Assessing the quantities of legume-based products: A dataset of conversion coefficients into a comparable dry-legume equivalent unit.

Measuring the consumption of processed foods made from a common raw agricultural ingredient requires to make quantities comparable, by converting them in raw product equivalent. This conversion also allows to compute total quantities. In the case of legumes, the challenge is to take into account a wide diversity of final products including packaged dry legumes, processed legumes and products cooked from legumes and other ingredients.

Food reformulation and nutritional quality of food consumption: an analysis based on households panel data in France.

Background/objectives: We aimed to quantify the contribution of food reformulation to changes in the nutritional quality of consumers' food purchases, and compare it with the impact of substitutions made by consumers.

Subjects/methods: Using a brand-specific data set in France, we considered the changes in the nutrient content of food products in four food sectors over a 3-year period. These data were matched with data on consumers' purchases to estimate the change in the nutritional quality of consumers' purchases.