There is a plethora of software options and subscriptions available for businesses to calculate the nutrient contents of their recipes – but as with anything, the accuracy of the data output is only going to be as good as the information going in!
I first wrote about this in 2016 and the importance of using professionally trained experts, but in recent months it has become apparent when talking with several food business owners, that small/medium sized operators are increasingly starting to calculate their nutrition information themselves. With this in mind, now seemed a good time to revisit and discuss the benefits & pitfalls of calculating the nutrition contents of foods and drinks.
AB Food Nutrition has many years of experience calculating the nutrient composition of recipes for labels, menu boards and magazines. Using your product recipe we can take the hassle out of nutrition labelling compliance whilst providing an inexpensive, confidential and personal service to your business. Contact Anne for details.
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 Annefor further information about our cost-effective nutrition and labelling services.
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.
Public Health England (PHE) published the first assessment of progress towards the government’s sugar reduction programme this week – the challenge of which was a 5% reduction in the first year compared to the 2015 baseline.
Across 8 of the 10 categories (excluding cakes & morning goods due to data collection limitations) retailers/manufacturers achieved a 2% reduction in total sugar and a 2% reduction in calories in products consumed on a single occasion.
Whilst this doesn’t meet the 5% ambition, it is recognised that there are more sugar reduction plans in the pipeline and also some changes took effect after the first year cut-off point.
There have been reductions in sugar across 5 categories; breakfast cereals, ice cream/lollies/sorbets, sweet spreads & sauces, sweet confectionery, yogurt & fromage frais
Yogurts & fromage frais, breakfast cereals, sweet spreads & sauces all met or exceeded the 5% sugar reduction ambition
Calories in products consumed on a single occasion have been reduced in 4 categories (Biscuits, chocolate confectionery, Ice cream/lollies/sorbet, yogurts & fromage frais) by reducing the portion size.
Sugar levels are generally the same across all sectors however for out of home sector, portion sizes likely to be consumed in one go are on average double those of retailers and manufacturers
The progress report shows that there is more work still to be done and organisations such as the British Dietetic Association have expressed initial disappointment at the lack of progress made. Some manufacturers and retailers appear to have made very significant progress where others have made very little, if any!
Products not meeting the 5% target include biscuits, ice cream, confectionery and puddings which is no surprise, as sugar has functions in these foods other than just providing a sweet taste. Finding alternatives that do not impact on texture or appearance will take time as new technologies are developed.
PHE has also published new guidelines for the drinks industry to reduce the amount of sugar children consume through juice and milk based drinks by mid-2021:
reduce sugar in juice based drinks (excluding single juice) by 5%
cap all juice based drinks (including blended juices, smoothies and single juices) likely to be consumed in one go to 150 calories
reduce sugar in milk (and milk substitutes) based drinks by 20% and cap products likely to be consumed in one go to 300 calories
The exemption of milk based drinks from the sugar levy will be reviewed by the treasury in 2020. Progress on drinks covered by the levy shows that in response, sugar has been reduced by 11% and calories per portion by 6%. Data shows more drinks below the 5g/100g cut-off are being purchased.
As part of the wider reformulation programme. PHE have also announced:
Guidelines for foods included in the calorie reduction programme are to be published mid-2019
Progress towards the 2017 salt targets is to be assessed and published by end 2018, followed by consideration of the next stage of the programme
Product ranges targeted at babies & young children are to be considered
Engagement with the out of home sector to move forward with reformulation
The next progress report on sugar reduction is due spring 2019. In the meantime, it is as important as ever that the industry continues to work on reducing sugar in top selling products by reformulating or reducing portion sizes.
AB Food Nutrition works with manufacturers to provide nutrient composition values of their products for labelling and also during product development or reformulation. We can work with you to assess the impact recipe changes will have on nutritional content as well as advising on ways to achieve a desired nutritional profile such as a 5% or 20% sugar reduction as well asa reduction in calories. Contact Anne for further information about our nutrition and labelling services.
This week, Public Health England (PHE)published plans to cut excessive calorie intakes by challenging the food industry to reduce calories by 20% in categories that contribute significantly to children’s calorie intakes by 2024. The programme involves retailers, manufacturers and the out-of-home sector following on from work launched last year to reduce sugars.
Products covered include:
It does not cover foods included in the sugar reduction programme.
Reducing calories in these everyday foods will have the ability to benefit the whole population and it has been estimated that a 20% reduction in calories over five years could prevent 35,000 premature deaths, save the NHS £4.5 billion in healthcare costs over 25 years.
