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FUNDING This work was supported as part of the Strategic Research Programme of the Scottish Government Rural and Environment Science and Analytical Services (RESAS) division, Theme 3: Food and Health (Work packages 3.1, 3.2, and 3.3). ACKNOWLEDGMENTS This work was supported by the Scottish Government Rural and Environment Science and Analytical Services (RESAS) division. ; Peer reviewed ; Publisher PDF

This work was supported by the Scottish Government Rural and Environment Science and Analytical Services (RESAS) division. FUNDING This work was supported as part of the Strategic Research Programme of the Scottish Government Rural and Environment Science and Analytical Services (RESAS) division, Theme 3: Food and Health (Work packages 3.1, 3.2, and 3.3). ; Peer reviewed ; Publisher PDF

This paper was funded by the Scottish Government via the research project Economic Modelling, Reducing Health Harms of Foods High in Fat, Sugar or Salt eference JUN358629) and the Scottish Strategic Research Programme 2022–27, ; Peer reviewed ; Publisher PDF