calculating and communicating fruit and vegetable portions

Best Practice Guide

to Calculating and Communicating

Fruit and Vegetable Portions

in Composite Foods

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Contents

© Institute of Grocery Distribution

2014. All intellectual property rights

reserved. IGD is the trade mark of the

Institute of Grocery Distribution.

IGD authorises you to:

��9LHZ�DQG�SULQW�RXW�WKH�PDWHULDO�� for personal use only

��([WUDFW�VPDOO�DPRXQWV�RI�WH[W� tables and charts for inclusion

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for limited distribution. IGD must

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Whilst every effort has been made to

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This publication is a guide only and

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Contents

Foreword

1. Introduction

2. Principles for communicating portions of fruit and vegetables in composite foods

3. Scope of guidance

3.1 Adult portions

� �� )UXLW�DQG�YHJHWDEOHV�WKDW�FRXQW�WRZDUGV��D�GD\�LQWDNH

4. Calculating portions of different formats of fruit and vegetables

5. Declaring portions of fruit and vegetables in composite foods

� �� 0LQLPXP�DQG�PD[LPXP�SRUWLRQV�WR�EH�GHFODUHG

� �� 9DULHW\�RI�IUXLWV�DQG�YHJHWDEOHV�LQ�GHFODUHG�SRUWLRQV

� �� 'LVTXDOLI\LQJ�FULWHULD

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6. Case studies

7. Technical and production information

7.1 Barriers to inclusion of fruit and vegetables in composite foods

7.2 Notes for caterers and foodservice

Appendix 1� ,16*�&RPSRVLWH�IRRGV�DQG��D�GD\�ZRUNLQJ�JURXS�PHPEHUV

Appendix 2 Rationale for development of a best practice guide to calculating

and communicating fruit and vegetable portions in composite foods

Contents

Foreword

Introduction

Principles for communicating portions of fruit and

vegetables in composite foods

Scope of guidance

Calculating portions of different formats of fruit

and vegetables

Declaring portions of fruit and vegetables in composite foods

Case studies

Appendix 1

Appendix 2

Technical and production information

igd.com

DHVSLWH�WKHLU�LPSRUWDQFH�WR�RXU�KHDOWK��PDQ\�people struggle to eat enough fruit and

vegetables. Consumers recognise that they need

WR�HDW�SOHQW\�RI�WKHVH�IRRGV��ZKHQ�DVNHG�ZKDW�WKH\�LQWHQG�WR�GR�IRU�D�KHDOWKLHU�GLHW��VKRSSHUV�consistently tell us they intend to eat more fruit

and vegetables. The message about fruit and

vegetables and health is widely recognised,

however many people are still consuming too

little.

+HOSLQJ�FRQVXPHUV�HDW��D�GD\�PHDQV�RIIHULQJ�them convenient and innovative products

FRQWDLQLQJ�IUXLW�DQG�YHJHWDEOHV��:H�NQRZ�IURP�the results of the recent National Diet and

1XWULWLRQ�6XUYH\* that composite foods make

DQ�LPSRUWDQW�FRQWULEXWLRQ�WR��D�GD\�LQWDNH��LQ�addition to other forms of fruit and vegetables.

,*'·V�,QGXVWU\�1XWULWLRQ�6WUDWHJ\�*URXS��,16*��ÀUVW�GHYHORSHG�JXLGDQFH�RQ�FDOFXODWLQJ�WKH�fruit and vegetable content of composite foods

LQ��$OWKRXJK�QRW�SXEOLVKHG�DW�WKH�WLPH��LW�ZDV�LPSOHPHQWHG�E\�PDQ\�,16*�PHPEHUV�ZKR�WROG�XV�KRZ�XVHIXO�WKH\�IRXQG�LW�LQ�WKHLU�ZRUN��,Q�SDUWLFXODU��LW�KHOSHG�WR�JLYH�FRQVLVWHQF\��%DVHG�RQ�WKHLU�IHHGEDFN��ZH�ÀUVW�SURGXFHG�WKLV�EHVW�practice guide to calculating and communicating

IUXLW�DQG�YHJHWDEOH�SRUWLRQV�LQ�FRPSRVLWH�IRRGV��LQ��:H�KDYH�VXEVHTXHQWO\�UHFRQYHQHG�WKH�ZRUNLQJ�JURXS�WR�UHYLHZ�DQG�XSGDWH�WKH�SULQFLSOHV�LQ�OLJKW�RI�QHZ�OHJLVODWLRQ�DQG�JRYHUQPHQW�recommendations.

