Reformulation of ultra-processed products in Argentina after the implementation of front-of-pack labeling

Abstract

INTRODUCTION: The implementation of front-of-package labeling in Argentina encourages product reformulation, promoting healthier food environments. The objective was to analyze the changes in the content of energy, added sugar, total fat, saturated fat, and sodium in ultra-processed products during the first stage and upon completion of the implementation period of the law regulating frontof-package labeling in the country. METHODS: A longitudinal study with non-probabilistic sampling was conducted. Data were collected in two stages: T1 (June-August 2022) and T2 (December 2023-March 2024). Changes were evaluated using the Wilcoxon signed-rank test. RESULTS: The sample comprised 682 products in T1 and 527 in T2. Energy content decreased in dairy and sweet biscuits (p<0.05) There was a notable reduction in total fat (40 %) and saturated fat (38.73 %) content in dairy products (p<0.05), followed by decreases in saturated fat (11.76 %) and sodium (9.69 %) in savory snacks (p<0.05),  while it decreased in ice cream, chocolates, sweet biscuits, and “alfajores” ” (p<0.05). DISCUSSION: There was no evidence of a general pattern of product reformulation; this phenomenon was observed in certain groups and specific nutrients such as total fat, saturated fat, and sodium.