Sweeteners Overview. Nutritionists in Industry /SENSE meeting 24 April 2012
|
|
- Jared Ira Cannon
- 6 years ago
- Views:
Transcription
1 Sweeteners Overview Nutritionists in Industry /SENSE meeting 24 April 2012 Helen Munday Director Scientific and Regulatory Affairs, Coca-Cola Great Britain and Ireland 1
2 What needs to be considered? Consumers - taste is the number one priority The external landscape on sweetness is far from one-dimensional Obesity/health and wellness Naturalness Dental health Safety concerns 2
3
4 The role of sugar and alternatives to it low and no calorie sweeteners Low- and no-calorie sweeteners provide a sweet taste with few or no calories. Most are several hundred times sweeter than caloric sweeteners. Low- and no-calorie sweeteners have been used by hundreds of millions of consumers around the world. They provide sweetness, while adding few or no calories to foods and beverages. When used consistently to help control calorie intake, as part of an overall sensible, balanced diet, combined with regular physical activity, low- and no-calorie sweeteners can be beneficial in helping with weight management. Alternative sweeteners can be divided into two main categories: Low calorie sweeteners: Many times sweeter than sugar and used at very low levels to replace the sweetness normally provided by sugar Bulk sweeteners: Provide bulk and sweetness. Depending on the individual sweetener, % as sweet as sugar and with similar bulk. 4
5 Uses and History Low calorie sweeteners (LCS) are used in a variety of food and drink products including soft drinks, chewing gum, confectionery, frozen desserts, yoghurts and puddings. They are also widely used in healthcare, making medicines more palatable. The first commonly used LCS, saccharin, was discovered in Since then, a number of other low calorie sweeteners have been discovered. In the European Union (EU), the most frequently used low calorie sweeteners are acesulfame-k, aspartame, cyclamate, saccharin and sucralose. Each low calorie sweetener has its own unique taste profile, technical characteristics and benefits. Low calorie sweeteners can be used alone or in combination with each other as a blend. 5
6 Intense sweeteners authorized in the EU Sweetener E number Maximum level in soft drinks (mg/l) Sweetening power (versus sugar) Acesulfame K E Aspartame E Cyclamic acid (and salts) E Sucralose E Salt of aspartameacesulfame E Saccharine (and salts) E Neohesperidine DC E Thaumatine E957 Not permitted in soft drinks Neotame E Steviol glycosides E
7 Another consideration the regulations that are in play Sweeteners regulation European Parliament and Council Directive 94/35/EC, as amended by Directive 96/83/EC lays down detailed rules on sweeteners, and the following stipulation is made: energy-reduced : the energy value must be reduced by at least 30 % compared with the original foodstuff or a similar product for a sweetener to be used. Nutrition and health claims regulation Regulation (EC) 1924/2006 on nutrition and health claims made on foods. Nutrition claims annex has a category of reduced energy also requires a 30% reduction. 7
8 How do consumers feel about Low Calorie Sweeteners (LCS)? 8
9 Which, if any, of these products do you eat/drink regularly nowadays (i.e. more than once a month)? 47% regularly eat low fat yoghurts followed by 36% drinking diet/low calorie carbonated drinks. YouGov online research, 2000 adults, nationally representative, GB. 9
10 Which, if any, of the following are ways you use low calorie sweeteners in food or drinks? 53% of respondents claimed they did not eat any food that contained low calorie sweeteners 33% say they eat foods that contain LCSs e.g. yoghurt and carbonated drinks. 20% use table top sweeteners in hot drinks 10
11 Which of the following are reasons why you DON T use/eat food and drinks with LCS? Quite evenly spread between the top responses Note they do not add to 100% - some people have more than one reason! 11
12 Which, if any, of the following statements about LCS do you agree with? Safety is mentioned as a concern 12
13 Why do you think that low calorie sweeteners could be unsafe or not good for you? Artificial is seen negatively and newspapers and magazines mentioned as the source of information 13
14 If you wanted to find out which foods are good for you Which ONE of the following sources do you think is the most reliable source of info.. Nutritionists and dieticians! 14
