AN UPDATE ON PUBLIC HEALTH POLICIES AND HOW THE INDUSTRY IS RESPONDING

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1 AN UPDATE ON PUBLIC HEALTH POLICIES AND HOW THE INDUSTRY IS RESPONDING Anna Wheeler RNutr Independent Nutrition Consultant

2 ABOUT ME Nutritionist who used to work for Coca-Cola how does that work?!? Biggest drinks company in the world Important they have nutrition expertise Bringing latest science into the company, input into strategy, encouraging change, encouraging healthier choices Making a small change to a well-loved product can impact millions of people on a regular basis huge impact possible working in industry Nutrition substantiation, claims development, nutrition communications, working with marketing, healthy recipe development, nutrition training NB: I am now completely independent

3 OUTLINE What s happening in public health policy? SACN report on carbohydrates Childhood obesity plan Sugar reduction programme Soft drinks industry levy What s next? How is the industry responding? Reformulation considerations Examples from a few key players How can dietitians engage with the debate?

4 SACN REPORT ON CARBOHYDRATES Published July 2015 SACN recommended: DRV for carbohydrates maintained at approximately 50% of dietary energy DRV for dietary fibre increased to 30g/day (proportionate increases for children 2+) Population average intake of free sugars should not exceed 5% of dietary energy (from age 2) Consumption of sugars-sweetened beverages should be minimised in children and adults Sugars recommendation based on SACN s assessment of evidence on the effect of free sugars on the risk of dental caries and on total energy intake Main findings on sugar: High levels of sugar consumption are associated with a greater risk of tooth decay The higher the proportion of sugars in the diet, the greater the risk of high energy intake Drinking high-sugar beverages results in weight gain and increases in BMI in teenagers and children Consuming too many high-sugar beverages increases the risk of developing type 2 diabetes

5 FREE SUGARS WHAT DOES 30G LOOK LIKE? New definition of free sugars no longer use added or intrinsic This comprises all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juices

6 CHILDHOOD OBESITY PLAN Published on August 18 th, 2016 Controversial report downgraded from policy to plan in terminology used and only 13 pages long (9 of actual content) Accusations of watering down, following the change in Prime Minister Criticisms from health groups, policy makers and retailers No restrictions on promotions, TV watershed, new advertising rules subsequently have come into force 47 mentions of sugar, 5 mentions of calories

7 CHILDHOOD OBESITY PLAN Key points: Aim to significantly reduce England s rate of childhood obesity within the next ten years Introduction of soft drinks levy Taking 20% of sugar out of products Supporting innovation to help businesses to make their products healthier Developing a new framework by updating the nutrient profile model Making healthy options available in the public sector Continuing to provide support with the cost of healthy food for those who need it most Helping all children to enjoy an hour of physical activity every day Improving the co-ordination of quality sport and physical activity programmes for schools Creating a new healthy rating scheme for primary schools Making school food healthier Clearer food labelling Supporting early years settings Harnessing the best new technology Enabling health professionals to support families

8 SUGAR REDUCTION WHERE ARE WE NOW? Ref: Sugar Reduction The evidence for action. PHE, 2015

9 SUGAR REDUCTION

10 SUGAR REDUCTION PROGRAMME 20% sugar reduction in 9 key product categories by 2020, 5% expected in year 1 Through reformulation to reduce sugar in products, reducing portion size or shifting consumer purchase to lower sugar versions Categories: Ref: Sugar Reduction Achieving the 20%. PHE, 2017 Baseline data collected from 2015 Should be done without increasing saturated fat and where possible, be accompanied by calorie reduction The programme focuses on total sugar exceptions for lactose in dairy products and dried fruit in cereals Per 100g guidelines given (sales weighted averages) and calorie or portion size guidelines for single serve products 10 th category drinks not covered by the levy targets to be announced next week

