| Popis: |
The food supply and nutrient content of processed foods are influenced by interpretative labelling and reformulation programs, such as the Heart Foundation Tick Program (“Tick”) and the Health Star Rating. The aim of this thesis was to explore and assess the impact of food reformulation in Australia. The research has two key objectives: 1. to quantitatively investigate changes to a sample nutrient, sodium, in a selected food category (bread), due to reformulation in response to “Tick” guidelines; 2. to explore and describe food industry experiences of reformulation and the process required to achieve eligibility for interpretative labelling programs. Eighteen bread types which participated in “Tick” between 2010 and 2015 were reviewed for sodium content pre- and post-reformulation, and an estimate of change in sodium was calculated. The median sodium level (mg/100 g) reduced from 446 (IQR 430-459) to 400 (IQR 346-400), (p |
