Performance against the USLP global nutrition targets in key countries 2017

Size: px
Start display at page:

Download "Performance against the USLP global nutrition targets in key countries 2017"

Transcription

1 Performance against the USLP global nutrition targets in key countries Please refer to the Sustainable Living section of for a full description of global progress

2 HIGHEST NUTRITIONAL STANDARDS We will continually work to improve the taste and nutritional quality of all our products. The majority of our products meet, or are better than, benchmarks based on national nutritional recommendations. Our commitment goes further: by 2020, we will double the proportion of our portfolio that meets the highest nutritional standards, based on globally recognised dietary guidelines. This will help hundreds of millions of people to achieve a healthier diet. Global 39% United States 31% Netherlands 61% Belgium 74% Italy 36% France 26% Germany - Austria - Switzerland 35% United Kingdom - Ireland 59% Brazil 52% Mexico 32% Russia 36% Turkey 34% South Africa 51% Indonesia 52% India 47% China 37% Australia 54%

3 REDUCE SALT Our first milestone was to reduce salt levels to 6g per day by the end of This required reduction of up to 25%. In 2010, we stated that our ambition was to reduce salt by a further 15-20% on average to meet the target of 5g salt per day. In 2013 we clarified our commitment. By 2020, 75% of our Foods portfolio will meet salt levels to enable intakes of 5g per day. Global 63% United States 43% Netherlands 64% Belgium 68% Italy 64% France 57% Germany - Austria - Switzerland 72% United Kingdom - Ireland 87% Brazil 56% Mexico 55% Russia 94% Turkey 85% South-Africa 89% Indonesia 73% India 58% China 47% Australia 61%

4 REDUCE SATURATED FAT In 2010, we had set targets to ensure our leading tubs contained less than 33% saturated fat and at least 15% of the essential fatty acids recommended by international dietary guidelines. By the end of % of our leading spreads by volume achieved both of these targets. We want to further improve the fat quality of all our soft vegetable oil spreads that we sell in tubs. By, we will extend our current commitment so that 90% of our complete global portfolio of soft vegetable oil spreads* will contain no more than 33% fat as saturated fat and 67% as good unsaturated fat. However in tropical areas, without chilled distribution, the maximum saturated fat content will be set at 38%, as a slightly higher saturated fat level is required to maintain stability of the spreads. * For all other products in the Spreads portfolio, including our mélanges, we strive for the lowest saturated fat level possible without compromising on product performance and consumer/customer expectations. Global 80% United States 100% Netherlands 100% Belgium 98% Italy 100% France 58% Germany - Austria - Switzerland 52% United Kingdom - Ireland 89% Brazil 100% Mexico 100% Russia 100% Turkey 100% South Africa 46% Indonesia 0% India NA China NA Australia 100%

5 REMOVE TRANS FAT By 2012, we will have removed from all our products any trans fats originating from partially hydrogenated vegetable oil. By 2012, we had met our target to eliminate trans fat originating from partially hydrogenated vegetable oil from our products worldwide. We undertake regular reviews of our products to ensure we continue to be compliant. If products with trans fat originating from partially hydrogenated vegetable oil are found they are reformulated. *We have published our definition and approach to removing trans fats from partially hydrogenated vegetable oil. See: Melnikov S & Zevenbergen H. "Implementation of removing trans fatty acids originating from partially hydrogenated vegetable oils". New Food 2012; 5: This approach focuses on main ingredients in our recipes and does not include traces of trans fats from partially hydrogenated vegetable oil that may be found in some flavours or emulsifiers. Global 100% United States 100% Netherlands 100% Belgium 100% Italy 100% France 100% Germany - Austria - Switzerland 100% United Kingdom - Ireland 100% Brazil 100% Mexico 100% Russia 100% Turkey 100% South Africa 100% Indonesia 100% India 100% China 100% Australia 100%

6 REDUCE CALORIES CHILDREN S ICE CREAM By 2014, 100% of our children s ice creams will contain 110 kilocalories or fewer per portion. 60% will meet this level by Global 100% United States 100% Netherlands 100% Belgium 100% Italy 100% France 100% Germany - Austria - Switzerland 100% United Kingdom - Ireland 100% Brazil 100% Mexico 100% Russia 100% Turkey 100% South Africa 100% Indonesia 100% India 100% China 100% Australia 100%

7 REDUCE CALORIES PACKAGED ICE CREAM By 2015, 80% of our packaged ice cream products will not exceed 250 kilocalories per portion. A portion is defined as: a pre-packed single-serve ice cream product meant to be consumed in one go or 100 ml when sold in packaging aimed at multi-consumption moments such as tubs. Global 90% United States 91% Netherlands 90% Belgium 88% Italy 86% France 83% Germany - Austria - Switzerland 86% United Kingdom - Ireland 95% Brazil 99% Mexico 91% Russia 87% Turkey 82% South Africa 72% Indonesia 98% India 97% China 87% Australia 79%