The guide provides a set of principles for food

EXVLQHVVHV�ZKR�ZLVK�WR�FRPPXQLFDWH�WKH�IUXLW�and vegetable content of their products to

FRQVXPHUV��:H�KRSH�WKDW�LW�ZLOO�DOVR�HQFRXUDJH�food businesses to develop products that help to

increase people’s fruit and vegetable intake and

contribute positively to a healthy balanced diet.

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Joanne Denney-Finch OBE

Chief Executive, IGD

Foreword

* The results of years 1, 2 and 3 (combined) of the National Diet and Nutrition Survey rolling programme (2008/2009-2010/20011)

Contents

Introduction



Scope of guidance


and vegetables


Case studies

Appendix 1

Appendix 2


igd.com

The Government recommends that consumers

HDW�DW�OHDVW�ÀYH�SRUWLRQV�RI�D�YDULHW\�RI�IUXLW�DQG�vegetables per day. This recommendation is

based on epidemiological evidence. The evidence

indicates an association of consumption of at

OHDVW��J�D�GD\�RI�IUXLW�DQG�YHJHWDEOHV�ZLWK�reduced risk of certain diet related chronic

GLVHDVHV��LQFOXGLQJ�FRURQDU\�KHDUW�GLVHDVH��VWURNH��GLDEHWHV��RVWHRSRURVLV�DQG�VRPH�FDQFHUV��7KH�'HSDUWPHQW�RI�+HDOWK·V��'+��$�'$<��communications programme aims to increase

FRQVXPSWLRQ�RI�D�YDULHW\�RI�IUXLW�DQG�YHJHWDEOHV��DQG�DZDUHQHVV�RI�WKHLU�KHDOWK�EHQHÀWV��

5HVXOWV�IURP�\HDU��DQG��RI�WKH�National Diet

DQG�1XWULWLRQ�6XUYH\��1'16� rolling programme

indicate that adults consume 4.1 portions of

IUXLW�DQG�YHJHWDEOHV�D�GD\��ZLWK�D�UDQJH�IURP�0.8 portions per day to 10.0 portions per day for

PHQ��DQG��WR��SRUWLRQV�SHU�GD\�IRU�ZRPHQ��This includes fruit and vegetables intake from

composite foods.

Guidelines from the DH for use of their ��$�DAY logo indicate that all types of fruit and

YHJHWDEOHV��IUHVK��IUR]HQ��FDQQHG��GULHG�RU�SXUH�MXLFHV��IUXLW��YHJHWDEOH�RU�VPRRWKLH��FRXQW�WRZDUGV�WKH�ÀYH�RU�PRUH�GDLO\�SRUWLRQV. A portion

LV�JHQHUDOO\�WDNHQ�WR�EH��J��RU�HTXLYDOHQW�LI�GULHG�RU�D�FRQFHQWUDWHG�SXUHH�� RU��PO�RI��SXUH�IUXLW�MXLFH��

0DQ\�FRPSRVLWH�IRRGV�RQ�VDOH�ZLWKLQ�WKH�8.�already indicate the number of portions of

fruit and vegetables they contain. Guidance on

calculating and communicating the portions of

fruit and vegetables in composite food and drink

SURGXFWV�ZLOO�KHOS�WR�HQVXUH�FRQVLVWHQF\��

Purpose of this guideThe aim of the guide is to:

3URPRWH�FRQVLVWHQF\�LQ�WKH�ZD\�LQ�ZKLFK�� the labelled fruit and vegetables content of

composite foods is calculated

Provide criteria that composite products

should meet in order for fruit and vegetable

portions to be declared

Composite foods are an important source of fruit

and vegetables in the diet. Labelling the number

of portions in composite foods helps consumers

WR�LQFUHDVH�WKHLU��D�GD\�LQWDNH��DQG�HQFRXUDJHV�food businesses to add more fruit and vegetables

to products.

