Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review

Area of Science:

• Public Health Nutrition
• Food Science
• Dietary Interventions

Background:

• Poor diet contributes significantly to non-communicable disease (NCD) deaths in Europe.
• Reformulating processed foods (reducing sugar, salt, saturated fat) can lower nutrient intake and energy consumption.
• Limited evidence exists on food reformulation progress across specific food categories.

Purpose of the Study:

• To conduct a scoping review of studies analyzing the reformulation of processed yogurt and breakfast cereals.
• To assess the impact of food reformulation on the nutrient quality of these retail products.
• To identify trends and challenges in food reformulation strategies.

Main Methods:

• Scoping review protocol based on PRISMA-ScR guidelines.
• Searched five databases in May 2022.
• Included 13 studies published between 2010 and 2021 from seven countries.

Main Results:

• Identified trends in sugar, salt, and sodium reduction in breakfast cereals.
• Observed minimal or no reduction in the energy content of reformulated products.
• Found sufficient evidence for breakfast cereals but limited for yogurt reformulation.

Conclusions:

• Food reformulation has successfully reduced sugar, salt, and sodium in breakfast cereals.
• The lack of energy reduction questions the efficacy of reformulation for obesity reduction strategies.
• Further research is needed to optimize reformulation for comprehensive health benefits.