**4. Discussion**

#### *4.1. Statement of Principal Findings*

In 2019, PL products had, overall, a lower mean sodium content in relation to all BL products. Overall, PL and BL products had similar mean sugar contents, and the mean sodium and sugar content of most food categories was not significantly different between PL and BL products. Overall, a higher proportion of PL products had an estimated HSR ≥ 3.5 (48.9%), compared to BL products (38.5%). Considerably more PL products displayed the HSR on the pack than BL products (92.4% vs. 17.2%), and PL products were overall lower in price than BL options. There were no consistent changes over time (2015–2019) in any of the healthiness outcomes (sodium, sugar, or estimated HSR) of PL and BL products, but an increase in display of HSR on the pack was observed over time for all PL and BL food categories.
