about the foods, such as
actual brand name, specific flavour of food, processing history of food (fresh, dried, frozen, etc.). For
example, instead of a generic code for ‘Biscuits’, IUNA records foods such as ‘Sandwich Biscuits, Cream
Filled’, ‘Chocolate Chip Cookie with Nuts’, ‘Wafer Biscuits, Filled’, ‘Brand X Chocolate Digestive’. Or instead
of a generic code for ‘Soup’, IUNA records ‘Cream of Chicken Soup, Canned’, ‘Tomato Soup, Dried’ and
‘Brand X Fresh Vegetable Soup’. Such detail in the coding system allowed exact foods to be identified as
those reformulated by the 14 FDII members’ companies and to which reformulation data was applied. These
foods were then utilised in the present investigation.
2. Methodology
2.3 Product Reformulation Data
In order to investigate the true effects of reformulated products being introduced to the Irish food market,
accurate reformulation data was required. This data was forwarded by the Food and Drink Industry Ireland’s
(FDII) members (n = 14). These companies include some of the largest food manufacturers currently in
the Irish food market. Each FDII member involved in the current project was requested to complete a
template which would provide the required data. Data was obtained on approximately 600 reformulated
foods manufactured by Irish companies and available on the Irish market. Table 3 provides a list of the data
provided by the 14 FDII members:
Table 3: Data required for reformulated products from the 14 FDII members
List of data supplied by the FDII members
• Company and product name
• Description of product (i.e. descriptive name)
• Unit size
• Sales data in units for 2005 and 2012
• Total fat content (g) per 100g/mls for 2005 and 2012
• Saturated fat content (g) per 100g/mls for 2005 and 2012
• Energy content (kcal) per 100g/mls for 2005 and 2012
• Sodium content (g) per 100g/mls for 2005 and 2012
• Sugar content (g) per 100g/mls for 2005 and 2012
The FDII/Creme Global Reformulation Project
17
2.4 Market Share Data
Due to data gaps in relation to market shares held by the FDII members and the reformulated products
within these markets, this data was obtained from Kantar Worldpanel (http://www.kantarworldpanel.com/
ie), an independent company that calculate market share data of individual companies and products within
a larger, pre-defined food grouping system.
Based on the reformulation data provided by the FDII members, a list of all reformulated brands was
compiled. This resulted in 80 and 90 unique brands in 2005 and 2012 respectively, from the 14 companies
involved in this project. Kantar provided total sales data for each unique brand and also a total sales figure
for each of the 10 food categories. This allowed a market share for each brand (as part of the overall food
category) to be calculated. For example, total sales for ‘Milk & Dairy Products’ category in 2005 was €7 M.
The sales for brand ‘Y’ within this food category are €2 M. Therefore, the market share value calculated for
brand ‘Y’ as part of the ‘Milk & Dairy Products’ category is ~29%.
2. Methodology
This market share value was then applied to the appropriate food codes recorded in the IUNA dietary
surveys. For example, if a reformulated ham is consumed, the probability of the ham being Brand X,
Brand Y or Brand Z is applied based on market shares. This, in turn, allows the analyses to recognise the
probability of consuming a specific nutrient level connected to a specific branded food.
Therefore, foods with a higher market share will have a higher probability to be selected in the analyses
than foods with a lower market share. The market share data is year specific thereby capturing the
proportion of the market held by individual brands at baseline (2005) and post- reformulation (2012).
2.5 Levels of Nutrients Sold (in Tonnes and Kilocalories)
The first stage of this project investigated the reduction of nutrients between baseline and postreformulation time points, based on tonnes/kilocalories reduced in all products within a specific food
category, between the two time periods.
Figure 1 depicts the formula utilised to calculate the difference in volume of nutrients sold once
reformulation had occurred.
Figure 1: Calculation utilised to calculate the difference in tonnes/kilocalories sold of the five
nutrients between baseline and post- reformulation time points
Nutrient level
Baseline (per 100g)
x
Unit sales
=
Nutrient level in tonnes/kcal (1)
Nutrient level
Post-reformulation (per 100g)
x
Unit sales
=
Nutrient level in tonnes/kcal (2)
Nutrient level in
tonnes/kcal (1)
–
Nutrient level
in tonnes/kcal (2)
=
Nutrient reduction in tonnes/kcal
(% of original nutrient level)
Firstly, the level of the nutrient (per 100g) in a specific branded food pre-reformulation was multiplied by
the units sold in the baseline year for that particular food (in terms of 100g/100mls), resulting in the actual
level of nutrient sold from that food at baseline. This formula was followed again for the nutrient levels
and units sold post-reformulation and the two outcomes were compared to one another. This highlighted
the difference in levels of nutrient sold in tonnes/kcals between the two time points (in absolute and
percentage terms). This was repeated for each product within the category to calculate nutrient levels sold
at a category level.
18
The FDII/Creme Global Reformulation Project
2.6 Average Daily Intakes of Five Nutrients for Irish Adults,
Teenagers, Children & Pre-Schoolers
The second part of ‘The FDII/Creme Global Reformulation Project’ investigated the effect of reformulation
on average daily nutrient intakes of energy, fat (total & saturated), sugar and sodium among Irish adults,
teenagers, children and pre-schoolers.
2.6.1 Calculating Daily Nutrient Intakes
2. Methodology
Total dietary intakes of the five nutrients were calculated using data from the four Irish national dietary
surveys saved within the Creme Nutrition® model. The intake assessments calculate daily intakes based on
distributions of intakes for each individual in the survey. The concentration levels of reformulated products
supplied by the FDII members (at both baseline and post-reformulation) were applied to the correct food
codes within the four dietary surveys.
Applying Nutrient Values with Market Shares
This data was applied by constructing discrete distributions, allowing the model to incorporate both the
nutrient concentration level(s) of each food product with the corresponding market share value of the
brand(s) attached to the food codes within that category. By applying the discrete distribution, the analyses
recognise the likelihood of a person consuming one branded product over another. In other words, the
model recognises that a product with a higher market share has a greater chance of being consumed.
The project wanted to investigate a range of intake results due to the introduction of the 14 members’
reformulated products – this was possible by investigating two scenarios. Scenario A assumes all food and
beverage companies reformulated in a similar way to the 14 members (optimistic), while Scenario B assumes
reformulations were conducted by the 14 members only (conservative).
Nutrient data from the 14 FDII members was applied to the appropriate IUNA food codes using different
approaches. Firstly, if a food code described a food with a specific brand name (e.g. ‘Twix’) and this brand
was a FDII reformulated product, the reformulated data was applied directly to that food code; there is
no ambiguity around this procedure as it is 100% correct to say every time a person consumed this food
code, it is always reformulated. However, if a food code was generic (e.g. ‘Ham’) and was not brand specific,
reformulated data was applied in two different ways. This resulted in Scenario A and Scenario B.
A number of food codes in IUNA do not specify brand names. Therefore, FDII reformulation data was
applied to ‘generic’ codes (e.g. ‘Ham’). In Scenario A, the food code ‘Ham’ has FDII reformulated data only
applied to it, thereby assuming that every time a person consumed ham in an IUNA survey, it was always
reformulated ham from one of the 14 FDII members. This is the optimistic scenario, as it assumes all similar
products on the market reformulate to the same extent as the 14 FDII members. The market share value
applied was calculated accordingly. For example, if one FDII product was matched to the IUNA code, 100%
market share was applied; if two products were matched to the one food code, the ratio of the individual
market shares were applied, etc. This is illustrated in Figure 2.
The FDII/Creme Global Reformulation Project
19
Figure 2: Application of FDII reformulating data to IUNA food codes (Scenario A)
Product with reformulated data from FDII?
Yes
No
2. Methodology
Is there an IUNA brand
specific food code?
Yes
No
Apply FDII directly
(no ambiguity)
Apply FDII data with market
share data to ‘generic’ food code
All IUNA original
values retained
In Scenario B, FDII reformulated data is still applied to the same generic IUNA food codes as in Scenario A.
However, the original IUNA nutrient values are also applied with the reformulated data to these food codes
that do not specify the brand, thereby accounting for the ‘unknown’ (i.e. non-reformulated foods, foods that
may have been reformulated but for which we do not have reformulation data for). This is the conservative
scenario, as it assumes that the 14 FDII members are the only companies reformulating on the Irish market.
This is illustrated in Figure 3 below:
Figure 3: Application of FDII reformulating data to IUNA food codes (Scenario B)
Product with reformulated data from FDII?
Yes
No
Is there an IUNA brand
specific food code?
20
Yes
No
Apply FDII directly
(no ambiguity)
Apply FDII data with market
share data to ‘generic’ food code
+
IUNA data
All IUNA original
values retained
The FDII/Creme Global Reformulation Project
The original IUNA nutrient value is applied with the remainder of the market share after considering the
FDII members market share(s) for that food. For example, if FDII Brand 1 = 10% market share for ‘ham’,
Brand 2 = 17% market share for ‘ham’, then ‘hams’ in ‘rest of market’ with the original IUNA nutrient values
will have a 73% market share value applied.
Intake results generated from Scenario B may be viewed as a conservative estimate of reformulation’s
impact, as nutrient levels from the original IUNA data were added back into the analysis. This means
that only one mean value from the IUNA surveys is applied for all brands other than those of the 14 FDII
members brands in the category (when nutrients levels are likely to vary across products).
Model
2. Methodology
Creme Nutrition® is a scientific, cloud based software service used to estimate dietary intakes of foods,
chemicals and nutrients in populations of consumers. Creme Nutrition® achieves this by linking food
consumption data to the appropriate food composition and chemical concentration data using a number
of validated and published models. The system supports both deterministic and probabilistic input data.
Probabilistic data can be represented by parametric or empirical data; these data sets are then combined in
the Creme Nutrition® model using Monte Carlo simulation.
Output calculation types include daily average intakes, acute exposures, as well any required population
statistics, standard errors and confidence intervals7.
For the present nutrient intake assessments, Creme Nutrition® considered all eating events in order to
determine the daily intake levels in each individual survey. Results are presented for daily intakes baseline
and post-reformulation and per food categories specifically designed for the purposes of this project.
Model Intake Statistics
Intake statistics analysed for this project are described in Table 4.
Table 4: Description of intake statistics used in the present investigation
Mean:
The average of all intake values calculated for individuals
within the target population
Mean Error:
Standard deviation of the distribution of mean intake values.
The distributions of mean intake values are calculated using
bootstrapping.
The 97.5th Percentile (P97.5):
The value of intake below which 97.5% of the analysed
population falls
P97.5 Error:
Standard deviation of the distribution of P97.5 intake values.
The distributions of P97.5 intake values are calculated using
bootstrapping.
In Creme Nutrition®, standard errors of statistics are calculated using a resampling technique called
bootstrapping. For example, a mean value can be estimated from the collected sample data which is
assumed to be representative of the total population. Using the bootstrap method allows a distribution of
the mean values to be generated and used to assess the accuracy of the estimated statistic (in this case,
the mean value). This is performed by sampling with replacement from the data set in question a number of
times, generating a number of different estimates of each statistic. The standard error of the mean is then
the standard deviation of the mean values obtained from the large number of bootstrap samples.
The FDII/Creme Global Reformulation Project
21
Mathematically, the true standard error of a statistic
can be estimated as:
with
with
where
N is the number of bootstrap samples (usually large, N=1000 by default in Creme Nutrition®)
is the parameter estimate based on the bootstrap sample
2. Methodology
is the mean of all parameters estimated on N bootstrap samples
2.6.2 Calculating Levels of Significance for Nutrient Mean Intakes, Baseline and
Post-Reformulation
Nutrient intakes generated for pre-reformulation and post-reformulation time periods were compared and
the difference assessed by means of statistical tests. In the present investigation, the difference in intakes
between the two time points was assessed with a paired Wilcoxon test, a non-parametric test used to
assess if the difference in intakes between pairs of subjects is statistically significant. This test is used in
place of a Student’s test when the condition of normality of the data is not met.
The p-value returned by a statistical test is evaluated in relation to a specified significance level; the lower
the significance level, the more stringent is the criteria to conclude that the observed difference between
intake values is statistically significant. In this analysis the significance level that was chosen is 0.001,
which corresponds to a 99.9% confidence level. A p-value that is less than the significance level of 0.001
was regarded as providing evidence against the null hypothesis, which states that there is no difference
between the two sets of values.
If a less stringent significance level of 0.05 was chosen, a p-value lower than 0.05 would indicate that
the observed difference between paired values is significant with 95% confidence. The more stringent
significance level of 0.001 used in this investigation requires p-values to be smaller than 0.001 to conclude
that the observed difference is significant with 99.9% confidence.
The tables included in the following sections report the p-values of the paired Wilcoxon tests performed
over the observed intakes for pre-reformulation and post-reformulation nutrients. The p-values <0.001
indicate that the product reformulation led to a significant difference in the nutrient intake for the
population under analysis with 99.9% confidence.
22
The FDII/Creme Global Reformulation Project
3 Levels of Nutrients Sold
3. Levels of Nutrients Sold
3.1 Summary Results
• Reformulation efforts of the 14 members led to reductions in absolute and percentage
terms for all nutrients. The largest decrease in percentage terms was for Sodium
• The greatest reduction in absolute terms was for Sugar, with a decrease of 3,486 tonnes
• 36,060 million fewer kilocalories of Energy have been sold between 2005 and 2012
• Reformulation by the 14 FDII members meant that all food categories achieved a reduction
in Saturated Fat sold between the two time points
% Reduction in Levels of Nutrients Sold between Baseline and Post-Reformulation:
3. Levels of Nutrients Sold
Nutrient
24
% Reduction
Energy
11.58
Total Fat
9.86
Saturated Fat
12.01
Sodium
36.66
Sugar
13.83
The FDII/Creme Global Reformulation Project
3.2 Results: Levels of Nutrients Sold (in Tonnes and Kilocalories)
Table 5 shows the total reductions of nutrients placed on the market via FDII reformulated products (i.e.
all food categories combined). Tables 6 – 10 show the changes in levels sold of the individual nutrients per
food categories.
Table 5: Total nutrients sold from all FDII reformulated products at baseline (2005) and postreformulation (2012), with absolute and relative changes
Total Levels of Nutrients Sold For All Food Categories Combined, Baseline and Post-Reformulation
Baseline
Post-Reformulation
(tonnes; 109 kcal)
(tonnes; 109 kcal)
Absolute Change
(tonnes; 109 kcal)
% Change
12196.58
10994.09
1202.49
9.86
% Reduction
Saturated Fat
5167.84
4547.07
620.77
12.01
% Reduction
Energy
311.30
275.24
36.06
11.58
% Reduction
Sodium
785.41
497.47
287.95
36.66
% Reduction
25202.60
21716.81
3485.79
13.83
% Reduction
Total Fat
Sugar
The FDII/Creme Global Reformulation Project
3. Levels of Nutrients Sold
All Food
Categories
Combined
25
Total Fat
Changes in tonnes of Total Fat sold between Baseline and Post-reformulation via the 14 members’
reformulated products.
Table 6: Total Fat sold (tonnes) per food category based on FDII reformulated products on the
Irish market at baseline and post-reformulation time points, with absolute and % changes
3. Levels of Nutrients Sold
Total Fat
Absolute Change
(Tonnes)
% Change
Food Category
Tonnes sold
(Baseline)
Tonnes sold
(PostReformulation)
Beverages (excl.
