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38|Retail News|March 2019|www.retailnews.ie

Reformulation

Reformulation Helping to Drive Health Agenda A new report from Food Drink Ireland details the progress and challenges of food and drink reformulation from 2005-2017. VOLUNTARY reformulation by the Irish food industry between 2005 and 2017 has led to a reduction sodium in products of 28%, while saturated fat fell by 10% and sugar by 8%. That’s according to The Evolution of Food and Drink in Ireland, 2005-2017, a new report from Food Drink Ireland (FDI), the Ibec group the represents the food and drink industries, which highlights the decreases in sugar and saturated fat in Irish diets between 2005 and 2017 as a result of voluntary undertakings by food and drink companies. “Food and drink companies are constantly innovating in response to changing consumer lifestyles, tastes and demands. This report makes a major contribution to the store of public knowledge on intakes of sugar, salt, saturated fat, total fat and energy,” noted Linda Stuart-Trainor, Director of Prepared Consumer Foods in FDI. “It analyses how reformulation and new product development by the food and drink industry interacts with consumer choices to impact on the nutrient intakes of adults, teenagers, children and preschoolers.” What is Reformulation? Reformulation occurs when a food or beverage company decides to change a product’s recipe. This may be to reduce or remove certain nutrients, like fat, salt or sugar; to lower calorie count; or to improve taste. It can also refer to fortification – the addition of new or more readily absorbed nutrients or the addition of ingredients with positive health benefits, such as wholegrain and fruit and vegetables. The FDI report found that direct reformulation of products on the market in both 2005 and 2017 saw:

Pictured are Dr. Pamela Byrne, CEO of the Food Safety Authority of Ireland; Danny McCoy, Ibec CEO; and Linda Stuart-Trainor, Director of Prepared Consumer Foods in Food Drink Ireland. Sodium reduced by 28% Saturated fat reduced by 10.1% Sugar reduced by 8% Energy reduced by 1.6% Total fat reduced by 0.3%

saturated fat intake remained constant. Results for the other nutrients were more modest, with sodium, total fat and energy intake remaining relatively stable over the period.

Between 2005 and 2017, adult sugar intake reduced by 0.8g/day, teen sugar intake reduced by 2.7g/day, child sugar intake reduced by 3.2g/day, and preschooler sugar intake reduced by 2.0g/ day. When it comes to saturated fat intake over the same period, adult saturated fat intake reduced by 0.5g/ day, teen saturated fat intake reduced by 0.2g/day, child saturated fat intake reduced by 0.2g/day, and pre-schooler

Participating Companies The 15 FDI member companies that provided data for the research outlined in the report represent some of the biggest food and beverage brands in Ireland, ensuring that some of the mostconsumed and loved products in the country have been analysed. The companies involved are: Britvic, Coca-Cola Hellenic Bottling Company Ireland and Northern Ireland, Coca-Cola Ireland, Danone, Glanbia, Kellogg’s,

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Retail News March 2019  

Retail News, is Ireland’s longest established FMCG B2B magazine. It has been around for over 60 years, from the birth of the supermarket, th...

Retail News March 2019  

Retail News, is Ireland’s longest established FMCG B2B magazine. It has been around for over 60 years, from the birth of the supermarket, th...

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