15 Coca-Cola - use of sweeteners Around the world, The Coca-Cola Company (TCCC) offers >800 low- and no-calorie beverages that use a variety of low- and nocalorie sweeteners. We do this with an uncompromising commitment to product safety and quality. All of the ingredients used in our products are safe and comply with the relevant regulations in the countries where our products are sold. 15
16 Our changing portfolio investment in new versions of much loved brands Classics Lights 16
17 The same perceived sweetness and as much brand love but. 17
18 Achievements and commitments on reformulating and moving the portfolio in GB Reformulation achievements in GB: 30% sugar reduction in Fanta 40% sugar reduction in Oasis 60% sugar reduction in Lilt Now more than one third of the drinks we sell in the UK are no calorie, zero sugar or low calorie, and more than 40% of the colas we sell are no calorie, zero sugar, being either Diet Coke or Coca-Cola Zero.. And. over the past 10 years, we have seen the average calories per litre in our portfolio fall by just over 10%. Next comes our actions to deliver against our Responsibility Deal Pledge we have announced that we will reduce the calories in some of our leading soft drinks by at least 30%. We will reduce the average calories per litre our range of sparkling soft drinks by 5% by the end of
19 The role of sugar and intense sweeteners threats and opportunities Whilst some consumers do not prefer sugar containing beverages, some also no not prefer the alternative sweeteners: Safety concerns, whilst consistently proven to be unfounded, continue to circulate Much of what gets airtime is not evidence based Sweeteners do not always meet growing consumer needs re. naturalness Sweeteners are categorised as additives rather than as an ingredient Some companies use negative marketing campaigns e.g. no nasties Concerns about low and no calorie sweeteners are probably sufficient to hinder purchase intent for some. despite the fact that the benefit of intense sweeteners far outweigh any (perceived) negatives. There is very little effective balancing of the debate by trusted third parties and where they do voice an opinion, it is not through social networking etc. The opportunity for new and novel sweeteners is real, to maximise the choices available to all the different kinds of consumers. The choices are increasing all the time e.g. stevia. 19
20 Thanks for your attention Any questions? 20
Examining the nutritional consequences of substituting sugar and fat. Lindsey Bagley Tuesday 17 th November 2015
Examining the nutritional consequences of substituting sugar and fat Lindsey Bagley Tuesday 17 th November 2015 Presentation Nutritionally modified foods Consumer aspirations Focus on fat Focus on sugar
More informationSugary foods and beverages hidden sugars
E-Siong Tee, PhD President, Nutrition Society of Malaysia (president@nutriweb.org.my) 1 Foods and beverages that are sweet offer pleasurable addition to our daily meals or snacks many of us are guilty
More informationTechnological Experiences and Advances in the Beverage Sector
Technological Experiences and Advances in the Beverage Sector Marge Leahy, PhD Director, Health and Wellness Institute of Medicine Food Forum Workshop Leveraging Food Technology for Obesity Prevention
More informationThis document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
1994L0035 EN 15.08.2006 004.001 1 This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents B European Parliament and Council Directive 94/35/EC
More informationSugar Reformulation What are the options for alternative sweeteners?
Sugar Reformulation What are the options for alternative sweeteners? Carole Bingley September 2015 Customer Focused, Science Driven, Results Led RSSL We provide science and technology outsourcing services
More informationHaving regard to the Treaty establishing the European Community, and in particular Article 100a thereof,
10. 9. 94 Official Journal of the European Communities No L 237/3 EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs THE EUROPEAN PARLIAMENT AND THE
More informationAbout HYET. Who We Are. Our Aims
About HYET Who We Are HYET Sweet is one of the leading European manufacturers and suppliers of Sweeteners and Food Ingredients, with an expansive network spread across Europe, Africa, Asia and the Americas.
