Most improvements were achieved by changing 10% or less of a manufacturer’s product line.
OXFORD, England — Food and drink manufacturers can greatly improve the sustainability and healthiness of their products with small changes, according to Oxford research.
The authors of a new study in the journal Nature Food looked at the foods sold in the U.K. by 44 major food and beverage manufacturers – that account for approximately 50% of the U.K. food retail market – and assigned scores for nutrition and sustainability per 100g to each product. They found significant variation in similar products between different manufacturers. For instance, a ready meal from one manufacturer might be much less nutritious and sustainable than a similar bar at another manufacturer.