8 REDUCE SUGAR Prior to 2010 we had already reduced sugar levels in our ready-to-drink teas. By 2020 we will remove an additional 25% sugar in ready-to-drink teas. In 2014 we extended this target to include our powdered ice tea and milk tea products. Sugar Reduction since 2010 Global -15% United States -14% Netherlands -32% Belgium -42% Italy -30% France -7% Germany - Austria - Switzerland -16% United Kingdom - Ireland -35% Brazil 42% Mexico -6% Russia -9% Turkey -8% South Africa -41% Indonesia NA India -13% China -11% Australia -34%

9 HEALTHY EATING INFORMATION Our aim is to provide clear, simple labelling on our products globally to help consumers make choices for a nutritionally-balanced diet. By 2015, we will include full nutritional information on pack, i.e. energy per portion on the front of pack plus eight key nutrients and % Guideline Daily Amounts (GDA) for five nutrients on the back of pack. Our targets will respect local or regional industry agreements as well as the law in each market. Global 94% United States 99% Netherlands 100% Belgium 100% Italy 100% France 100% Germany - Austria - Switzerland 100% United Kingdom - Ireland 100% Brazil 100% Mexico 100% Russia 100% Turkey 26% South Africa 12% Indonesia 100% India 100% China 100% Australia 100%

IDENTIFYING 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 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 information

The UK s Voluntary Front of Pack Nutrition Labelling Scheme

The UK s Voluntary Front of Pack Nutrition Labelling Scheme The UK s Voluntary Front of Pack Nutrition Labelling Scheme Liliya Skotarenko, Head of Food Policy Obesity, Food & Nutrition Department of Health & Social Care Joint meeting on front-of-pack nutrition

More information

Speed & 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 > 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 information

FOOD COMPOSITION & THE INTERNAL MARKET

FOOD 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 information

Nutritional Paradigms and the Role of Regulation in Achieving Healthier Diets

Nutritional Paradigms and the Role of Regulation in Achieving Healthier Diets Nutritional Paradigms and the Role of Regulation in Achieving Healthier Diets Dr Gyorgy Scrinis Ministry of Health Presentation Santiago, Chile January, 2016 New Era of Nutrition Policies and Regulation

More information

A Summary of Childhood Cancer Statistics in Australia,

A Summary of Childhood Cancer Statistics in Australia, What is the Australian Paediatric Cancer Registry (APCR)? The APCR is one of only a few national registries of childhood cancer in the world. It covers all Australian children aged 0-14 years old at diagnosis.

More information

Consumer Sovereignty and Healthy Eating: Dilemmas for Research and Policy. W Bruce Traill The University of Reading

Consumer Sovereignty and Healthy Eating: Dilemmas for Research and Policy. W Bruce Traill The University of Reading Consumer Sovereignty and Healthy Eating: Dilemmas for Research and Policy W Bruce Traill The University of Reading Dimensions of a healthy diet 1. Food is safe 2. Healthy total energy intake plus balance

More information

Nestlé New Zealand. Healthy Kids Industry Pledge. Our nutrition commitments

Nestlé New Zealand. Healthy Kids Industry Pledge. Our nutrition commitments Nestlé New Zealand Healthy Kids Industry Pledge Our nutrition commitments 2017 2020 Introducing our 2020 nutrition Supporting individuals and their families with tastier and healthier food choices Launch

More information

EU food policy: public health beyond the internal market

EU 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 information

Nutrient profiles for foods bearing claims

Nutrient profiles for foods bearing claims Nutrient profiles for foods bearing claims Fields marked with * are mandatory. Background Regulation (EC) 1924/2006 (Nutrition and Health Claims NHC Regulation) establishes EU rules on nutrition and health

More information

Nestlé UK & Ireland: Contributing to a healthier future 2018

Nestlé 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 information

Classes of Nutrients A Diet

Classes of Nutrients A Diet Ch. 7 Notes Section 1: What is Nutrition? is the science or study of food and the ways the body uses food. are substances in food that provide energy or help form body tissues and are necessary for life

More information

Offering Canadians healthier Products

Offering Canadians healthier Products Offering Canadians healthier Products Canada s food and beverage manufacturers play an important role in promoting the health and wellbeing of Canadians. It s a responsibility Food & Consumer Products

