@article{Martinez:283706,
      recid = {283706},
      author = {Martinez, Stephen W.  and Levin, David},
      title = {An Assessment of Product Turnover in the U.S. Food  Industry and Effects on Nutrient Content},
      address = {2017-11},
      number = {1476-2019-436},
      series = {EIB183},
      pages = {47},
      year = {2017},
      abstract = {ERS researchers use IRI retail store data from 2008 to  2012 to describe the extent of product entry and exit in 17  food and beverage categories. As consumers demand healthier  food and beverage products, research is needed to highlight  changes in nutrient composition associated with product  innovation strategies. The nutrient content implications of  product turnover are examined by comparing nutritional  quality of products entering the market, products exiting  the market, and “established” products (i.e., neither  entered nor exited). Differences in nutritional content of  entering and exiting products have significant implications  over time for changes in the nutritional profiles of  product categories with relatively high turnover rates.},
      url = {http://ageconsearch.umn.edu/record/283706},
      doi = {https://doi.org/10.22004/ag.econ.283706},
}