Milk)
0.73
0.721
0.004
Reduction
0.55
% Reduction
Biscuits, Cakes &
Confectionery
4916.86
4796.58
120.28
Reduction
2.45
% Reduction
Breakfast Cereals
917.99
654.07
263.92
Reduction
28.75
% Reduction
Meat, Fish & Egg
Dishes
1205.38
899.84
305.54
Reduction
25.35
% Reduction
Milk & Dairy
Products
1714.47
1728.83
14.36
Increase
0.84
% Increase
Rice, Pasta &
Savouries
0.15
0.01
0.139
Reduction
93.29
% Reduction
Savoury Snacks
(incl. Crisps)
514.02
469.02
45
Reduction
8.75
% Reduction
Soups, Sauces &
Misc. Foods
158.73
119.58
39.15
Reduction
24.66
% Reduction
Spreading Fats
2768.26
2325.44
442.82
Reduction
16.00
% Reduction
12,196.58
Tonnes
10,994.09
Tonnes
Total:
1,202.49 Reduction
9.86% Reduction
26
The FDII/Creme Global Reformulation Project
Saturated Fat
Changes in tonnes of Saturated Fat sold between Baseline and Post-reformulation via the 14 members’
reformulated products.
Table 7: Saturated Fat sold (tonnes) per food category based on FDII reformulated products on
the Irish market at baseline and post-reformulation, with absolute and % changes
Saturated Fat
Tonnes sold
(Baseline)
Tonnes sold (PostReformulation)
Beverages (excl.
Milk)
0.55
0.53
0.02
Reduction
3.64
% Reduction
Biscuits, Cakes &
Confectionery
2373.22
2307.51
65.71
Reduction
2.77
% Reduction
Breakfast Cereals
327.59
219.11
108.48
Reduction
33.11
% Reduction
Meat, Fish & Egg
Dishes
449.19
323.31
125.88
Reduction
28.02
% Reduction
Milk & Dairy
Products
1099.78
970.27
129.51
Reduction
11.78
% Increase
Rice, Pasta &
Savouries
0.07
0.01
0.06
Reduction
85.71
% Reduction
Savoury Snacks
(incl. Crisps)
68.09
62.63
5.46
Reduction
8.02
% Reduction
Soups, Sauces &
Misc. Foods
72.86
58.71
14.15
Reduction
19.42
% Reduction
Spreading Fats
776.49
604.99
171.5
Reduction
22.09
% Reduction
5167.84 Tonnes
4547.07 Tonnes
Total:
The FDII/Creme Global Reformulation Project
Absolute Change
(Tonnes)
620.77 Reduction
% Change
3. Levels of Nutrients Sold
Food Category
12.01% Reduction
27
Energy
Changes in kilocalories (kcal) of Energy sold between Baseline and Post-reformulation via the 14
members’ reformulated products
Table 8: Energy sold (106 kilocalories) per food category based on FDII reformulated products on
the Irish market at baseline and post-reformulation, with absolute and % changes
3. Levels of Nutrients Sold
Energy
Absolute Change (106 Kcal)
106 Kcal
sold (PostReformulation)
Food Category
106 Kcal sold
(Baseline)
Beverages (excl.
Milk)
29,644
25,470
4,173
Reduction
14.08
% Reduction
Biscuits, Cakes &
Confectionery
95,588
91,747
3,841
Reduction
4.02
% Reduction
Breakfast Cereals
85,189
67,549
17,640
Reduction
20.71
% Reduction
Meat, Fish & Egg
Dishes
17,239
13,554
3,685
Reduction
21.38
% Reduction
Milk & Dairy
Products
44,466
43,375
1,091
Reduction
2.45
% Reduction
Rice, Pasta &
Savouries
6.71
3.61
3.10
Reduction
46.13
% Reduction
Soups, Sauces &
Misc. Foods
3,372
2,615
757
Reduction
22.45
% Reduction
Savoury Snacks
(incl. Crisps)
10,484
9,640
844
Reduction
8.05
% Reduction
Spreading Fats
25,313
21,288
4,025
Reduction
15.9
% Reduction
311,301
Kcal x 106
275,241x 106
36,060 x 106
Reduction
11.58% Reduction
Total:
% Change
28
The FDII/Creme Global Reformulation Project
Sodium
Changes in tonnes of Sodium sold between Baseline and Post-reformulation via the 14 members’
reformulated products
Table 9: Sodium sold (tonnes) per food category based on FDII reformulated products on the Irish
market at baseline and post-reformulation, with absolute and % changes
Sodium
Absolute Change
(Tonnes)
% Change
Tonnes sold
(Baseline)
Tonnes sold
(PostReformulation)
Beverages (excl. Milk)
0.03
0.02
0.01
Reduction
33.33
% Reduction
Biscuits, Cakes &
Confectionery
25.92
23.28
2.64
Reduction
10.19
% Reduction
Breakfast Cereals
546.38
279.09
267.29
Reduction
48.92
% Reduction
Meat, Fish & Egg
Dishes
70.1
59.59
10.51
Reduction
14.99
% Reduction
Milk & Dairy
Products*
15.77
32.33
16.56
Increase
105.01
% Increase*
Rice, Pasta &
Savouries
0.02
0.005
0.015
Reduction
75
% Reduction
Savoury Snacks (Incl.
Crisps)
23.94
14.91
9.03
Reduction
37.72
% Reduction
Soups, Sauces &
Miscellaneous Foods
59.23
52.16
7.07
Reduction
11.94
% Reduction
Spreading Fats
36.53
29.29
7.24
Reduction
19.82
% Reduction
7.49
6.79
0.70
Reduction
9.35
% Reduction
785.41 Tonnes
497.465 Tonnes
Vegetables
Total:
287.95 Reduction
36.66% Reduction
*Increases in sodium reflects a significant shift in consumer spending towards lo-fat and reformulated (reduced salt) products
which companies have reformulated and promoted heavily.
The FDII/Creme Global Reformulation Project
29
3. Levels of Nutrients Sold
Food Category
Sugar
Changes in tonnes of Sugar sold between Baseline and Post-reformulation via the 14 members’
reformulated products
Table 10: Sugar sold (tonnes) per food category based on FDII reformulated products on the Irish
market at baseline and post-reformulation, with absolute and % changes
Sugar
3. Levels of Nutrients Sold
% Change
Tonnes sold
(Baseline)
Tonnes sold
(PostReformulation)
Beverages (excl.
Milk)
7618.68
6117.43
1501.25
Reduction
19.7
% Reduction
Biscuits, Cakes &
Confectionery
8093.57
7763.13
330.44
Reduction
4.08
% Reduction
Breakfast
Cereals
5299.68
4027.50
1272.18
Reduction
24
% Reduction
20.61
29.97
9.36
Increase
45.41
% Increase
Milk & Dairy
Products
4010.44
3641.12
369.32
Reduction
9.21
% Reduction
Rice, Pasta &
Savouries
0.02
0.01
0.01
Reduction
43.48
% Reduction
Soups, Sauces
& Miscellaneous
Foods
94.89
75.58
19.31
Reduction
20.35
% Reduction
Savoury Snacks
(Incl. Crisps)
48.46
44.88
3.58
Reduction
7.39
% Reduction
Spreading Fats
16.25
17.19
0.94
Increase
5.78
% Increase
25202.6
Tonnes
21716.81
Tonnes
Meat, Fish & Egg
Dishes
Total:
30
Absolute Change
(Tonnes)
Food Category
3485.79 Reduction
13.83% Reduction
The FDII/Creme Global Reformulation Project
4 Average Daily Intakes of Nutrients
for Irish Adults,
Teenagers, Children
& Pre-Schoolers
4. Average Daily Intakes of Nutrients for Irish Adults, Teenagers,
Children & Pre-Schoolers
This section investigates the impact of reformulation on dietary intakes of the four sub-populations. The
results are divided into two sections:
Scenario A (optimistic): where all companies match the 14 members’ reformulation efforts (Page 32-62)
Scenario B (conservative): where only the 14 FDII members carried out reformulation efforts (Page 63-93)
For both scenarios, two sets of results are provided for each sub-population:
• Intakes for consumers of reformulated products only (and equivalent foods)
• Intakes for the wider population for total diet
Furthermore, these impacts are then broken down by the categories created for this project.
Figure 4 below describes the difference between these two sets of results:
Figure 4: Differences between Nutrient Intakes of Consumers of FDII Reformulated Products (and
equivalent foods) and Nutrient Intakes from Total Diet
Nutrient Intakes from FDII Reformulated Products (and equivalent foods)
These mean and P97.5 intake values only relate to consumers of FDII reformulated
products. Results are presented for:
FDII reformulated foods (and equivalent foods) (across all categories combined)
FDII reformulated foods (and equivalent foods) per food category
Nutrient Intakes from the Total Diet
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
These mean and P97.5 nutrient intakes relate to all individuals’ total diets (including
reformulated products) per sub-population. These intakes include FDII reformulated foods
and foods not related to reformulation (e.g. fruit, fresh meat) for which IUNA nutrient levels
were used.
32
The FDII/Creme Global Reformulation Project
These nutrient intake results described above (Figure 4) are presented in different parts of the report.
The overall nutrient intake results for consumers of FDII Reformulated Products (and equivalent foods) are
presented as the first set of results per population. An example of this is depicted in Figure 5 below:
Figure 5: The positioning of daily nutrient intakes for consumers of the five nutrients (all
categories combined) within the results sections
These intake calculations were also used to present a breakdown of intakes per food category, at baseline
and post-reformulation. An example of intakes per category is depicted in Figure 6 below:
The FDII/Creme Global Reformulation Project
33
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
Figure 6: Example of individual nutrient intakes per category
Nutrient Intakes from the Total Diet are the second set of results presented for each population (as
depicted in Figure 7 below):
Figure 7: The positioning of daily nutrient intakes for total diet for the five nutrients (all
categories combined) within the results sections
Dietary intakes for the five nutrients were calculated for the following Irish sub-populations and will be
presented as such:
Adults (18 – 90 years)
Teenagers (13 – 17 years)
Children (5 – 12 years)
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
Pre-School Children (1 – 4 years)
34
The FDII/Creme Global Reformulation Project
4.1 Scenario A: Optimistic estimate of reformulation in the Irish market
Summary of Results Scenario A - Average Daily Intakes of Nutrients for Irish Adults,
Teenagers, Children & Pre-Schoolers
Scenario A assumes that FDII companies’ reformulation efforts have been matched by other companies
providing the same products and shows the impact on population groups.
• Sodium reduced most frequently among all of the sub-populations and food categories
• In ‘Beverages (excluding milk)’ Sugar and Energy mean intakes for all sub-populations reduced
by up to ~54% and ~51% in pre-schoolers, respectively
• ‘Biscuits, Cakes & Confectionery’ made reductions in Total Fat, Saturated Fat, Energy and
Sodium mean intakes for all sub-populations. The most notable reduction occurred for Sodium,
which was reduced by up to ~16% for adults
• ‘Meat Fish & Egg Dishes’ statistically significantly reduced intakes of Sodium for all subpopulations (mean intakes reduced by ~17% in teenagers and adults). Saturated Fat mean
intakes were also reduced by ~5-6% for adults, teenagers and children
• ‘Milk & Dairy Products’ category recorded statistically significant reductions in the mean intakes
of most nutrients. There were reductions of 57% for Saturated Fat were recorded for teenagers
• ‘Breakfast Cereals’ showed reduced mean intakes in Sugar and Sodium for all population groups.
Additionally, statistically significant reductions in Saturated Fat mean intakes were achieved for
children, pre-schoolers and teenagers (up to 10% for teenagers). Sodium reduced by ~35% for
adults
• ‘Rice, Pasta & Savouries’ recorded a statistically significant reduction in Total Fat, Saturated Fat
and Sodium. Sodium intakes reduced by up ~69% (adults). Significant increases were observed
in the mean intakes of Sugar for all sub-populations
• ‘Savoury Snacks Incl. Crisps’ recorded statistically significant reductions in Sugar and Sodium
mean intakes across all sub-populations (with the exception of Sugar intakes in pre-schoolers).
Sodium reductions ranged from ~27% (adults) to ~34% (pre-schoolers). Saturated Fat mean
intakes were also significantly reduced among adults, teenagers and pre-schoolers reducing by
up to ~30% (adults).
• ‘Spreading Fats’ significantly reduced Saturated Fat and Sodium mean intakes for all subpopulations, with Saturated Fat reduced by ~21% for all sub-populations. Statically significant
reductions were also observed for mean intakes of Total Fat among adults and children, of
Energy among adults, teenagers and children, and of Sugar intakes among children and
teenagers
The FDII/Creme Global Reformulation Project
35
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• Reductions for all nutrients were observed among all of the sub-populations from Soups, Sauces
& Miscellaneous Foods – Energy reduced by up to ~25% (adults), Saturated Fat reduced by up
to ~60% (children), Sodium by up to (~29% (adults and teenagers), Sugar by up to ~44% (adults)
and Total Fat by up to ~62% (children)
4.1.1. Scenario A: Adult Results (18 – 90 Years)
An overall decrease was recorded for all 5 nutrients, with the most marked decrease for sodium, followed
by saturated fat.