More information

2018 Global Nutrition

2018 Global Nutrition Professor Corinna Hawkes Director, Centre for Food Policy, City, University of London Co-Chair, Independent Expert Group of the Global Nutrition Report 2018 Global Nutrition Report November 2018 About

More information

PACKAGING: A KEY DRIVER FOR HEALTHIER CONSUMPTION

PACKAGING: A KEY DRIVER FOR HEALTHIER CONSUMPTION PACKAGING: A KEY DRIVER FOR HEALTHIER CONSUMPTION Bruce Funnell Head of Packaging Global Confectionery Nestlé R&D NESTLÉ: GLOBAL LEADER IN FOOD & BEVERAGES DELIVERING NUTRITIOUS FOOD & BEVERAGES SINCE

More information

Designing a Healthier, Happier Meal Engineering Portfolio. This portfolio belongs to:

Designing a Healthier, Happier Meal Engineering Portfolio. This portfolio belongs to: Designing a Healthier, Happier Meal Engineering Portfolio This portfolio belongs to: Page 1 What Is Obesity? What does the word "obesity" mean? Answer each question in the chart below and create new rows

More information

WELLNESS COACHING. Wellness & Personal Fitness Solution Providers

WELLNESS COACHING. Wellness & Personal Fitness Solution Providers WELLNESS COACHING Wellness & Personal Fitness Solution Providers Introducing Ourselves... We are Personal Wellness Coaches 2 We help people look and feel better by: - Educating on proper nutrition (80%)

More information

Pan-European consumer research on in-store observation, understanding & use of nutrition information on food labels,

Pan-European consumer research on in-store observation, understanding & use of nutrition information on food labels, 4 EUFIC Forum N 4 February 2009 Pan-European consumer research on in-store observation, understanding & use of nutrition information on food labels, combined with assessing nutrition knowledge February

More information

MARGARI NE IS EVERYDAY HEALTHY

MARGARI NE IS EVERYDAY HEALTHY MARGARI NE IS EVERYDAY HEALTHY IS A SMART CHOICE Choosing the right dietary fats, both in terms of quantity and quality, contributes to cardiovascular health. An overall balanced diet includes foods that

More information

WHO global response to salt reduction strategies

WHO global response to salt reduction strategies WHO global response to salt reduction strategies Dr Godfrey C Xuereb Team Leader Population-based Prevention Team SPP Unit Prevention of Noncommunicable Diseases Department The World Health Organization

More information

Health and nutrition, at the core

Health and nutrition, at the core From innovation to market Food with enhanced nutritional properties How we develop and communicate Health and nutrition, at the core Health and nutrition, at the core 1 - History and Brands Discovery of

More information

Technology Initiatives to Improve Food

Technology Initiatives to Improve Food Outside company logo Technology Initiatives to Improve Food Nutrition Presented at Health, Wellness and Ingredient Safety Session: Partially Hydrogenated d Vegetable Oils and Trans Fats in the US Diet

More information

Tomato & Health Commission Update: 8 June 2008 Gwen L. Young

Tomato & Health Commission Update: 8 June 2008 Gwen L. Young Tomato & Health Commission Update: 8 June 2008 Gwen L. Young Aims for the Tomatoes & Health Commission: 1. Collate health benefits of tomato products 2. Increase consumption o by linking with credible

More information

Teachers: Cut out and laminate these cards for future use.

Teachers: Cut out and laminate these cards for future use. Teachers: Cut out and laminate these cards for future use. Fatoid Card # 1 Fats are vital to your health they help kids grow and develop. Fats contain energy, make up part of our cell membranes, and are

More information

Food Literacy and Skill Development: Community & Intensive Program

Food Literacy and Skill Development: Community & Intensive Program Food Literacy and Skill Development: & Program 2011-2012 Foodbank WA Report July 2012 Christina Davies Research and Evaluation Consultant christina.davies@westnet.com.au INTRODUCTION The aim of the Food

More information

Perception and insights on fats and fatty acids: knowledge of fat quality of the diet

Perception and insights on fats and fatty acids: knowledge of fat quality of the diet Perception and insights on fats and fatty acids: knowledge of fat quality of the diet Background Research indicates that consumers nowadays are very aware of their health and the major role nutrition plays

More information

Multi-Country Opinion Research Survey TOPLINE RESULTS GLOBAL AVERAGE

Multi-Country Opinion Research Survey TOPLINE RESULTS GLOBAL AVERAGE Multi-Country Opinion Research Survey TOPLINE RESULTS GLOBAL AVERAGE KEY SPECIFICATIONS AUDIENCE: LEGAL AGE, GENERAL POPULATION ADULTS SAMPLE SIZE: n=31,002 GEOGRAPHY: ARGENTINA AUSTRALIA AUSTRIA BRAZIL

