Logo image
The effectiveness of mandatory v. voluntary food reformulation policies: a rapid review
Journal article   Open access   Peer reviewed

The effectiveness of mandatory v. voluntary food reformulation policies: a rapid review

Mathilde Gressier, Gary Frost, Zoe Hill, Danying Li, Jack Olney, Elisa Pineda, Victoria Targett, Michelle Young and Franco Sassi
British journal of nutrition, Vol.133(6), pp.737-750
2025
PMID: 40518854
pdf
Published1.20 MBDownloadView
Open Access CC BY V4.0

Abstract

Evidence review Food policies Food reformulation
While reformulation policies are commonly used to incentivise manufacturers to improve the nutrient profile of the foods and beverages they produce, only a few countries have implemented mandatory reformulation policies. This paper aimed to review evidence on the design, implementation challenges and effectiveness of mandatory reformulation policies and compare them to voluntary reformulation policies. The systematic search retrieved seventy-one studies including twelve on mandatory reformulation policies. Most mandatory reformulation policies were aimed at reducing trans-fatty acids or sodium in foods. Overall, mandatory reformulation policies were found to be more effective than voluntary ones in improving dietary intakes. Mandatory policies were implemented when voluntary policies either failed or were found to be insufficient to improve the composition of foods. Typical features of mandatory policies could also improve the design of voluntary policies. Examples include strict but attainable targets and a tight monitoring of compliance.

Details

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#2 Zero Hunger

Source: SDGs in the Output

Metrics

Logo image