• Energy mean intakes experienced the greatest % decrease in ‘Beverages Excl. Milk’, followed by
‘Soups, Sauces & Miscellaneous Foods’
• Saturated Fat recorded the greatest decrease (in terms of a % and absolute decreases) in ‘Soups,
Sauces & Miscellaneous Foods’
• ‘Rice, Pasta & Savouries’ recorded an almost 69% decrease in Sodium intakes
• Sugar mean intakes decreased by over 44% in ‘Soups, Sauces & Miscellaneous Foods’ and 33% in
‘Beverages Excl. Milk’. A similar trend was noted for P97.5 intakes
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• Total Fat intakes decreased by over 56% in ‘Soups, Sauces & Miscellaneous Foods’
36
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
(0.18)
(5.41)
(0.35)
(0.23)
8.93
339.55
12.50
1.34
Sugar (g)
Sodium (g)
0.74
11.54
326.86
7.31
16.92
(0.02)
(0.32)
(5.25)
(0.13)
(0.31)
PostReformulation
0.61
0.96
12.69
1.63
1.29
Absolute
Change
Mean (Mean Error)
45.10 Decrease
7.70 Decrease
3.74 Decrease
18.22 Decrease
7.09 Decrease
% Change
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
3.78
50.37
824.24
24.30
49.19
(0.19)
(2.15)
(23.88)
(1.01)
(1.91)
Baseline
(0.93)
(2.47)
2.48
45.87
(0.15)
(1.89)
805.43 (25.75)
19.83
47.23
PostReformulation
1.30
4.50
18.80
4.47
1.96
Absolute
Change
P97.5 (P97.5 Error)
34.37 Decrease
8.94 Decrease
2.28 Decrease
18.39 Decrease
3.98 Decrease
% Change
(0.25)
3.21
Sodium (g)
2.64
(0.02)
(1.08)
(16.31)
(0.32)
(0.73)
0.57
1.02
11.81
1.67
1.34
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
(1.10)
90.67
Sugar (g)
89.65
2011.15
2022.96 (16.38)
Energy (kcal)
28.68
(0.36)
30.35
Saturated Fat (g)
74.53
(0.74)
Absolute
Change
Mean (Mean Error)
PostReformulation
75.87
Baseline
Total Fat (g)
17.76 Decrease
1.12 Decrease
0.58 Decrease
5.50 Decrease
1.77 Decrease
% Change
<0.001 <0.001
<0.001
<0.001
<0.001
P-Value
5.94
193.63
3494.59
62.68
142.89
(0.17)
(4.21)
(67.39)
(1.61)
(2.48)
Baseline
4.98
190.25
3470.29
58.70
142.14
(0.13)
(4.05)
(71.04)
(1.79)
(2.58)
PostReformulation
0.96
3.38
24.30
3.98
0.75
Absolute
Change
P97.5 (P97.5 Error)
16.16 Decrease
1.75 Decrease
0.70 Decrease
6.35 Decrease
0.52 Decrease
% Change
Table 12: Daily nutrient intakes of Irish adults from the total diet (including reformulated products) (n = 1500) at baseline and post-reformulation for
Scenario A (optimistic)
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Energy (kcal)
Saturated Fat (g)
Total Fat (g)
(0.33)
Baseline
18.21
Table 11: Daily nutrient intakes of Irish adult consumers of reformulated products (n = 1495) at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Adults - All Nutrients
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
37
26.52
104.09
69.78
84.93
111.98
98.05
48.83
63.73
65.99
0
37.35
105.05
70.19
90.50
109.37
98.05
47.39
84.84
68.09
0
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
0
2.10
21.11
1.44
0.00
2.61
5.57
0.41
0.96
10.82
Absolute
Change
Increase
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
n/a No Change
3.08
24.88
3.03
0.00 No Change
2.39
6.16
0.58
0.91
28.98
% Change
Mean Intakes (kcal/d) P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
PostReformulation
Baseline
Food Category
n/a
<0.001
<0.001
0.001
0.017
<0.001
<0.001
<0.001
<0.001
<0.001 P-Value
0
263.56
273.89
180.24
260.48
320.85
297.84
274.40
349.47
151.05
Baseline
Daily Intakes of Energy per food category
0
244.25
259.40
183.51
255.42
344.72
284.59
280.97
337.72
125.97
PostReformulation
0
19.31
14.49
3.27
5.06
23.87
13.25
6.57
11.75
25.08
Absolute
Change
P97.5 Intakes (kcal/d)
n/a
7.33
5.29
1.81
1.94
7.44
4.45
2.39
3.36
16.61
No Change
Decrease
Decrease
Increase
Decrease
Increase
Decrease
Increase
Decrease
Decrease
% Change
Table 13: Daily mean and P97.5 intakes of Energy (kcal/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Adults - Energy
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
38
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
0.05
3.01
1.67
3.70
0.200
0.12
0.25
1.02
1.96
0
0.06
3.21
1.77
4.29
0.199
0.14
0.36
2.26
2.50
0
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
0
0.54
1.24
0.11
0.01
0.001
0.59
0.09
0.21
0.01
Absolute
Change
5.32
6.42
17.34
0
21.51
54.87
30.00
10.87
0.61
No Change
Decrease
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Decrease
% Change
13.85
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
PostReformulation
Baseline
Food Category
n/a
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
0
10.29
8.11
2.17
1.82
1.10
15.35
7.23
11.60
0.60
Baseline
Daily Intakes of Saturated Fat per food category
0
7.93
4.08
1.01
1.65
1.13
12.55
6.98
10.67
0.45
PostReformulation
n/a
2.36
4.03
1.16
0.17
0.03
2.80
0.25
0.93
0.15
Absolute
Change
P97.5 Intakes (g/d)
0
22.94
49.73
53.29
9.34
2.66
18.23
3.41
8.05
25.00
No Change
Decrease
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Decrease
% Change
Table 14: Daily mean and P97.5 intakes of Saturated Fat (g/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Adults - Saturated Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
39
The FDII/Creme Global Reformulation Project
0.0019
0.03
0.26
0.15
0.12
0.13
0.09
0.58
0.08
0.068
0.0015
0.04
0.31
0.18
0.19
0.42
0.13
0.82
0.09
0.074
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
Vegetables
0.01
0.003
0.24
0.03
0.29
0.07
0.03
0.05
0.01
0.0004
Absolute
Change
7.41
3.13
29.49
27.30
69.03
35.06
15.48
17.25
15.87
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
% Change
24.87
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
PostReformulation
Baseline
Food Category
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
0.002
P-Value
0.19
0.333
3.24
0.42
1.12
0.61
0.63
1.08
0.15
0.017
Baseline
Daily Intakes of Sodium per food category 0.17
0.336
2.51
0.29
0.44
0.35
0.57
0.88
0.11
0.024
PostReformulation
0.02
0.01
0.73
0.13
0.68
0.26
0.06
0.19
0.03
0.01
Absolute
Change
P97.5 Intakes (g/d)
10.99
2.10
22.43
30.86
60.73
42.93
10.14
18.00
22.28
42.94
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
% Change
Table 15: Daily mean and P97.5 intakes of Sodium (g/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Adults - Sodium
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
40
The FDII/Creme Global Reformulation Project
9.19
0.62
2.59
5.46
0.212
0.70
0.93
0.0866
0
9.13
0.23
2.68
5.60
0.207
0.83
1.66
0.0868
0
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast Cereals
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
n/a
0.0002
0.73
0.13
0.005
0.14
0.09
0.39
0.07
3.35
Absolute
Change
0
0.23
43.96
15.39
2.34
2.51
3.45
166.24
0.74
No Change
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Increase
Increase
Decrease
% Change
33.07
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
Spreading Fats
Rice, Pasta &
Savouries
6.78
PostReformulation
10.13
Baseline
Beverages (Excl.
Milk)
Food Category
n/a
0.091
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
0
0.38
8.67
2.96
1.06
21.18
20.01
0.96
33.27
49.20
Baseline
Daily Intakes of Sugar per food category
0
0.37
5.58
2.32
1.15
19.10
19.19
2.77
33.75
33.00
PostReformulation
n/a
0.01
3.09
0.64
0.09
2.08
0.82
1.81
0.49
16.20
Absolute
Change
P97.5 Intakes (g/d)
0
3.13
35.60
21.62
8.38
9.80
4.09
188.36
1.46
32.92
No Change
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Increase
Increase
Decrease
% Change
Table 16: Daily mean and P97.5 intakes of Sugar (g/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Adults - Sugar
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
41
The FDII/Creme Global Reformulation Project
0
7.20
1.94
2.63
0.58
0.73
5.64
4.76
5.27
0.057
PostReformulation
n/a
0.23
2.49
0.09
0.01
0.07
0.34
0.07
0.19
0.005
Absolute
Change
Mean Intakes (g/d)
1.45
3.47
8.03
0
3.05
56.15
3.37
1.92
11.22
No Change
Decrease
Decrease
Increase
Decrease
Increase
Decrease
Increase
Decrease
Decrease
% Change
5.64
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
0
7.42
Spreading Fats
Vegetables
4.43
0.65
Breakfast Cereals
Soups, Sauces &
Misc. Foods
5.98
Milk & Dairy
Products
2.54
4.70
Meat, Fish & Egg
Dishes
Savoury Snacks
(Incl. Crisps)
5.46
Biscuits, Cakes &
Conf.
0.59
0.062
Beverages (Excl.
Milk)
Rice, Pasta &
Savouries
Baseline
Food Category
n/a
<0.001
<0.001
0.021
<0.001
<0.001
<0.001
0.199
<0.001
0.001
P-Value
0
28.32
16.04
10.13
3.87
3.12
20.37
19.82
19.05
0.70
0
26.58
6.94
9.66
3.78
3.58
19.86
19.65
18.40
0.60
PostReformulation
P97.5 Intakes (g/d)
Baseline
Daily Intakes of Total Fat per food category
n/a
1.74
9.11
0.47
0.09
0.46
0.52
0.17
0.66
0.10
Absolute
Change
0
6.14
56.76
4.65
2.30
14.63
2.53
0.84
3.45
14.71
No Change
Decrease
Decrease
Decrease
Increase
Increase
Decrease
Decrease
Decrease
Decrease
% Change
Table 17: Daily mean and P97.5 intakes of Total Fat (g/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Adults - Total Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
42
4.1.2. Scenario A: Teenager Results (13 - 17 years)
An overall decrease between the two time points was recorded for all 5 nutrients, with the greatest
decrease in mean and P97.5 intakes recorded for sodium, followed by saturated fat.
• The greatest decrease in Energy intakes was recorded in the ‘Beverages Excl. Milk’ group for both
mean & P97.5 intakes
• All food categories recorded a decrease/no change for saturated fat in terms of mean intakes. ‘Milk
& Dairy’ and ‘Soups, Sauces & Miscellaneous Foods’ both experienced marked reductions (~57% and
~58%, respectively)
• Sodium recorded a decrease for mean intakes in almost all food categories. ‘Rice, Pasta & Savouries’
recorded a ~56% decrease
• Sugar recorded a ~36% decrease in mean intakes of ‘Soups, Sauces & Miscellaneous Foods’
The FDII/Creme Global Reformulation Project
43
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• A ~61% decrease in Total Fat was recorded for ‘Soups, Sauces & Miscellaneous Foods’, with a similar
decrease noted for P97.5 intakes (~61%)
(0.33)
(9.74)
(0.84)
(0.11)
9.50
429.25
26.11
1.24
Sugar (g)
Sodium (g)
0.76
24.17
413.10
7.23
17.11
(0.03)
(0.79)
(9.57)
(0.21)
(0.46)
PostReformulation
0.48
1.94
16.15
2.27
1.44
Absolute
Change
Mean (Mean Error)
38.69
7.44
3.76
23.94
7.77
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
<0.001 <0.001
<0.001
<0.001
<0.001
P-Value
4.06
71.87
940.61
25.70
48.40
(0.63)
(3.06)
(56.48)
(2.08)
(4.77)
Baseline
2.68
63.93
910.88
18.87
43.04
(0.32)
(2.73)
(48.95)
(1.12)
(2.79)
PostReformulation
P97.5 (P97.5 Error)
% Change
3.16 Decrease
1.37 33.87 Decrease
7.94 11.05 Decrease
29.73
6.83 26.57 Decrease
5.35 11.06 Decrease
Absolute
Change
(0.64)
(27.88)
(1.97)
(0.15)
32.96
1992.39
108.20
3.05
Saturated Fat (g)
2.57
106.16
1977.87
30.69
76.03
(0.05)
(1.94)
(27.72)
(0.58)
(1.26)
PostReformulation
0.48
2.04
14.52
2.27
1.34
Absolute
Change
Mean (Mean Error)
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Sodium (g)
Sugar (g)
Energy (kcal)
(1.29)
77.37
Baseline
Total Fat (g)
15.74
1.89
0.73
6.89
1.73
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
63.37
141.39
<0.001 <0.001
6.07
208.64
(0.63)
(10.65)
(87.38)
2.43)
(6.29)
Baseline
<0.001 3303.97
<0.001
<0.001
P-Value
(1.75)
(6.59)
4.91
(0.33)
200.76 (10.33)
3303.56 (86.36)
58.51
134.61
PostReformulation
1.16
7.88
0.41
4.86
6.78
Absolute
Change
P97.5 (P97.5 Error)
19.11
3.78
0.01
7.67
4.80
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
Table 19: Daily nutrient intakes of Irish teenagers from the total diet (including reformulated products) (n = 441) at baseline and post-reformulation for Scenario A (optimistic)
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Energy (kcal)
Saturated Fat (g)
Total Fat (g)
(0.51)
Baseline
18.55
Table 18: Daily nutrient intakes of Irish teenage consumers of reformulated products (n = 440) at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Teenagers - All Nutrients
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
44
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
144.02
53.36
42.31
116.31
78.23
47.46
52.54
50.42
0
145.15
54.03
46.93
114.55
78.21
46.21
66.98
51.10
0
Biscuits, Cakes & Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy Products
Breakfast Cereals
Rice, Pasta & Savouries
Savoury Snacks (Incl.
Crisps)
Soups, Sauces & Misc.
Foods
Spreading Fats
n/a
0.68
14.44
1.25
0.03
1.76
4.62
0.67
1.13
12.63
Absolute
Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
25.65
PostReformulation
38.28
Baseline
0
1.34
21.56
2.70
0.04
1.54
9.84
1.25
0.78
32.99
No Change
Decrease
Decrease
Increase
Increase
Increase
Decrease
Decrease
Decrease
Decrease
% Change
Mean Intakes (kcal/d)
Beverages (Excl. Milk)
Food Category
n/a
0.018
<0.001
0.013
0.617
<0.001
<0.001
<0.001
<0.001
<0.001 P-Value
Daily Intakes of Energy per food category
0
216.78
288.64
155.54
247.81
361.02
200.13
187.54
414.02
125.02
Baseline
0
207.55
309.15
158.36
250.15
362.31
180.63
187.64
409.51
92.86
PostReformulation
n/a
9.24
20.51
2.81
2.34
1.30
19.50
0.10
4.51
32.16
Absolute
Change
P97.5 Intakes (kcal/d)
0
4.26
7.11
1.81
0.95
0.36
9.74
0.05
1.09
25.72
No Change
Decrease
Increase
Increase
Increase
Increase
Decrease
Increase
Decrease
Decrease
% Change
Table 20: Daily mean and P97.5 intakes of Energy (kcal/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Teenagers - Energy
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
45
0.03
4.12
1.27
1.21
0.22
0.41
0.23
0.77
1.55
0
0.04
4.32
1.35
2.82
0.24
0.46
0.32
1.85
1.95
0
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.40
1.08
0.09
0.05
0.02
1.61
0.08
0.20
0.001
Absolute
Change
5.92
4.59
2.54
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
0 No Change
20.59
58.43
28.39
11.23
9.85
Decrease
% Change
57.13
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
PostReformulation
Baseline
Mean Intakes (g/d)
Food Category
n/a
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
0.197
P-Value
0
8.20
8.55
1.56
3.15
1.13
12.81
5.26
13.32
0.23
Baseline
Daily Intakes of Saturated Fat per food category
0
6.17
3.70
0.81
2.81
0.98
5.14
4.94
12.67
0.21
PostReformulation
n/a
2.04
4.85
0.75
0.34
0.15
7.68
0.32
0.64
0.01
Absolute
Change
P97.5 Intakes (g/d)
0
24.83
56.77
48.08
10.65
12.90
59.90
6.10
4.81
6.13
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
Table 21: Daily mean and P97.5 intakes of Saturated Fat (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Teenagers - Saturated Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
46
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
0.003
0.04
0.19
0.057
0.12
0.15
0.08
0.52
0.063
0.040
0.002
0.05
0.23
0.063
0.16
0.33
0.12
0.73
0.065
0.044
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Breakfast Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
Vegetables
0.004
0.002
0.22
0.04
0.19
0.05
0.01
0.04
0.01
0.001
Absolute
Change
8.48
2.33
29.50
31.31
56.38
29.35
9.52
16.78
11.55
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
% Change
23.90
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Milk & Dairy
Products
PostReformulation
Mean Intakes (g/d)
Baseline
Food Category
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001 P-Value
0.090
0.28
3.47
0.37
1.03
0.48
0.41
0.81
0.16
0.02
Baseline
Daily Intakes of Sodium per food category
0.087
0.28
2.70
0.26
0.65
0.35
0.41
0.65
0.14
0.03
PostReformulation
0.003
0.003
0.77
0.11
0.38
0.13
0
0.16
0.02
0.01
Absolute
Change
P97.5 Intakes (g/d)
3.33
1.04
22.22
29.26
36.97
26.70
0
19.45
12.29
50.00
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
No Change
Decrease
Decrease
Increase
% Change
Table 22: Daily mean and P97.5 intakes of Sodium (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Teenagers - Sodium
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
47
PostReformulation
8.60
13.59
0.48
2.08
6.89
0.34
0.62
0.55
0.065
0
Baseline
11.58
13.46
0.18
2.13
7.10
0.32
0.74
0.86
0.068
0
Food Category
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.003
0.31
0.12
0.02
0.21
0.05
0.30
0.13
2.98
Absolute
Change
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Increase
Increase
0 No Change
3.96
35.99
16.52
5.02
3.03
2.30
168.27
0.94
Decrease
% Change
25.72
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
Mean Intakes (g/d)
n/a
<0.001
<0.001
<0.001
<0.001
<0.001
0.002
<0.001
<0.001
<0.001 P-Value
0
0.291
4.45
2.79
1.79
29.97
17.86
0.70
40.76
39.84
Baseline
Daily Intakes of Sugar per food category
0
0.291
2.11
2.36
1.84
28.54
15.87
1.83
41.33
33.02
PostReformulation
n/a
0
2.33
0.42
0.05
1.43
1.99
1.14
0.57
6.82
Absolute
Change
P97.5 Intakes (g/d)
0
0
52.49
15.18
2.56
4.76
11.12
163.23
1.40
17.12
No Change
No Change
Decrease
Decrease
Increase
Decrease
Decrease
Increase
Increase
Decrease
% Change
Table 23: Daily mean and P97.5 intakes of Sugar (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Teenagers- Sugar
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
48
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
0.0280
7.15
3.65
1.41
0.78
1.05
2.46
1.40
5.48
0
0.0279
7.33
3.60
1.67
0.76
1.08
2.33
3.61
5.64
0
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast
Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.15
2.21
0.12
0.04
0.02
0.26
0.05
0.18
0.0001
Absolute
Change
1.50
2.46
0.32
0
2.74
61.32
5.20
3.25
2.38
No Change
Decrease
Decrease
Increase
Decrease
Increase
Decrease
Increase
Decrease
Increase
% Change
15.63
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
PostReformulation
Baseline
Mean Intakes (g/d)
Food Category
n/a
<0.001
<0.001
0.033
<0.001
0.240
<0.001
0.020
<0.001
0.069
P-Value
0
22.95
16.91
8.08
6.24
3.47
9.00
13.73
22.17
0.21
Baseline
Daily Intakes of Total Fat per food category
0
22.30
6.52
8.55
6.03
3.26
8.19
14.15
21.29
0.21
PostReformulation
n/a
0.65
10.39
0.47
0.20
0.21
0.81
0.41
0.88
0
Absolute
Change
P97.5 Intakes (g/d)
0
2.83
61.44
5.76
3.26
6.14
8.96
3.01
3.98
0
No Change
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Increase
Decrease
No Change
% Change
Table 24: Daily mean and P97.5 intakes of Total Fat (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Teenagers - Total Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
49
4.1.3. Scenario A: Children Results (5 - 12 years)
An overall decrease in all nutrients was observed between the two time points, most evident being the
decrease in sodium intakes, followed by saturated fat.