,*'·V�,QGXVWU\�1XWULWLRQ�6WUDWHJ\�*URXS�FRQYHQHG�D�ZRUNLQJ�JURXS�LQ��$SSHQGL[��WR�GHYHORS�a best practice guide for food businesses

on calculating and communicating fruit and

vegetable portions in composite foods.

'XH�WR�QHZ�OHJLVODWLRQ�DQG�UHJXODWLRQ�,*'�UHFRQYHQHG�WKH�ZRUNLQJ�JURXS�LQ��$SSHQGL[�1��DQG�KDV�UHYLHZHG�DQG�UHYLVHG�WKLV�EHVW�practice guide.

The guide sets out the principles developed by

WKH�,*'�ZRUNLQJ�JURXS��7KH�UDWLRQDOH�EHKLQG�the guide is available in $SSHQGL[��. For a

more detailed description of the information

FRQVLGHUHG�E\�WKH�ZRUNLQJ�JURXS��SOHDVH�VHH�WKH�ZRUNLQJ�JURXS�UHSRUW�RQ�¶Development of a best

practice guide to calculating and communicating

fruit and vegetable portions in composite foods’1

DYDLODEOH�WR�GRZQORDG�IURP�LJG�FRP�

1. Introduction

1 IGD (2011) Development of a best practice guide to calculating and communicating fruit and vegetable portions in composite foods

3$*(��2)��

Introduction

Contents

Foreword



Scope of guidance


and vegetables


Case studies

Appendix 1

Appendix 2


igd.com

7KH�SULQFLSOHV�GHVFULEHG�LQ�%R[��KDYH�EHHQ�GHYHORSHG�IRU�XVH�ZKHQ�GHFODULQJ�IUXLW�and vegetable portions in composite foods.

2. Principles for communicating portions of fruit

and vegetables in composite foods

Box 1. Principles

:KHUH�D�FRPSRVLWH�IRRG�FRQWDLQV�IUXLW�RU�YHJHWDEOHV��WKH�QXPEHU�RI�SRUWLRQV�PD\�EH�

communicated to consumers provided that:

1. There is at least one portion of fruit and vegetables in a portion of the product

2. There is an appropriate variety of fruit and vegetables in a portion of the product*

�� 7KH�GLVTXDOLI\LQJ�FULWHULD�DUH�QRW�H[FHHGHG�

�� 3RUWLRQ�VL]HV�RI�WKH�SURGXFW�DUH�DSSURSULDWH�

*If more than one portion is declared

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%R[��'HÀQLWLRQ�RI�FRPSRVLWH�IRRGV�DQG�GULQNV

)RU�WKH�SXUSRVHV�RI�WKLV�JXLGH��FRPSRVLWH�IRRGV�DQG�GULQNV�DUH�GHÀQHG�DV�WKRVH�IRRGV�DQG�GULQNV�FRPSULVHG�RI�WZR�RU�PRUH�LQJUHGLHQWV�DW�OHDVW�RQH�RI�ZKLFK�LV�D�IRRG�WKDW�LV�QRW�D�IUXLW�

or vegetable*

*Water is not included as an ingredient



Contents

Foreword

Introduction

Scope of guidance


and vegetables


Case studies

Appendix 1

Appendix 2


igd.com

��6FRSH�RI�JXLGDQFH

Scope The guidance relates to portions of fruit and

vegetables in composite foods and drinks for

adults and children over 11 years.

3.1 Adult portionsA portion of fruit or vegetables for adults is 80g

IUHVK�HTXLYDOHQW��VHH�7DEOH��7KLV�TXDQWLW\�LV�also used for children over 11 years of age.

