Claims

Unhealthy high streets

Last week it was featured in the news, a report identifying the UK’s unhealthiest high streets.  High streets were ranked by the Royal Society for Public Health (RSPH) according to the numbers of payday lenders, bookmakers, tanning salons and fast food outlets.  There was a clear link between deprived areas and unhealthy high streets with Grimsby, Blackpool and Walsall topping the list in contrast to Edinburgh, Canterbury and Taunton which had the healthiest high streets.

In recent years there has been a proliferation of fast food outlets (FFOs) in the most deprived areas – but why is this an issue?  To start with, there is plenty of evidence backing the link between the frequency of visiting FFOs and health outcomes such as weight gain, insulin resistance and high blood pressure.1 A recent study added further weight to this evidence by finding an association between FFO exposure, fast food consumption and obesity.2  These associations are hardly surprising given that fast food tends to be energy-dense, high in salt and served in large portion sizes.

Despite the reputation though, we have all had fast foods in our time and as the old saying goes ‘everything in moderation!’ I was quoted in an article a couple of years ago suggesting ways to make healthier choices when ordering your favourite takeaway:

  • Switching creamy curries to tomato-based dishes such as tandoori and madras
  • Opt for steamed dishes rather than fried foods
  • Choose diet/sugar free soft drinks instead of regular ones

 

Public Health England also announced in March 2018 a challenge for the whole food industry to reduce calories in foods (most commonly eaten by children) by 20% by 2024.  The introduction of the sugar levy has resulted in widespread reformulation amongst high profile soft drinks manufacturers resulting in commercially successful lower-sugar options.

The government is currently consulting on plans to make the display of calorie information mandatory in out-of-home food and drink outlets because some research suggests that this is effective in reducing overall calorie intake.  (Read my previous blog about this).

 But what can you start to do today in order to provide healthier options?  Now, I‘m not saying take chips off the menu – but you can make small changes to top-selling items to make a big impact!  Look at ways you can modify your existing recipes by the types and amounts of ingredients used and also in the way you cook and prepare the dishes.  Here are some of my top tips:

Reduce calories by switching from double to single cream
Use thick cut chips or wedges in preference to thin cut fries
Use rapeseed oil for frying and remember to drain food well by giving it a good bang and shake
Dry fry meats where possible after trimming away visible fat
Try to include more vegetables into dishes and use seasonal, frozen or canned to keep costs down

 

AB Food Nutrition works with manufacturers and caterers to provide nutrient composition values of their products for labelling & menu boards and also during product development or reformulation. We can work with you to find ways to make existing dishes healthier and provide support in complying with the law if you want to make nutrition claims. Contact Anne for further information about our cost-effective nutrition and labelling services.

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1  Health on the High Street, RSPH, 2018
2  Burgoine, T., Sarkar, C., Webster, C.J., Monsivais, P., 2018. Examining the interaction of fast-food outlet exposure and income on diet and obesity: evidence from 51,361 Biobank participants, , International Journal of Behavioural Nutrition and Physical Activity, 15(1):71 doi: 10.1186/s12966-018-0699-8.

So what can I really say about my traditional artisan products made with natural ingredients?

The marketing of food is essential for businesses to develop within the food industry however, they have the potential to mislead when used incorrectly.  It’s a particularly tough job for small businesses looking to find the best way to communicate the differences between their products and mainstream commercial foodstuffs.

When using marketing terms responsibly, food business operators need to be aware that there are general principles to be followed in the provision of food information to consumers:

Article 7 Regulation (EU) 1169/2011

  1. Food information shall not be misleading, particularly:

(a) as to the characteristics of the food and, in particular, as to its nature, identity, properties, composition, quantity, durability, country of origin or place of provenance, method of manufacture or production;

(b) by attributing to the food effects or properties which it does not possess;

(c) by suggesting that the food possesses special characteristics when in fact all similar foods possess such characteristics, in particular by specifically emphasising the presence or absence of certain ingredients and/or nutrients;

(d) by suggesting, by means of the appearance, the description or pictorial representations, the presence of a particular food or an ingredient, while in reality a component naturally present or an ingredient normally used in that food has been substituted with a different component or a different ingredient.

To assist with compliance however, you will be glad to know that there is some industry guidance available on the use of some certain and increasingly popular marketing terms!

 

ARTISAN

Should only be used to advertise foods that meet all of the following criteria:

  • The food is made in limited quantities* by skilled craftspeople*
  • The processing method is not fully mechanised and follows a traditional* method
  • The food is made in a micro-enterprise* at a single location
  • The characteristic ingredient(s)* used in the food are grown or produced locally*, where seasonally available and practical.

 

FARMHOUSE

To state that food originates from a farm, it must meet all of the following:

  • The food is made in a single location on a farm*
  • The food is made by a micro-enterprise*
  • The characteristic ingredient(s)* used in the food are grown or produced locally*

However, there are foods that have used the term ‘farmhouse’ for many years and are well understood by the consumer and so they may continue to be marketed this way even if they don’t meet all three criteria above eg. Bread with a split and rounded crust, coarse textured pâté and soup made with chunky vegetables.

The term ‘farmhouse’ would not be acceptable for fresh, pasteurised milk and cream however ‘farm fresh’ has been associated with these products for years and so can continue to be used.

 

TRADITIONAL

This implies that food is made to a time-honoured recipe or in a time-honoured way and so must comply with at least one of the following:

  • The food is made to an authentic recipe which can be proved to have existed without significant modification* for at least 30 years and/or
  • The food has been made using a method of preparation that has:
  • Existed for more than 30 years although automation and mechanisation of these methods is acceptable and,
  • Does not deviate substantially from the traditional food processing method associated with a certain type of food.

 

NATURAL

For single ingredient foods, the term can be used if the food* is formed by nature and is not significantly interfered with by man*, but also only if this would not be the case for other similar foods (such as processed or containing additives).

Compound foods by their very nature have been formed by man so cannot be ‘natural’ however, if different to other similar compound foods they may use the description ‘made with natural ingredients’ if:

  • The ingredients* are formed by nature and are not significantly interfered with by man*
  • The ingredients* and the final food are:
  1. Additive-free or
  2. Contain flavourings that are natural as defined in European law or
  3. Contain other food additives that are obtained from natural sources, e.g. plants, by appropriate physical processing (including distillation and solvent extraction) or traditional preparation processes.

You can see these sorts of claims on the recently launched nitrite free bacon or hams.

Dairy products have for many years included ‘natural’ in their product name to indicate they are only made from milk using starter cultures necessary for fermentation but are free from other additives, flavourings and colours eg. Natural yogurt.

 

* further information on these definitions can be found in the FSAI Guidance Note 29 and also FSA Criteria for the use of terms fresh, pure, natural etc..

 

Food Labelling can be difficult and stressful when working to tight deadlines as it often involves being aware of the minefield of legislation and codes of practice to understand which your product labels must comply with.  AB Food Nutrition has the knowledge and experience to help you label your foods legally whilst exceeding your expectations with our friendly, reliable and cost-effective solutions.  Contact Anne for further details.

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