12.30 kate halliwell
DESCRIPTION
Obesity and Related Conditions 25 March ManchesterTRANSCRIPT
Food and Drink Industry Action:
Industry initiatives to help consumers follow a healthy and balanced diet
Kate HalliwellNutrition and Health ManagerFood and Drink Federation
Largest UK Manufacturing sector
400,000+ Employees
£12bn – 77% to Europe
Food & Drink
Annual £1bn R&D spend8,500 New Products2/3rds UK Farm Production
6,000+ Businesses£76.2 bn Turnover
The UK food and drink industry
Obesity: a growing public health issue
Public Health Responsibility Deal
Better diets, increased physical activity and healthier lifestyles;
Encourage people to drink sensibly and responsibly;
Maintaining a healthier lifestyle in the workforce.
Food Network
Salt Reduction:Salt targetsCatering pledges and targets
Removal of Artificial Trans Fat Calorie Reduction Increasing Fruit and Vegetables Saturated Fat Reduction Labelling:
Out of Home Calorie LabellingFront of Pack Nutrition Labelling
Salt reduction: UK contextTimeline
May 03 SACN report on Salt and Health Oct 03 Draft FSA salt model published
Sept 04 Salt campaign: first phase
Oct 05 Salt campaign: second phase
March 06 Targets for 2010 published
March 07 Salt campaign: third phase
May 09 Targets for 2012 published
March 11 Responsibility Deal launched
July 12 Catering salt pledge launched
March 14 Targets for 2017 published
March 14 First catering salt targets published
Voluntary removal of artificial trans fat
Average population intake total trans fatty acid between 0.7-0.8% energy, the majority from natural sources
WHO recommends less than 1%; SACN recommends less than 2%
Still some concerns particularly small catering businesses e.g. bad frying practice
Calorie reduction pledge
“We will support and enable our customers to eat and drink fewer calories through actions such as product/ menu reformulation, reviewing portion sizes, education and information, and actions to shift the marketing mix towards lower calorie options. We will monitor and report on our actions on an annual basis."
Clear labelling
Clear labelling – Ingredients list
Clear labelling - Nutrition table
Typical values Per 100g Half a pizza
%RI per half pizza
Energy 1205 kJ 1865kJ22%
290 kcal 445 kcalFat 11.8g 18.3g 26%Saturates 5.4g 8.3g 42%Carbohydrate 29.4g 45.5g 18%
Sugars 3.8g 5.9g 7%Protein 14.2g 21.9g 44%Salt 1.9g 2.9g 48%
Clear labelling - Front of pack nutrition
Some final thoughts
The UK food and drink manufacturing sector has shown real leadership in reformulation, innovation and labelling
Voluntary initiatives have been proven to work Our members see reformulation as part of the solution
but it will not solve obesity on its own Our members will work with others to make it easier for
people to move towards recommended diet and physical activity levels
Action has to be in the context of scientific evidence of a public health benefit and in response to Government initiatives
the best outcomes come through partnership between industry, Government and others.
…and most importantly