• Energy recorded the greatest % and absolute decrease in ‘Beverages excl. Milk’, followed by ‘Soups,
Sauces & Miscellaneous Foods’
• Saturated Fat recorded the greatest % decrease in ‘Soups, Sauces & Miscellaneous Foods’, with the
greatest absolute decrease in ‘Milk and Dairy Products’
• ‘Rice, Pasta & Savouries’ had the greatest % decrease in Sodium, followed by ‘Savoury Snacks Incl.
Crisps’, ‘Soups, Sauces & Miscellaneous Foods’ and ‘Breakfast Cereals’. However, an increase in
‘Beverages Excl. Milk’ was observed (this increase is extremely minor and could be due to variability)
• Sugar intakes decreased notably in ‘Soups, Sauces & Miscellaneous Foods’ and ‘Beverages Excl. Milk’
(by ~ 41% and ~36%)
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• The most notable decrease in Total Fat (in terms of both % and absolute decreases) was found in
‘Soups, Sauces & Miscellaneous Foods’ (1.54 g/day and ~62%, respectively)
50
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
(0.20)
(6.63)
(0.73)
(0.04)
8.01
379.32
25.73
0.88
Sugar (g)
Sodium (g)
0.61
22.24
360.47
6.18
14.27
(0.02)
(0.60)
(6.23)
(0.14)
(0.31)
PostReformulation
0.26
3.49
18.85
1.82
0.99
Absolute
Change
29.90
13.56
4.97
22.77
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
6.47
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
2.54
74.05
740.31
19.27
34.18
(0.29)
(4.34)
13.86
31.80
1.81
60.11
(0.25)
(3.45)
(29.72)
(0.55)
(1.11)
PostReformulation
(29.55) 711.56
(1.46)
(1.76)
Baseline
P97.5 (P97.5
error)
0.73
13.94
28.75
5.41
2.38
Absolute
Change
28.84
18.83
3.88
28.07
6.95
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
(0.35)
(14.83)
(1.38)
(0.03)
27.97
1672.5
104.69
2.30
Saturated Fat (g)
Energy (kcal)
Sugar (g)
2.06
101.19
1653.5
26.14
60.88
(0.03)
(1.33)
(14.67)
(0.32)
(0.66)
0.24
3.50
19.00
1.83
0.93
Absolute
Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Sodium (g)
(0.67)
61.81
Total Fat (g)
PostReformulation
Baseline
Mean (Mean Error)
10.43
3.34
1.14
6.54
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
1.50
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
4.47
182.26
2444.32
48.59
98.10
(0.26)
(6.91)
(34.03)
(1.47)
(2.31)
Baseline
3.71
177.66
2424.78
45.47
96.12
(0.21)
(5.39)
(35.97)
(2.05)
(2.09)
PostReformulation
P97.5 (P97.5 error)
2.52
0.80
6.42
2.02
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
0.76 17.00
4.60
19.54
3.12
1.98
Absolute
Change
Table 26: Daily nutrient intakes of Irish children from the total diet (including reformulated products) (n = 594) at baseline and post-reformulation for
Scenario A (optimistic)
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Energy (kcal)
Saturated Fat (g)
Total Fat (g)
(0.34)
Baseline
Mean (Mean Error)
15.26
Table 25: Daily nutrient intakes of Irish child consumers of reformulated products (n = 594) at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Children - All Nutrients
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
51
26.83
116.76
49.00
40.85
97.48
49.715
43.38
117.88
49.62
44.11
96.14
49.719
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast
Cereals
36.23
38.30
0
45.73
38.47
0
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.16
9.50
1.44
0.004
1.33
3.26
0.62
1.12
16.55
Absolute
Change
0
0.43
20.77
3.92
0.01
1.39
7.39
1.25
0.95
Decrease
Decrease
Decrease
Increase
Decrease
Increase
Decrease
Decrease
Decrease
Decrease
% Change
38.14
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
38.20
36.76
Savoury Snacks
(Incl. Crisps)
Rice, Pasta &
Savouries
PostReformulation
Baseline
Mean Intakes (g/d)
Food Category
n/a
0.001
<0.001
<0.001
0.124
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
0
119.93
198.84
117.92
166.59
305.81
154.10
185.55
348.30
149.50
Baseline
Daily Intakes of Energy (kcal/d) per food category
0
118.43
169.61
121.46
166.59
304.55
150.84
184.95
344.86
102.43
PostReformulation
n/a
1.50
29.23
3.54
0
1.26
3.26
0.60
3.44
47.07
Absolute
Change
P97.5 Intakes (g/d)
0
1.25
14.70
3.00
0
0.41
2.12
0.32
0.99
31.48
Decrease
Decrease
Decrease
Decrease
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
Table 27: Daily mean and P97.5 intakes of Energy (kcal/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Children - Energy
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
52
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
PostReformulation
0.035
3.36
1.23
1.32
0.18
0.21
0.18
0.51
1.19
0
Baseline
0.036
3.56
1.29
2.90
0.19
0.24
0.24
1.27
1.51
0
Food Category
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast
Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.32
0.75
0.05
0.03
0.01
1.58
0.06
0.20
0.0004
Absolute
Change
0
21.49
59.64
23.27
11.04
6.36
54.41
4.63
5.68
1.08
No
Change
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
Mean Intakes (g/d)
n/a
<0.001
<0.001
0.001
<0.001
<0.001
<0.001
<0.001
<0.001
0.303
P-Value
0
5.28
5.80
1.22
1.96
0.98
10.90
5.02
10.64
0.25
Baseline
Daily Intakes of Saturated Fat (g) per food category
0
3.90
2.26
0.67
1.76
0.96
3.88
4.94
10.18
0.23
PostReformulation
n/a
1.37
3.54
0.56
0.20
0.02
7.02
0.08
0.46
0.02
Absolute
Change
P97.5 Intakes (g/d)
0
25.99
61.08
45.57
10.24
1.78
64.41
1.63
4.32
8.57
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
Table 28: Daily mean and P97.5 intakes of Saturated Fat (g/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Children - Saturated Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
53
0.004
0.03
0.17
0.056
0.10
0.09
0.07
0.37
0.047
0.028
0.003
0.04
0.20
0.062
0.13
0.21
0.10
0.52
0.048
0.030
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Breakfast
Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
Vegetables
0.003
0.001
0.14
0.04
0.13
0.04
0.01
0.03
0.004
0.001
Absolute
Change
9.19
2.16
27.52
33.49
59.24
26.25
9.27
13.66
10.40
29.39
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Milk & Dairy
Products
PostReformulation
Baseline
Mean Intakes (g/d)
Food Category
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
0.130
0.140
2.35
0.32
0.72
0.45
0.30
0.67
0.14
0.02
Baseline
Daily Intakes of Sodium (g) per food category
0.126
0.143
1.83
0.21
0.37
0.32
0.27
0.58
0.12
0.03
PostReformulation
0.004
0.003
0.52
0.11
0.35
0.13
0.03
0.09
0.01
0.009
Absolute
Change
P97.5 Intakes (g/d)
3.33
2.47
22.22
34.80
48.94
28.98
10.48
13.98
8.35
37.50
Decrease
Increase
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
% Change
Table 29: Daily mean and P97.5 intakes of Sodium (g/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Children - Sodium
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
54
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
7.78
10.82
0.49
1.278
5.96
0.19
0.51
0.23
0.053
0
12.17
10.76
0.14
1.276
6.16
0.18
0.60
0.38
0.054
0
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Breakfast
Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.001
0.16
0.09
0.01
0.20
0.002
0.35
0.05
4.40
Absolute
Change
Decrease
Decrease
Decrease
Increase
Decrease
Increase
Increase
Increase
Decrease
0 No Change
1.97
40.51
15.48
5.27
3.25
0.14
245.22
0.50
36.11
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
Milk & Dairy
Products
PostReformulation
Baseline
Mean Intakes (g/d)
Food Category
n/a
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
0
0.19
2.68
2.03
1.01
24.46
14.15
0.53
32.84
43.27
Baseline
Daily Intakes of Sugar (g) per food category
0
0.18
1.24
1.70
1.12
23.78
14.35
2.00
32.85
32.11
PostReformulation
n/a
0.01
1.44
0.32
0.11
0.68
0.19
1.48
0.01
11.17
Absolute
Change
P97.5 Intakes (g/d)
0
5.76
53.79
15.97
11.13
2.78
1.35
279.92
0.02
25.80
No Change
Decrease
Decrease
Decrease
Increase
Decrease
Increase
Increase
Increase
Decrease
% Change
Table 30: Daily mean and P97.5 intakes of Sugar (g/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Children - Sugar
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
55
0.0339
5.75
3.50
1.49
0.617
0.58
1.93
0.94
4.16
0
0.0341
5.92
3.46
1.66
0.622
0.60
1.83
2.49
4.22
0
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.06
1.54
0.11
0.02
0.01
0.17
0.04
0.17
0.0002
Absolute
Change
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Increase
Decrease
0 No Change
1.34
62.06
5.88
3.07
0.92
10.34
1.16
2.84
Decrease
% Change
0.65
P-Value <0.001 denotes significant difference in /mean intakes with 99.9% confidence
Vegetables
Breakfast Cereals
PostReformulation
Baseline
Mean Intakes (g/d)
Food Category
n/a
<0.001
<0.001
<0.001
<0.001
0.002
<0.001
0.035
<0.001
0.571
P-Value
0
13.09
11.46
6.35
3.80
2.46
6.17
13.76
18.16
0.23
Baseline
Daily Intakes of Total Fat (g) per food category
0
13.02
4.05
6.49
3.68
2.43
5.63
14.41
17.63
0.23
PostReformulation
P97.5 Intakes (g/d)
n/a
0.07
7.41
0.14
0.12
0.04
0.54
0.65
0.52
0
Absolute
Change
0
0.50
64.67
2.20
3.06
1.45
8.73
4.71
2.89
0
No Change
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Increase
Decrease
No Change
% Change
Table 31: Daily mean and P97.5 intakes of Total Fat (g/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Children - Total Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
56
The FDII/Creme Global Reformulation Project
4.1.4. Scenario A: Pre-Schoolers Results (1 - 4 years)
An overall decrease in all 5 nutrients was experienced between the two points, with the greatest decrease
evident in sodium intakes, followed by saturated fat.
• Energy intakes decreased most evidently in ‘Beverages Excl. Milk’ and ‘Soups, Sauces &
Miscellaneous Foods’ (by ~51% and ~ 21%, respectively). However, an increase was recorded in ‘Meat
Fish, Eggs Dishes’, ‘Breakfast Cereals’, ‘Rice, Pasta and Savouries’
• Saturated Fat recorded the greatest absolute decrease in ‘Milk & Dairy products’ (0.66 g/d), while
‘Soups, Sauces & Miscellaneous Foods’ recorded the greatest relative decrease (~57%)
• Sodium recorded the greatest absolute and % decrease in ‘Rice, Pasta and Savouries’ (reducing by
~60%), followed by ‘Savoury Snacks Incl. Crisps (~34%)’. However, ‘Beverages Excl. Milk’ recorded an
increase in Sodium intakes (these increases are minor and may be due to variability)
• Sugar intakes decreased most notably in ‘Beverages Excl. Milk’ (~54%), followed by ‘Soups, Sauces &
Miscellaneous Foods’ (~42%). However, a marked increase was observed in ‘Meat Fish, Eggs Dishes’.
A major contributory factor is due to certain burgers and hams, increasing levels of sugar between
the two points and being consumed in high quantities
The FDII/Creme Global Reformulation Project
57
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• Total Fat intakes decreased most evidently in ‘Soups, Sauces & Miscellaneous Foods’ (by ~59%).