Note there is currently no epidemiological

HYLGHQFH�RQ�ZKLFK�WR�EDVH�FKLOGUHQ·V�SRUWLRQV��An adult portion of 80g is likely to be too much

for children younger than 11 and this should be

FRQVLGHUHG�ZKHQ�GHYHORSLQJ�SURGXFWV�VSHFLÀFDOO\�for children.

3.2 Fruit and vegetables that count WRZDUGV��D�GD\�LQWDNH&RRNHG��UDZ��GULHG��IUHH]H�GULHG��SHHOHG��VOLFHG��FDQQHG��IUR]HQ��MXLFHG�DQG�SXUHHG�IRUPDWV�RI�IUXLW�DQG�YHJHWDEOHV�FRXQW�WRZDUGV��D�GD\�LQWDNH��$OO��IUXLW�RU�YHJHWDEOH�MXLFHV��LQFOXGLQJ�IUHVKO\�VTXHH]HG��SDVWHXULVHG��FRQFHQWUDWHG�DQG�ORQJ�OLIH��FRXQW�WRZDUGV��D�GD\��+RZHYHU��GH�ionised fruit juice

2 does not count.

+HUEV�LQFOXGHG�ZLWK�VDODG�OHDYHV�FRXQW�WRZDUGV��D�GD\�

3RWDWRHV�GR�QRW�FRXQW�WRZDUGV�SRUWLRQV�RI�YHJHWDEOHV��,Q�WKH�8.�SRWDWRHV�DUH�JHQHUDOO\�used in place of other sources of carbohydrate

VXFK�DV�EUHDG�RU�SDVWD��DQG�KDYH�D�GLIIHUHQW�UROH�LQ�WKH�GLHW��3RWDWRHV�ZHUH�QRW�LQFOXGHG�LQ�WKH�epidemiological evidence supporting the 400g

��SRUWLRQV��SHU�GD\�UHFRPPHQGDWLRQ��6ZHHW�SRWDWRHV�GR�FRXQW�WRZDUGV��D�GD\�DV�WKH\�DUH�usually eaten in addition to the starchy food part

of the meal.

2WKHU�YHJHWDEOHV�XVXDOO\�HDWHQ�DV�WKH�FDUERK\GUDWH�FRPSRQHQW�RI�D�PHDO�H�J�\DPV��FDVVDYD�DQG�SODQWDLQ��GR�QRW�FRXQW�DV�SRUWLRQV�RI�vegetables.

$�OLVW�RI�IUXLW�DQG�YHJHWDEOHV�ZKLFK�FRXQW�WRZDUGV��D�GD\�LV�DYDLODEOH�here.

��-XLFH�WKDW�KDV�EHHQ�ÀOWHUHG��GHLRQLVHG�DQG�FRQFHQWUDWHG�WR�JLYH�D�KLJK�IUXFWRVH�KLJK�JOXFRVH�PL[�VWULSSHG�RI�ÁDYRXU��FRORXU�DQG�QXWULHQWV

3$*(��2)��

Scope of guidance

Contents

Foreword

Introduction




and vegetables


Case studies

Appendix 1

Appendix 2


igd.com

4. Calculating portions for different formats

of fruit and vegetables

To display a fruit and vegetable indicator on a

FRPSRVLWH�IRRG��LW�LV�UHFRPPHQGHG�WKDW�WKH�SRUWLRQ�V��LV�DUH�FDOFXODWHG�EDVHG�RQ�DQ��J��IRU�DGXOWV��IUHVK�HTXLYDOHQW�RI�IUXLW��YHJHWDEOHV�and pulses using the principles agreed by the

Department of Health��&RRNHG��UDZ��GULHG��IUHH]H�GULHG��SHHOHG��VOLFHG��FDQQHG��IUR]HQ��MXLFHG�DQG�pureed formats of these foods also contribute.

0L[WXUHV�RI�IUXLWV�DQG�RU�YHJHWDEOHV��W\SLFDOO\�XVHG�LQ�VRXSV��FDVVHUROHV��FRPSRWHV�HWF��FRXQW�WRZDUGV�SRUWLRQV�SURYLGHG�WKDW�WKH\�PHHW�WKH�IUHVK�HTXLYDOHQW�TXDQWLW\�DQG�DQ\�FRQGLWLRQV�stated.