More informationThis document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
--- I This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE of 30 June 1994 on sweeteners for
More informationLow-calorie sweeteners - recent evidence and its translation in the media
Low-calorie sweeteners - recent evidence and its translation in the media Dr Caomhán Logue Nutrition Innovation Centre for Food and Health (NICHE), Ulster University ulster.ac.uk Nutrition Innovation Centre
More informationFood Additives Seminar Series Intense Sweeteners. Melanie Fisher General Manager Food Standards (Canberra)
Food Additives Seminar Series Intense Sweeteners Towards a shared understanding of additives permitted for use in foods Melanie Fisher General Manager Food Standards (Canberra) Tuesday, 1 May 2007 Ann
More informationChapter 2 Web Text Box 3. Super-sweet Chemicals
Chapter 2 Web Text Box 3 Super-sweet Chemicals A disparate collection of chemicals including chloroform, lead diacetate, glycerol, the protein thaumatin, the artificial sweetener aspartame and a whole
More informationINDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION)
INDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION) AGENDA Why is calorie reduction needed? Problem and changing picture Challenges
More informationSpeed & scale to added sugars reduction: The ambition of the European soft drinks industry
> Speed & scale to added sugars reduction: The ambition of the European soft drinks industry Gloria Gabellini, Public Policy, Government Affairs & Communications Manager EU, PepsiCo Sigrid Ligné, Director
More informationHealth Canada s Safety Assessment Process for Sugar Substitutes
Health Canada s Safety Assessment Process for Sugar Substitutes Janice Weightman Bureau of Chemical Safety Food Directorate, Health Canada April 24, 2014 Overview Canadians generally have a taste for sweet
More informationMaria Teresa Scardigli Executive Director International Stevia Council. Stevia 2012 Conference 12 April 2012, London - UK
Maria Teresa Scardigli Executive Director International Stevia Council Stevia 2012 Conference 12 April 2012, London - UK Focus of Session 1. Understanding the basics of stevia regulation in European F&B:
More informationNEXT-GENERATION STEVIA: A NEW WAVE OF EXTRACTS
NEXT-GENERATION STEVIA: A NEW WAVE OF EXTRACTS April 2018 EXPERT INSIGHTS 02 Next-Generation Stevia: A New Wave of Extracts Natural sweeteners, including stevia, have been trending amid the clean label
More informationAN UPDATE ON PUBLIC HEALTH POLICIES AND HOW THE INDUSTRY IS RESPONDING
AN UPDATE ON PUBLIC HEALTH POLICIES AND HOW THE INDUSTRY IS RESPONDING Anna Wheeler RNutr Independent Nutrition Consultant ABOUT ME Nutritionist who used to work for Coca-Cola how does that work?!? Biggest
More information(Text with EEA relevance)
L 253/36 EN COMMISSION REGULATION (EU) 2018/1497 of 8 October 2018 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards food category 17 and the use
More informationARTIFICIAL SWEETENERS: A MARKET WATCH
ARTIFICIAL SWEETENERS: A MARKET WATCH BARPETE P. K. 1 *, SINGH S. 2 1, Malhotra College of Pharmacy, Bhopal, M.P-India 2, Dabur Pharma, Delhi-India ABSTRACT Artificial sweeteners are so much sweeter than
More informationReducing the calorie content of ingredients without compromising texture and flavour. Jenny Arthur, Head of Nutrition and Product Development
Reducing the calorie content of ingredients without compromising texture and flavour Jenny Arthur, Head of Nutrition and Product Development This document has been prepared solely for Food Matters Live
More informationNonnutritive Sweeteners For Health Professionals
Nutrition and Health Info Sheet Nonnutritive Sweeteners For Health Professionals Produced by: Kevin Ha, BS Taylor Berggren, MS Anna M. Jones, PhD Rachel E. Scherr, PhD Department of Nutrition University
More informationInnovation Spotlight:
Innovation Spotlight: Sugar reduction in dairy a natural fit for stevia?.. PureCircle April 2017 Agenda Reducing sugar without compromising taste Presenting consumer perception and positioning sugar reduction
More informationWhy we can be confident that low-calorie sweeteners are safe?
SPEAKER ABSTRACTS Emeritus Prof. A.G. Renwick Why we can be confident that low-calorie sweeteners are safe? All low-calorie sweeteners are subject to comprehensive safety evaluation by regulatory authorities,
More informationEuropean Union legislation on Food additives, Food enzymes, Extractions solvents and Food flavourings
European Union legislation on Food additives, Food enzymes, Extractions solvents and Food flavourings European Commission, DG, Unit E3 Chemicals, contaminants and pesticides Serbia-Screening meeting on
More informationBerna Magnuson, Ph.D. University of Toronto On behalf of Calorie Control Council The Calorie Control Council
Safety and Benefits of Alternative Sweeteners Berna Magnuson, Ph.D. University of Toronto On behalf of Calorie Control Council The Calorie Control Council Low- and Reduced-Calorie Sweeteners Reducing caloric
More informationHigh intensive sweeteners An overview of non-nutritive (artificial) sweeteners used to reduce calories
High intensive sweeteners An overview of non-nutritive (artificial) sweeteners used to reduce calories Osama O. Ibrahim, Ph.D Consultant Biotechnology Gurnee, IL 60031 U.S.A. bioinnovation04@yahoo.com
More informationNovel low-calorie bulk sweeteners
S w e e t e n e r s Sweeteners Novel low-calorie bulk sweeteners ERYLITE With the change in consumer s attitude towards sugar the food and beverage industry is looking for new, healthy and functional sweetening
More informationCOMMISSION OF THE EUROPEAN COMMUNITIES. Proposal for a DIRECTIVE OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL
COMMISSION OF THE EUROPEAN COMMUNITIES Brussels, 11.07.2002 COM(2002) 375 final 2002/0152 (COD) Proposal for a DIRECTIVE OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL amending Directive 94/35/EC on sweeteners
More informationTechnical considerations for sugar reduction. Rachel Gwinn, Product Development Scientist, Campden BRI
Technical considerations for sugar reduction Rachel Gwinn, Product Development Scientist, Campden BRI Why reduce sugar? Government targets e.g. SACN report, sugar tax Pressure from lobby groups & media
More informationSENSE THE DIFFERENCE. Product Overview Brenntag Food & Nutrition UK & Ireland.
