IGD Leads Industry Push to Improve Nutrient Content of Food and Drink

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IGD Leads Industry Push to Improve Nutrient Content of Food and Drink

IGD Leads Industry Push to Improve Nutrient Content of Food and Drink
September 21
13:25 2013

IGD has published an interactive guide on reformulation aimed to help food and drink companies improve the nutrient content of their products, making healthier options available to consumers. At present, 65% of men and 58% of women are overweight or obese, with many exceeding their recommended intake for salt, saturated fat and sugar. There is mounting pressure on food and drink companies to not only provide new, healthier products, but also to improve the nutritional content of existing ranges.

Developed by a cross-section of nutrition and technical experts that form part of IGD’s Industry Nutrition Strategy group, the guide brings together their knowledge and expertise to help smaller food and drink companies navigate their way through this complex subject area.

This user-friendly interactive guide includes:

* Guidance on how to reduce the saturated fat, salt and energy (including  A downloadable approximate nutrition calculation toolØsugars) in products

* A downloadable decision making template

* The latest information on relevant health and nutrition policies

* Guidance on sensory testing and benchmarking

* Best practice case studies such as how Dairy Crest reduced the fat and saturated fat in theirCathedralCitylighter cheese, and how Mars reduced the saturated fat in its confectionery.

Joanne Denney-Finch, chief executive, IGD says: “Obesity continues to be a growing problem. Helping to improve the health of the nation remains a priority for food and drink companies and many have already developed healthier products or made changes to existing recipes. The reformulation guide spearheaded by IGD is a free, interactive tool to help food and drink companies – particularly those that are working towards the voluntary pledges set out in the Public Health Responsibility Deal – to improve the nutritional content of their products.”

She adds: “Developed by industry experts, the guide is particularly useful for small and medium sized organisations that may not have the dedicated skills and resource. It is also a one-stop shop offering practical advice for every aspect of the reformulation process. Improving the health of the nation’s diet is incredibly important and even small improvements can make a significant difference.”

The guide is free to download from IGD’s website – www.igd.com/reformulation.

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