However, ‘Meat Fish, Eggs Dishes’ experienced increased intakes of approximately 10%
(0.17)
(5.54)
(0.42)
(0.08)
5.02
197.22
8.71
0.62
Saturated
Fat (g)
Sugar (g)
Sodium (g)
0.38
7.86
188.85
4.05
8.69
(0.02)
(0.33)
(4.99)
(0.12)
(0.24)
PostReformulation
0.24
0.86
8.37
0.97
0.59
Absolute
Change
Mean (Mean Error)
38.68
9.84
4.24
19.27
6.37
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
1.69
29.40
484.05
13.77
23.52
(0.58)
(0.88)
(0.21)
(2.85)
(28.79)
Baseline
1.13
25.33
469.88
10.23
21.78
(0.10)
(1.74)
(19.58)
(0.40)
(0.84)
PostReformulation
2.93
25.74
7.37
0.56 33.01
(0.29)
(11.43)
(1.04)
(0.08)
19.39
1138.08
75.43
1.56
Saturated
Fat (g)
Sugar (g)
Sodium (g)
The FDII/Creme Global Reformulation Project
(0.28)
(0.54)
1.31
74.43
0.02
(1.01)
1129.65 (11.26)
18.44
41.03
PostReformulation
0.25
1.00
8.43
0.95
0.62
Absolute
Change
Mean (Mean Error)
16.03
1.33
0.74
4.90
1.49
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Energy
(kcal)
(0.54)
41.65
Baseline
Total Fat (g)
<0.001
0.09
<0.001
<0.001
<0.001
P-Value
2.96
127.79
1737.37
35.44
71.15
(0.96)
(2.11)
(0.12)
(5.99)
(49.30)
Baseline
(1.02)
(2.23)
2.44
124.47
(0.09)
(5.88)
1716.65 (49.82)
34.14
69.90
PostReformulation
0.52
0.67
20.72
1.30
1.25
Absolute
Change
P97.5 (P97.5 error
17.57
0.51
1.19
3.67
1.76
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
4.07 13.86
14.17
3.54
1.73
Absolute
Change
P97.5 (P97.5 error
Table 33: Daily nutrient intakes of Irish pre-school consumers from the total diet (including reformulated products) (n = 500) at baseline and postreformulation for Scenario A (optimistic)
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Energy (kcal)
(0.27)
9.28
Baseline
Total Fat (g)
Table 32: Daily nutrient intakes of Irish pre-school consumers of reformulated products (n = 498) at baseline and post-reformulation for Scenario A
(optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Pre Schoolers - All Nutrients
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
58
The FDII/Creme Global Reformulation Project
12.53
60.74
44.07
55.53
56.75
46.31
25.14
29.02
22.50
0
25.75
61.96
40.60
59.97
56.16
46.11
25.22
36.82
22.54
0
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.04
7.79
0.08
0.20
0.60
4.44
3.47
1.22
13.23
Absolute
Change
0
0.20
21.16
0.32
0.44
1.06
7.41
5.86
1.97
No
Change
Decrease
Decrease
Decrease
Increase
Increase
Decrease
Increase
Decrease
Decrease
% Change
51.36
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
PostReformulation
Baseline
Mean Intakes (kcal/d)
Food Category
n/a
0.028
<0.001
0.277
0.461
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
Daily Intakes of Energy (kcal/d) per food category
0
70.38
125.79
77.73
224.32
171.51
177.94
130.85
198.75
100.27
Baseline
0
69.85
88.08
70.08
215.23
172.63
159.91
137.59
184.71
51.63
PostReformulation
n/a
0.54
37.71
7.65
9.09
1.11
18.03
6.74
14.04
48.64
Absolute
Change
P97.5 Intakes (kcal/d)
0
0.76
29.98
9.84
4.05
0.65
10.13
5.15
7.07
48.51
No Change
Decrease
Decrease
Decrease
Decrease
Increase
Decrease
Increase
Decrease
Decrease
% Change
Table 34: Daily mean and P97.5 intakes of Energy (kcal/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Pre Schoolers - Energy
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
59
0
0
n/a
0.19
0.55
0.02
0.02
0.01
0.66
0.02
0.19
0.002
Absolute
Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
0.69
0.88
Spreading Fats
0.18
0.21
Rice, Pasta &
Savouries
0.42
0.12
0.13
Breakfast Cereals
0.96
2.17
2.83
Milk & Dairy
Products
Soups, Sauces &
Misc. Foods
1.03
1.05
Meat, Fish & Egg
Dishes
0.11
1.74
1.93
Biscuits, Cakes &
Conf.
0.13
0.04
0.05
Beverages (Excl.
Milk)
Savoury Snacks
(Incl. Crisps)
PostReformulation
Mean Intakes (g/d)
Baseline
Food Category
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
0 No Change
21.47
56.74
12.73
10.72
8.66
23.22
2.18
9.92
4.63
% Change
n/a
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
0.371
P-Value
0
2.95
3.44
0.64
1.62
0.59
10.13
3.67
6.37
0.200
Baseline
Daily Intakes of Saturated Fat (g) per food category
0
2.14
1.64
0.43
1.34
0.52
6.32
3.44
5.79
0.199
PostReformulation
n/a
0.80
1.80
0.21
0.28
0.07
3.80
0.23
0.58
0.001
Absolute
Change
P97.5 Intakes (g/d)
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
0 No Change
27.28
52.43
33.23
17.06
11.74
37.56
6.23
9.08
0.28
% Change
Table 35: Daily mean and P97.5 intakes of Saturated Fat (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A
(optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Pre Schoolers - Saturated Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
60
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
0.005
0.02
0.18
0.09
0.06
0.08
0.05
0.26
0.027
0.030
0.004
0.03
0.17
0.10
0.07
0.20
0.07
0.37
0.028
0.032
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
Vegetables
0.002
0.001
0.10
0.02
0.12
0.02
0.02
0.02
0.002
0.001
Absolute
Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
PostReformulation
Mean Intakes (g/d)
Baseline
Food Category
6.19
2.05
28.55
34.40
59.69
24.50
15.03
9.59
8.94
19.91
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
Decrease
Increase
% Change
<0.001 <0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
0.10
0.082
1.21
0.20
0.92
0.24
0.31
0.50
0.11
0.035
Baseline
Daily Intakes of Sodium (g) per food category
0.08
0.081
0.86
0.12
0.38
0.18
0.27
0.71
0.10
0.036
PostReformulation
0.02
0.001
0.35
0.08
0.54
0.07
0.04
0.22
0.01
0.001
Absolute
Change
P97.5 Intakes (g/d)
18.75
1.46
28.62
37.94
58.90
28.39
11.81
43.60
9.94
3.59
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
Decrease
Increase
% Change
Table 36: Daily mean and P97.5 intakes of Sodium (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Pre Schoolers - Sodium
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
61
2.81
4.96
0.53
2.00
3.16
0.21
0.33
0.31
0.031
0
6.12
5.00
0.12
1.86
3.24
0.17
0.36
0.53
0.032
0
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.0005
0.23
0.03
0.04
0.08
0.14
0.41
0.04
3.31
Absolute
Change
Decrease
Decrease
Decrease
Increase
Decrease
Increase
Increase
Decrease
0 No Change
1.42
42.28
8.73
25.16
2.51
7.55
342.82
0.81
Decrease
% Change
54.04
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
PostReformulation
Baseline
Mean Intakes (g/d)
Food Category
n/a
0.004
<0.001
0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
0
0.101
3.17
1.54
1.08
10.046
10.41
0.46
16.38
24.72
Baseline
Daily Intakes of Sugar (g) per food category
0
0.100
1.91
1.04
2.12
10.050
11.44
2.01
16.18
13.25
PostReformulation
n/a
0.0004
1.25
0.50
1.04
0.005
1.03
1.55
0.21
11.47
Absolute
Change
P97.5 Intakes (g/d)
0
0.36
39.58
32.32
96.85
0.04
9.88
338.34
1.26
46.39
No Change
Decrease
Decrease
Decrease
Increase
Increase
Increase
Increase
Decrease
Decrease
% Change
Table 37: Daily mean and P97.5 intakes of Sugar (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Pre Schoolers - Sugar
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
62
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
0.04
2.96
3.08
3.25
0.46
0.51
1.15
0.79
2.43
0
0.05
3.11
2.80
3.64
0.46
0.53
1.22
1.92
2.45
0
Beverages (Excl.
Milk)
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast
Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
Spreading Fats
n/a
0.02
1.13
0.07
0.02
0.0002
0.38
0.28
0.15
0.002
Absolute
Change
9.98
4.77
4.16
0
0.96
58.66
5.90
3.07
0.04
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
% Change
10.57
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
PostReformulation
Baseline
Mean Intakes (g/d)
Food Category
n/a
0.115
<0.001
0.008
<0.001
0.560
<0.001
0.067
<0.001
0.408 P-Value
0
7.75
6.45
4.21
3.06
1.75
10.09
9.81
10.47
0.200
Baseline
Daily Intakes of Total Fat (g) per food category
0
7.29
3.10
3.71
2.95
1.69
9.57
10.87
9.94
0.199
PostReformulation
P97.5 Intakes (g/d)
n/a
0.46
3.35
0.50
0.10
0.07
0.51
1.06
0.52
0.001
Absolute
Change
0
5.89
51.97
11.81
3.35
3.73
5.08
10.82
5.00
0.28
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
% Change
Table 38: Daily mean and P97.5 intakes of Total Fat (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A (optimistic)
Scenario A: Impact on Consumers of Reformulated Products if all companies matched efforts by 14 FDII members (optimistic)
Pre Schoolers - Total Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
63
4.2 Scenario B: Conservative estimate of reformulation in the Irish market
Summary of Results: – Average Daily Intakes of Nutrients for Irish Adults, Teenagers,
Children & Pre-Schoolers
Scenario B analysis represents a conservative estimate of the impact of FDII reformulation efforts on the
Irish population.
• ‘Beverages Excl. Milk’ recorded reductions in Energy and Sugar for all four sub-populations (all
significant with 99.9% confidence), with Energy reducing by ~2-3% and Sugar by ~3-4% for all subpopulations
• Sodium was statistically significantly reduced across the greatest number of food categories,
reducing by up to ~10% for teenagers (for all food categories combined)
• ‘Spreading Fats’ significantly decreased intakes for all five nutrients for all sub-populations. Adult’s
intakes of Energy, Total Fat, Saturated Fat and Sodium were reduced by ~4%. This category
recorded statistically significant nutrient reductions more often than any other food category
• ‘Soups, Sauces & Miscellaneous Foods’ also made statistically significant reductions in all nutrients
for all sub-populations studied apart from the reduction of sodium intakes for pre-schoolers which
was not significant. A ~34% reduction in Saturated Fat intakes for teenagers and a ~34% reduction
in Total Fat for children were recorded
• ‘Rice, Pasta & Savouries’ and ‘Breakfast Cereals’ recorded the greatest % reduction for Sodium for
all four sub-populations, with ‘Rice, Pasta & Savouries’ recording a ~47% decrease in mean intakes
and a ~53% decrease in P97.5 intakes for adults. ‘Soups, Sauces & Miscellaneous Foods’ also
recorded marked Sodium reductions
• ‘Biscuits, Cakes & Confectionery’ recorded statistically significant reductions in Total Fat and
Saturated Fat mean intakes among all four sub-populations. Additionally, Sodium mean intakes
from this subcategory were significantly reduced among children and teenagers and Energy mean
intakes were significantly reduced among adults
• ‘Meat Fish & Eggs Dishes’ reduced mean intakes of Sodium for all sub-populations. Additionally,
Saturated Fat intakes were reduced from this food category among children and teenagers
• ‘Milk & Dairy Products’ recorded statistically significant reductions for all nutrients for almost
all sub-populations. The largest % reductions in mean intakes from this food category were a
~22% (0.52g/d) and a ~28% (0.68g/d) reduction in Saturated Fat among children and teenagers
respectively
• ‘Breakfast Cereals’ made statistically significant reductions to intakes of Sugar (~2-3%) and Sodium
(up to ~35%) across all sub-populations. Significant decreases in Saturated Fat mean intakes were
also observed for teenagers, children and pre-schoolers
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• ‘Rice, Pasta & Savouries’ producers made a statistically significant reduction in mean intakes of
Sodium, in teenagers, children and a noteworthy ~47% reduction for adults
• ‘Savoury Snacks Incl. Crisps’ recorded statistically significant reductions in Sugar and Sodium for
varying sub-populations Sugar mean intakes for teenagers were reduced by >14% and Sodium
mean intakes reduced by >5% for pre-schoolers
• As mentioned above, products in the ‘Soups, Sauces & Miscellaneous Foods’ succeeded in reducing
all five nutrients. Energy intakes were reduced by >15% (children), Total Fat by up to 34% (children),
Saturated Fat up to ~34% (children), Sodium up to ~23% (pre-schoolers) and Sugar by 21% (adults).
The only reduction not deemed to be significant with 99.9% confidence was Sodium among preschoolers
• The reformulation efforts of ‘Spreading Fats’ also resulted in statistically significant reductions for
all five nutrients for all sub-populations. The most marked reductions were observed for adults (i.e.
~4% reductions for Energy, Total Fat and Saturated Fat)
64
The FDII/Creme Global Reformulation Project
4.2.1. Scenario B: Adult Results (18 – 90 years)
Overall, both mean and P97.5 intakes decreased for all five nutrients, with the exception of P97.5 total fat
intakes from total diet.
• Energy intakes experienced the greatest absolute decrease in ‘Soups, Sauces & Miscellaneous Foods’,
for mean intakes. ‘Breakfast Cereals’ substantially reduced P97.5 intakes
• Saturated Fat recorded the greatest decrease (in terms of a % decrease) in ‘Soups, Sauces &
Miscellaneous Foods’ for both mean and P97.5 intakes. ‘Milk & Dairy Products’ recorded the greatest
absolute reduction for mean intakes (0.34 g/d). ‘Breakfast Cereals’ and ‘Rice, Pasta & Savouries’
increases in mean intakes
• All food categories recorded a decrease/no change for mean and P97.5 Sodium intakes, with the
exception of mean intakes of ‘Beverages excl. Milk’. ‘Rice, Pasta & Savouries’ recorded the most
marked decrease, with a ~53% decrease recorded for P97.5 intakes. ‘Breakfast Cereals’ reduced
absolute intakes by 0.07g/d
• ‘Soups, Sauces & Miscellaneous Foods’ recorded a ~21% and ~29% reductions in mean and P97.5
Sugar intakes, respectively. However, a number of food categories recorded increases, with ‘Rice,
Pasta & Savouries’ recording a ~6% increase in mean intakes
The FDII/Creme Global Reformulation Project
65
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• Total Fat mean intakes decreased by over ~25% in ‘Soups, Sauces & Miscellaneous Foods’, with a
similar decrease noted for P97.5 intakes (~28% decrease)
(0.16)
(5.30)
(0.34)
(0.01)
8.60
330.22
12.25
0.70
Saturated
Fat (g)
Energy
(kcal)
Sugar (g)
Sodium (g)
0.64
12.00
325.87
8.14
17.80
(0.01)
(0.34)
(5.34)
(0.16)
(0.33)
PostReformulation
0.06
0.25
4.35
0.46
0.54
Absolute
Change
Mean (Mean Error)
8.31
2.06
1.32
5.38
2.95
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
2.04
47.20
821.18
24.62
50.16
(1.63)
(1.77)
(1.87)
(2.47)
(27.93)
Baseline
(1.45)
(2.27)
1.87
45.48
(0.07)
(2.29)
816.33 (29.83)
22.72
48.99
PostReformulation
0.17
1.72
4.85
1.90
1.17
Absolute
Change
P97.5 (P97.5 Error)
8.16
3.64
0.59
7.72
2.34
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
(0.33)
(16.32)
(1.09)
(0.02)
29.99
2014.63
90.41
2.60
Saturated
Fat (g)
Sugar (g)
Sodium (g)
The FDII/Creme Global Reformulation Project
2.54
90.14
2010.60
29.52
75.46
(0.02)
(1.08)
(16.33)
(0.33)
(0.74)
PostReformulation
0.06
0.27
4.03
0.47
0.51
Absolute
Change
Mean (Mean Error)
2.31
0.30
0.20
1.57
0.67
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Energy
(kcal)
(0.74)
75.97
Baseline
Total Fat
(g)
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
4.91
191.72
3470.56
60.69
141.75
(0.10)
(3.86)
(69.37)
(1.85)
(2.26)
Baseline
(1.65)
(2.04)
4.74
191.28
(0.09)
(3.90)
3463.73 (72.28)
60.00
141.80
PostReformulation
0.17
0.44
6.83
0.69
0.05
Absolute
Change
P97.5 (P97.5 Error)
3.46
0.23
0.20
1.14
0.04
Decrease
Decrease
Decrease
Decrease
Increase
% Change
Table 40: Daily nutrient intakes of Irish adults from the total diet (including reformulated products) (n = 1500) at baseline and post-reformulation for
Scenario B (conservative)
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
(0.34)
18.34
Baseline
Total Fat
(g/d)
Table 39: Daily nutrient intakes of Irish adult consumers of reformulated products (n = 1500) at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
All Nutrients - Adults
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
66
The FDII/Creme Global Reformulation Project
73.58
90.29
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
36.83
Soups, Sauces &
Misc. Foods
24.08
24.08
73.55
31.96
65.32
83.05
111.97
87.28
73.62
101.56
35.34
PostReformulation
0
3.35
4.87
0.79
0.04
2.62
3.01
0.04
0.10
0.94
Absolute
Change
Mean Intakes (kcal/d)
0
4.36
13.21
1.22
0.05
2.39
3.34
0.06
0.09
2.58
<0.001
n/a
No
Change
<0.001
0.002
0.835
<0.001
<0.001
0.017
<0.001
<0.001
P-Value
Decrease
Decrease
Increase
Increase
Increase
Decrease
Increase
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
76.90
64.53
Savoury Snacks
(Incl. Crisps)
Spreading Fats
83.00
Rice, Pasta &
Savouries
109.35
101.46
Biscuits, Cakes &
Conf.
