the promotion of healthier choice in china · food product evaluation in china analysis of choices...

The Promotion of Healthier Choice In China

Yang YuexinPresident , Chinese Nutrition Society（CNS)

Professor, National Institute of Nutrition for Health

IUNS Fellow

Chinese Nutrition Society

Background of FOP in China

➢ Specific dietary habits related to high chronic maladies

– Increasing consumption of pre-packaged foods

– over land on Intakes for cooking oil, table salt and sugar, exceed the recommended.

– Chinese Resident's Nutrition and Chronic Disease Status Report (2015) results

➢ FOP study began in August 2013, Review of nutrient content in pre-packaged foods

➢ "Front-of-pack Labelling and Nutrition Profiling” special meeting with the Choices International

Foundation in Apr. 2014, followed by setting up of FOP working group in CNS.

➢ Adjusted to the local situation in China and launch at Q4 2017

➢ FOP criteria and promotion plan

About FOP

FOP are Tools, not Aims. They are implemented because they appear as the best answer to tackle a public health issue.

That’s why we have to be clear on the objectives before starting to work on a specific scheme.

FOP are not standalone solutions

They have to be implemented as a part of a

national policy with identified goals

A FOP Schemeis the combination of

& Form of ExpressionNutrient Profile model

Technical Considerations

General Considerations

Food product evaluation in China

➢ Analysis of Choices Criteria under Chinese dietary patterns for most

products available on the Chinese market.

data collected from food packaging or from laboratory tests,

Thorough analysis of the food content, consumption patterns, technological

production, compatibility to Choices and other nutritional labeling programs.

- Examination of the need for adjusting Choices criteria to consumption patterns in

China.

- Suggested solutions for the adjustment of the criteria, according to the choices

methodology

➢ Review and analysis of choices food groups according to Standards of

Using Food Additives (National Standard GB2760-2014) and “Chinese food

ingredients list”(edited by Yang Yuexin).

Components and nutrients index■ Basic: WHO Global Strategy on Diet, Physical Activity and Health(2004)Included: minimization of

--Trans fatty acids-- unhealthy saturated fatty acids-- sodium-- Added sugar

■ According to consumption patterns and national policysince 2016, National Health Commission PRC Action : “Three Reduction , Three improvement”The State council of China promulgated “National Nutrition Plan(2017-2030)” in July 2017

■ Components Index (Restrictive index)

Food products Coverage and Food category

◼ Food products CoverageDo not apply to all prepackaged food products: Special dietary food products excluded, such as food supplements, foods for infants and for use under

medical supervisionFood types of low intake are excluded, such as seasoning, sweets or ice creamssome raw materials,including water, edible oil, fats, sugar and salt

◼ Food category

Grains and cereal products (part)

Processed Beans and legumes(fermentation

products excluded)

Dairy products

Nuts and seeds

Meat and meat products

Aquatic processed product

Egg products

Fruits and vegetables products (part)

Baked products:biscuit, all types of cakes

andpastries

Beverage: liquid beverage, solid beverage

Snacks: puffed food, Jelly

Fruit and vegetable juices

Specific Criteria for different food categories

Product groups (10 groups)• Grains and cereal products (including 8 subgroups)

• Processed Beans and legumes(except for fermentation products) (2 subgroups)

• Dairy products (4 sungroups)

• Nuts and seeds ( 1 subgroup)

• Meat and meat products (3 subgroups)

• Processed fish or fish products ( 2 subgroups)

• Egg products ( 2 subgroups)

• Fruit and vegetables products (3 subgroups)

• Beverage (4subgroups)

• Other snacks (2 subgroups)

Applying different criteria for different food catagories

-- specific thresholds have been developed.

-- Basic products groups( aim for compliance of 25%)

non-basic products groups (aim for compliance of 10%)

Criteria for product groupsFood category Subgroup Criteria

Grains and cereal products

Noodles Sodium ≤ 300mg/100g

Instant noodles

Total fat ≤ 12g/100g

Saturated fat ≤ 9g/100g

Total sugar ≤ 5g/100g

Sodium ≤ 500mg/100g

Ready-to-eat cereals





Frozen cereal products




Total sugar ≤ 10g/100g ( tangyuan and yuanxiao or other sweet products only)


Bread





All types of cakes and pastries





Biscuits





Others




Trans fatty acid ≤ 0.3g/100 g or 0.3g/100ml

Food category Subgroup Criteria

Beverage

Protein beverageTotal sugar ≤ 6g/100mLSodium ≤ 120mg/100ml

Drinks for special uses Total sugar ≤ 8g/100g

Other liquid drinksNo added sugar

orTotal sugar ≤ 8g/100g

Drink-powderTotal fat ≤ 10g/100g

Total sugar ≤ 30g/100g Sodium ≤ 120mg/100g

Snacks

Puffed food

Total fat ≤25g/100g

Saturated fat ≤10g/100g

Total sugars ≤20g/100g

Sodium ≤500mg/100g

Jelly food and instant paste

products(Eg.: jelly, herbal jelly)Total sugars ≤15g/100g

Sodium ≤120mg/100g

Positive FOP Symbol and FOP Association Standard in China

• Implement and launch as a guideline in Oct. 2017— Consumer health communication and education activities

— Retailer education

• Release as association Standard by CNS in Oct.2018

---technical training for food manufacture during 2018-2019

What’s next

• Supported by the government, set a national FOP standard in 2019

• Product compliance survey

• cut-off points adjustment

• Relevant stakeholders’ evaluation

• Combine with other positive or mixed FOP labels?

• seek a way to shift toward a truly healthy food culture

Thanks for your listening!

http://cnsc2019.medmeeting.org/6522?lang=en

the promotion of healthier choice in china · food product evaluation in china analysis of choices...

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