Editorial. October 16 01

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1 October Editorial All panellist of the IMACE debate agreed that there is a clear case for the margarine and vegetable oil spreads business in the sustainable diets area. Margarines and spreads are plant based, have a low environmental impact and have a very favourable health fatty acid profile, which makes them the ideal fat source in a sustainable diet. To identify in a very transparent way the various sustainability aspects of our category, a thorough material assessment was performed and summarized in an IMACE Sustainability Guide to guide further sustainability efforts of the IMACE Members. The IMACE Members are also support the commitment towards 100% sustainable palm oil in Europe by Our category has always been at the forefront of innovation and reformulation according to new scientific insights. We are very proud that these efforts have led to products which have never been lower in Trans fatty acids (TFA) as today. The various products produced by the IMACE Members can easily be compliant with the proposed limit of 2% TFA on fat basis. Given their natural high level of unsaturated fatty acids (MUFA and PUFA), being virtually free of TFA, todays margarines and spreads can play a very positive role in the diet, reducing the intake of saturated fatty acids and replacing saturated fats by unsaturated fats from plants which can reduce the risk of cardiovascular mortality as demonstrated again in a recent Harvard study. Enjoy the reading! The IMACE team

2 October In the spotlight Imace sustainability guide and best practices. World food demand is on the increase, driven by population growth, higher incomes, and changing diets. While vegetable spreads are increasingly recognized as an important element in the diet of the future, there are real and perceived challenges related to the sustainability credentials of margarine production. Our members already responded and are taken steps to make their businesses more sustainable. As a sector, IMACE is supporting its members in this transition, on the one hand by undertaking a materiality assessment to identify those issues that are most important to the sector, and on the other hand, by collecting cases of good practice. The findings were summarized in the sustainability guide to support companies to focus their monitoring and reporting on those topics that really matter to the sector, and in the sustainability showcase, to highlight and share best practices. The sustainability guide illustrates the triple bottom line accounting framework with a focus on three pillars of performance: financial, environmental, and social, also known as people, planet, and prosperity. Sharing of non-financial information is pivotal for an industry-wide shift to sustainable production processes, as well as to boosting investor and consumer trust. The guide covers the full supply chain and includes suggestions on performance indicators to inform decisions on best practice. Guidance on reporting is provided to enable margarine producers to draft sustainability reports that meet international standards. The guide goes hand in hand with the showcase of best practices, which serves to illustrate adjustments already made by our members, and to inspire other members to take on the challenge. Increasing environmental awareness is crucial to addressing the challenge to feed the world s growing population. By 2050, we will need the equivalent of more than two planets to sustain us if no changes are made. Society as a whole is becoming increasingly conscious of the need to embrace sustainable sourcing, production and consumption habits. In a special Eurobarometer report, 95% of respondents indicated that protecting the environment is personally important to them. To generate a net positive value, food must be nutritious and produced sustainably by thriving communities. This is both a challenge and an opportunity for the global food industry. It means incorporating environmentally sound food

3 October manufacturing practices into business models, daily operations, and across value chains. IMACE members are committed to delivering sustainably-produced food which provides healthy, nutritious sustenance for generations to come. Representing European margarine producers, IMACE s mission is to help its members meet consumer needs sustainably. Our overarching goal is to support the shift towards a circular economy.

4 October Health & Nutrition Margarines have never been lower in trans fatty acids than they are today. Between 2004 and 2016, the percentage (%) of product tonnes complying with IMACE s recommended maximum 2% TFA level (on fat basis) increased from 29% (in 2004) to 93% for the B2B Margarines. Considerable improvement has been made since 2004 with the total average TFA level on fat basis in B2B margarines decreasing from 7.1% in 2004 to 1.2% in 2015, in line with the IMACE Code of Practice. The World Health Organisation s Global Action Plan for the Prevention and Control of Noncommunicable Diseases, , calls Member States to implement policies to replace trans fatty acids (TFA) with unsaturated fats. The IMACE voluntary efforts to continuously reduce the TFA level in their products, reflects its support for this recommendation. The IMACE voluntary Code of Practice on trans fatty acids, launched in 1995 and updated three times, is the cornerstone of the sector s reformulation objectives. Besides setting objectives for retail margarines, it also covers B2B products used as ingredients in food products. This TFA reduction was moreover achieved while keeping SAFA content on fat basis as low as possible, which represents a technological challenge. The total average combined TFA +SAFA content (on fat basis) in B2B Margarines has reduced from 50.1% in 2004 to 45.3% in The targets for the retail margarines are fully met since many years. IMACE Member Companies also commit to actively encourage their customers to use margarine products with no more than 2% TFA on fat basis and they stand ready to support the broader food industry to achieve the same results. Since 2004, IMACE is conducting regular surveys to monitor non-ruminant trans fatty acid (TFA) and saturated fatty acid (SAFA) content in B2B products to measure the sector s reformulation progress. The 2015 collection of data shows that B2B margarine manufacturers are very close to reaching the IMACE Voluntary Code of Practice s target (2% TFA on fat basis), in spite of additional technical and competitive challenges.