PHE will set specific product category guidance to be published mid-2019 (using sales weighted average approach to focus on top selling products), however businesses are encouraged to start work now to reduce calorie content of everyday foods. The year ending August 2017 will be the baseline against which progress will be measured (first progress report March 2021).
Reformulation or reducing portion sizes will be the main focus for the food industry however shifting consumer purchasing towards lower calories options is an additional mechanism for action.
Alongside this work, PHE are launching the ‘Know your numbers’ campaign which provides a rule of thumb for the calories to eat at each main meal to help consumers be more aware of the calories they consume when eating out.
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 assess the impact recipe changes will have on nutritional content as well as advising on ways to achieve a desired nutritional profile such as reducing calories, whilst advising on which permitted nutrition or health claims you can use in product marketing. Contact Annefor further information about our nutrition and labelling services.
There has never been more of a focus or pressure on food manufacturers to reformulate products in a bid to improve the nutritional content of products. The good news is that UK shoppers don’t mind their favourite products being reformulated – just so long as they taste as good! So are you ready to rise to the challenge?
Whether this is reducing sugar, salt or saturated fat or even enriching foods with the nutrients that we need to consume more of – you might find the collection of case studies from the Institute of Grocery Distribution (IGD) a good source of inspiration and ideas. Here are some of the reformulation highlights:
ASDA reduced sugar in the base dough recipe of their donuts by 50% without any technical issues. They also reduced salt in sour cream & onion party bites by simply adding a crisp without added salt to the mix.
Premier Foods adopted a ‘health by stealth’ approach by making gradual changes to the sugar content of their popular Mr Kipling Viennese Whirls.
Reducing sugar by 33% and salt by 21% in Musgrave cooking sauces took Greencore 8 months to achieve by boosting the tomato and vegetable content. This required new ingredients to be sourced and new procedures creating. A similar approach was taken by Mars Food for Dolmio sauces.
It took 12 months for Tesco to reformulate honey & mustard chicken pasta due to technical issues with creating a lower fat dressing that doesn’t split when honey is an ingredient. Tesco also identified that mayonnaise and butter were common ingredients in sandwiches so they replaced this with a reduced fat mayonnaise and also removed the butter.
Dairy Crest worked for 2 years to produce a high quality lower fat mature cheese.
M&S enriched their loaves and rolls with fibre and used a type of yeast that produces vitamin D. Clear front of pack labelling was also a significant element as customers find positive messages more motivating.
Greggs launched a new ‘Balanced Choice’ range consisting of products <400 calories and with no red colour coded nutrients. They also reformulated some traditional favourites by replacing puff pastry with shortcrust and developing lower fat fillings.
Tesco reformulated trifles taking several years to achieve a multi-component nutrient reduction. This not only resulted in a healthier product, but the cream had a fresher & cleaner taste and organoleptic properties were improved at end of shelf life.
Sainsbury’s made a simple swap from whole milk to semi skimmed in drinks served from in store cafes resulting in significant reductions in both calories and fat. They also provide the nutritional compositionof their products on menu boards to help customers make informed choices.
Co-op worked collaboratively with one of their suppliers – Tulip, using a solution called IPOSOL in order to achieve a 30% reduction in salt in gammon.
Morrisons removed sugar from extruded breakfast cereals by replacing it with a bulking carbohydrate that did not increase calories. The ratio of cereal types was altered to boost fibre content and improve texture.
Another new resource that will be of particular interest if your are a catering manager or chef is the Nutrition guidefrom the British Hospitality Association. This go-to guide is full of useful information about how to provide healthier options and the legal obligations that must be complied with.
The guidance helps caterers to design healthier menus including those specifically aimed at children or for those with allergies. Packed with ideas on how to maximise the use of fruit and veg, purchasing tips, food preparation techniques to preserve nutrients and ways to remove/reduce/replace fat, saturated fat, sugar and salt, it even advises on ways to promote your new menu and ensure that you are making legally compliant nutrition and health claims.
Whilst the reasons for formulating products are varied it’s clear that consumers and external influences are big a stimulus for healthier reformulation.
AB Food Nutrition works with manufacturers to provide nutrient composition values of their products for labelling or menu boards and also during product development or reformulation. We can work with you to assess the impact recipe changes will have on nutritional content as well as advising on ways to achieve a desired nutritional profile such as reducing fat, sugar or salt including advice on which nutrition or health claims you can use in product marketing. Contact Anne for further information about our nutrition and labelling services.