Breakfast Cereals
36.27
Baseline
Beverages
(Excl. Milk)
Food Category
72.25
292.80
155.08
204.41
247.10
320.85
294.38
279.07
340.10
183.35
Baseline
Daily Intakes of Energy per food category
72.25
280.54
132.94
217.22
241.82
344.72
291.45
281.57
340.88
175.58
PostReformulation
0
12.26
22.14
12.81
5.29
23.87
2.92
2.49
0.79
7.77
Absolute
Change
P97.5 Intakes (kcal/d)
0
4.19
14.28
6.27
2.14
7.44
0.99
0.89
0.23
4.24
No Change
Decrease
Decrease
Increase
Decrease
Increase
Decrease
Increase
Increase
Decrease
% Change
Table 41: Daily mean and P97.5 intakes of Energy (kcal/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Adults – Energy
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
67
0.03
0.03
3.09
0.73
0.40
0.354
0.199
4.05
1.536
2.92
0.0031
PostReformulation
0
0.14
0.24
0.02
0.0004
0.001
0.34
0.01
0.05
0.0004
Absolute
Change
Mean Intakes (g/d)
0
4.31
24.57
3.86
0.11
0.58
7.65
0.58
1.68
11.42
<0.001
n/a
No
Change
<0.001
0.016
0.554
<0.001
<0.001
0.003
<0.001
0.807
P-Value
Decrease
Decrease
Decrease
Increase
Increase
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
3.23
0.97
Soups, Sauces &
Misc. Foods
Spreading Fats
0.42
0.353
0.198
Savoury Snacks
(Incl. Crisps)
Rice, Pasta &
Savouries
Breakfast Cereals
4.39
1.545
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
2.97
0.0035
Baseline
Biscuits, Cakes &
Conf.
Beverages
(Excl. Milk)
Food Category
0
0.07
13.16
4.89
1.45
2.75
1.09
15.75
6.29
10.34
Baseline
Daily Intakes of Saturated Fat per food category
0
0.07
13.14
3.60
1.26
2.75
1.12
14.46
6.29
10.20
PostReformulation
0
0.01
1.29
0.19
0
0.02
1.29
0
0.14
0
Absolute
Change
P97.5 Intakes (g/d)
0
0.11
26.34
13.34
0
2.20
8.20
0
1.37
0
No Change
Decrease
Decrease
Decrease
No Change
Increase
Decrease
No Change
Decrease
No Change
% Change
Table 42: Daily mean and P97.5 intakes of Saturated Fat (g/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Adults – Saturated Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
68
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
0.354
0.160
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
0.10
0.10
0.087
0.23
0.081
0.02
0.12
0.158
0.353
0.035
0.013
PostReformulation
0.0002
0.003
0.04
0.00004
0.02
0.07
0.002
0.002
0.001
0.00003
Absolute
Change
Mean Intakes (g/d)
0.17
3.29
14.87
0.06
47.30
35.12
1.38
0.49
3.45
0.23
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
0.090
0.27
Soups, Sauces &
Misc. Foods
Spreading Fats
0.080
0.04
Savoury Snacks
(Incl. Crisps)
Rice, Pasta &
Savouries
0.19
0.036
Biscuits, Cakes &
Conf.
Breakfast Cereals
0.013
Baseline
Beverages
(Excl. Milk)
Food Category
0.789
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
0.182
P-Value
0.30
0.35
1.33
0.28
0.43
0.61
0.55
1.177
0.14
0.06
Baseline
Daily Intakes of Sodium per food category
0.30
0.34
1.05
0.26
0.21
0.35
0.54
1.175
0.13
0.06
PostReformulation
0
0.01
0.28
0.02
0.23
0.26
0.01
0.002
0.01
0
Absolute
Change
P97.5 Intakes (g/d)
n/a
3.53
21.32
6.59
52.50
42.93
1.32
0.17
7.86
0
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
No Change
% Change
Table 43: Daily mean and P97.5 intakes of Sodium (g/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Adults - Sodium
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
69
0.30
2.77
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
1.28
Soups, Sauces &
Misc. Foods
0.49
0.49
0.105
1.02
0.26
0.08
5.46
2.70
0.31
9.72
8.64
PostReformulation
0
0.002
0.27
0.03
0.005
0.15
0.07
0.01
0.08
0.34
Absolute
Change
6.36
2.62
2.44
3.94
0.86
3.76
0
1.62
20.79
No Change
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Increase
Increase
Decrease
% Change
11.75
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99.9% confidence
Vegetables
0.107
0.30
Savoury Snacks
(Incl. Crisps)
Spreading Fats
0.07
Rice, Pasta &
Savouries
5.61
9.64
Biscuits, Cakes &
Conf.
Breakfast Cereals
8.97
Baseline
Beverages
(Excl. Milk)
Food Category
n/a
<0.001
<0.001
0.001
0.002
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
1.45
0.43
6.87
1.31
0.56
21.11
19.90
1.52
33.54
44.71
Baseline
Daily Intakes of Sugar per food category
1.45
0.43
4.91
1.25
0.56
19.10
19.18
1.61
32.51
43.85
PostReformulation
0
0
1.96
0.06
0
2.01
0.72
0.09
1.03
0.86
Absolute
Change
P97.5 Intakes (g/d)
0
0
28.52
4.58
0
9.53
3.61
6.05
3.06
1.93
No Change
No Change
Decrease
Decrease
No Change
Decrease
Decrease
Increase
Decrease
Decrease
% Change
Table 44: Daily mean and P97.5 intakes of Sugar (g/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Adults - Sugar
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
70
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
4.23
6.58
0.65
0.945
3.80
1.92
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
Breakfast
Cereals
Rice, Pasta &
Savouries
Savoury Snacks
(Incl. Crisps)
Soups, Sauces &
Misc. Foods
0.20
0.20
8.10
1.44
3.77
0.942
0.72
6.41
4.22
5.08
0.006
PostReformulation
0
0.34
0.48
0.03
0.002
0.07
0.17
0.01
0.04
0.0002
Absolute
Change
0
4.01
25.02
0.89
0.25
10.42
2.66
0.17
0.85
2.86
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
8.44
5.12
Biscuits, Cakes &
Conf.
Spreading Fats
0.006
Baseline
Beverages
(Excl. Milk)
Food Category
<0.001
<0.001
0.269
0.149
<0.001
<0.001
0.508
<0.001
0.638
P-Value
No Change n/a
Decrease
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Increase
% Change
0.58
32.12
9.22
13.50
5.56
3.12
22.11
17.36
17.91
0
Baseline
Daily Intakes of Total Fat per food category
0.58
30.93
6.64
12.97
5.56
3.48
22.11
17.53
17.80
0.006
PostReformulation
0
1.19
2.57
0.53
0
0.36
0
0.17
0.11
0.010
Absolute
Change
P97.5 Intakes (g/d)
0
3.71
27.92
3.93
0
11.54
0
1.01
0.63
0
No Change
Decrease
Decrease
Decrease
No Change
Increase
No Change
Increase
Decrease
No Change
% Change
Table 45: Daily mean and P97.5 intakes of Total Fat (g/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Adults - Total Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
71
4.2.2. Scenario B: Teenager Results (13 - 17 years)
Overall, both mean and P97.5 intakes decreased for all five nutrients.
• The greatest decrease in Energy intakes was recorded in ‘Soups, Sauces & Miscellaneous Foods’, in
terms of % decreases and for both mean & P97.5 intakes (absolute decreases up to 10.46/d and ~11%
decrease for high consumers). ‘Spreading Fats’ recorded the greatest absolute reduction (2.09 g/d)
• All food categories recorded a decrease/no change for Saturated Fat, with the exception of
mean intakes for ‘Rice, Pasta & Savouries’ (however, this increase was negligible). ‘Soups, Sauces
& Miscellaneous Foods’ recorded ~34% and ~43% reduction for both mean and P97.5 intakes,
respectively
• Sodium recorded the greatest % decrease for mean and P97.5 intakes in ‘Breakfast Cereals’ (a ~30%
and ~26% decrease, respectively). ‘Soups, Sauces & Miscellaneous’ also recorded a substantial %
decrease in terms of mean intakes (~18%) and P97.5 intakes (~25%)
• Sugar recorded a ~16% and ~34% decrease in both mean and P97.5 intakes of ‘Soups, Sauces &
Miscellaneous Foods’, respectively. ‘Savoury Snacks incl. Crisps’ also recorded notable decreases for
both mean and P97.5 intakes (~14% decrease for both)
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• A ~31% decrease in mean intakes of Total Fat was recorded for ‘Soups, Sauces & Miscellaneous
Foods’, with a similar decrease noted for P97.5 intakes (~38%)
72
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
(0.84)
(0.02)
26.33
0.67
Sugar (g)
Sodium (g)
0.60
25.98
419.83
7.97
18.36
(0.02)
(0.83)
(9.39)
(0.24)
(0.50)
PostReformulation
0.07
0.36
1.40
0.54
0.37
Absolute
Change
Mean (Mean Error)
10.27
1.36
0.33
6.36
<0.001
<0.001
0.002
<0.001
<0.001
P-Value
1.76
70.08
877.08
22.84
47.98
(1.65)
(3.12)
(0.15)
(3.00)
(47.50)
Baseline
1.60
69.47
861.42
21.01
47.28
(0.08)
(3.41)
(44.06)
(1.31)
(2.48)
PostReformulation
0.16
0.61
15.67
1.83
0.70
Absolute
Change
P97.5 (P97.5 Error)
9.17
0.88
1.79
8.02
1.47
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
(1.98)
(0.04)
108.49
2.49
2.41
108.02
1983.64
1986.40 (27.36)
(0.03)
(1.89
(37.34)
(0.59)
(1.27)
0.08
0.47
2.76
0.49
0.43
3.21
0.43
0.14
1.54
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
0.55
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Sodium (g)
Sugar (g)
Energy (kcal)
77.24
31.42
31.91
Saturated
Fat (g)
(1.28)
Absolute
Change
Mean (Mean Error)
PostReformulation
(0.59)
77.67
Baseline
Total Fat (g)
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
4.32
206.48
3297.23
59.70
136.52
(1.28)
(7.06)
59.10
132.83
(0.22)
(9.79)
4.16
208.86
(0.16)
(9.73)
(105.73)
(1.36)
(7.40)
PostReformulation
(111.55) 3300.00
Baseline
0.16
2.38
2.77
0.60
3.69
Absolute
Change
P97.5 (P97.5 Error)
3.70
1.15
0.08
1.01
2.70
Decrease
Increase
Increase
Decrease
Decrease
% Change
Table 47: Daily nutrient intakes of Irish teenagers from the total diet (including reformulated products) (n = 441) at baseline and post-reformulation for
Scenario B (conservative)
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
1.98
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
(9.32)
(0.25)
421.23
8.51
Saturated
Fat (g)
(0.51)
Energy
(kcal)
18.74
Baseline
Total Fat (g)
Table 46: Daily nutrient intakes of Irish teenage consumers of reformulated products (n = 441) at baseline and post-reformulation for Scenario B
(conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Teenagers - All Nutrients
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
73
48.65
Milk & Dairy
Products
23.10
Soups, Sauces &
Misc. Foods
14.93
14.93
56.71
21.27
61.48
72.47
116.25
46.72
57.12
140.59
41.55
PostReformulation
0
2.09
1.84
0.47
0.02
1.66
1.94
0.30
0.20
0.96
Absolute
Change
Mean Intakes (kcal/d)
0
3.56
7.95
0.78
0.02
1.45
3.98
0.53
0.15
2.26
No
Change
Decrease
Decrease
Increase
Increase
Increase
Decrease
Increase
Increase
Decrease
% Change
n/a
<0.001
<0.001
0.067
0.871
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
30.00
240.28
98.92
189.29
263.20
361.02
212.51
196.93
405.43
151.61
Baseline
Daily Intakes of Energy per food category
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
58.80
61.00
Savoury Snacks
(Incl. Crisps)
Spreading Fats
72.46
Rice, Pasta &
Savouries
114.58
56.82
Meat, Fish & Egg
Dishes
Breakfast Cereals
140.38
42.51
Baseline
Biscuits, Cakes &
Conf.
Beverages
(Excl. Milk)
Food Category
30.00
231.24
88.46
200.18
263.20
362.31
194.07
200.97
404.17
160.84
PostReformulation
0
9.03
10.46
10.90
0
1.30
18.44
4.04
1.26
9.23
Absolute
Change
P97.5 Intakes (kcal/d)
0
3.76
10.58
5.76
0
0.36
8.68
2.05
0.31
6.09
No Change
Decrease
Decrease
Increase
No Change
Increase
Decrease
Increase
Decrease
Increase
% Change
Table 48: Daily mean and P97.5 intakes of Energy (kcal/d) of teenagers per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Teenagers - Energy
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
74
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
2.46
Milk & Dairy
Products
0.63
Soups, Sauces &
Misc. Foods
0.02
0.02
2.50
0.42
0.38
0.742
0.23
1.78
1.21
3.94
0.001
PostReformulation
0
0.08
0.22
0.01
0.001
0.02
0.68
0.01
0.05
0.0003
Absolute
Change
Mean Intakes (g/d)
1.87
0.12
7.35
27.53
0.80
1.27
33.74
0
3.19
No
Change
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
34.35
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
2.59
0.39
Savoury Snacks
(Incl. Crisps)
Spreading Fats
0.741
Rice, Pasta &
Savouries
0.25
1.22
Meat, Fish & Egg
Dishes
Breakfast Cereals
3.99
0.001
Baseline
Biscuits, Cakes &
Conf.
Beverages
(Excl. Milk)
Food Category
n/a
<0.001
<0.001
0.571
0.813
<0.001
<0.001
0.001
<0.001
0.782
P-Value
0.03
11.42
2.94
1.36
4.55
1.25
11.06
4.75
12.62
0
Baseline
Daily Intakes of Saturated Fat per food category
0
0.03
11.42
1.67
1.27
4.55
1.04
6.22
4.63
12.55
PostReformulation
0
0
1.26
0.09
0
0.21
4.84
0.11
0.07
0
Absolute
Change
P97.5 Intakes (g/d)
0
0
43.02
6.96
0
16.79
43.74
2.42
0.56
0
No Change
No Change
Decrease
Decrease
No Change
Decrease
Decrease
Decrease
Decrease
No Change
% Change
Table 49: Daily mean and P97.5 intakes of Saturated Fat (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario B
(conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Teenagers - Saturated Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
75
0.273
0.057
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
0.06
0.06
0.06
0.17
0.080
0.05
0.12
0.056
0.272
0.045
0.009
PostReformulation
0
0.002
0.04
0.004
0.01
0.05
0.001
0.001
0.001
0.00001
Absolute
Change
1.29
0.52
2.41
0.09
0
2.49
18.43
4.85
16.42
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
% Change
29.86
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
0.07
0.20
Soups, Sauces &
Misc. Foods
Spreading Fats
0.084
0.06
Savoury Snacks
(Incl. Crisps)
Rice, Pasta &
Savouries
0.16
0.046
Biscuits, Cakes &
Conf.
