The role of the Food and Drink Federation within the policy arena. Gaynor Bussell B.Sc. SRD Nutrition Manager, Food and Drink Federation

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1 The role of the Food and Drink Federation within the policy arena Gaynor Bussell B.Sc. SRD Nutrition Manager, Food and Drink Federation

2 The Food and Drink Federation FDF represents the UK food and drink manufacturing industry, the largest manufacturing sector in the UK Its members are food and drink manufacturing companies, large and small, and trade associations dealing with specific food and drink sectors

3 FDF s s Food and Health Manifesto informative labelling product choice portion size vending advertising to children industry as an exemplar for healthy lifestyle public education

4 More informative labelling FDF is committed to working constructively with Government and other stakeholders to ensure clear nutritional labelling. Much of the labelling decisions are made at the EU level. Issues being discussed at present include: -profiling -signposting -salt equivalent labelling and -Guideline Daily Amounts

5 Profiling FSA has described nutrient profiling as the The science of categorising foods according to their nutritional composition FDF does not think that a universal profiling scheme can be called scientific FSA s model is simply a circular argument

6 Some of our objections to FSA s s profiling scheme Universal nutrient profiling schemes, in a variety of guises, have been tried before and have failed. A product s complex nutrient composition and its position within a diet cannot be distilled into a single, overall nutritional value Foods are not good or bad ; only an overall diet, not an individual food, can be categorised as good or bad. It is the balance of nutrients over time (determined by the combinations of foods eaten) which is important, not the nutrient content of any particular food.

7 Profiling objections cont, Foods generally classified as less healthy could be considered undesirable by consumers and lead to the consumption of a narrower range of foods, and a consequent reduction in micro-nutrient intakes;* Imposing strict nutrient criteria on foods will reduce industry incentives to modify the composition of products. If the modified product is still deemed unhealthy, there would be no opportunity to draw attention to a modest, but nutritionally significant, change in, say, the fat or salt content;

8 Where are we now on profiling? FDF has submitted it s response to the FSA on it s proposed model. FDF will now await FSA developments in this area Some manufacturers produced their own scheme, but more for brand specific benchmarking/claims*

9 Signposting Signposting: this is a front of pack indicator about a food which has an immediate impact on a customer. It can be based on a profiling scheme (e.g. traffic lights) or it could be nonsubjective (e.g based on a GDA or indicating the calorie value of the product).

10 Signposting: What are manufacturers doing? few of our manufacturers are signposting. there is a desire within our membership to have some sort of consistency so that consumers are not confused. no agreement across industry has yet been agreed.

11 Guideline Daily Amounts first developed by IGD in1998, and mainly used by retailers commitment in 2004 made to develop them further across the food chain in a consistent manner two groups now meet under IGD to take GDAs forward: a technical group, and a communication group

12 What are GDAs? Guideline Daily Amounts (GDAs) are typical nutrient intake levels that most people are guided to consume daily GDAs give consumers benchmarks against which they can judge the amount of a nutrient a food provides compared to the guided amount GDAs are not targets for individuals but are guidelines which provide consumers with additional information which they can use to gain an improved understanding of their daily consumption This information will help consumers to see how all foods can fit in a balanced diet, and how best to construct a diet that is appropriate for them as individuals

13 Which GDAs? The IGD GDA Technical group, working with academic experts, are developing figures for adults (both sexes) and children from 4-18 for: calories fat saturated fat salt fibre sugar

14 Chicken and Vegetable Bake NUTRITION INFORMATION Typical values per 100g per 350g serving Energy - kj 480 kj 1680 kj - kcal 115 kcal 405 kcal Protein 9.5g 33.3g Carbohydrate 8.6g 30.1g of which sugars 3.5g 12.3g Fat 4.6g 16.1g of which saturates 2.0g 7.0g Fibre 1.5g 5.3g Sodium* 0.3g 1.1g *Equivalent as salt 0.8g 2.8g Guideline Daily Amounts Women Men Calories (kcals) Fat (g) Saturated fat (g) Salt (g) 6 6

15 Labelling: What else? FDF is also developing its foodfitness website to include consumer information on labelling and on how to use GDAs. It will be kept up-to-date as GDA developments evolve. GDAs and salt equivalent labelling are all additions to the current EU labelling directive, but we hope they will also become recognised within the EU.

