World Health Organization (2004) Global Strategy on Diet, Physical Activity and Health. Geneva: WHO.
Marotta, G, Simeone, M & Nazzaro, C (2014) Product reformulation in the food system to improve food safety. Evaluation of policy interventions. Appetite
International Food and Beverage Alliance (2016) Commitment on Product Formulation and Innovation. Trelex: IFBA.
World Health Organization (2014) Policy Brief: Producing and Promoting More Food Products Consistent with a Health Diet. Geneva: WHO.
Unnevehr, L & Jagmanaite, E (2008) Getting rid of trans fats in the US diet: policies, incentives and progress. Food Policy
Nestle, M (2013) Food Politics: How the Food Industry Influences Nutrition and Health, 10th ed.
Berkeley, CA: University of California Press.
Webster, J, Trieu, K, Dunford, E
et al. (2014) Target salt 2025: a global overview of national programs to encourage the food industry to reduce salt in foods. Nutrients
Lloyd-Williams, F, Bromley, H, Orton, L
et al. (2014) Smorgasbord or symphony? Assessing public health nutrition policies across 30 European countries using a novel framework. BMC Public Health
Sacks, G, Mialon, M, Vandevijvere, S
et al. (2015) Comparison of food industry policies and commitments on marketing to children and product (re)formulation in Australia, New Zealand and Fiji. Crit Public Health
Vlassopoulos, A, Masset, G, Charles, VR
et al. (2016) A nutrient profiling system for the (re)formulation of a global food and beverage portfolio. Eur J Nutr
Panjwani, C & Caraher, M (2014) The Public Health Responsibility Deal: brokering a deal for public health, but on whose terms?
van Raaij, J, van Raaij, M, Hendriksen, H
et al. (2009) Potential for improvement of population diet through reformulation of commonly eaten foods. Public Health Nutr
Knai, C, Petticrew, M, Durand, M
et al. (2015) Has a public–private partnership resulted in action on healthier diets in England? An analysis of the Public Health Responsibility Deal food pledges. Food Policy
Lacey, C, Clark, B, Frewer, L
et al. (2016) ‘Reaching its limits’: industry perspectives on salt reduction. Br Food J
Mohamedshah, FY & Ruff, J (2014) Dietary guidance and the role of food science: developing healthy foods to help Americans achieve the Dietary Recommendations. Nutr Today
Reeve, B & Magnusson, R (2015) Food reformulation and the (neo)-liberal state: new strategies for strengthening voluntary salt reduction programs in the UK and USA. Public Health
Monteiro, CA, Cannon, G, Moubarac, J-C
et al. (2017) The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutr (Epublication ahead of print version).
Kanzler, S, Hartmann, C, Gruber, A
et al. (2014) Salt as a public health challenge in continental European convenience and ready meals. Public Health Nutr
Santos, J, Trieu, K, Raj, T
et al. (2017) The science of salt: a regularly updated systematic review of the implementation of salt reduction interventions (March–August 2016). J Clin Hypertens
Willett, W (2014) The case for banning trans fats. The FDA’s new policy on these deadly artificial fatty acids is long overdue. Sci Am
Imamura, F, O’Connor, L, Ye, Z
et al. (2015) Consumption of sugar sweetened beverages, artificially sweetened beverages, and fruit juice and incidence of type 2 diabetes: systematic review, meta-analysis, and estimation of population attributable fraction. BMJ
Popkin, B & Hawkes, C (2016) Sweetening of the global diet, particularly beverages: patterns, trends, and policy responses. Lancet Diabetes Endocrinol
Mozaffarian, D (2016) Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review. Circulation
Siri-Tarino, PW & Krauss, RM (2016) Which cheese to choose?
Am J Clin Nutr
Raziani, F, Tholstrup, T, Kristensen, MD
et al. (2016) High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial. Am J Clin Nutr
Scrinis, G (2016) Reformulation, fortification and functionalization: Big Food corporations’ nutritional engineering and marketing strategies. J Peasant Stud
Scrinis, G (2013) Nutritionism: The Science and Politics of Dietary Advice. New York: Columbia University Press.
Moubarac, J-C, Parra, DC, Cannon, G
et al. (2014) Food classification systems based on food processing: significance and implications for policies and actions: a systematic literature review and assessment. Curr Obes Rep
Fardet, A, Rock, E, Bassama, J
et al. (2015) Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing. Adv Nutr
Poti, JM, Mendez, MA, Ng, SW
et al. (2015) Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?
