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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 %

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

  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