Table 1 lists different formats of processed fruit and vegetables and their fresh equivalents used as ingredients.

Table 1: Examples of fresh equivalents of processed fruit and vegetables(continued overleaf)

Fruit and Vegetable FormatWeight or volume equivalent to 80g fresh (adult portion)

Conditions

��IUXLW�RU�YHJHWDEOH�MXLFH��LQFOXGHV�IUHVKO\�VTXHH]HG��SDVWHXULVHG��FRQ�FHQWUDWHG�RU�ORQJ�OLIH��0D\�EH�D�VLQJOH�YDULHW\�RU�PL[WXUH�RI�MXLFHV�

��PO $�PD[LPXP�RI�RQH�SRUWLRQ�RI�IUXLW�RU�vegetable juice

may be counted1

��FRQFHQWUDWHG�IUXLW�RU�YHJHWDEOH�puree

7KH�HTXLYDOHQW�RI��J�IUHVK�ZHLJKW�should be calculated according to

LQIRUPDWLRQ�IURP�WKH�VXSSOLHU��DV�this is based on concentration of the

VSHFLÀF�SXUHH�DQG�ZLOO�WKHUHIRUH�YDU\��)RU�H[DPSOH�

��'RXEOH�FRQFHQWUDWHG�WRPDWR�SXUHH��typically available from retailers: 20g2

��7ULSOH�FRQFHQWUDWHG�WRPDWR�SXUHH��38o�%UL[��J

��FRQFHQWUDWHG�IUXLW�RU�YHJHWDEOH�SXUHH��RWKHU�WKDQ�WRPDWR��DYDLODEOH�IURP�UHWDLOHUV��VLQJOH�YDULHW\�RU�PL[�WXUHV��J

$�PD[LPXP�RI�RQH� portion may be counted1

3XUHHG�QRQ�FRQFHQWUDWHG�IUXLW�RU�YHJ�HWDEOHV��VLQJOH�YDULHW\�RU�PL[WXUHV�

80g $�PD[LPXP�RI�RQH�SRUWLRQ�SHU�YDULHW\�can be counted

1 The need for a variety of fruit and vegetables in the diet should be emphasised in products containing these fruit and vegetable formats 2 See FIC Europe (2006) Code of Practice on Mayonnaise, mustard, tomato ketchup, fruit and vegetables in vinegar, Technical Annex p27 for guidance on other forms of tomato puree

3$*(��2)��


and vegetables

Contents

Foreword

Introduction



Scope of guidance


Case studies

Appendix 1

Appendix 2


igd.com

4. Calculating portions for different formats

of fruit and vegetables �FRQWLQXHG�

Table 1: Examples of fresh equivalents of fruit and vegetables (continued)

Fruit and Vegetable FormatWeight or volume equivalent to 80g fresh (adult portion)

Conditions

��6PRRWKLH��SUHSDUHG�IURP�FUXVKHG�IUXLW�YHJHWDEOHV�RQO\�RU�D�PL[WXUH�RI�MXLFH�DQG�SXOS��MXLFH�IURP�D�VLQJOH�YDULHW\�RU�PL[WXUH�RI�MXLFHV�

Dried Pulses 40g $�PD[LPXP�RI�RQH�SRUWLRQ�PD\�EH�counted1

&RRNHG��UHFRQVWLWXWHG�SXOVHV 80g $�PD[LPXP�RI�RQH�SRUWLRQ�PD\�EH�counted1

Dried Fruit 30g $�PD[LPXP�RI�RQH�SRUWLRQ�PD\�EH�counted1

)UHH]H�GULHG�IUXLW�RU�YHJHWDEOHV ��J�IUHVK�HTXLYDOHQW�EDVHG�RQ�VXSSOLHU�information

$�PD[LPXP�RI�RQH�SRUWLRQ�PD\�EH�counted1

1 The need for a variety of fruit and vegetables in the diet should be emphasised in products containing these fruit and vegetable formats 2 See FIC Europe (2006) Code of Practice on Mayonnaise, mustard, tomato ketchup, fruit and vegetables in vinegar, Technical Annex p27 for guidance on other forms of tomato puree

