A nutrient profiling system for the (re)formulation of a global food and beverage portfolio

Table 5 Percentage change in key nutrients between 2009–2010 and 2014–2015 in the eight food categories and number of products with reductions ≥10 %

	Serving size		Energy		Total Fat		SFA		Sodium		Total Sugars
	# Products with ≥10 % reduction n (%)	Average change (%)	# Products with ≥10 % reduction n (%)	Average change (%)	# Products with ≥10 % reduction n (%)	Average change (%)	# Products with ≥10 % reduction n (%)	Average change (%)	# Products with ≥10 % reduction n (%)	Average change (%)	# Products with≥ 10 % reduction n (%)	Average change (%)
Complete meals (n = 15)	0 (0)	1	3 (20)	−7	6 (40)	−9	6 (40)	−15	0 (0)	−2	7 (47)	−5
Milk-based beverages (n = 15)	0 (0)	0	7 (47)	−16	8 (53)	−36	13 (87)	−66	8 (53)	−22	13 (87)	−31
Water ice and sorbet (n = 15)	0 (0)	−2	7 (47)	−8	n/a	n/a	n/a	n/a	n/a	n/a	7 (47)	−7
Pizza (n = 15)	0 (0)	−1	1 (7)	−4	4 (27)	−4	8 (53)	−4	9 (60)	−13	13 (87)	−24
Children’s ice cream (n = 4)	0 (0)	−2	2 (50)	−9	3 (75)	−25	3 (75)	−20	n/a	n/a	0 (0)	−6
Cold Sauces (n = 6)	0 (0)	0	0 (0)	1	2 (33)	−3	2 (33)	−5	0 (0)	1	n/a	n/a
Soups (n = 14)	0 (0)	0	0 (0)	6	4 (29)	−15	2 (14)	−13	9 (64)	−14	n/a	n/a
Center of plate (n = 15)	0 (0)	1	0 (0)	−1	0 (0)	−2	0 (0)	−2	12 (80)	−11	n/a	n/a