Am J Clin Nutr
Monteiro, CA, Moubarac, JC, Cannon, G
et al. (2013) Ultra‐processed products are becoming dominant in the global food system. Obes Rev
Monteiro, CA, Cannon, G, Levy, RB
et al. (2016) NOVA. The star shines bright. World Nutr
Canella, DS, Levy, RB, Martins, APB
et al. (2014) Ultra-processed food products and obesity in Brazilian households (2008–2009). PLoS One
da Costa Louzada, ML, Baraldi, LG, Steele, EM
et al. (2015) Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults. Prev Med
Juul, F & Hemmingsson, E (2015) Trends in consumption of ultra-processed foods and obesity in Sweden between 1960 and 2010. Public Health Nutr
de Deus Mendonça, R, Pimenta, AM, Gea, A
et al. (2016) Ultraprocessed food consumption and risk of overweight and obesity: the University of Navarra Follow-Up (SUN) cohort study. Am J Clin Nutr
de Deus Mendonça, R, Lopes, ACS, Pimenta, AM
et al. (2016) Ultra-processed food consumption and the incidence of hypertension in a Mediterranean cohort: the Seguimiento Universidad de Navarra Project. Am J Hypertens
Tavares, LF, Fonseca, SC, Rosa, MLG
et al. (2012) Relationship between ultra-processed foods and metabolic syndrome in adolescents from a Brazilian Family Doctor Program. Public Health Nutr
Rauber, F, Campagnolo, P, Hoffman, D
et al. (2015) Consumption of ultra-processed food products and its effects on children’s lipid profiles: a longitudinal study. Nutr Metab Cardiovasc Dis
Louzada, MLdC, Martins, APB, Canella, DS
et al. (2015) Impact of ultra-processed foods on micronutrient content in the Brazilian diet. Rev Saude Publica
Fardet, A (2015) A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects. Food Funct
Chassaing, B, Koren, O, Goodrich, JK
et al. (2015) Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature
Kessler, D (2009) The End of Overeating: Taking Control of the Insatiable American Appetite. New York: Rodale.
Moss, M (2012) Salt, Sugar, Fat: How the Food Giants Hooked Us. New York: Random House.
Mozaffarian, D, Jacobson, MF & Greenstein, JS (2010) Food reformulations to reduce trans fatty acids. N Engl J Med
Savio, S, Mehta, K, Udell, T
et al. (2013) A survey of the reformulation of Australian child-oriented food products. BMC Public Health
Mathias, KC, Ng, SW & Popkin, B (2015) Monitoring changes in the nutritional content of ready-to-eat grain-based dessert products manufactured and purchased between 2005 and 2012. J Acad Nutr Diet
Pombo-Rodrigues, S, Hashem, KM, He, FJ
et al. (2017) Salt and sugars content of breakfast cereals in the UK from 1992 to 2015. Public Health Nutr
Buttriss, JL (2013) Food reformulation: the challenges to the food industry. Proc Nutr Soc
Lawrence, F (2004) Not on the Label: What Really Goes into the Food on Your Plate. London: Penguin.
La Berge, AF (2008) How the ideology of low fat conquered America. J Hist Med Allied Sci
Upritchard, J, Zeelenberg, MJ, Huizinga, H
et al. (2005) Modern fat technology: what is the potential for heart health?
Proc Nutr Soc
Borges, MC, Louzada, ML, de Sá, TH
et al. (2017) Artificially sweetened beverages and the response to the global obesity crisis. PLoS Med
Monteiro, CA & Cannon, G (2012) The food system: product reformulation will not improve public health. World Nutr
Winkler, JT (2014) Nutritional reformulation: the unobtrusive strategy. Food Sci Technol J
Millett, C, Laverty, AA, Stylianou, N
et al. (2012) Impacts of a national strategy to reduce population salt intake in England: serial cross sectional study. PLoS One
Baker, P & Friel, S (2014) Processed foods and the nutrition transition: evidence from Asia. Obes Rev
Imamura, F, Micha, R, Khatibzadeh, S
et al. (2015) Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment. Lancet Glob Health
Stuckler, D, McKee, M, Ebrahim, S
et al. (2012) Manufacturing epidemics: the role of global producers in increased consumption of unhealthy commodities including processed foods, alcohol and tobacco. PLoS Med
Scott, C, Hawkins, B & Knai, C (2017) Food and beverage product reformulation as a corporate political strategy. Soc Sci Med
Katz, B & Wlliams, LA (2011) Cleaning up processed foods. Food Technol
Poti, JM, Mendez, MA, Ng, SW
et al. (2016) Highly processed and ready-to-eat packaged food and beverage purchases differ by race/ethnicity among US households. J Nutr
Corvalán, C, Reyes, M, Garmendia, ML
et al. (2013) Structural responses to the obesity and non‐communicable diseases epidemic: the Chilean Law of Food Labeling and Advertising. Obes Rev
Monteiro, CA, Cannon, G, Moubarac, J-C
et al. (2015) Dietary guidelines to nourish humanity and the planet in the twenty-first century. A blueprint from Brazil. Public Health Nutr
Hawkes, C, Jewell, J & Allen, K (2013) A food policy package for healthy diets and the prevention of obesity and diet‐related non‐communicable diseases: the NOURISHING framework. Obes Rev