Table 2 Direct and indirect effects of product reformulation on calorie turnover and sales value for product groups (per cent)
From: Reducing calorie sales from supermarkets – ‘silent’ reformulation of retailer-brand food products
- - - - - - - - - - - - - - Calories - - - - - - - - - - - - - - - | ||||
|---|---|---|---|---|
Direct reformulation | Reformulation-induced substitution | Total calorie | Sales revenue | |
Mayonnaise | −8.2% | 0.7% | −7.5% | 0.4% |
Fruit yoghurt | −3.9% | 0.1%N.S. | −3.8% | 0.1% N.S. |
Rye bread with pumpkin seeds | −0.5% | 0.7% N.S. | 0.2% | 0.7% N.S. |
Toasting buns | −2.3% | −0.7% | −3.0% | −0.5% |
Yoghurt bread | −3.2% | −0.5% N.S. | −3.7% | −0.5% N.S. |
Carrot buns | −4.9% | 0.7% N.S. | −4.2% | 0.4% N.S. |
Whole-grain rolls | −2.7% | 0.0% | −2.7% | −0.1% |
Chocolate muesli | −0.5% | 3.7% N.S. | 3.1% | 2.2% N.S. |