SENSE THE DIFFERENCE Product Overview UK & Ireland www.brenntag.com/food-nutrition 2 SENSE THE DIFFERENCE BRENNTAG FOOD & NUTRITION WE UNDERSTAND THE IMPORTANCE OF STRIKING THE RIGHT BALANCE, FROM A PRODUCT
More informationObservations of. Exposure Assessment in. Opinion on Aspartame. Presented by: Dr David Tennant Food Chemical Risk Analysis
Observations of FoodDrinkEurope on the Exposure Assessment in the Draft EFSA ANS Opinion on Aspartame Presented by: Dr David Tennant Food Chemical Risk Analysis Brighton, UK 2 Background Conservative estimates
More informationCoach on Call. Do you wonder what s in the little colored packets near the coffee, cream, and sugar? Do you wonder what makes diet soda sweet?
Coach on Call It was great to talk with you. Thank you for your interest in learning about artificial sweeteners. I hope you find this tip sheet helpful. Please give me a call if you have more questions
More informationAlternative sweeteners
Alternative sweeteners What is sweetness? Sweetness consists of atomic figures that are rounded and not too small: wherefore it softens the body by its gentle action and unhesitatingly makes its way throughout.
More informationADVANCES IN THE SCIENCE OF THE STEVIA LEAF: A PATH TO THE BEST TASTE AND SENSORY EXPERIENCE
ADVANCES IN THE SCIENCE OF THE STEVIA LEAF: A PATH TO THE BEST TASTE AND SENSORY EXPERIENCE 1 LETS PUT THINGS INTO PERSPECTIVE CONSUMERS ARE LOOKING FOR NATUTRAL ALTERNATIVES TO REPLACE SUGAR What? Seeking
More information5 Tips for Reducing Sugar in Bars & Baked Goods
5 Tips for Reducing Sugar in Bars & Baked Goods MELANIE GOULSON, MSC GENERAL MANAGER & PRINCIPAL SCIENTIST, MERLIN DEVELOPMENT ADJUNCT PROFESSOR, ST. CATHERINE UNIVERSITY October 23, 2018 Snacks and Sweets
More informationEU Platform for Action on Diet, Physical Activity and Health
EU Platform for Action on Diet, Physical Activity and Health UK Presidency Event 21 September 2005 1. The EU Platform for Action on Diet, Physical Activity and Health held its third plenary meeting in
More information2.122 Other Alternative Sweeteners
2.122 Other Alternative Sweeteners Other alternative sweeteners have been developed to provide zero-calorie or low calorie sweetening for foods and drinks. The sweeteners that have been approved by the
More informationAlternative sweeteners. What is sweetness? Why look for alternative sweeteners 12/15/2009
Alternative sweeteners What is sweetness? Sweetness consists of atomic figures that are rounded and not too small: wherefore it softens the body by its gentle action and unhesitatingly ti makes its way
More informationEU food policy: public health beyond the internal market
EU food policy: public health beyond the internal market Alexandra Nikolakopoulou Head of Unit E.1, Food information and composition, food waste Health and Food safety Directorate General Brussels, 21
More informationجامعة تكريت كلية طب االسنان مادة طب الفم الوقائي املرحلة اخلامسة م. ازهار عماش حسني
جامعة تكريت كلية طب االسنان مادة طب الفم الوقائي املرحلة اخلامسة م. ازهار عماش حسني 6102-6102 1 Lec-3- Non- sugars sweeteners Much research has been carried out in order to fined sugar substitutes. The
More informationREBATEN. Great Taste Improvement of Stevia Sweetener DAEPYUNG
REBATEN Great Taste Improvement of Stevia Sweetener DAEPYUNG Product description The sweetening properties of Stevia rebaudiana have been known for centuries, especially in its native land of Paraguay.
