Towards a more nuanced understanding of policies that lead to food reformulation for a food system change.

Summary

The aim of this paper is to review the latest evidence on food reformulation as a public health policy to improve our understanding of how different policy designs can drive reformulation and influence food system change. The focus is on three key nutrients of concern-trans fatty acids, salt and sugar.In recent times, food reformulation has been categorised as either mandatory or voluntary, a distinction that can help assess policy effectiveness. However, this binary classification oversimplifies a far more complex landscape. Some policies-whether mandated by government or voluntarily suggested to industry-are explicitly intended to trigger reformulation. Others, by contrast, may have never been designed with the intention to encourage reformulation but have nonetheless prompted significan