11 SUGAR REDUCTION GUIDELINES Ref: Sugar Reduction Achieving the 20%. PHE, 2017

12 SOFT DRINKS INDUSTRY LEVY Shock announcement in the 2016 Budget. Levy to be introduced in April 2018 Levy will apply to producers and importers of soft drinks containing added sugar Doesn t apply to drinks with no added sugar (e.g. fruit juices) or milk-based drinks (even milkshakes with large amounts of added sugar) Dilutables e.g. cordials and squashes will be taxed at as consumed sugar content and volume Designed to encourage reformulation to reduce sugar content, reduce portion sizes and encourage consumers to choose zero-calorie options, e.g. through marketing

13 SOFT DRINKS INDUSTRY LEVY Soft drink manufacturers are reformulating ahead of the deadline, and have been reducing sugar for many years (more later) Tesco, Lucozade Ribena Suntory and AG Barr have all made big changes and commitments More refreshment, less sugar: we re taking sugar out, 50% out in fact. All of our new or existing added sugar drinks will have 4.5g of total sugar or less per 100ml (around a teaspoon).

14 WHAT S NEXT? SACN report on saturated fat Desperately needed Draft for public consultation due early 2018, final report later in 2018 Introduction of soft drinks levy April 2018 Energy targets later in 2017 for categories outside of sugars Sugar targets for infant foods Salt Ongoing targets in place Focus on out of home engagement Scottish obesity strategy due later in 2017 Brexit???

15 HOW IS THE FOOD INDUSTRY RESPONDING?

16 CONSIDERATIONS WHEN REFORMULATING TO REDUCE SUGAR Taste Sweetness and flavour Replacement Shelf life Processing stability Coating Bulking Viscosity Glazing Browning Regulatory Mouthfeel Mouthfeel Trends consumer preference

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18 CASE STUDY: COCA-COLA GREAT BRITAIN

19 REFORMULATION TIMELINE Coca-Cola regular: 10.6g sugar per 100ml Diet Coke: 0g sugar Sugar reduction compared to regular Coke: 100% Coke Zero: 0g sugar Sugar reduction compared to regular Coke: 100% New Fanta Orange: 6.9g sugar per 100ml Sugar reduction compared to previous regular Fanta: 33% New Coke Life: 5.8g sugar per 100ml Sugar reduction compared to regular Coke: 45% drinks launched since 2005 with less or no sugar Every major brand has a zero sugar version New Lilt: 4.6g sugar per 100ml Sugar reduction compared to previous regular Lilt: 56% New Sprite: 6.6g sugar per 100ml Sugar reduction compared to previous regular Sprite: 37% New Oasis: 4.1g sugar per 100ml Sugar reduction compared to previous regular: 35% New Dr Pepper: 7.2g sugar per 100ml Sugar reduction compared to previous regular Dr Pepper: 30%

20 USING MARKETING TO CHANGE CONSUMER BEHAVIOUR Coca-Cola Zero Sugar backed with a 10million marketing investment NEW PACKAGING LOOKS MORE LIKE COKE CLEARER COMMUNICATION OF ZERO SUGAR NEW FORMULA TASTES MORE LIKE COKE NEW IMPROVED TASTE CLAIM IN-STORE ACTIVATION TWINNING CLASSIC WITH NEW COCA-COLA ZERO SUGAR

21 ACTIONS OF THE INDUSTRY ARE HELPING TO CHANGE BEHAVIOUR

22 THE SOFT DRINKS INDUSTRY HAS BEEN REDUCING SUGAR AND CALORIES FOR MANY YEARS

23 CONTRIBUTION TO TAKE HOME SUGAR vs 2012 % CHANGE SUGAR 2017 vs 2012 % CHANGE VOLUME 9.7% Milk & Cream 10.3% +6.7% +6.9% 12.2% Packet Sugar 10.0% -17.9% -17.9% 9.5% Take Home 10.0% Confectionery 10.3% Soft Drinks 8.5% +5.2% -17.8% +1.1% +4.5% 6.3% Biscuits 6.3% +3.7% +1.9% 4.5% Cakes + Pastries 4.6% +3.1% +0.3% 3.7% Sweet Home 3.6% -3.1% +1.1% Cooking 3.4% Bread + Morning Goods 3.4% +5.9% +5.0% Soft Drinks (BSDA) = Carbonates, Dilutables, Bottled Water, Fruit Juice and Juice Drinks ( Ambient and Chilled) Kantar Worldpanel Nutrition GB Take Home Shopping Baskets 52 w/e 1 st January 2017 vs 08 th Jan 2012

