The British Nutrition Foundationis running another Healthy Eating Week between 13 – 17 June. The purpose is to provide a dedicated week in the year where UK workers and school children can simultaneously focus on healthy eating and drinking, and physical activity, in order to encourage healthy living.
Promoting health in the workplace is not only beneficial to employees but also to employers.
You can sign your workplace up for free and download the guide to help you plan and organise your Week and provide ideas to meet the Week’s five challenges (Have breakfast; Have 5 A DAY; Drink plenty; Get active; Try something new).
If you are interested in hosting Healthy Eating Week in your workplace and need some consultancy advice or assistance with your planning, contact Anne at AB Food Nutrition (email@example.com). Here are just a few ideas we could help you with:
which foods & drinks to include in a healthy breakfast for a morning meeting
provide recipes for healthy breakfast ideas that you can email to employees
5-a-day portion guides and tips to include more veggies in meals
work with your staff canteen to offer healthier meals and snacks
Nutrition labelling must be accurate. Displaying the nutrition information on back of pack is governed by strict food labelling legislation, and the most important rule of food labelling is that the consumer must not be misled. The calculation of nutrient content is very cost effective compared to laboratory analysis (which is approx. 3 times more expensive) – but this can be a difficult task for smaller food businesses that have little or no nutrition and food composition expertise. There are lots of calculation software packages available but the use of these are limited by the need to accurately match ingredients to available food composition data and take account of nutrient changes during production.
Working with technical experts, such as Registered Nutritionists and Dietitians will add credibility to your business. Such experts are professionally trained to calculate and validate comprehensive nutritional analysis based on McCance & Widdowson food and nutrient composition tables. We can also advise on relevant changes to recipes to improve the nutritional profile if required, particularly if you want to make nutrition or health claims. Nutritionists registered with the Association for Nutrition (AfN) work under a strict code of Ethics and Statement of Professional Conduct – absolute confidentiality is guaranteed.
Registered Nutritionists have demonstrated knowledge including a BSc (Hons) or MSc in a nutritional science; applied skills in relation to nutrition and competence to advise on nutrition. They are required to keep up to date through Continuing Professional Development.
Outsourcing your recipe analysis can give you peace of mind particularly if you are juggling lots of work under a tight deadline and you need to focus on creating brilliant products rather than the technicalities of the food labels. Calculated recipe analysis is anything but a simple exercise of addition. To maximise accuracy, the nutrient information for exact amounts of specific ingredients needs to be adjusted for any preparation or cooking technique — an undertaking that requires an in-depth knowledge of food and nutrition. It’s worth noting that any recipe analysis won’t be exact, average values allow for natural variability of foodstuffs as well as seasonal variability, however, it’s important that the actual nutrient content of foods should not deviate too substantially from the labelled values. Hiring an expert to analyse your recipes costs money, but the cost of not doing it right can be exponentially higher.
With a 17+ years food industry and retail background, AB Food Nutrition has many years of experience calculating the nutrient composition of recipes for labels, menu boards and magazines. From just your product recipe we can take the hassle out of nutrition labelling compliance whilst providing an inexpensive, confidential and personal service to your business.
Salt Awareness Week is an annual campaign, run by Consensus Action on Salt and Health (CASH), to help reduce the amount of salt in our diets and, as a result, improve public health. Since its inception in 1996, a lot of progress has been made – a number of foods are now 50% lower in salt than they were 10 years ago. However, many of us are still consuming more than the recommended maximum intake of 6g of salt a day, which means that there is still work to be done.
[Professor Graham MacGregor, Chairman of CASH] It is now 20 years since it was first set out to reduce salt in the UK. We are still well away from the 6g max per day – we all have a responsibility to read food labels and choose foods with less salt.
The House of Commons reception is an opportunity for Industry & MPs to join and discuss the future of salt reduction in the UK. Exhibitors this year included Co-op, Waitrose, Subway, Kudos Blends, Low Salt, McCain and Stroke Association, with many other supporters of the week itself.
[Sir David Amess, MP] CASH survey – released at the start of salt awareness week found that salt had increased in popular supermarket foods: Canned Tomato Soup, White Bread, Cheddar, Cornflakes and Chilled Ready Meals. Some were found to contain more salt that a Big Mac or slice of Dominos Pizza and bread is one of the largest contributors of salt in the UK diet. The Responsibility Deal is to blame. Since 2010, the food industry has been policing itself and little has been done to reduce salt in products. When the FSA were responsible, they set targets for 86 categories resulting in salt reductions that effectively saved the NHS £1.5 billion. Decreasing salt by just a pinch a day can prevent 4,000 deaths from stroke every year.