DEFIN IT IONS:

P U L P *

)RU�IUXLW�RWKHU�WKDQ�FLWUXV��WKH�SURGXFWV�obtained from the edible parts of the fruit

ZLWKRXW�UHPRYLQJ�WKH�MXLFH��)RU�FLWUXV�IUXLW��WKH�juice sacs obtained from the endocarp

P U R E E *

7KH�IHUPHQWDEOH��EXW�XQIHUPHQWHG�SURGXFW�REWDLQHG�E\�VLHYLQJ�WKH�HGLEOH�SDUW�RI�ZKROH�RU�SHHOHG�IUXLW�ZLWKRXW�UHPRYLQJ�WKH�MXLFH

C O N C E N T R AT E D P U R E E *

The product obtained from puree by the

UHPRYDO�RI�D�VSHFLÀF�SURSRUWLRQ�RI�LWV�ZDWHU�content

$V�GHÀQHG�LQ�7KH�IUXLW�MXLFHV�DQG�IUXLW�QHFWDUV��(QJODQG��regulation 2003 No 1564

A smoothie might contain either:

��PO�RI��MXLFH�$1'� � ��J�FUXVKHG�IUXLW�YHJ�RU�SXOS

��J�FUXVKHG�IUXLW�YHJ�RU�SXOS

��J�FUXVKHG�IUXLW�YHJ�RU�SXOS

AND a combination of crushed

� IUXLW�YHJ�RU�SXOS�and juice

� HTXLYDOHQW�WR�D�SRUWLRQ�

7KH�DERYH�ZRXOG�FRQWULEXWH��SRUWLRQV�LQ�WHUPV�RI�TXDQWLW\��+DOI�RI�WKHVH�TXDQWLWLHV�ZRXOG�FRQWULEXWH��SRUWLRQ

3$*(��2)��


and vegetables

Contents

Foreword

Introduction



Scope of guidance


Case studies

Appendix 1

Appendix 2


igd.com

��'HFODULQJ�SRUWLRQV�RI�IUXLW�DQG�YHJHWDEOHV� in composite foods

Principles$V�GHVFULEHG�LQ�%R[��D�VHW�RI�SULQFLSOHV�ZDV�GHYHORSHG�IRU�XVH�ZKHQ�GHFODULQJ�IUXLW�DQG�vegetable portions in composite foods. Where a

FRPSRVLWH�IRRG�FRQWDLQV�IUXLW�RU�YHJHWDEOHV��WKH�number of portions may be communicated to

consumers provided that:

1. There is at least one portion of fruit and

vegetables in a portion of the product

2. There is an appropriate variety of fruit and

vegetables in a portion of the product

� �ZKHUH�PRUH�WKDQ�RQH�SRUWLRQ�LV�GHFODUHG�

�� 7KH�GLVTXDOLI\LQJ�FULWHULD�DUH�QRW�H[FHHGHG�

�� 3RUWLRQ�VL]HV�RI�WKH�SURGXFW�DUH�DSSURSULDWH

5.1 Minimum and maximum portions to be declaredThe minimum content per serving of a product

is set at one portion of fruit and vegetables;

WKHUHDIWHU�KDOI�SRUWLRQV�PD\�EH�LQFOXGHG�L�H��RU��HWF�SRUWLRQV��

There is no upper limit to the number of portions

D�SURGXFW�FDQ�GHFODUH��SURYLGLQJ�WKHUH�LV�WKH�DSSURSULDWH�DPRXQW�DQG�YDULHW\�RI�IUXLW�DQG�RU�YHJHWDEOHV��VHH�7DEOH��IRU�FRQGLWLRQV��DQG�WKH�SRUWLRQ�VL]H�RI�WKH�SURGXFW�LV�UHDOLVWLF��DQG�appropriate.