More information

GLOBAL PERSPECTIVES: AN OVERVIEW OF THE GLOBAL PROTEIN LANDSCAPE CHRIS SCHMIDT SENIOR CONSUMER HEALTH ANALYST MAY 3-4, 2016

GLOBAL PERSPECTIVES: AN OVERVIEW OF THE GLOBAL PROTEIN LANDSCAPE CHRIS SCHMIDT SENIOR CONSUMER HEALTH ANALYST MAY 3-4, 2016 GLOBAL PERSPECTIVES: AN OVERVIEW OF THE GLOBAL PROTEIN LANDSCAPE CHRIS SCHMIDT SENIOR CONSUMER HEALTH ANALYST MAY 3-4, 2016 INTRODUCTION PROTEIN IN THE PASSPORT UNIVERSE TRENDS IN FORMULATION CONCLUSION

More information

Nestlé. In Society. Creating Shared Value Progress and Commitments Middle East

Nestlé. In Society. Creating Shared Value Progress and Commitments Middle East Nestlé In Society Creating Shared Value Progress and Commitments 2020 Middle East Nestlé s purpose is about enhancing quality of life and contributing to a healthier future. We have identified three areas

More information

Disney Nutrition Guidelines Criteria

Disney Nutrition Guidelines Criteria Disney Nutrition Guidelines Criteria e u r o p e, middle east and africa at a glance: The Nutrition Guidelines criteria were developed with the help of nutrition experts and informed by best-in-class science-based

More information

FOOD PRODUCT IMPROVEMENT

FOOD 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 information

Warm-up: 9/29/14. Lesson The starches and sugars present in food are called. 2. A is a fatty substance that does not dissolve in water.

Warm-up: 9/29/14. Lesson The starches and sugars present in food are called. 2. A is a fatty substance that does not dissolve in water. Warm-up: 9/29/14 1. The starches and sugars present in food are called. 2. A is a fatty substance that does not dissolve in water. 3. What are vitamins? 4. List two roles of Cholesterol. 3. Vitamins are

More information

IN THE GENERAL ASSEMBLY STATE OF. Competitive School Food and Beverage Act. Be it enacted by the People of the State of, represented in the General

IN THE GENERAL ASSEMBLY STATE OF. Competitive School Food and Beverage Act. Be it enacted by the People of the State of, represented in the General IN THE GENERAL ASSEMBLY STATE OF Competitive School Food and Beverage Act 1 1 1 1 1 1 1 1 Be it enacted by the People of the State of, represented in the General Assembly: Section 1. Title. This act shall

More information

Food labels made easy

Food labels made easy Food labels made easy 1 Food labels made easy Healthy eating is important for everyone, whether you ve got diabetes or not. That means eating more wholegrains, beans, peas, lentils, dhal, nuts, fish, fruit

More information

CYCLOTRONS WORLD MARKET REPORT & DIRECTORY EDITION TOC and Summary USED IN NUCLEAR MEDICINE MARKET DATA, COMPANIES PROFILES.

CYCLOTRONS WORLD MARKET REPORT & DIRECTORY EDITION TOC and Summary USED IN NUCLEAR MEDICINE MARKET DATA, COMPANIES PROFILES. CYCLOTRONS USED IN NUCLEAR MEDICINE WORLD MARKET REPORT & DIRECTORY MARKET DATA, COMPANIES PROFILES TOC and Summary EDITION 2015 A report written by Paul-Emmanuel Goethals & Richard Zimmermann Page 1/5

More information

INDUSTRY 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) 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 information

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

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

More information

EU Platform for Action on Diet, Physical Activity and Health

EU 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 information

Are you eating a balanced diet?

Are you eating a balanced diet? Are you eating a balanced diet? Do you know WHAT A BALANCED DIET IS? Eating a balanced diet means choosing a variety of foods & drinks from all the food groups Health Canada recommends 2-3 Tbsp of oil/day

More information

Decoding Food Labels. Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012

Decoding Food Labels. Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012 Decoding Food Labels Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012 What We ll Cover Basic anatomy of a food label Most common traps on a food label Strategies to cut through

More information

a. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need.

a. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need. a. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need. b. Putting this all together - cake, rice, bread, and fried chicken

More information

Expert Models for Decision Makers TM Creme Global Reformulation Project under FDII s Health Strategy: Methodology

Expert Models for Decision Makers TM Creme Global Reformulation Project under FDII s Health Strategy: Methodology G L O B A L Expert Models for Decision Makers TM Creme Global Reformulation Project under FDII s Health Strategy: Methodology Dr. Aileen Connolly Dietary Intake Specialist 11 th September 2014 The Creme

More information

BRAZIL : what s new in the Regulations for Nutrition? Ary Bucione Danisco / DuPont

BRAZIL : what s new in the Regulations for Nutrition? Ary Bucione Danisco / DuPont BRAZIL : what s new in the Regulations for Nutrition? Ary Bucione Danisco / DuPont 1 Agenda Agenda Introduction with South America South America - Health status Brazil: Mortality status Regulatory Min.