Breakfast Cereals
0.009
Baseline
Beverages
(Excl. Milk)
Food Category
0.99
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
0.945
P-Value
0.13
0.282
0.91
0.27
0.33
0.47
0.43
0.89
0.165
0.03998
Baseline
Daily Intakes of Sodium per food category
0.13
0.277
0.68
0.25
0.32
0.35
0.43
0.90
0.160
0.03995
PostReformulation
0
0.005
0.22
0.02
0.01
0.12
0
0.01
0.005
0.00003
Absolute
Change
P97.5 Intakes (g/d)
0
1.62
24.71
7.21
3.91
25.51
0
0.63
3.17
0.07
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
No Change
Increase
Decrease
Decrease
% Change
Table 50: Daily mean and P97.5 intakes of Sodium (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Teenagers - Sodium
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
76
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
0.23
3.44
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
0.58
Soups, Sauces &
Misc. Foods
0.30
0.30
0.08
0.49
0.27
0.113
6.89
3.41
0.25
14.24
10.48
PostReformulation
0
0.003
0.09
0.04
0.002
0.20
0.03
0.01
0.14
0.44
Absolute
Change
1.80
2.83
0.97
6.41
1.03
4.06
0
3.18
16.02
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
Increase
Decrease
% Change
14.29
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
0.09
0.31
Savoury Snacks
(Incl. Crisps)
Spreading Fats
0.115
Rice, Pasta &
Savouries
7.09
14.10
Biscuits, Cakes &
Conf.
Breakfast Cereals
10.93
Baseline
Beverages
(Excl. Milk)
Food Category
n/a
<0.001
<0.001
<0.001
0.22
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
0.60
0.47
2.95
1.30
0.64
29.97
19.71
0.95
41.38
42.67
Baseline
Daily Intakes of Sugar per food category
0.60
0.47
1.93
1.12
0.64
28.54
19.24
1.08
41.92
40.39
PostReformulation
0
0
1.01
0.18
0.003
1.43
0.47
0.13
0.53
2.28
Absolute
Change
P97.5 Intakes (g/d)
0
0
34.36
13.56
0.50
4.76
2.41
13.50
1.29
5.34
No Change
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
Increase
Decrease
% Change
Table 51: Daily mean and P97.5 intakes of Sugar (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Teenagers - Sugar
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
77
2.76
Milk & Dairy
Products
1.19
Soups, Sauces &
Misc. Foods
0.12
0.12
6.25
0.82
3.57
1.59
0.78
2.65
3.38
6.89
0.00102
PostReformulation
0
0.24
0.37
0.09
0.002
0.02
0.11
0.02
0.05
0.00001
Absolute
Change
2.45
0.13
3.09
3.90
0.55
0.71
1.24
Decrease
0 No Change
3.70
Decrease
Increase
Decrease
Increase
Decrease
Increase
Decrease
Decrease
% Change
31.13
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes
Vegetables
6.49
3.49
Savoury Snacks
(Incl. Crisps)
Spreading Fats
1.60
Rice, Pasta &
Savouries
0.75
3.36
Meat, Fish & Egg
Dishes
Breakfast Cereals
6.94
0.00103
Baseline
Biscuits, Cakes &
Conf.
Beverages
(Excl. Milk)
Food Category
n/a
<0.001
<0.001
0.010
0.301
0.001
<0.001
0.356
<0.001
0.653
P-Value
0.24
26.80
4.92
11.74
8.74
3.45
10.86
12.59
21.01
0.00
Baseline
Daily Intakes of Total Fat per food category
0.24
25.76
3.06
12.17
8.92
3.59
9.72
12.44
20.95
0.00
PostReformulation
0
1.04
1.86
0.42
0.18
0.14
1.14
0.15
0.05
0
Absolute
Change
P97.5 Intakes (g/d)
0
3.89
37.77
3.62
2.02
3.92
10.47
1.21
0.26
0
No Change
Decrease
Decrease
Increase
Increase
Increase
Decrease
Decrease
Decrease
No Change
% Change
Table 52: Daily mean and P97.5 intakes of Total Fat (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Teenagers - Total Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
78
The FDII/Creme Global Reformulation Project
4.2.3. Scenario B: Children Results (5 - 12 years)
Both mean and P97.5 intakes decreased for all 5 nutrients, based on intakes of consumers only of
reformulated products and from total diet.
• Energy recorded the greatest % and absolute decrease in ‘Soups, Sauces & Miscellaneous Foods’,
for both mean and P97.5 intakes, with decreases of up to 25%
• The majority of food categories recorded decreases/no changes for Saturated Fat mean and
P97.5 intakes, with the exception of ‘Rice, Pasta & Savouries’ mean intakes and P97.5 intakes for
‘Spreading Fats’. ‘Soups, Sauces & Miscellaneous Foods’ recorded the greatest % decrease (~34%
for P97.5 intakes), while ‘Milk & Dairy Products’ recorded the greatest absolute reduction (0.5 g/d
and 1.58 g/d for mean and P97.5 intakes, respectively)
• ‘Breakfast Cereals’ recorded the most marked decrease in Sodium intakes, with a ~27-29% decrease
recorded for both mean and P97.5 intakes. ‘Soups, Sauces & Miscellaneous Foods’ also recorded
marked reductions
• Sugar mean and P97.5 intakes decreased most notably in ‘Soups, Sauces & Miscellaneous Foods’
(by ~ 13% and 24%, respectively). However, ‘Meat, Fish & Egg Dishes’ recorded up to a ~6%
increase (for P97.5 intakes)
The FDII/Creme Global Reformulation Project
79
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• A ~34% decrease in Total Fat intakes was recorded for the ‘Soups, Sauces & Miscellaneous Foods’
category, with even greater decreases noted for P97.5 intakes (~42%). ‘Breakfast Cereals’ recorded
an increase in mean intakes, but a decrease in P97.5 intakes
7.28
Saturated
Fat (g)
(0.74)
(0.01)
26.51
0.56
Sugar (g)
Sodium (g)
0.51
26.18
373.85
6.84
15.31
(0.01)
(0.73)
(6.43)
(0.16)
(0.33)
PostReformulation
0.05
0.32
1.73
0.44
0.29
Absolute
Change
Mean (Mean Error)
9.37
1.21
0.46
6.06
1.87
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
1.35
77.36
718.68
16.45
33.580
(0.82)
(1.46)
(0.08)
(5.68)
(39.64)
Baseline
1.29
76.26
716.90
15.61
33.575
(0.11)
(5.72)
(42.16)
(0.91)
(1.40)
PostReformulation
0.06
1.11
1.78
0.85
0.005
Absolute
Change
P97.5 (P97.5 Error)
4.69
1.43
0.25
5.14
0.01
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
26.79
61.89
(0.33)
(0.67)
(0.02)
(1.41)
1.96
105.11
(0.02)
(1.40)
(14.73) 1666.97 (14.70)
(0.33)
(0.67)
PostReformulation
0.06
0.45
2.45
0.44
0.31
Absolute
Change
Mean (Mean Error)
2.97
0.43
0.15
1.62
0.50
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
2.02
105.56
Sugar (g)
Sodium (g)
1669.42
27.23
Saturated
Fat (g)
Energy (kcal)
62.20
Baseline
Total Fat (g)
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
3.42
187.74
2443.51
46.31
98.29
(1.82)
(1.61)
45.48
97.41
(0.12)
(7.43)
3.31
186.16
(0.12)
(7.98)
(43.26)
(1.96)
(1.72)
PostReformulation
(39.60) 2443.23
Baseline
0.11
1.58
0.28
0.83
0.88
Absolute
Change
P97.5 (P97.5 Error)
3.22
0.84
0.01
1.79
0.90
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
Table 54: Daily nutrient intakes of Irish children from the total diet (including reformulated products) (n = 441) at baseline and post-reformulation for Scenario
B (conservative)
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
(6.47)
(0.17)
(0.33)
375.58
Energy (kcal)
15.60
Baseline
Total Fat (g)
Table 53: Daily nutrient intakes of Irish child consumers of reformulated products (n = 594) at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Children - All Nutrients
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
80
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
49.85
48.05
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
13.58
Soups, Sauces &
Misc. Foods
10.70
10.70
43.57
11.51
50.60
44.98
97.37
46.19
49.83
114.43
44.66
PostReformulation
0
0.99
2.07
0.79
0.04
2.62
1.86
0.04
0.10
0.92
Absolute
Change
Mean Intakes (kcal/d)
1.22
0.05
2.39
3.87
0.06
0.09
2.03
0
2.23
<0.001
n/a
No
Change
<0.001
0.002
0.131
<0.001
<0.001
0.214
<0.001
<0.001
P-Value
Decrease
Decrease
Increase
Increase
Increase
Decrease
Decrease
Increase
Decrease
% Change
15.22
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
44.56
50.03
Savoury Snacks
(Incl. Crisps)
Spreading Fats
44.87
Rice, Pasta &
Savouries
96.16
114.30
Biscuits, Cakes &
Conf.
Breakfast Cereals
45.58
Baseline
Beverages
(Excl. Milk)
Food Category
35.06
139.97
61.95
145.29
160.67
305.81
189.71
195.54
337.78
174.36
Baseline
Daily Intakes of Energy per food category
35.06
135.47
46.57
150.51
160.67
304.55
175.05
195.45
337.62
174.79
PostReformulation
0
4.50
15.38
12.81
0
23.87
14.66
2.49
0.79
0.43
Absolute
Change
P97.5 Intakes (kcal/d)
0
3.21
24.83
6.27
0
7.44
7.73
0.89
0.23
0.25
No Change
Decrease
Decrease
Increase
No Change
Decrease
Decrease
Decrease
Decrease
Increase
% Change
Table 55: Daily mean and P97.5 intakes of Energy (kcal/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Children - Energy
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
81
2.38
Milk & Dairy
Products
0.01
0.01
2.00
0.26
0.30
0.40113
0.19
1.86
1.06
3.32
0.000872
PostReformulation
0
0.06
0.12
0.01
0.0004
0.00
0.52
0.01
0.04
0.000001
Absolute
Change
0.84
1.20
0.16
Decrease
Decrease
Decrease
Increase
Decrease
0 No Change
2.72
31.81
3.02
0.11
0.58
Decrease
Decrease
Decrease
Decrease
% Change
21.89
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
2.05
0.38
Soups, Sauces &
Misc. Foods
Spreading Fats
0.31
0.40107
Savoury Snacks
(Incl. Crisps)
Rice, Pasta &
Savouries
0.20
1.07
Meat, Fish & Egg
Dishes
Breakfast Cereals
3.36
0.000873
Baseline
Biscuits, Cakes &
Conf.
Beverages
(Excl. Milk)
Food Category
n/a
<0.001
<0.001
0.047
0.990
<0.001
<0.001
<0.001
<0.001
0.828
P-Value
0.04
6.92
2.09
1.02
2.78
1.05
8.17
4.33
10.28
0.02
Baseline
Daily Intakes of Saturated Fat per food category
0
0.04
7.14
1.37
0.95
2.78
0.97
6.59
4.32
10.12
PostReformulation
0
0.21
0.71
0.07
0
0.02
1.58
0.01
0.16
0.02
Absolute
Change
P97.5 Intakes (g/d)
0
3.07
34.21
6.80
0
2.20
19.32
0.34
1.53
0
No Change
Increase
Decrease
Decrease
No Change
Decrease
Decrease
Decrease
Decrease
No Change
% Change
Table 56: Daily mean and P97.5 intakes of Saturated Fat (g/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Children - Saturated Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
82
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
0.067
Milk & Dairy
Products
0.13
Soups, Sauces &
Misc. Foods
0.0449
0.0447
0.048
0.11
0.07
0.03
0.10
0.066
0.232
0.036
0.01180
PostReformulation
0.0002
0.001
0.03
0.00004
0.01
0.04
0.001
0.001
0.001
0.00003
Absolute
Change
1.16
0.40
1.96
0.23
0.55
2.36
20.79
0.06
22.30
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
% Change
26.84
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
0.049
0.08
Savoury Snacks
(Incl. Crisps)
Spreading Fats
0.04
Rice, Pasta &
Savouries
0.13
0.233
Meat, Fish & Egg
Dishes
Breakfast Cereals
0.037
0.01176
Baseline
Biscuits, Cakes &
Conf.
Beverages
(Excl. Milk)
Food Category
n/a
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
0.117
P-Value
0.15
0.151
0.65
0.24
0.24
0.45
0.32
0.77
0.118
0.0525
Baseline
Daily Intakes of Sodium per food category
0.15
0.153
0.52
0.22
0.20
0.32
0.31
0.76
0.117
0.0525
PostReformulation
0
0.002
0.13
0.01
0.04
0.13
0.01
0.01
0.0001
0
Absolute
Change
P97.5 Intakes (g/d)
0
1.15
20.37
5.74
16.86
28.98
3.06
0.85
0.10
0
No Change
Increase
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
No Change
% Change
Table 57: Daily mean and P97.5 intakes of Sodium (g/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Children - Sodium
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
83
0.23
2.99
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
0.22
0.22
0.060
0.27
0.26
0.059
5.99
2.98
0.24
11.56
11.29
PostReformulation
0
0.001
0.04
0.02
0.0001
0.15
0.01
0.01
0.08
0.34
Absolute
Change
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes
Vegetables
0.061
0.31
Soups, Sauces &
Misc. Foods
Spreading Fats
0.28
0.058
Savoury Snacks
(Incl. Crisps)
Rice, Pasta &
Savouries
6.14
11.45
Biscuits, Cakes &
Conf.
Breakfast Cereals
11.62
Baseline
Beverages
(Excl. Milk)
Food Category
0
1.73
13.49
8.66
6.36
2.42
0.18
3.94
0.86
2.92
<0.001
n/a
No
Change
<0.001
<0.001
0.497
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Increase
Increase
Decrease
% Change
0.74
0.194
1.71
1.08
0.40
24.68
18.08
0.85
33.43
44.08
Baseline
Daily Intakes of Sugar per food category
0.74
0.191
1.30
0.97
0.40
24.19
17.62
0.87
34.94
44.36
PostReformulation
0
0.003
0.41
0.11
0
0.49
0.46
0.09
1.52
0.28
Absolute
Change
P97.5 Intakes (g/d)
0
1.76
23.84
10.19
0
2.00
2.54
6.05
4.53
0.64
No Change
Decrease
Decrease
Decrease
No Change
Decrease
Decrease
Decrease
Increase
Increase
% Change
Table 58: Daily mean and P97.5 intakes of Sugar (g/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Children - Sugar
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
84
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
2.78
0.62
Milk & Dairy
Products
Breakfast
Cereals
0.09
0.09
4.79
0.51
2.77
0.884
0.63
2.67
2.96
5.66
0.0008
PostReformulation
0
0.11
0.27
0.02
0.001
0.07
0.11
0.01
0.03
0.0002
Absolute
Change
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes
Vegetables
4.90
0.78
Soups, Sauces &
Misc. Foods
Spreading Fats
2.75
Savoury Snacks
(Incl. Crisps)
0.885
2.97
Meat, Fish & Egg
Dishes
Rice, Pasta &
Savouries
5.69
0.0010
Baseline
Biscuits, Cakes &
Conf.
