The Public Health Responsibility Deal and what it means for industry

Barbara GallaniDirector Food Safety and Science

HEALTHIER BRANDS FOR A HEALTHIER BUSINESSFOOD & DRINK SUMMIT, 17 March 2011

• FDF represent food producers of all sizes;

• Food and drink is the UK’s biggest manufacturing sector and a British success story;

• With size comes responsibility: health and wellbeing is one of FDF’s four key policy areas.

FDF: the voice of UK manufacturers

Our priority as an industry

Providing consumers with food that is safe, nutritious and affordable –

with the lowest possible environmental impacts

Consumer issues shaping our agenda1. Health and wellbeing (73%);2. Provenance (46%);3. Convenience (42%);4. Higher quality (38%);5. Better informed (38%);6. Ethical consumption (38%);7. Rising indulgence (29%);8. More grazing (25%);9. Organics (25%);10. Functional foods (21%).Source: Deloitte, Food and Beverage 2012Source: Deloitte, Food and Beverage 2012

Obesity: a growing public health issue

Public health is a top political priority

Public health: three drivers of changeA challenging policy environment targeted on

clear public health objectives

Competitive instincts of industry allowed to flourish

through voluntary action, rather than regulatory constraint

Consumer demand for healthier products

and services

So, have we stepped up to the plate?

• Products;• Nutrition information;• Marketing;• Workplace wellbeing;• Education and social

marketing.

Old favourites – new recipes

• No sign of any ‘health crunch’ during the recession;

• A key pillar of industry’s ongoing innovation efforts;

• Healthy eating options worth £8bn+ in key categories.

Old favourites – new recipes

New products

Healthier options

Trans fats

Salt reduction

Energy density

Saturated fat

Fruit and veg

Fibre

Recipe for Change - significant barriers remain

• Consumer acceptability (incl. trend for naturalness and use of new technologies)

• Manufacturing processes

• Address some safety concerns

• Lower shelf life = more waste?

Bread• ‘Salt reduction in

premium bread: Understanding the influence of physical and chemical properties on stickiness, collapse and open texture’

Biscuits and CakesBiscuits

• Small amount of added salt used for taste• Significant contribution to the sodium content from the raising agent

used• In doughs with significant gluten development, such as crackers and

semi-sweet types, salt toughens the gluten and gives a less sticky dough

Cakes• Typically in cakes, over half of the sodium comes from sources other

than added salt:- Significant contribution: raising agent used- Additional: eggs, milk powder, golden syrup, butter, fruits, nuts and jam• Use of salted butter (microbiology and taste)• Use of sodium citrate as a preservative of fruit instead of citric acid

What’s been happening in the market?

Grams of salt per 100g of product

1.33 1.30 1.30 1.29 1.31

1.53 1.49 1.441.38 1.39

Yr to June 06 Yr to June 07 Yr to June 08 Yr to June 09 Yr to June 10

Total Manufactured Foods FDF Members

0.27 0.26 0.26 0.25 0.25

0.34 0.33 0.32 0.31 0.31

Yr to June 06 Yr to June 07 Yr to June 08 Yr to June 09 Yr to June 10

Total Manufactured Foods FDF Members

Grams of saturated fat per 100g of product

Source: Kantar Worldpanel research for FDFSource: Kantar Worldpanel research for FDF

Improving consumers’ food literacy

• Clearer nutrition information an important tool for food literacy;

• UK leads the way with on-pack information (front and back);

• Strong UK debate around principles for front-of-pack;

• European regulation on its way;• How do we get more people to use the labels – and

improve catering information?

Developing healthier workplaces

• Going beyond traditional health and safety agenda;

• Building ‘energy balance’ into the workplace environment;

• Reformulation on the menu;• Clearer canteen information:

calories per portion (GDA); • Supporting staff – diet, smoking

and mental resilience issues.

A Responsibility Deal with business?

• Better diets, increased physical activity and healthier lifestyles;

• Encourage people to drink sensibly and responsibly;

• Maintaining a healthier lifestyle in the workforce.

Of course, not everyone is happy…

• Food;• Physical activity;• Alcohol;• Workplace;• Behaviour change.

Responsibility Deal Networks

And it is challenging for industry:And it is challenging for industry:

• Salt reduction;Salt reduction;• Trans fats;Trans fats;• Nutrition information in catering;Nutrition information in catering;• Calories and portions;Calories and portions;• Saturated fat; Saturated fat; • Boosting fruit ‘n’ veg intakes;Boosting fruit ‘n’ veg intakes;• Promotions;Promotions;• Education and behaviour change;Education and behaviour change;• Evaluation and monitoring.Evaluation and monitoring.

• The UK food and drink manufacturing sector has shown real leadership in responding to society’s concerns about the health of the nation;

• Our members are prepared to step up to the plate and make a positive contribution to the Responsibility Deal;

• Recent history demonstrates that the best outcomes come through partnership between industry, Government and others.

Some final thoughts

Thank you for listening