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Creme Global is a Scientific Data Modelling & Technology Company. Creme Global uses data science to understand food intakes, nutrition and health in consumer populations to inform food formulation and public health strategies.
Reformulation Project The Evolution of Food and Drink in Ireland - - PowerPoint PPT Presentation
Reformulation Project The Evolution of Food and Drink in Ireland - - PowerPoint PPT Presentation
FDI Creme Global Reformulation Project The Evolution of Food and Drink in Ireland 2005 2017 Sandrine Pigat, Head of Food & Nutrition EuroFir Food Forum, Brussels, 2019 About Creme Global Creme Global is a Scientific Data Modelling
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FDI Creme Global Reformulation Project Overview and Methodology
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Estimate the impact of reformulation and the introduction of new products on the nutrient intakes of the Irish population. Surveys Used:
The National Teens’ Food Survey (2005 – 2006) National Children’s Food Survey (2003 – 2004) National Adult Nutrition Survey (2008 – 2010) National Pre-school Nutrition Survey (2010 – 2011)
FDI Creme Global Reformulation Project Overview and Methodology
Nutrients:
Sodium Fat Saturated Fat Sugar Energy
Project Scope Retail
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Phase 1 - Reformulated Products Only
Directly replaced survey foods – no scope for product choice changing between years.
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Phase 2 - Enhanced Methodology
Phase 2 uses similar principals to Phase 1 but in addition, Phase 2 takes account of new products and discontinued products.
Consumer Basket 2005 2017
- Consumers movement away from products
popular in 2005 to products popular in 2017.
- Composition of the products changing.
- More data, giving a more holistic view of
the market.
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Food categories included:
❑ Beverages excluding milk ❑ Desserts, biscuits, cakes, ice-cream and confectionery ❑ Meat products ❑ Milk and dairy products ❑ Breakfast cereals ❑ Rice, pasta, savouries and gluten free bread ❑ Savoury snacks including crisps ❑ Soups, sauces, pulses and misc. foods ❑ Spreading fats
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Special thanks to our contributing members
Participating companies
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Data Collection Portal
Companies
15
Food Products
1,780
Concentration data points collected
23,305
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Associating market share with concentration values
gfat /100g gfat /100g gfat /100g Product 1 Product 2 Product 3
2005
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Associating market share with concentration values
gfat /100g gfat /100g gfat /100g Product 1 Product 2 Product 3
2017
Product 4 gfat /100g NEW
New product enters the market
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Probabilistic Intake Model
Frequency Amount Nutrient Concentration
40g
Diary Day 1
500g 200g 90g 0.6% 0.02% 1.5% 0.007%
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Daily Average Daily Average Daily Average
Probabilistic Intake Model
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Daily Average Daily Average Daily Average
Probabilistic Intake Model
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Nutrient Intake
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Mean Consumer Intake
Nutrient Intake
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95th Percentile Consumer Intake (High Consumer) Mean Consumer Intake
Nutrient Intake
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Optimistic Scenario Conservative Scenario
2005 2017 2005 2017
Rest of the market Rest of the market
Rest of Market
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Change in Mean Consumer Intake
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Change in P95 Consumer Intake
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Key Results
Direct reformulation of products on the market in both 2005 and 2017
These figures show the percentage reduction in nutrients from 235 products that were on the market in 2005 and remained on the market in 2017.
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Key Results
Intakes
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Sandrine Pigat Sandrine.pigat@cremeglobal.com www.cremeglobal.com