5 October EU activity Ending palm oil driven deforestation The fall of 2015 was dominated by the fires in Indonesia. Global Forest Watch indicated that 56% of these fires were reported outside concessions, 33% on pulp wood plantations, 7% on palm oil concessions (of which 93% non-rspo), and 4% on logging concessions. Of these commodities, Europe imports palm oil from Indonesia, which consequently received the bulk of the attention in Europe. In particular, this inspired Czech MEP, Kateřina Konečná, to take the initiative for a Parliamentary hearing on Palm oil and the rainforests: What can Europe do to end deforestation?. ESPOAG 1 highlighted the important progress industry has already made. The MEPs targeted their questions for action mostly towards the European Institutions. comprehensive approach taking into account all drivers of deforestation simultaneously is needed to avoid shifting the problem from one driver to another. Focusing on a single activity or on one crop (palm oil) is not effective in halting deforestation. The European Commission has welcomed the commitment by private operators and has commissioned an independent study 2 to consider the feasibility of options to step up EU action on deforestation and forest degradation. An analysis of the role of the private sector in contributing to halting global deforestation, including through sustainable sourcing of agricultural commodities such as palm oil, will be part of this study. It is expected that results will be available at the end of In addition, DG ENVI has commissioned a study on the environmental impact and sustainability of palm oil. IMACE, one of the founding partners of ESPOAG, supports the Dutch Presidency initiative on sustainable sourcing: EU and Global value chains implementing sustainable business through aid and trade and their focus on palm oil. These efforts culminated in the Private Sector Industry Commitment and the The Amsterdam Declaration in Steady progress is made every year, but the challenge to reach the target of 100% certified sustainable palm oil in Europe remains significant. In order to tackle the complex problem of deforestation efficiently and effectively, a 1 ESPOAG is composed of the following European food sectors federations: AIBI: International Association of Plant Bakers CAOBISCO: Chocolate, Biscuits and Confectionery of Europe FEDIMA: Federation of European Union Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries FEDIOL: EU Vegetable Oil and Protein meal Industry IMACE: European Margarine Association 2

6 October Support of a Fully Sustainable Palm Oil Supply Chain by These were signed by representatives of Denmark, France (tentative), Germany, the Netherlands, and the United Kingdom. The government representatives recognised explicitly to be encouraged by the private sector. For ESPOAG the ultimate goal is to establish sustainability as the new norm for the mainstream supply. Although it will take time to get everyone on board, given the critical situation of climate change some urgent steps are needed to stop deforestation. Sustainability certifications, references in bilateral agreements (whether free-trade or development cooperation agreements), strengthening producers and local governments, taking up sustainability of palm oil in public procurement guidelines, and developing a sustainability baseline can all be part of an approach which can deliver local results. including in their sourcing practices. All this followed by a global call to action to tackle deforestation with whatever means possible. Our position paper on palm oil production and deforestation: Given the relative limited weight of the EU market (only 11% of the total palm oil production is used in the EU), in order to be effective in the fight against deforestation, caused by palm oil production or other crops and products imported into the EU, a global approach beyond the EU-scope is also needed. Emerging economies, such as India and China, need also to be made more aware of their role in tackling sustainability and deforestation issues,

7 October Sustainability People, planet and profit: How to build up the case for sustainable diets? Following the Euromonitor Consumer trends 2016 and confirmed by other sources, more of us will be eating greener in the future, more people will care about cutting down food waste in and beyond home, will try harder to avoid unhealthy food and foods that have a big environmental impact. More of us will be keener on more natural, sustainable and seasonable foods. Margarine is a simple plant based product, a mix of vegetable oils and water, providing healthy and essential fats and fat soluble vitamins. Margarine has also a low environmental impact compared to animal based alternatives. Intuitively one would expect that our products fit perfectly the current consumer expectation on greener food consumption. But is this already the case today? How is our category perceived by consumers and stakeholders? What is missing or what has to be improved? What does the external world know about our category or what do we have to tell better/different to bring our health and sustainability message across? These questions were asked to the panellists, Janice Harland (co-author of The plant-based plan and qualified nutritionist), Hans BLONK (Blonk Consultancy), Peter Andrews (British Retail Consortium), Mark Driscoll (Forum for the Future NGO). The debate was moderated by Mrs. Jacki Davis. Hans BLONK (Blonk Consultancy) recognised that there is a trend towards more sustainable production amongst big companies. From the consumer, things are more complicated. Indeed, people want to consumer less carbon and land use, but they are hooked to other trends such as older eating patterns, and eating at home. Food is trendy, but not yet linked to global issues. Mr. Blonk added that margarine potentially has strong elements to leverage. Peter Andrews (British Retail Consortium) confirmed that consumers do not know how to eat in a sustainable matter. The key drivers for consumers to purchase a product are price, safety, and quality/ Sustainability is linked to security of supply and thus (retail) prices, but the driver for business growth is growing trust. Trust can be built by focusing on sustainability. If these businesses are not sustainable today, they might well loose the customer tomorrow. Business risk is about brand protection. Communicating transparently is of