More information

Impact of trans fats on health EFSA s work related to trans Fatty acids

Impact of trans fats on health EFSA s work related to trans Fatty acids Setting the scene Impact of trans fats on health EFSA s work related to trans Fatty acids Prof. Ambroise Martin Member of the EFSA WG on DRVs (former chair 2006-2015) and NDA Panel 2006-2015 (former chair

More information

21/22 May Salt Reduction: The Nestlé Experience

21/22 May Salt Reduction: The Nestlé Experience SAAFoST workshop: 21/22 May 2012 Salt Reduction: The Nestlé Experience Minister of Health 2011 - Earlier this year, the Minister announced in Parliament that he would very, very soon be introducing this

More information

SMOOTHIES GEORGIA 4-H COTTON BOLL AND CONSUMER JUDGING 2016

SMOOTHIES 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 information

TEXTS ADOPTED Provisional edition. European Parliament resolution of 26 October 2016 on trans fats (TFAs) (2016/2637(RSP))

TEXTS ADOPTED Provisional edition. European Parliament resolution of 26 October 2016 on trans fats (TFAs) (2016/2637(RSP)) European Parliament 04-09 TEXTS ADOPTED Provisional edition P8_TA-PROV(06)047 Trans fats European Parliament resolution of 6 October 06 on trans fats (TFAs) (06/637(RSP)) The European Parliament, having

More information

Food and Drink Industry Ireland

Food and Drink Industry Ireland Food and Drink Industry Ireland Estimating the impact of reformulation and the introduction of low and no cal beverage products by FDII members on the Irish population Supplementary Report to the FDII/Creme

More information

Diet and nutrition. Professor Susan Jebb Nuffield Department of Primary Care Health Sciences Tuesday 12 April 2016

Diet and nutrition. Professor Susan Jebb Nuffield Department of Primary Care Health Sciences Tuesday 12 April 2016 Diet and nutrition Professor Susan Jebb Nuffield Department of Primary Care Health Sciences susan.jebb@phc.ox.ac.uk Tuesday 12 April 2016 No shortage of opinion on what to eat A one-day cleanse from the

More information

Nutrition & Health at PepsiCo

Nutrition & Health at PepsiCo Nutrition & Health at PepsiCo BCCC Conference April 2011 Sue Gatenby PhD Nutrition Director PepsiCo Europe Agenda Introduction to PepsiCo Performance with Purpose The need to change The promise of PepsiCo

More information

CHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!

CHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label! POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value

More information

USFDA Nutrition Facts Panel Update. May 20, 2016

USFDA 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 information

Advocacy and EU Food Law

Advocacy and EU Food Law Mette Peetz-Schou 27 Feb. 13 Advocacy and EU Food Law Mette Peetz-Schou, MSc. Senior Adviser Outline Challenges and Advocacy strategies applied in the food sector EU Food Law Labelling (Food information

More information

Reading Nutrition Labels

Reading Nutrition Labels Patient Education Reading Nutrition Labels The Nutrition Facts label on packaged foods gives information about the nutritional content of the food. This information, and the list of ingredients also shown

More information

Joint response to UK consultation on front of pack nutrition labelling

Joint response to UK consultation on front of pack nutrition labelling Joint response to UK consultation on front of pack nutrition labelling Introduction As organisations working to improve public health we welcome the opportunity to respond to this consultation. Many of

More information

Challenges and Opportunities for Food Reformulation. Prof. Eileen Gibney

Challenges and Opportunities for Food Reformulation. Prof. Eileen Gibney Challenges and Opportunities for Food Reformulation Prof. Eileen Gibney Outline What is food reformulation? scope, nutrients Opportunities Challenges Case studies PHE Calorie reduction scope and ambition

More information

2010 Dietary Guidelines for Americans

2010 Dietary Guidelines for Americans 2010 Dietary Guidelines for Americans Mary M. McGrane, PhD Center for Nutrition Policy and Promotion February 25, 2015 Agenda for Commodity Supplemental Food Program (CSFP) Brief history and description