More informationLow-Calorie Sweeteners and Glucose Intolerance Craig A. Johnston, Ph.D.
Low-Calorie Sweeteners and Glucose Intolerance Craig A. Johnston, Ph.D. Assistant Professor University of Houston Department of Health and Human Performance email: cajohn25@central.uh.edu OBJECTIVES Describe
More informationHuman inventions for the sweet taste Sweeteners. Contents. Stevia opportunities, concerns and challenges for the EU market
Stevia opportunities, concerns and challenges for the EU market Contents Universität Department of Agricultural Engineering 1. Introduction 2. Opportunities 3. Concerns 4. Challenges 5. Conclusions 4 Date
More informationSalt reduction in Breakfast Cereals. A Manufacturer s Perspective. Neil McGowan Kellogg Company of Ireland
Salt reduction in Breakfast Cereals A Manufacturer s Perspective Neil McGowan Kellogg Company of Ireland Overview A whole of industry approach The contribution of breakfast cereals to the diet Tools Available
More informationExperience, support, and value that will make you say, sweet!
Experience, support, and value that will make you say, sweet! Apura Ingredients is a premier global supplier of high-intensity sweeteners to the food and beverage industry. We proudly distribute a diverse
More informationFOOD COMPOSITION & THE INTERNAL MARKET
The Consumer Voice in Europe FOOD COMPOSITION & THE INTERNAL MARKET A cross-country comparison exercise by BEUC members Contact: Pauline Castres food@beuc.eu BUREAU EUROPÉEN DES UNIONS DE CONSOMMATEURS
More informationThe #1 Most Acidic, Poisonous Ingredient That You Need to Avoid Like the Plague!
The #1 Most Acidic, Poisonous Ingredient That You Need to Avoid Like the Plague! Dr. Daryl Gioffre http://www.getoffyouracid.com Before I get into today s blog post, do you have any guesses as to what
More informationFOOD SAFETY ACT (CAP. 449) Sweeteners for Use in Foodstuffs Regulations 2005
B 268 L.N. 30 of 2005 FOOD SAFETY ACT (CAP. 449) Sweeteners for Use in Foodstuffs Regulations 2005 IN exercise of the powers confei~ed by article 10 of the Food Safety Act, the Minister of Health, the
More informationThe Stevia Plant. Zero in on Stevia Sweegen, Inc. All rights reserved.
Zero in on Stevia Zero in on Stevia 2 In 2015, when the World Health Organization (WHO) issued guidelines with recommendations on daily sugar intake 1, they would start a change in how the world viewed
More informationSMOOTHIES GEORGIA 4-H COTTON BOLL AND CONSUMER JUDGING 2016
SMOOTHIES GEORGIA 4-H COTTON BOLL AND CONSUMER JUDGING 2016 Smoothies have become a popular choice for snacks and meals. While once something that you could only get from your home blender and a few basic
More informationPerformance against the USLP global nutrition targets in key countries 2017
Performance against the USLP global nutrition targets in key countries Please refer to the Sustainable Living section of www.unilever.com for a full description of global progress HIGHEST NUTRITIONAL STANDARDS
More informationEuropean Consumer Perception & Attitudes to Food Colour. Carl Mroz Director, Global Regulatory Affairs Colorcon
European Consumer Perception & Attitudes to Food Colour Carl Mroz Director, Global Regulatory Affairs Colorcon Agenda Some typical examples of use of colours Current attitudes Influences on consumer opinion
More informationWhat is sweetness? Theophrastus, 2000 years ago
Sweeteners O What is sweetness? Sweetness consists of atomic figures that are rounded and not too small: wherefore it softens the body by its gentle action and unhesitatingly makes its way throughout.