8 October importance. It was also noted that consumers no longer know about production, they are disconnected from production, and this leads to unsustainable consumption. Producers must connect stories about our products with consumers. In addition, policy makers are increasingly focussing on sustainability. P. Andrews noted that the Eat well plate already makes (limited) reference to sustainability and shows the general trend, the increasing importance of plant-based foods. This is actually very encouraging and the way to go for governments adds J. Harland. The Secretary General thanked the moderator and the panellists and concluded the debate stating that our panellists clearly saw a case for the margarine business in the sustainable diets area, mainly through the intrinsic characteristics of the product (plant based, healthy, affordable and sustainable) but in order to be successful some extra homework needs to be done by our sector: Set a clear vision and ambition regarding sustainability/sustainable diets; Identify potential issues and benchmark where the sector is now; Identify the top material issues, develop an action plan in partnership with NGOs and governments and society; Communicate positively and transparent on our ambition and on the progress regarding our key material issues; The IMACE members are fully committed to follow up and to build the case for the margarine business in the sustainable diets area.

9 October Science Key dietary recommendations on replacing SFA by unsaturated fats are confirmed once again by a high quality epidemiologic study. A recently published study conducted by Harvard University and Brigham hospitals (USA) (Wang et al., 2016) confirms, once again, the protective role of unsaturated fats on preventing death related to heart disease, cancer and neurogenerative diseases (such as Alzheimer s). The study found that replacement of saturated fats with unsaturated fats can confer substantial health benefits and should continue to be a key message to current dietary recommendations. This very important piece of research initiated in 1980 until 2012 (i.e. 32 years), following the dietary intake, lifestyle and disease relation for a total of 83, 349 women (from the Nurse s Health Study) and 42, 884 men (from the Health Professionals Follow-up Study). The aim was to identify the long term associations between dietary intake of specific fats and mortality. It showed that replacing saturated fatty acids (SFAs) with the same energy from poly-unsaturated fatty acids (PUFAs) was associated with a lower risk for mortality due to Cardiovascular Heart Disease (CVD), cancer and neurogenerative diseases (such as Alzheimer s disease). Replacement of 5% of energy from SFAs with 5% of energy from mono-unsaturated fatty acids (MUFAs) was associated with a 29% estimated reduction in neurogenerative disease mortality. This high-quality epidemiologic study supports our IMACE Position on SFA and PUFA and reinforces the current dietary recommendations to replace saturated fat by unsaturated fats. Key conclusions : Higher saturated fat (SFA) and trans fat (TFA) intake were associated with higher overall mortality, whereas unsaturated fats, both mono-unsaturated fat (MUFA) and poly-unsaturated fat (PUFA) were associated with lower overall mortality; Replacement of SFA by unsaturated fats, in particular omega-6 PUFA, can reduce the risk of cardiovascular disease mortality; Current dietary recommendations to replace saturated fat with unsaturated fats are reinforced

10 October IMACE news We welcome a new IMACE We are happy to welcome Nancy (Athanasia) Baka in our team. Nancy will be active on a part-time basis and she will manage the EU policy and nutrition topics. Nancy is an experienced scientist with over 10 years of public and private sector experience in nutrition and health science and policy. Throughout her career she has served in posts as Scientific and Policy Project Manager at FEDIOL, ILSI Europe and other private organisations while she successfully undertook an in-service training at the Nutrition Unit of EFSA in focusing on health claim applications and novel foods. Nancy is member of the European Nutrition Leadership Network (ENLP), the United Kingdom and the Belgian Nutrition Societies.

11 October IMACE Calendar IMACE will attend the following events : Eufic Stakeholder Conference Understanding Consumers & Changing behavior 04 October 2016 Food Drink Europe General Assembly 07 October 2016 Vote in ITRE Committee on Circular Economy Package - Legislative Proposal (LP) 12 October 2016 Food 2030 Research & Innovation for tomorrow s nutrition - & food systems 13 October 2016 Study trip to Malaysia & Indonesia with IDH 29/10 -> 05/11/2016 Vote in ENVI Committee on Circular Economy Package (LP) 07 -> 08/11/2016 Launch EU Platform on Food Losses and Food Waste. More info here. 29 November 2016 IMACE Editorial team Siska Pottie Managing Director Jelmen Haaze EU Policy Manager Nancy Baka Nutrition & EU Policy Manager Marie-Gaëlle de Terwangne Office Manager For contact : imace.ifma@imace.org Responsible editor : Marie-Gaëlle De Terwangne