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Measuring the Potential Impact of New and Reformulated Bread and Breakfast Cereal Products on Nutrient Intakes

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  • Martinez, Stephen
  • Taylor, Christopher A
  • Hooker, Neal H

Abstract

New and reformulated products are introduced into the U.S. food system at the rate of about 20,000 products per year. Breakfast cereals and bread products are among the more dynamic food categories with respect to the availability of whole-grain products, with hundreds of new products introduced yearly. This report studies the potential impact of new breakfast cereal and bread products on nutrients consumed by adults and children.

Suggested Citation

  • Martinez, Stephen & Taylor, Christopher A & Hooker, Neal H, 2021. "Measuring the Potential Impact of New and Reformulated Bread and Breakfast Cereal Products on Nutrient Intakes," Contractor and Cooperator Reports 327348, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uerscc:327348
    DOI: 10.22004/ag.econ.327348
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    References listed on IDEAS

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    4. repec:aph:ajpbhl:10.2105/ajph.2016.303524_8 is not listed on IDEAS
    5. Mancino, Lisa & Kuchler, Fred & Leibtag, Ephraim, 2008. "Getting consumers to eat more whole-grains: The role of policy, information, and food manufacturers," Food Policy, Elsevier, vol. 33(6), pages 489-496, December.
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