More informationThe practicalities of sugar reduction
The practicalities of sugar reduction Jenny Arthur, Head of Nutrition and Product Development 9 November 2017 This document has been prepared solely for Sugar Reduction Summit and may not, without permission,
More informationNestlé UK & Ireland: Contributing to a healthier future 2018
www.nestle.co.uk Nestlé UK & Ireland: Contributing to a healthier future 2018 2.6 billion teaspoons 10,400 7.4% sugar reduction already achieved Nestlé confectionery well on the way to 10% sugar reduction
More informationof note Sensory science addresses sugar reduction challenges
of note Sensory science addresses sugar reduction challenges Reduction and replacement of sugar is a complex matter for food and beverage manufacturers. Sugar substitutes, sweeteners and sweetness enhancers
More informationCritics of soft-drink ads say "diet" soda makes consumers more fat than fit
Critics of soft-drink ads say "diet" soda makes consumers more fat than fit By McClatchy Washington Bureau, adapted by Newsela staff on 04.15.15 Word Count 808 Stephen Voltz (left) and Fritz Grobe create
More informationInternational Regulation-Intense Sweeteners
International Regulation-Intense Sweeteners EYASSU G ABEGAZ, PHD ILSI BRAZIL MEETING MARCH 28, 2017 Outline What is the function of Codex Alimentarius Commission in reference to sweeteners standards? What
More informationSpecial Report: How Artificial Sweeteners Will Make You Fat! By Joel Kaye, MA
Special Report: How Artificial Sweeteners Will Make You Fat! By Joel Kaye, MA www.rightbraindiet.com Studies are now showing that people who use artificial sweeteners can actually gain more weight than
More informationZero on the Glycemic Index - will not raise insulin levels
fàxä t Zero on the Glycemic Index - will not raise insulin levels Stevia Leaves are 30 mes sweeter than sugar without calories and without raising insulin level. Cocoa, cranberries, Matcha tea & blueberries
More informationConsumer Trends and Industry Response
Consumer Trends and Industry Response Presented by: Ron Sterk Sosland Publishing Company August 8, 2017 Background on Sosland Publishing Company History Sosland Publishing will celebrate its 100 birthday
More informationThe Overconsumption of Sugar
The Overconsumption of Sugar Module 3: Problem, Solution, and Evaluation Essays Figure 1. Added Sugar (Singer, 20013). Prompt: In recent years, the overconsumption of sugar has become a serious issue.
More information#IGObesity16. Professor Graham MacGregor Chairman Action on Sugar
#IGObesity16 Professor Graham MacGregor Chairman Action on Sugar Unhealthy Food The Biggest Cause of Death in the UK Graham MacGregor Professor of Cardiovascular Medicine Wolfson Institute of Preventive
More informationWORKING DOCUMENT ON THE SETTING OF NUTRIENT PROFILES
EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL Brussels, 13 February 2009 WORKING DOCUMENT ON THE SETTING OF NUTRIENT PROFILES Preliminary draft Legal proposal Prepared by the Commission
More informationFOOD PRODUCT IMPROVEMENT
FOOD PRODUCT IMPROVEMENT profiles, reformulation and marketing to children B. Vandewaetere Nestlé Z-EMENA Overweight and obesity: a reality in Europe Good news: We can do something about it! Including
More informationShopping for sweetness: Addressing questions about low calorie sweeteners. Berna Magnuson, PhD, Fellow ATS
Shopping for sweetness: Addressing questions about low calorie sweeteners Berna Magnuson, PhD, Fellow ATS New food ingredients Extensive testing required takes many years Must show that there is no effect
More informationCoca-Cola Wellness Toolkit: Healthcare
Coca-Cola Wellness Toolkit: Healthcare 2013 The Coca-Cola Company. All rights reserved. 1 Coca-Cola is aware of a major challenge facing the nation and healthcare industry Every day, hospital leaders face
More informationNestlé global commitment to sodium reduction
Nestlé global commitment to sodium reduction Multilateral Consortium Meeting for Dietary Salt Reduction, PAHO, 28-29 th August 2012 Henri-Pierre Lenoble Nestlé Nestlé is committed to engage on sodium reduction
More informationWhat Are Polyols? Polyols are:
What Are Polyols? Polyols are: Sugar-free, low-digestible carbohydrate sweeteners Also known as sugar replacers, a more consumer-friendly name that better describes how and why they are used Referred to
More informationFood additives legislation and surveillance in Ireland
Food additives legislation and surveillance in Ireland Emer O Reilly and Rhodri Evans How to get from here. .to this? From Brussels to Ireland Directives / Regulations negotiated and agreed in Brussels
More informationGlaser, D. 18 Green, C. 129 Groeneveld, C Ha, M.-A. 88 Ha, T.K.K. 88 Hoek, A.C. 133 Howlett, J Jensen, B.B. 98
