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Trans-Border Reformulation: US and Canadian Experiences with trans Fat

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  • Hooker, Neal
  • Downs, Shauna

Abstract

Food managers are engaged in altering the nutritional quality of diets. They do so directly through product innovation strategies (food manufacturers) and the selection of products available in stores (grocers and restaurants) and indirectly through distribution and promotion strategies and prices. Decisions to alter products, menus, assortments and marketing strategies are drivers of supply, which interact with consumer demand to impact the nutritional quality of food available, purchased and eventually consumed. The sequence of managerial decisions leading to product-level marketing mixes is explored. This case-study provides a comparison of monitored industry self-regulation of trans fat (Canada primarily) and more autonomous firm strategy (US primarily) on the nutrient quality of new cookies launched between 2006-12. Cookies were selected for this case-study given that they are commonly consumed and have traditionally contained trans fat. Differences between food labeling policies in the US and Canada are then compared to explore the merits of a conceptual model.

Suggested Citation

  • Hooker, Neal & Downs, Shauna, 2014. "Trans-Border Reformulation: US and Canadian Experiences with trans Fat," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 17(A), pages 1-16, March.
    • Handle: RePEc:ags:ifaamr:164601
    DOI: 10.22004/ag.econ.164601
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    References listed on IDEAS

    as
    1. Sporleder, Thomas L. & Hooker, Neal H. & Shanahan, Christopher J. & Broring, Stefanie, 2008. "Innovation in Food Products: First-mover Strategy and Entropy Metrics," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 11(3), pages 1-26, September.
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    3. Marion, Bruce W., 1976. "Application of the Structure, Conduct, Performance Paradigm to Subsector Analysis," Working Papers 201591, University of Wisconsin-Madison, Department of Agricultural and Applied Economics, Food System Research Group.
    4. Henson, Spencer & Heasman, Michael, 1998. "Food safety regulation and the firm: understanding the compliance process1," Food Policy, Elsevier, vol. 23(1), pages 9-23, February.
    5. Rahkovsky, Ilya & Martinez, Steve & Kuchler, Fred, 2012. "New Food Choices Free of Trans Fats Better Align U.S. Diets With Health Recommendations," Economic Information Bulletin 291933, United States Department of Agriculture, Economic Research Service.
    6. Christopher J. Shanahan & Neal H. Hooker & Thomas L. Sporleder, 2008. "The diffusion of organic food products: toward a theory of adoption," Agribusiness, John Wiley & Sons, Ltd., vol. 24(3), pages 369-387.
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    Cited by:

    1. Samoggia, Antonella & Arvola, Anne & Bertazzoli, Aldo & Gurinovic, Mirjana & Hendrixson, Vaiva & Rivarolifi, Sergio & Ruggeri, Arianna, 2014. "Offering Low-Cost Healthy Food: an Exploration of Food Manufacturers’ and Retailers’ Perspectives," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 17(4), pages 1-32, November.
    2. Wang, Emily Y. & Wei, Hongli & Caswell, Julie A., 2016. "The impact of mandatory trans fat labeling on product mix and consumer choice: A longitudinal analysis of the U.S. Market for margarine and spreads," Food Policy, Elsevier, vol. 64(C), pages 63-81.

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