Urgent action is needed to improve the nation’s health and an independent agency needs to be responsible for setting targets for salt, sugar and saturated fat.
[Lord John Krebs, Former Chairman FSA] 2003 SACN report on salt & health found that reducing salt would benefit everyone not just hypertensives. Salt was the cheapest way to flavour food that had none or little flavour – so the food industry were concerned that consumers wouldn’t like it. One year later came the “Sid the Slug” TV campaign after which major retailers noted that consumer queries were mainly about salt. Reducing salt then became a marketing advantage, so despite a 15% reduction in between 2003-2011 it is disappointing that 20 years later efforts have slowed or reversed. More must be done whether it means working with industry or regulation. There needs to be more use of food chemistry/sensory techniques to look at salt alternatives more creatively. Salt is one of the easiest nutrients to reduce, but there should also be focus on fat and sugar – dietary disease is just as much an issue as alcohol and smoking.
[Andrew Gwynne, MP] Between 1998-2000 salt in cereals decreased 44%, 2004-2008 salt from out of home purchases decreased one third. It is sad to see this has slowed – the Responsibility Deal has failed and we have seen those steps forward made going back again. It is hoped that when the Childhood Obesity Strategy is launched – that it will tackle high salt food. Labour opposition will do all that they can to make sure Government steps up to its responsibility. They will support Government in making sure messages are heard and in legislation if it’s needed because the public health gains are too important.
[Professor Graham MacGregor, Chairman of CASH] In the 20 years since CASH was set up, we now know that diet is the biggest cause of death/disease. Nutrition was taken away from the Department of Health to the FSA – this was a great move in reducing salt in the UK. Around the world, approx. 70 countries have copied the UK plan with slight modifications such as regulation. Many members of industry would prefer legislation – as this creates a level playing field. Andrew Lansley restructured the health service, introducing the Responsibility Deal and putting the food industry in charge. This hasn’t worked. The latest NDNS 24 hour urinary sodium excretion result will be available soon and using this CASH will be able to calculate the number of deaths that should have been prevented since the control for salt reduction was taken away from the FSA. The Responsibility Deal was under the coalition government so is now finished and nothing is happening. Hoping that this year there will be positive news from the Prime Minister.
It’s now been over one year since the deadline by which food businesses had to adjust their labels to comply with EU Regulation 1169/2011, which applies to all foods intended for the final consumer including those intended for supply to and delivered by mass caterers. This even includes foods sold by distance eg. Internet or telephone orders. (Exemptions are listed in annex V in addition to those with specific EU directives such as PARNUTS, Natural Mineral Waters)
If you are selling pre-packed foods and providing the nutrition information on the label, or have made a nutrition / health claim, then here is a summary of what you should already be doing:
The nutrition table on back of pack must include the energy value and the amount of fat, saturated fat, carbohydrate, total sugars, protein and salt. You may also voluntarily include mono-unsaturates, polyunsaturates, polyols, starch, fibre and those vitamins & minerals listed and present in significant amounts as defined in annex XIII. Only if space does not permit, can the declaration be made in a linear format.
The amounts must be expressed as sold per 100g or 100 ml in the order & using the units specified in annex XV, whilst energy values must be provided in kilojoules (kJ) and kilocalories (kcal). If you want to provide the values as cooked, then the cooking instructions must be included on the pack and the values must relate to the food as prepared by those instructions.
You can also provide the amounts on a per portion basis so long as the portion can be recognised by the consumer, the portion unit is quantified on the label and the number of portions in the pack has been stated. The % Reference Intakes (RI) can be included in the table (% NRV for the vitamins and minerals) and can relate to ‘per portion’ or ‘per consumption unit’. Where the % RIs are stated, the following statement must be added to the label in close proximity: Reference intake of an average adult (8 400 kJ / 2000 kcal).
Reference Intake of an average adult (8400 kJ/2000 kcal)
Contains 6 portions
So who enforces these labelling rules?
Local authority Trading Standards Officers or Environmental Officers check and monitor to see if food businesses are providing the correct information to consumers. If you are found to be in breach of the rules, the local authority should work with you – using a step by step approach to corrective action. If you fail to act upon previous advice, an Improvement Notice (penalty) may be issued, and this formally outlines corrective steps to be taken within a set period of time.
And what should you do if you think your labels are not fully compliant?
Get some advice or have your labels checked and signed off. If you get them wrong, you may have to label twice – which will increase your costs! Having labels checked by a suitably qualified person would demonstrate that you took reasonable precautions and exercised due diligence.