More information

Nestlé global commitment to sodium reduction

Nestlé 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 information

Nutrition Basics. Health, Wellness & Fitness. Brenda Brown

Nutrition Basics. Health, Wellness & Fitness. Brenda Brown Nutrition Basics Health, Wellness & Fitness Brenda Brown bbrown9@asu.edu Why do we eat? Building blocks to fuel our bodies Hunger Don t want to starve Socialization Emotional eating or not eating when

More information

3 rd Professional Symposium, Brno 13 November 2013 Renatte Georgescu

3 rd Professional Symposium, Brno 13 November 2013 Renatte Georgescu 3 rd Professional Symposium, Brno 13 November 2013 Renatte Georgescu Choices in 90 seconds: http://www.youtube.com/watch?v=hkrldxnxp8w&feature=player_embedded 2 The History of Mankind? 3 WHO Global Strategy

More information

WELLNESS COACHING. Wellness & Personal Fitness Solution Providers NZ & Australia

WELLNESS COACHING. Wellness & Personal Fitness Solution Providers NZ & Australia WELLNESS COACHING Wellness & Personal Fitness Solution Providers NZ & Australia Introducing Ourselves... We are Personal Wellness Coaches 2 We help people look and feel better by: - Educating on proper

More information

NATIONAL COST OF OBESITY SEMINAR. Dr. Bill Releford, D.P.M. Founder, Black Barbershop Health Outreach Program

NATIONAL COST OF OBESITY SEMINAR. Dr. Bill Releford, D.P.M. Founder, Black Barbershop Health Outreach Program NATIONAL COST OF OBESITY SEMINAR Dr. Bill Releford, D.P.M. Founder, Black Barbershop Health Outreach Program 1 INTRODUCTION According to the Center of Disease Control and Prevention, the American society

More information

Voluntary labelling and claims

Voluntary labelling and claims Heading 16 Heading What types of information can be added voluntarily to food labelling to promote the product? 1 Heading Certain pieces of information are often included on food labels but are not required

More information

Mike Willson. LipoLogic Food Technology Consultancy Cary, North Carolina, USA

Mike Willson. LipoLogic Food Technology Consultancy Cary, North Carolina, USA CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS Mike Willson LipoLogic Food Technology Consultancy Cary, North Carolina, USA CHARACTERISTICS AND PRODUCTION OF VANASPATI,

More information

Food Labeling & Its Legal Requirements

Food Labeling & Its Legal Requirements 20 th Annual IAOM MEA District Conference October 23-26, 2009, Antalya - Turkey Food Labeling & Its Legal Requirements Dr. Irfan Hashmi & Ajmal Safee Nutrition Labeling- a legal requirement Nutrition Labeling

More information

New Food Label Pages Diabetes Self-Management Program Leader s Manual

New Food Label Pages Diabetes Self-Management Program Leader s Manual New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book

More information

COMMITMENTS DANONE NUTRITIONAL TARGETS 2020 PRODUCT CATEGORIES AND NUTRIENT THRESHOLDS

COMMITMENTS DANONE NUTRITIONAL TARGETS 2020 PRODUCT CATEGORIES AND NUTRIENT THRESHOLDS DANONE COMMITMENTS NUTRITIONAL TARGETS 2020 PRODUCT CATEGORIES AND NUTRIENT THRESHOLDS Version: 2 History: April 2017 Approval procedure: Prepared by DANONE NUTRITION STEERING / Approved by R&D EXEC AND

More information

OUR GOODNESS PROMISE

OUR GOODNESS PROMISE NOVEMBER 2016 OUR GOODNESS PROMISE To live the best life possible, everyone needs to eat and drink well. Add a little physical activity and you ve got the perfect blend! Lion Dairy & Drinks believes that

More information

Nutrition and Health Foundation Seminar

Nutrition and Health Foundation Seminar Nutrition and Health Foundation Seminar Presentation by Brian Mullen Health Promotion Policy Unit Department of Health and Children Prevalence of overweight and obesity has been described by WHO as an

More information

Get off the SoFAS! Solid Fats and Added Sugars

Get off the SoFAS! Solid Fats and Added Sugars Get off the SoFAS! Solid Fats and Added Sugars Sponsored by: USDA through the Supplemental Nutrition Assistance Program, the School District of Philadelphia and the Department of NutritionSciences, Drexel

More information

Health and. Consumers

Health and.   Consumers www.openprogram.eu EU action on obesity Obesity Prevention through European Network Closing event Amsterdam 25 November 2016 Attila Balogh Health determinants and inequalities European Commission Directorate-General

More information

The purpose of this report is to provide feedback to relevant Councils to help inform decision making on key issues.