Corti A (ed): Low-Calorie Sweeteners: Present and Future. World Rev Nutr Diet. Basel, Karger, 1999, vol 85, pp 237... Author Index Bakker, D.J.G. 146 BanÄo n, J. 125 Beauchamp, G.K. 10 Bertelsen, H. 98
More informationSugar and sweetener science. Heidi Wengreen, RD, PhD Professor of Nutrition Utah State University
Sugar and sweetener science Heidi Wengreen, RD, PhD Professor of Nutrition Utah State University Learning objectives List current recommendations for added sugar consumption. List health impacts of added
More informationPaper No.: 13 Paper Title: FOOD ADDITIVES
Paper No.: 13 Paper Title: FOOD ADDITIVES Module 04: SWEETENERS FOR FOOD INDUSTRY-II Sweeteners are food additives that are used to improve the taste of several foods. Many of the natural sweeteners contribute
More informationFood Specialties Patrick Niels President DSM Food Specialties ROYAL DSM HEALTH NUTRITION MATERIALS
Food Specialties Patrick Niels President DSM Food Specialties ROYAL DSM HEALTH NUTRITION MATERIALS Safe harbor statement This presentation may contain forward-looking statements with respect to DSM s future
More informationPUBLIC CONSULTATION DOCUMENT
EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL Directorate C Public Health and Risk Assessment POSSIBLE REVISION OF THE TOBACCO PRODUCTS DIRECTIVE 2001/37/EC PUBLIC CONSULTATION DOCUMENT
More informationReducing Sugary Beverage Consumption Across the US: A Policy Update for RDs
Reducing Sugary Beverage Consumption Across the US: A Policy Update for RDs Roberta R. Friedman, ScM Director of Public Policy Yale Rudd Center for Food Policy and Obesity AND Webinar September 12, 2013
More informationPERSPECTIVE A HEALTHY 2017 FOOD & HEALTH SURVEY
A HEALTHY PERSPECTIVE Healthy is often at the heart of our discussions about food. Still, how Americans think about healthy in the context of dietary decisions remains hotly debated. Defining Healthy Health-promoting
More informationHEALTHY KIDS HEALTHY SCHOOLS HEALTHY COMMUNITIES. Moving Forward. with School. Nutrition Guidelines
HEALTHY KIDS HEALTHY SCHOOLS HEALTHY COMMUNITIES Moving Forward with School Nutrition Guidelines Canteen and Vending 15 Canteen and Vending Guidelines CHECKLIST Indicate the status of each item below using
More informationEstimated intake of intense sweeteners from non-alcoholic beverages in Denmark 2005
Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark 00 Torben Leth, Udo Jensen, Sisse Fagt, Rikke Andersen To cite this version: Torben Leth, Udo Jensen, Sisse Fagt, Rikke Andersen.
More informationIr. Gasilan. Head of Sub Directorate Standardization Food Additive and Raw Materials
SAFETY RISK ASSESSMENT FOR FOOD ADDITIVES Ir. Gasilan Head of Sub Directorate Standardization Food Additive and Raw Materials Seminar on Uses and Safety of Sweeteners Jakarta, May 30 2013 http://www.ilsi.org/sea_region/pages/vieweventdetails.aspx?webid=4d540914-eeb6-40e4-89eb-0b73ba3d76c1&listid=478be3cb-581b-4ba2-a280-8e00ccb26f9c&itemid=73
More informationSUNETT ACESULFAME POTASSIUM
SUNETT ACESULFAME POTASSIUM A SUPERIOR SWEETENER FOR ACHIEVING SUGAR REDUCTION GOALS. Current challenges to the sweetener industry extend beyond the chemistry. Currently, more than 1.4 billion adults and
More informationCLEAN LABELS WHY DO THEY WORK WHEN THEY WORK?
CLEAN LABELS WHY DO THEY WORK WHEN THEY WORK? Klaus G. Grunert MAPP Centre Aarhus University, Denmark WHAT IS A CLEAN LABEL FOOD? Nobody knows But it is an important trend! It has something to do with
More informationConflict of Interest Disclosure
Conflict of Interest Disclosure I wish to declare a potential conflict of interest, and that I have received direct industry support from the International Life Sciences Institute (ILSI) in relation to
More informationEUROPEAN ALCOHOL AND HEALTH FORUM. UK Responsibility Deal pledge on Alcohol Unit Reduction
EUROPEAN ALCOHOL AND HEALTH FORUM UK Responsibility Deal pledge on Alcohol Unit Reduction Scott Wilson Director of Corporate Affairs, Molson Coors Europe Co-chair of the Low Alcohol Workgroup of the UK
More informationTackling the issues of reducing the sugar in cakes. Gary Tucker Baking and Cereal Processing Department Campden BRI
Tackling the issues of reducing the sugar in cakes Gary Tucker Baking and Cereal Processing Department Campden BRI Content Update on sugar issues in the UK the challenges facing the industry Functions
More informationReporting and interpretation of uncertainties for risk management
Reporting and interpretation of uncertainties for risk management ILSI workshop on Assessing and Reporting Uncertainties in Dietary Exposure Analysis 6 February 2014, Brussels, Belgium 1 Main condition
More informationFORMULATORS ROUNDTABLE: Balancing Sugar Reduction, Taste and Function in Dairy Cargill, Incorporated. All rights reserved.
