Table 2.
Changes in the sales-weighted average content of key nutrients between dates t 0 and t 1 in Breakfast cereals
| Breakfast cereals | Weigthed average at t 0 | Weigthed average at t 1 | Variation of the weighted average t 1/t 0 | Reformulation | New products and product withdrawals | Consumers switching | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| (a) | (b) | (c) | (d) | (e) | (f) | ||||||
| Scenario 1 | Scenario 2 | Scenario 1 | Scenario 2 | Scenario 1 | Scenario 2 | Scenario 1 | Scenario 2 | Scenario 1 | Scenario 2 | ||
| Sugar | 27.7 | 27.9 | 27.8 | 0.7% | 0.5% | −3.0% | −2.3% | 1.4% | 1.0% | 2.4% | 1.8% |
| Total fats | 7.4 | 8.1 | 7.9 | 10.1% | 7.5% | −0.8% | −0.6% | −1.0% | −0.8% | 11.9% | 9.0% |
| SFA | 3.0 | 3.4 | 3.3 | 13.6% | 10.2% | −0.6% | −0.4% | 1.4% | 1.0% | 12.8% | 9.6% |
| Fiber | 5.1 | 5.1 | 5.1 | −1.4% | −1.1% | 2.9% | 2.2% | −5.1% | −3.8% | 0.8% | 0.6% |
| Sodium | 0.3 | 0.3 | 0.3 | −11.1% | −8.3% | −9.7% | −7.3% | 3.5% | 2.6% | −4.9% | −3.6% |
(a) Sales-weighted mean nutrient content at t 0 (g/100 g)
(b) Sales-weighted mean nutrient content at t 1 (g/100 g)
(c) Total change in the sales-weighted mean nutrient content between t 0 and t 1 (%)
(d) Contribution of reformulation of existing food products to changes in the sales-weighted mean nutrient content (%)
(e) Contribution of product renewal (launching/removal of products) to changes in the sales-weighted mean nutrient content (%)
(f) Contribution of consumers switching between existing products to changes in the sales-weighted mean nutrient content (%)
(c)=(d)+(e)+(f)