Breakfast cereals and toddler foods marketed in Ireland: a snapshot of 2021 versus 2017
G.M. McGovern1,2, O.A. Curtis-Davis1,3, O.C. Lyons1,2, and M.A.T. Flynn1,2
Food Safety Authority of Ireland, Dublin 1, Republic of Ireland, 2 Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, BT52 1SA, UK and 3. Technological University Dublin, Dublin, Ireland
A 2017 survey of breakfast cereals reported wide variation in nutritional content where some products were equivalent to crumbled biscuits(1). In 2018, a similar survey of toddler (1–3 years) foods assessed 43% as inappropriate due fat and sugar content or a comparable composition to sweets, crisps and biscuits(2). The aim of this study is to assess food reformulation by examining breakfast cereals and toddler foods on the Irish market in 2021 compared with previous surveys.
Information collected on breakfast cereals and toddler foods in 2021, 2018 and 2017 included product brand/name, nutrition information, portion size and nutrition and health claims. In 2021, data was collected from grocery outlets representing 69% of market share in Ireland, while in previous surveys data was collected from all grocery outlets in Dublin. At both timepoints, breakfast cereals were categorised into 5 groups; oats, compressed biscuit, flake/puffed, muesli and granola, and assessed as a healthy choice (HC) if the nutritional composition per portion met all of the following criteria; total fat ≤3 g, saturated fat ≤1.5 g, sugar ≤6 g, and fibre ≥3 g. At both timepoints, toddler foods were categorised into 2 groups: meals and snacks. Toddler foods with no added fat, sugar or salt were deemed appropriate, while all remaining foods, including biscuit and crisp type products, were deemed inappropriate. Data collected in 2021 were compared with that collected in previous surveys using appropriate statistical tests on log transformed data in SPSS (version 25).
In 2021, n366 breakfast cereals and n78 toddler foods were collected compared with n453 and n126, respectively, in previous surveys. The proportions of compressed biscuit, flake/puffed and muesli breakfast cereals in 2021 versus 2017 were significantly different (compressed biscuit n20 (5%) vs n45 (10%), P=0.019; flake/puffed n165 (45%) vs n154 (34%), P=0.001; muesli n36 (10%) vs n69 (15%), P=0.022), while the proportions of all others were comparable. There was no difference in overall nutritional composition of breakfast cereals or in the proportion meeting HC criteria in 2021 compared with 2017; however, the proportions bearing nutrition claims increased (P<0.001) while those bearing health claims decreased (P<0.001). Reformulation was most evident in the compressed biscuit category where calories, fat, sugar, and salt decreased while fibre increased significantly compared with 2017. There was no difference in proportions of appropriate toddler foods in 2021 compared with 2018; however, significant decreases in saturated fat and salt were found. In meals, there were significant increases in fibre and, in snacks, decreases in saturated fat in 2021.
In conclusion, while no significant reformulation is evident in overall composition of breakfast cereals and toddler foods in 2021, some significant improvements in nutritional composition are apparent within certain categories.
1. T.T. White-Flynn, B.J. Kemp, B.E. Cronin et al. (2017) Proc Nutr Soc 76(OCE3), E98
S. Taleghani, C.J. Geraghty, S.      O’Mahony, et al. (2018) Proc Nutr Soc 77 (OCE3), E86

**Breakfast cereals and toddler foods marketed in Ireland: a snapshot of 2021 versus 2017**
G.M. McGovern1,2, O.A. Curtis-Davis1,3, O.C. Lyons1,2, and M.A.T. Flynn1,2
_Food Safety Authority of Ireland, Dublin 1, Republic of Ireland, 2 Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, BT52 1SA, UK and 3. Technological University Dublin, Dublin, Ireland_
A 2017 survey of breakfast cereals reported wide variation in nutritional content where some products were equivalent to crumbled biscuits(1). In 2018, a similar survey of toddler (1–3 years) foods assessed 43% as inappropriate due fat and sugar content or a comparable composition to sweets, crisps and biscuits(2). The aim of this study is to assess food reformulation by examining breakfast cereals and toddler foods on the Irish market in 2021 compared with previous surveys.
Information collected on breakfast cereals and toddler foods in 2021, 2018 and 2017 included product brand/name, nutrition information, portion size and nutrition and health claims. In 2021, data was collected from grocery outlets representing 69% of market share in Ireland, while in previous surveys data was collected from all grocery outlets in Dublin. At both timepoints, breakfast cereals were categorised into 5 groups; oats, compressed biscuit, flake/puffed, muesli and granola, and assessed as a healthy choice (HC) if the nutritional composition per portion met all of the following criteria; total fat ≤3 g, saturated fat ≤1.5 g, sugar ≤6 g, and fibre ≥3 g. At both timepoints, toddler foods were categorised into 2 groups: meals and snacks. Toddler foods with no added fat, sugar or salt were deemed appropriate, while all remaining foods, including biscuit and crisp type products, were deemed inappropriate. Data collected in 2021 were compared with that collected in previous surveys using appropriate statistical tests on log transformed data in SPSS (version 25).
In 2021, _n_366 breakfast cereals and _n_78 toddler foods were collected compared with _n_453 and _n_126, respectively, in previous surveys. The proportions of compressed biscuit, flake/puffed and muesli breakfast cereals in 2021 versus_ _2017 were significantly different (compressed biscuit _n_20 (5%) _vs n_45 (10%), _P_=0.019; flake/puffed _n_165 (45%) _vs n_154 (34%), _P_=0.001; muesli _n_36 (10%) _vs n_69 (15%), _P_=0.022), while the proportions of all others were comparable. There was no difference in overall nutritional composition of breakfast cereals or in the proportion meeting HC criteria in 2021 compared with 2017; however, the proportions bearing nutrition claims increased (_P_<0.001) while those bearing health claims decreased (_P_<0.001). Reformulation was most evident in the compressed biscuit category where calories, fat, sugar, and salt decreased while fibre increased significantly compared with 2017. There was no difference in proportions of appropriate toddler foods in 2021 compared with 2018; however, significant decreases in saturated fat and salt were found. In meals, there were significant increases in fibre and, in snacks, decreases in saturated fat in 2021.
In conclusion, while no significant reformulation is evident in overall composition of breakfast cereals and toddler foods in 2021, some significant improvements in nutritional composition are apparent within certain categories.
1. T.T. White-Flynn, B.J. Kemp, B.E. Cronin et al. (2017) _Proc Nutr Soc_ 76(OCE3), E98
1. S. Taleghani, C.J. Geraghty, S.      O’Mahony, et al. (2018) _Proc Nutr Soc_ 77 (OCE3), E86

Reformulation of breakfast cereals and toddler foods marketed in Ireland: a snapshot of 2021 versus 2017

Modern nutrition science is young: It is less than one century since the first vitamin was isolated in 1926. Nutrition science stands upon research conducted by academia, the private sector, and nongovernmental organisations, often in collaboration across these sectors. Its evidence base is of fundamental importance to the solving of current challenges and complexities, optimising outcomes, and the prevention of harm.

In order to remain relevant, nutrition science must address the global challenges, including ensuring nutrition security for all, in line with the UN Sustainable Development Goals and in the context of the post-COVID era. It is timely to take stock and consider how nutrition science must move forward.

The conference is designed integrate three symposium sessions which will commence with reflection on historical exemplars of nutrition achievements, then moving the discussion to current challenges which face the discipline and will culminate in scoping the outlook for nutrition science going forward.