FORMULATORS ROUNDTABLE: Balancing, Taste and Function in Dairy Balancing, Taste and Function in Dairy 2 From day one, dairy products meet a wealth of nutritional and emotional needs in consumers lives.
More informationCost of Food at Home for a Week in Alaska March 2003
Dates of Publication Surveys are conducted quarterly: March, June, September and December Cost of Food at Home for a Week in Alaska March 2003 Up to three stores in each of 21 communities were surveyed
More informationSUMMARY INTRODUCTION. The Food, Drug, and established provided that duce cancer when ingested
SUMMARY 1 SUMMARY INTRODUCTION The Food, Drug, and established provided that duce cancer when ingested Cosmetic Act requires that safety of food additives be no additive shall be deemed to be safe if it
More informationFood Improvement Agents Regulations. Rhodri Evans
Food Improvement Agents Regulations Rhodri Evans What is a food additive? Food additive means any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient
More informationRecording of Fluid and Water Intake at Population Level in Europe. Joan Gandy PhD, RD, FBDA British Dietetic Association
Recording of Fluid and Water Intake at Population Level in Europe Joan Gandy PhD, RD, FBDA British Dietetic Association Conflict of interest regarding this presentation: I wish to declare a potential conflict
More informationLow Calorie Sweeteners
Low Calorie Sweeteners John D. Fernstrom, Ph.D. University of Pittsburgh School of Medicine Discussion Points What are the LCS? How do they work to generate sweetness? Are they safe? How much do we eat?
More informationHow sweet it is: An examination of alternatives to sugar
How sweet it is: An examination of alternatives to sugar People who want to limit their use of sugar may encounter three sets of alternative sweeteners. The first set, the artificial sweeteners, provide
More informationIt is important that you eat at regular times and divide the food intake well throughout the day.
Dietary Advice Dietary treatment after surgery is divided into three periods. During the first two weeks after surgery, you should follow a liquid diet, then you should eat puree for two weeks, and thereafter
More informationXIII Congreso Peruano de Nutrición
XIII Congreso Peruano de Nutrición Low or no-calorie Sweeteners and Sweet Taste their role in weight management Expositor: Dr. Ph. France BELLISLE Laval University, Department of Kinesiology Quebec, Canada
More informationBriefing. OBESITY and REFORMULATION. Key Points. Key Actions. Definition
OBESITY and REFORMULATION Briefing July 2016 Key Points Reformulation is a change in the balance and content of ingredients in processed food and drink. To promote a healthy diet, reformulation requires
More informationWHO Draft Guideline: Sugars intake for adults and children. About the NCD Alliance. Summary:
WHO Draft Guideline: Sugars intake for adults and children About the NCD Alliance The NCD Alliance is a unique civil society network of over 2,000 organizations in more than 170 countries focused on raising
More informationIDENTIFYING KEY CONSUMER TRENDS IN WEIGHT MANAGEMENT EWA HUDSON GLOBAL HEAD OF HEALTH AND WELLNESS RESEARCH FOOD MATTERS LIVE, NOVEMBER 2014
IDENTIFYING KEY CONSUMER TRENDS IN WEIGHT MANAGEMENT EWA HUDSON GLOBAL HEAD OF HEALTH AND WELLNESS RESEARCH FOOD MATTERS LIVE, NOVEMBER 2014 2 CONSUMER ATTITUDES TOWARDS WEIGHT LOSS AND OBESITY PERFORMANCE
More informationUSFDA Nutrition Facts Panel Update. May 20, 2016
USFDA Nutrition Facts Panel Update May 20, 2016 Key Updates - The new Nutrition Facts label will include the following. An updated design to highlight calories and servings, two important elements in
More informationChapter 5: Section 5
Chapter 5: Section 5 Health Terms Food additives substances added to food intentionally to produce a desired effect. Enriched food a food in which nutrients that were lost in the processing have been added
More information