The relationship between voluntary product (re) formulation commitments and changes in the nutritional quality of products offered by the top packaged food and beverage companies in Canada from 2013 to 2017

• Laura VergeerUniversity of Toronto
• Mavra AhmedUniversity of Toronto
• Lana VanderleeUniversity of Toronto
• Christine MulliganUniversity of Toronto
• Madyson V. WeippertUniversity of Toronto
• Beatriz Franco‐ArellanoUniversity of Toronto
• Kacie Marie DickinsonFlinders University
• Jodi T. BernsteinUniversity of Toronto
• Marie‐Ève LabontéUniversity of Toronto
• Mary R. L’AbbéUniversity of Toronto