2026/06/19 by Jennifer McCann, Ashleigh Haynes, Keilah Shepherd +1 · 1 voice
Health Professions · Medicine · #Consumer Attitudes and Food Labeling #Food Security and Health in Diverse Populations #Obesity, Physical Activity, Diet
paper · doi:10.1016/j.anzjph.2026.100572
openalex created_date 2026/06/19 · openalex publication_date 2026/06/19 · openalex updated_date 2026/07/23
OBJECTIVE: Most Australian children bring schooltime meals and snacks from home. This study investigated changes in the nutritional profile, processing level and Health Star Rating (HSR) labelling of packaged lunchbox snack products released in Australia alongside the introduction of the voluntary HSR system. METHODS: Lunchbox snack products released in Australia from 2013-2024 (N=228) were extracted from the Mintel Global New Products Database (August 2024). Nutrient values (/100g/mL), HSR display and processing (NOVA classification) were coded. RESULTS: The most common products were muesli bars (27.2%), savoury biscuits/crackers (20.2%) and sweet biscuits/cookies (19.3%). Over time, sodium and sugar content declined, and fibre content increased, coinciding with greater HSR labelling uptake. Overall, 44.7% of products displayed a HSR, most commonly ≥3.5 (67.7%). Products displaying a HSR contained less saturated fat and sodium, but were significantly higher in energy and fibre than products without a HSR; no differences were observed for sugar or protein. Most products were ultra-processed (91.2%), including those displaying a HSR ≥3.5 (88.4%). CONCLUSIONS: Some improvements in nutritional quality were observed among new packaged lunchbox snacks alongside modest and selective uptake of HSRs. IMPLICATIONS FOR PUBLIC HEALTH: Mandatory HSRs, incorporating degree of processing, may support reformulation and healthier lunchbox choices for children.