Abstract
Background
According to the World Health Organization (2022), reformulation is a key strategy to promote healthier diets and reduce the burden of non-communicable diseases globally. In Ireland, the Food Reformulation Roadmap outlines voluntary targets for the food industry to achieve gradual improvements in the nutritional composition of commonly consumed processed foods. Continuing on previous research conducted in 2014, 2017, and 2021, this study aims to assess the progress in the reformulation of food staples in Ireland during the period of 2021 and 2025.
Methods
Nutrition label data were collected from major food retailers in Ireland through in-store photography and online sources. Selected food categories included breads, ready-to-eat breakfast cereals, milks, spreads, cereal snacks, yoghurt/yoghurt drinks, and fruit juices. Nutrient data across two time points were compared at group level; those directly comparable products were also compared, focusing on energy, protein, carbohydrate, fat, saturated fat, sugar, salt, fibre, and selected micronutrients.
Results
Preliminary results showed that between 2021 and 2025, some product lines were discontinued while others were newly added. Among 29 comparable bread products, decreases were found in energy (kcal) by 1.16%, fat by 2.01%, and sugar by 1.25% (2025 vs 2021). However, increases were found in saturated fat (1.00%) and salt (7.57%) compared to 2021. An increase in fibre (5.35%) was also observed. Data across all the food staples analysed showed increases across some and decreases across other nutrients of interest.
Conclusions
Preliminary findings highlight progress in the reformulation of bread products in Ireland, with some positive shifts such as reduced energy and sugar content. However, increased saturated fat and salt in certain products were also observed. These insights may support future food policy efforts and provide evidence for implementing food reformulation strategies in Ireland.
Key messages
• Reformulation progress in Ireland between 2021 and 2025 showed some improvements have been made in breads, particularly in increased fibre, and reduced sugar content.
• Continued data collection is needed to monitor reformulation progress and provide robust evidence to inform food policy in Ireland.
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Details
1 Faculty of Nursing and Midwifery, RCSI, Dublin, Ireland [email protected]