Beverages
(Excl. Milk)
Food Category
0
2.25
34.13
0.82
0.06
10.42
4.08
0.18
0.57
2.86
<0.001
n/a
No
Change
<0.001
0.12
0.15
0.67
<0.001
0.03
<0.001
0.75
P-Value
Decrease
Decrease
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Decrease
% Change
0.30
15.42
4.16
8.53
5.44
2.64
8.42
12.42
17.29
0
Baseline
Daily Intakes of Total Fat per food category
0
0.30
14.72
2.39
8.64
5.44
2.43
8.42
12.41
17.20
PostReformulation
0
0.71
1.76
0.11
0
0.36
0
0.17
0.09
0
Absolute
Change
P97.5 Intakes (g/d)
0
4.58
42.38
1.32
0
11.54
0
1.01
0.55
0
No Change
Decrease
Decrease
Decrease
No Change
Decrease
No Change
Decrease
Decrease
No Change
% Change
Table 59: Daily mean and P97.5 intakes of Total Fat (g/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Children - Total Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
85
4.2.4. Scenario B: Pre-schoolers Results (1 - 4 years)
Both mean and P97.5 intakes decreased for all 5 nutrients, based on intakes of consumers only of
reformulated products and from total diet.
• ‘Soups, Sauces & Miscellaneous Foods’ recorded the greatest absolute and % Energy reduction.
Absolute decreases of 1.74g/d and 15.44 g/d and ~12% and a ~21% were recorded for mean and
P97.5 intakes, respectively
• Saturated Fat recorded a ~31% decrease in ‘Soups, Sauces & Miscellaneous Foods’ for both mean
and P97.5 intakes. ‘Milk & Dairy Products’ recorded a 8.53% mean decrease at P97.5 intake level
(0.62g/d decrease)
• Sodium recorded the greatest % decrease in ‘Breakfast Cereals’ (reducing by ~24% for mean
intakes). ‘Rice, Pasta & Savouries’ decreased P97.5 intakes by ~41%, followed by ‘Soups, Sauces
& Miscellaneous Foods’ (~36%). ‘Beverages Excl. Milk’ recorded a small increase in mean sodium
intakes (these increases are minor and may be due to variability)
• Sugar intakes decreased most in ‘Soups, Sauces & Miscellaneous Foods’ (~24% for mean intakes).
‘Savoury Snacks’ recorded a ~6% decrease in mean intakes
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
• Total Fat intakes decreased most evidently in ‘Soups, Sauces & Miscellaneous Foods’ (by ~28% and
~36% for mean and P97.5 intakes, respectively)
86
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
4.60
Saturated
Fat (g)
(0.43)
(0.01)
9.62
0.37
Sugar (g)
Sodium (g)
0.34
9.52
190.50
4.38
8.97
(0.01)
(0.42)
(5.16)
(0.13)
(0.26)
PostReformulation
0.03
0.10
1.05
0.22
0.19
Absolute
Change
Mean (Mean Error)
8.07
1.07
0.55
4.81
2.03
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
1.02
30.20
466.86
12.55
23.08
(0.85)
(1.07)
(0.08)
(1.92)
(27.84)
Baseline
0.90
29.85
484.63
11.44
22.67
(0.07)
(1.88)
(30.72)
(0.72)
(1.18)
PostReformulation
1.18
3.80
8.82
1.77
Decrease
Decrease
Increase
Decrease
Decrease
% Change
0.11 10.99
0.36
17.76
1.11
0.41
Absolute
Change
P97.5 (P97.5 Error)
1.30
Sodium (g)
(0.02)
(1.06)
(11.27)
(0.28)
(0.54)
(0.28)
(0.54)
1.27
76.16
(0.02)
(1.06)
1131.69 (11.25)
18.78
41.30
PostReformulation
0.03
0.14
1.49
0.22
0.20
Absolute
Change
Mean (Mean Error)
2.31
0.18
0.13
1.16
0.48
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
76.30
Sugar (g)
1133.18
19.00
Saturated
Fat (g)
Energy (kcal)
41.50
Baseline
Total Fat (g)
<0.001
<0.001
<0.001
<0.001
<0.001
P-Value
2.32
132.65
1732.65
35.26
70.41
(1.21)
(2.05)
(0.09)
(6.42)
(43.67)
Baseline
2.26
130.97
1730.07
34.38
70.32
(0.08)
(6.38)
(44.37)
(1.27)
(2.33)
PostReformulation
0.06
1.68
2.58
0.88
0.09
Absolute
Change
P97.5 (P97.5 Error)
2.59
1.27
0.15
2.50
0.13
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
Table 61: Daily nutrient intakes of Irish pre-schoolers from the total diet (including reformulated products) (n = 500) at baseline and post-reformulation for
Scenario B (conservative)
Decrease
Decrease
Decrease
Decrease
Decrease
% Change
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
(5.17)
(0.15)
(0.26)
191.54
Energy
(kcal)
9.15
Baseline
Total Fat (g)
Table 60: Daily nutrient intakes of Irish pre-school consumers of reformulated products (n = 500) at baseline and post-reformulation for Scenario B
(conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Pre Schoolers - All Nutrients
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
87
39.70
59.83
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
14.75
Soups, Sauces &
Misc. Foods
9.79
9.79
25.43
13.02
32.53
41.53
56.74
58.75
39.68
59.37
21.81
PostReformulation
0
0.56
1.74
0.20
0.12
0.56
1.09
0.02
0.08
0.55
Absolute
Change
Mean Intakes (kcal/d)
0.63
0.28
1.00
1.81
0.05
0.14
2.46
Decrease
Decrease
Increase
Decrease
Increase
Decrease
Decrease
Decrease
0 No Change
2.15
Decrease
% Change
11.76
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
25.99
32.32
Savoury Snacks
(Incl. Crisps)
Spreading Fats
41.65
Rice, Pasta &
Savouries
56.18
59.45
Biscuits, Cakes &
Conf.
Breakfast Cereals
22.36
Baseline
Beverages
(Excl. Milk)
Food Category
n/a
<0.001
<0.001
0.75
0.25
<0.001
<0.001
0.77
0.56
<0.001
P-Value
27.74
79.44
73.09
98.69
197.08
171.54
175.48
122.06
195.11
90.76
Baseline
27.74
78.44
57.65
98.69
200.21
173.06
170.06
122.06
195.11
85.50
0
1.00
15.44
0
3.13
1.53
5.41
0
0
5.26
Absolute
Change
P97.5 Intakes (kcal/d)
PostReformulation
Daily Intakes of Energy per food category
0
1.26
21.13
0
1.59
0.89
3.08
0
0
5.79
No Change
Decrease
Decrease
No Change
Increase
Increase
Decrease
No Change
No Change
Decrease
% Change
Table 62: Daily mean and P97.5 intakes of Energy (kcal/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B
(conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Pre Schoolers - Energy
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
88
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
1.80
0.84
2.51
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
0.01
0.01
1.15
0.29
0.18
0.354
0.12
2.33
0.83
1.78
0.0013
PostReformulation
0
0.03
0.13
0.003
0.001
0.01
0.17
0.01
0.03
0.0002
Absolute
Change
Decrease
Decrease
Increase
Increase
Decrease
Decrease
Decrease
Decrease
0 No Change
2.45
30.75
1.57
0.19
4.65
6.84
1.39
1.54
Increase
% Change
13.59
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
1.18
0.42
Soups, Sauces &
Misc. Foods
Spreading Fats
0.17
0.353
Savoury Snacks
(Incl. Crisps)
Rice, Pasta &
Savouries
0.13
0.0011
Beverages (Excl.
Milk)
Breakfast Cereals
Baseline
Food Category
n/a
<0.001
<0.001
0.677
0.990
<0.001
<0.001
0.029
<0.001
0.541
P-Value
0.03
3.97
2.14
0.63
2.19
0.62
7.27
2.88
6.29
0.00
Baseline
0.03
3.96
1.47
0.61
2.19
0.59
6.65
2.76
6.09
0.00
0
0.01
0.67
0.02
0
0.03
0.62
0.13
0.20
0
Absolute
Change
P97.5 Intakes (g/d)
PostReformulation
Daily Intakes of Saturated Fat per food category
0
0.28
31.32
3.29
0
5.30
8.53
4.36
3.17
0
No Change
Decrease
Decrease
Decrease
No Change
Decrease
Decrease
Decrease
Decrease
No Change
% Change
Table 63: Daily mean and P97.5 intakes of Saturated Fat (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B
(conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Pre Schoolers - Saturated Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
89
0.0223
0.184
0.095
Biscuits, Cakes &
Conf.
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
0.13
Soups, Sauces &
Misc. Foods
0.04
0.04
0.028
0.10
0.05
0.02
0.06
0.093
0.183
0.0217
0.005
PostReformulation
0
0.001
0.03
0.003
0.01
0.02
0.001
0.001
0.001
0.0001
Absolute
Change
1.33
0.62
2.64
1.73
0
2.63
22.71
5.13
23.36
Increase
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Decrease
Increase
% Change
23.82
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
0.029
0.06
Savoury Snacks
(Incl. Crisps)
Spreading Fats
0.03
Rice, Pasta &
Savouries
0.07
0.005
Beverages (Excl.
Milk)
Breakfast Cereals
Baseline
Food Category
n/a
<0.001
0.002
<0.001
0.002
<0.001
<0.001
0.001
0.002
0.312
P-Value
0.12
0.09
0.72
0.16
0.27
0.25
0.297
0.560
0.0847
0.0260
Baseline
0.12
0.08
0.46
0.15
0.16
0.18
0.297
0.565
0.0848
0.0260
0
0.001
0.26
0.01
0.11
0.06
0
0.004
0.0002
0
Absolute
Change
P97.5 Intakes (g/d)
PostReformulation
Daily Intakes of Sodium per food category
0
1.31
36.27
6.37
41.05
24.65
0
0.75
0.19
0
No Change
Decrease
Decrease
Decrease
Decrease
Decrease
No Change
Increase
Increase
No Change
% Change
Table 64: Daily mean and P97.5 intakes of Sodium (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Pre Schoolers - Sodium
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
90
The FDII/Creme Global Reformulation Project
The FDII/Creme Global Reformulation Project
0.18
2.75
Meat, Fish & Egg
Dishes
Milk & Dairy
Products
0.20
0.20
0.035
0.34
0.19
0.063
3.15
2.78
0.19
5.75
5.62
PostReformulation
0
0.001
0.11
0.01
0.003
0.08
0.02
0.005
0.02
0.16
Absolute
Change
6.20
5.14
2.49
0.76
2.52
0.38
2.70
Decrease
0 No Change
1.66
Decrease
Decrease
Increase
Decrease
Increase
increase
Increase
Decrease
% Change
23.91
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
0.036
0.45
Soups, Sauces &
Misc. Foods
Spreading Fats
0.20
0.060
Savoury Snacks
(Incl. Crisps)
Rice, Pasta &
Savouries
3.23
5.73
Biscuits, Cakes &
Conf.
Breakfast Cereals
5.77
Baseline
Beverages
(Excl. Milk)
Food Category
n/a
<0.001
<0.001
0.444
0.111
<0.001
<0.001
0.003
0.023
<0.001
P-Value
0.58
0.10
2.74
0.92
0.35
10.43
14.95
0.60
18.14
22.44
Baseline
0.58
0.10
2.00
0.84
0.39
10.80
14.96
0.64
18.10
19.97
0
0
0.74
0.09
0.04
0.37
0.002
0.04
0.04
2.47
Absolute
Change
P97.5 Intakes (g/d)
PostReformulation
Daily Intakes of Sugar per food category
0
0
27.06
9.24
12.50
3.58
0.01
7.01
0.20
10.99
No Change
No Change
Decrease
Decrease
Increase
Increase
Increase
Increase
Decrease
Decrease
% Change
Table 65: Daily mean and P97.5 intakes of Sugar (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Pre Schoolers - Sugar
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
91
3.77
Milk & Dairy
Products
0.08
0.08
2.80
0.56
1.62
0.786
0.46
3.68
2.36
2.94
0.002
PostReformulation
0
0.06
0.22
0.02
0.004
0.002
0.09
0.01
0.02
0.0004
Absolute
Change
0
2.21
27.98
1.52
0.48
0.49
2.32
0.25
0.83
<0.001
n/a
No
Change
<0.001
0.564
0.220
0.419
<0.001
0.514
<0.001
0.490
P-Value
Decrease
Decrease
Increase
Decrease
Decrease
Decrease
Increase
Decrease
Increase
% Change
25.61
Mean Intakes (g/d)
P-Value <0.001 denotes significant difference in mean intakes with 99% confidence
Vegetables
2.86
0.78
Soups, Sauces &
Misc. Foods
Spreading Fats
1.60
0.790
Savoury Snacks
(Incl. Crisps)
Rice, Pasta &
Savouries
0.47
2.35
Meat, Fish & Egg
Dishes
Breakfast Cereals
2.97
0.001
Baseline
Biscuits, Cakes &
Conf.
Beverages
(Excl. Milk)
Food Category
0.24
8.88
4.11
5.59
4.53
1.78
10.86
8.08
10.41
0.02
Baseline
0.24
8.76
2.63
5.59
4.53
1.77
10.51
8.40
10.10
0.05
0
0.12
1.48
0
0
0.002
0.35
0.32
0.31
0.03
Absolute
Change
P97.5 Intakes (g/d)
PostReformulation
Daily Intakes of Total Fat per food category
0
1.39
36.08
0
0
0.13
3.23
3.94
3.02
102.07
No Change
Decrease
Decrease
No Change
No Change
Decrease
Decrease
Increase
Decrease
Increase
% Change
Table 66: Daily mean and P97.5 intakes of Total Fat (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B (conservative)
Scenario B: Impact on Consumers of Reformulated Products if reformulation was conducted by 14 FDII members only (conservative)
Pre Schoolers - Total Fat
4. Average Daily Intakes of Nutrients for Irish
Adults, Teenagers, Children & Pre-Schoolers
92
The FDII/Creme Global Reformulation Project
References
1. World Health Organisation (WHO) (2014). Mapping salt reduction initiatives in the WHO European
Region. Available at: http://www.euro.who.int/__data/assets/pdf_file/0009/186462/Mapping-saltreduction-initiatives-in-the-WHO-European-Region.pdf
2. World Health Organisation (WHO) (2014). Draft Guideline: Sugars intake for adults and children.
Available at: http://www.who.int/nutrition/sugars_public_consultation/en/
3. The Food Safety Authority of Ireland (FSAI). Salt and Health. Available at:
https://www.fsai.ie/science_and_health/salt_and_health.html
4. Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, 6th Summary
Edition. Cambridge: Royal Society of Chemistry.
5. Holland B, Welch AA, Unwin I, Buss DH, Paul AA and Southgate DAT (1995). McCance and
Widdowson’s The Composition of Foods, 5th Summary Edition. Cambridge: Royal Society of
Chemistry.
6. Irish Universities Nutrition Alliance (IUNA). Available at: www.iuna.net
7. McNamara, C; Naddy, B; Rohan D. and Sexton, J. (2003). Design, development and validation of
software for modelling dietary exposure to food chemicals and nutrients. Food Additives and
Contaminants: Part A, 20(1), S8 – S26.
The FDII/Creme Global Reformulation Project
93
Food and Drink Industry Ireland, 2016
84/86 Lower Baggot Street, Dublin 2
www.ibec.ie
Tel: (01) 605 1500
Fax: (01) 638 1500

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