24 FOOD INDUSTRY CASE STUDY NESTLE In October 2013, Nestle announced that it was reformulating the iconic KitKat brand to reduce saturated fat by an average of 10% Removed 3,800 tonnes of saturated fat from the diet 3 years of R&D plant trials, product approval, engineering changes, factory trials Functional properties had to be maintained (e.g. the snap of KitKat fingers and texture of praline filling)

25 FOOD INDUSTRY CASE STUDY NESTLE In March 2017, Nestle announced it would reduce sugar by 10% across confectionery portfolio by 2018 Through a range of methods including reformulation KitKat reformulated again sugar was replaced with more milk and cocoa Milkybar also now contains more milk Product KitKat 2 Finger KitKat 2 Finger KitKat 4 Finger KitKat 4 Finger KitKat Chunky KitKat Chunky Milky Bar Small Bar 12g Milky Bar Small Bar Extra Milk & Cocoa Extra Milk & Cocoa Extra Milk & Cocoa Calories per Serve Sugars per Serve (6% ) (3% ) (4% ) Milk First (8% )

26 FOOD INDUSTRY CASE STUDY WAITROSE Aim: To reduce the total sugar content of Waitrose own label breakfast cereals, without compromising on taste or quality

27 ACHIEVEMENTS

28 FOOD INDUSTRY CASE STUDY SNAPSHOT FDF members 250 kcal cap on individually wrapped, single-serve confectionery and ice-cream items sold in retail resulted in calorie reductions of between 10% and 15% in many top-selling branded products In 2015, Britvic s move to only produce and sell Robinson s No added Sugar squash removed 6.9 billion calories from the UK soft drinks market Over the last two years Kellogg s has worked on their adult health foods, taking 10% of sugar out of Special K; 30% from Bran Flakes; and up to 14% from Special K Bars Napolina have launched two No Added Sugar pasta sauces ranges helping to reduce sugar intake without compromising on taste With Pepsi and Britvic, in 2015 Unilever reformulated the Lipton Ice Tea range using Stevia to reduce sugar levels by 30%. Each 500ml bottle now contains fewer than 100 calories 75% of Pepsi s 2016 estimated retail sales were in no sugar colas thanks to initiatives such as their commitment to only advertise low or no sugar cola varieties made over a decade ago In 2015, Quaker launched a Granola range with 30% less sugar and fat than the average Granola on the market 95% of Ferrero products come in portions less than 150 kcal Britain s food producers have virtually eliminated artificial trans fats in UK products Premier Foods Homepride pasta bake sauces were reformulated to include 50% more vegetables and no added sugar

29 USEFUL RESOURCES To help every chef and catering manager in the UK provide healthier choices for customers Produced with input from eminent nutritionists from across the industry, including Nestle, WSH, Mitchells and Butlers and CH & Co Group, the guide sets out how chefs can reduce calories, salt, sugar and fat whilst increasing fibre, fruit and vegetables in the meals that they prepare. -Guide-Sugars-Aug2016.pdf It will also assist catering managers in complying with their legal obligations, such as the EU regulations on Nutrition and Health Claims

30 HOW CAN DIETITIANS ENGAGE WITH THE POLICIES? So much focus on sugar what is being forgotten, what messages are being misunderstood? Sugar confusion people are starting to be afraid of fruit, milk, bread Remember fibre, whole diet approach, importance of calories Confusion in the media around saturated fat (and everything else!) Pioppi diet, coconut oil, butter/cream/lard SACN will clarify the latest evidence for us, but doesn t mean anything for consumers they will believe the hype and the headlines A massive job for all RDs, RNutrs, and ANutrs is to bust nutrition myths whenever possible the public is being bombarded with conflicting information Properly trained nutrition professionals vs nutritional therapists and wellness experts We need to work together to provide evidence-based, easy to understand, food-based messages Could you find your voice on social media?

31 THANK