The purpose of this report is to provide feedback to relevant Councils to help inform decision making on key issues. Store Nutrition Report Final Store Turnover Food and Nutrition Results Nganampa Health Council March 2013 Amanda Lee and Jamie Sheard Summary This report provides food and nutrition information about the

More information

Milk 1%, chocolate Milk 2% Amount Per Serving. %Daily Value* Total Fat 8g 12 % Saturated Fat 0g 0 % Saturated Fat 1.5g 8 %

Milk 1%, chocolate Milk 2% Amount Per Serving. %Daily Value* Total Fat 8g 12 % Saturated Fat 0g 0 % Saturated Fat 1.5g 8 % What s on the Label? Milk fat-free Milk 1%, chocolate Milk 2% Milk whole Calories 90 Calories from Fat 0 Calories 170 Calories from Fat 20 Calories 130 Calories from Fat 45 Calories 150 Calories from Fat

More information

AP 113 Nutritional Foods in Schools

AP 113 Nutritional Foods in Schools AP 113 Nutritional s in Schools Background The Abbotsford School District recognizes the important role nutrition plays in the total development and performance of the individual, and recognizes the responsibility

More information

Chapter 02 Tools of a Healthy Diet

Chapter 02 Tools of a Healthy Diet Chapter 02 Tools of a Healthy Diet Multiple Choice Questions 1. Which is true about the Dietary Reference Intakes (DRIs)? A. They apply to people in Canada and the U.S. B. They differ by age group. C.

More information

Nutrition Guidelines for Foods and Beverages in AHS Facilities

Nutrition Guidelines for Foods and Beverages in AHS Facilities Nutrition Guidelines for Foods and Beverages in AHS Facilities Table of Contents What are the Nutrition Guidelines?... 2 A. Food Guidelines... 7 A.1 Entrees: Foods with 501-700 calories... 8 A.2 Lighter

More information

COMMITMENTS DANONE NUTRITIONAL TARGETS 2020 PRODUCT CATEGORIES AND NUTRIENT THRESHOLDS

COMMITMENTS DANONE NUTRITIONAL TARGETS 2020 PRODUCT CATEGORIES AND NUTRIENT THRESHOLDS DANONE COMMITMENTS NUTRITIONAL TARGETS 2020 PRODUCT CATEGORIES AND NUTRIENT THRESHOLDS CONTENTS 04 Foreword 07 Danone Product Categories Scope of the Danone Nutritional Targets 2020 08 Products for general

More information

14th Biennial Sunflower Conference June Consumer Trends & Usage of Fats & Oils. Charles Aldersey

14th Biennial Sunflower Conference June Consumer Trends & Usage of Fats & Oils. Charles Aldersey 14th Biennial Sunflower Conference June 2003 Consumer Trends & Usage of Fats & Oils Charles Aldersey Contents World Usage of Fats & Oils World Consumption Trends in Fats & oils Domestic Consumer Trends

More information

Nutrition for the heart. Geoffrey Axiak Nutritionist

Nutrition for the heart. Geoffrey Axiak Nutritionist Nutrition for the heart Geoffrey Axiak Nutritionist The Food Pyramid Dairy 2-3 servings Vegetables 3-5 servings Breads/Grains 6-11 servings Fats & Oils Use Sparingly Proteins 2-3 servings Fruits 2-4 servings

More information

Injection Techniques Questionnaire (ITQ) WorldWide Results Insulin Usage

Injection Techniques Questionnaire (ITQ) WorldWide Results Insulin Usage Injection Techniques Questionnaire (ITQ) WorldWide Results 2014-2015 Insulin Usage BACKGROUND Lipohypertrophy in Diabetes or How much does a lipo cost? Dr. Treichel, Magdeburg Studies * have shown that

More information

New Food Label Pages Diabetes Self-Management Program Leader s Manual

New Food Label Pages Diabetes Self-Management Program Leader s Manual New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book

More information

SMART SNACKS IN SCHOOL. USDA s All Foods Sold in School Nutrition Standards New for Snacks and Beverages

SMART SNACKS IN SCHOOL. USDA s All Foods Sold in School Nutrition Standards New for Snacks and Beverages SMART SNACKS IN SCHOOL USDA s All Foods Sold in School Nutrition Standards New for Snacks and Beverages Presentation Outline Overview of USDA s Smart Snacks in School Nutrition Standards What is the purpose

More information

Trans Fatty Acids in the Canadian Food Supply

Trans Fatty Acids in the Canadian Food Supply Trans Fatty Acids in the Canadian Food Supply Nimal Ratnayake, Ph.D. Bureau of Nutritional Sciences Health Canada, Ottawa Health Canada Santé Canada World Congress on Fats and Oils & 28 th ISF Congress

