3.2.3. Healthiness: Changes in Proportions of Products with an Estimated HSR ≥ 3.5

Table 2 describes the changes in the proportion of PL and BL products with an HSR ≥ 3.5 in the period 2015–2019 (overall and by food category). Across the five years, overall, there were no significant changes in the proportion of PL or BL products with an HSR ≥ 3.5. However, analyses within food categories indicated statistically significant increases in the proportion of products with estimated HSR ≥ 3.5 over time for four PL food categories (everyday sliced breads, other breads, breakfast cereals and spreads II) and four BL food categories (spreads I, crisps and salty snacks, cereal bars and ice-creams) (Table 2).
