Food reformulation has been suggested as an equitable approach to meeting recommendations to limit free sugars intakes. During reformulation, various ingredients are needed to replace the functional properties of sugars, however, the effect this has on levels of calories and “nutrients to limit” has not been examined on a large-scale. This study aimed to identify changes in nutritional composition of foods reformulated to be lower in sugars. Methods: This study was a repeated cross-sectional analysis of prepackaged foods and beverages using the 2013 and 2017 collections of the University of Toronto’s Food Label Database. Products in 2013 and 2017 were matched by barcode (n=6695 matches, after exclusions). Sign tests were used to evaluate difference in sugars contents. Wilcoxon signed rank test was used to evaluate differences in nutritional composition (i.e. calories, fat, saturated fats, sodium, carbohydrates, protein, and fibre) of products with lower sugars contents in 2017. Results: Twenty-two percent of products (n=1492) had changes in sugars contents between 2013 and 2017. In 2017, 10% (n=669) of products were higher in sugars by 39% (3.5 ± 5.0g per 100g/mL, p<0.0001) and 13% (n=882) were lower by 30% (-2.5 ± 2.8g per 100g/mL, p<0.0001). Products that had lower sugar levels in 2017, also had significant reductions in calories (-5.4 ± 22.2kcal per 100g/mL, p<0.0001), and sodium (-34.5 ± 186.9mg per 100g/mL, p<0.0001), and significant, but negligible, differences in saturated fats (0.0 ± 1.26g per 100g/mL, p=0.0435), total fats (-0.1 ± 1.7g per 100g/mL, p=0.0247), and carbohydrates (-0.8 ± 3.4g per 100g/mL, p<0.0001). There were no significant differences for other nutrients. Conclusion: Efforts to lower sugars contents through reformulation between 2013 and 2017 were limited. Although products reformulated to be lower in sugars were also significantly lower in calories, fats, carbohydrates, and sodium, the very small magnitude of these changes may not be sufficient to affect dietary intakes. (CIHR PICDP (JTB, TGF-53893); CIHR Training Program in Public Health Policy (JTB); OGS (JTB); CIHR Strategic Operating Grant (201103SOK-118150); Canadian Stroke Network (201103SOK-01194-000) (MRL); CIHR Sugars and Health (SA2-152805) (MRL); Earle W. McHenry Research Chair unrestricted grant (MRL); One Sweet Film Inc. (MRL).)