More information

EU farmers and their cooperatives views on the use of FOP schemes and ongoing developments

EU farmers and their cooperatives views on the use of FOP schemes and ongoing developments EU farmers and their cooperatives views on the use of FOP schemes and ongoing developments Joint meeting on front-of-pack nutrition labelling Brussels, October 2018 Presentation outline I. Who are Copa

More information

Nestlé's Salt Reduction Policy

Nestlé's Salt Reduction Policy Nestlé's Salt Reduction Policy Meeting of the Institute of Medicine of the National Academies Identifying Strategies to Reduce Sodium Intake in the US Population Washington DC, March 30, 2009 Edward Fern

More information

Healthy eating information and reducing food waste

Healthy eating information and reducing food waste Heading Healthy eating information and reducing food waste 10 Healthy eating How can we cut down on food waste? Can the information on food labelling help you make healthier food choices? 1 JC Topic 3

More information

BRINGING BALANCE TO THE LION PORTFOLIO

BRINGING BALANCE TO THE LION PORTFOLIO BRINGING BALANCE TO THE LION PORTFOLIO FEBRUARY 2018 OUR GOODNESS PROMISE To live the best life possible, everyone needs to eat and drink well. Add a little physical activity and you ve got the perfect

More information

Consumer empowerment and responsible advertising

Consumer empowerment and responsible advertising European Community Of Consumer Cooperatives Consumer empowerment and responsible advertising Aude L hirondel, Food Policy Officer alh@eurocoop.org Workshop on best practices, 29 October 2004 Three step

More information

Monitoring EU Agri-Food Trade: Development until February 2018

Monitoring EU Agri-Food Trade: Development until February 2018 Monitoring EU Agri-Food Trade: Development until February 2018 February 2018: a further increase in EU agri-food trade surplus The monthly value of EU agri-food exports in February 2018 decreased slightly

More information

SNAP-Ed Webinar Series Dietary Guidelines

SNAP-Ed Webinar Series Dietary Guidelines SNAP-Ed Webinar Series 2015-2020 Dietary Guidelines Joan Doyle Paddock, MPH, RD Senior Extension Associate Division of Nutritional Sciences Cornell University jed36@cornell.edu Pre-recorded webinar Send

More information

Meeting consumer expectations: new product development and future opportunities for dairy, lactose and gluten-free

Meeting consumer expectations: new product development and future opportunities for dairy, lactose and gluten-free Meeting consumer expectations: new product development and future opportunities for dairy, lactose and gluten-free Anne Wong-Erven, Senior Consultant 18 th November 2015 Food Matters Live, London STRATEGY

More information

Salt 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 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 information

NEWCASTLE PUBLIC SCHOOLS: DISTRICT POLICY BM

NEWCASTLE PUBLIC SCHOOLS: DISTRICT POLICY BM NEWCASTLE PUBLIC SCHOOLS: DISTRICT POLICY BM SCHOOL WELLNESS POLICY Purpose: The link between nutrition, physical activity, and learning is well-documented. Healthy eating and activity patterns are essential

More information

Part I: Summary of New Regulations on Nutrition for Group Child Care Services

Part I: Summary of New Regulations on Nutrition for Group Child Care Services NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE Part I: Summary of New Regulations on Nutrition for Group Child Care Services Effective Date: January 1, 2007 Effective January 1, 2007, Article 47

More information

The voice of the European food and drink industry MARGARINE & DRESSING

The voice of the European food and drink industry MARGARINE & DRESSING MARGARINE & DRESSING Plant sterols for cholesterol reduction Salad Dressing 50 % less Fat, Low Oil NEW Mayonnaise with 50% less fat Mayonnaise 0 % Cholesterol, Low-Fat 60% less fat and no cholesterol Salad

More information

Healthy Beverages: What s in Your Drink? February 19, 2014

Healthy Beverages: What s in Your Drink? February 19, 2014 Speaker Notes for power point Healthy Beverages: What s in Your Drink? February 19, 2014 Slide 1 There are healthy beverages and some that are not very good for your health. What s in your drink? Many

More information

Best practices of Members States on Food reformulation. results from trio questionnaire 2016

Best practices of Members States on Food reformulation. results from trio questionnaire 2016 Best practices of Members States on Food reformulation results from trio questionnaire 216 I. Trusková et al. Public Health Authority of SR Ministry of Health of SR Food reformulation Food reformulation

More information

Recording 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 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 information

Food Legislation. Janet Worrell July 2014

Food Legislation. Janet Worrell July 2014 Food Legislation Janet Worrell July 2014 Topics to be covered Food legislation what is a supplement origin of food legislation Making a product from a concept claim development Regulation in transition

More information