The shared challenges posed by the production and distribution of health-harming products
have led to growing recognition of the need for policy learning and transfer across problems …

Reformulation, a change to a food or beverage's processing or composition, can reduce
potentially harmful ingredients such as salt, added sugar, and saturated and trans fats or …

Background In June 2016, the first phase of the Chilean Food Labelling and Advertising Law
that mandated front-of-package warning labels and marketing restrictions for unhealthy …

With input from oral keynote and plenary presentations at the 14 th Pangborn Sensory
Science Symposium in 2021, a historical timeline and selective summary of sensory and …

Food reformulation, the process of redesigning processed food products to make them
healthier, is considered a crucial step in the fight against noncommunicable diseases. The …

Reductions on the sugars content of the food supply have been described after the initial
implementation Chilean Labeling Law, but it is unclear if sugars were replaced by non …

Table salt is the main source of sodium (Na) in the human diet. Excessive supply of Na in a
diet is strongly linked to many non-communicable human diseases, such as hypertension …

There is insufficient evidence that restaurant menu labeling policies are cost-effective
strategies to reduce obesity and diet-related non-communicable diseases (NCDs). Evidence …

Abstract Purpose of Review Food formulation, labelling, and taxation policies may
encourage food (re) formulation. However, most literature focuses on their impact on …

Background Cardiovascular diseases (CVDs) are the second leading cause of total deaths
in Canada. High blood pressure is the main metabolic risk factor for developing CVDs. It has …