16 Product composition Product composition FDF has made a commitment to work with FSA to reduce salt levels in food. FSA s target is to get to 6g by On fat and sugar, FDF has indicated that it is up to individual manufacturers to take forward whatever innovations on product developments they think is appropriate for them. FDF believes that product innovation is goodwhether it be to produce more functional foods, or to produce foods with modified compositions With regards to fat and sugar, innovation should exist to extend the range of foods available, not to take away choices.

17 Choice is important FDF thinks it is important that consumers have a choice of products, which includes the more traditional food options (often considered to be high in fat and sugar). Consumers can be encouraged to try lower fat/sugar choices, but it is not essential to do this to have a so-called healthy diet.

18 Why have a choice of compositions Why have a choice of compositions? Some consumers require a higher energy density product, e.g. if ill/underweight/very active Some vitamins and anti-oxidants are not absorbed as well from low fat products a recent article showed that one can t absorb lycopene from a salad dressed with a fat- free dressing Even overweight people may prefer to have a smaller portion of a higher fat/sugar product than a larger portion of a reduced product, or simply eat it less frequently. Some consumers prefer the taste of a product which has not had its fat/sugar level modified.

19 Why have a choice of compositions? Some consumers do not like to think that their favourite food has been modified in any way, e.g. by using artificial sweeteners instead of sugar. In the States there is a huge plethora of lower fat/sugar foods, but obesity is still rife. Research suggests that changing the composition of foods does not necessarily lead to less calorie consumption- there appears to be a tendency to eat more of the modified version.

20 Reducing nutrient density may work for some consumers, but evidence exists that it may not be the magic bullet for all. Stubbs et al (2000): People tend to compensate for energy density by adjusting their intake so that energy intake tends to stay the same. KrisEtherton et al (2002): A moderate fat diet rather than a low fat may be better at sustaining weight loss and weight maintenance. Gibson (1996): From NDNS data, neither sugary or fatty foods, or diets high in sugars appear to be associated with obesity. Vögele (2004): people consuming lower fat/sugar foods tend to eat more of them than when they ate the higher fat/sugar versions

21 Portion sizes FDF members are committed to exploring new approaches for individual portion sizes to help reduce over-consumption For example one manufacturer proposes to phase out all non-segmented/non portioned King Size Bars and discontinue the King Size nomenclature When manufacturers move over to GDAs, the recommended portion size will be marked on the pack Even so called healthier foods become unhealthy when eaten to excess. In fact the American Society of paediatrics recommend limiting fruit juice to just 6 oz a day.

22 The concept of choice The concept of choice There is no real average consumer; each individual has their own particular needs and requirements What motivates consumers will vary from person to person There is no magic bullet for obesity management/healthy eating; a one size approach certainly does not fit all consumers Because of the above, a single cure-all message is not appropriate for all consumers Having a choice of food is important; all food should not default to be low fat/sugar

23 The concept of choice Consumers need to know how to put together a balanced diet that is appropriate for themselves. Because GDA labelling provides information to a consumer in an objective way, it will allow consumers to construct a diet appropriate for themselves. Educating consumers on how to eat an appropriate diet should start in the home and be backed up in school.*

24 Vending FDF members are committed to broadening the choice of vending In secondary schools members provide non-branded vending when requested and AVA* encourage their use.

25 Advertising and marketing to children FDF is working with the advertising and marketing industry to develop sensible positions to feed into discussions around advertising and marketing.

26 Industry as exemplar for healthy lifestyle working with the BDA Weightwise at Work Campaign awarding FDF companies running commendable schemes foodfitness week

27 Public Education Offer made by the food chain to the PM, in May 2004, offering our participation in a Government led healthy eating public education campaign. We will work with DfES s School Food Trust * FDF s foodfitness is continually adding to its consumer information/education role.