5.2 Variety of fruit and vegetables in declared portionsCertain formats of fruit and vegetables may only

FRQWULEXWH�D�PD[LPXP�RI�RQH�SRUWLRQ�UHJDUGOHVV�RI�WKH�TXDQWLW\�SUHVHQW�LQ�H[FHVV�RI�WKH�IUHVK�ZHLJKW�HTXLYDOHQW��6HH�WDEOH��IRU�PRUH�GHWDLO��)RU�H[DPSOH��WRPDWR�SXUHH�DW�D�IUHVK�ZHLJKW�HTXLYDOHQW�RI��J�PD\�RQO\�FRXQW�DV��SRUWLRQ�LQ�a composite food even if 40g are present.

$�SRUWLRQ�PD\�FRQVLVW�RI�D�PL[WXUH�RI�IUXLW� DQG�YHJHWDEOH�YDULHWLHV��SURYLGHG�WKHUH�LV� WKH�DSSURSULDWH�IUHVK�ZHLJKW�HTXLYDOHQW� �VHH�&DVH�VWXGLHV��VHFWLRQ��

([DPSOHV�RI�IUXLW�DQG�YHJHWDEOH�SRUWLRQV�declared in composite foods:

To state that a stir fry ready meal provides

��SRUWLRQV��LW�QHHGV�WR�FRQWDLQ�DW�OHDVW��J

�RU�IUHVK�HTXLYDOHQW��IURP�D�PLQLPXP�RI��GLIIHUHQW�VRXUFHV�YDULHWLHV�RI�YHJHWDEOHV�SHU�serving

A pasta sauce could claim to contain 2

portions if it contained 20g of tomato puree

and 80g of sliced mushrooms per serving

A recipe dish product containing 30g of

JULOOHG�DXEHUJLQH��J�RI�WRPDWR��J�RI�FRXUJHWWHV�DQG��J�RI�RQLRQV�SHU��J�� portion of product could declare a single

portion of fruit and vegetables

3$*(��2)��


Contents

Foreword

Introduction



Scope of guidance


and vegetables

Case studies

Appendix 1

Appendix 2


igd.com

Table 2: Disqualifying criteria. To declare portions of fruit and vegetables the saturated fat, total sugars and salt content of the product should adhere to the below

Saturated fat Salt* Total sugars**

FoodPer 100g ��J ��J ��J

Per portion + ��J <1.8g <27g

'ULQN Per 100ml ��J ��J ��J

Per portion ++ <3g ��J ��J

*OR adherence to current Public Health Responsibility Deal salt reduction targets ** The only exception is when ALL the sugars are from the fruit and /or vegetables + Where greater than 100g ++ Where greater than 150ml

7DEOH��5HIHUHQFH�,QWDNHV�IRU�VDWXUDWHG�IDW��VDOW�DQG�VXJDUV

Saturated fat Salt Total sugars

100% 30% 25% 100% 30% 25% 100% 30% 25%

Adult 20g �J �J �J 1.8g ��J ��J 27g ��J


5.3 Disqualifying criteria'LVTXDOLI\LQJ�FULWHULD�IRU�IRRGV�DQG�GULQNV�DUH�EDVHG�RQ�WKH�5HIHUHQFH�,QWDNHV��5,��IRU

6DWXUDWHG�IDW Total sugars

6DOW

and take into account the amount per

��J��PO�DQG�WKH�DPRXQW�SHU�SRUWLRQ�ZKHUH�JUHDWHU�WKDQ��J�RU��PO��LQ�WKH�FDVH�RI�GULQNV��

Foods should contain:

/HVV�WKDQ��5,�SHU��J�$1'�OHVV�WKDQ��5,�SHU�SRUWLRQ�RI�VDWXUDWHG�IDW��WRWDO�VXJDUV�DQG�salt*

Drinks should contain:

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7KH�DPRXQW�LQ�JUDPV�LV�VKRZQ�LQ�WDEOH��DQG�WKH�FRUUHVSRQGLQJ�5,V�DUH�VKRZQ�LQ�WDEOH��

3$*(��2)��


Contents

Foreword

Introduction



Scope of guidance


and vegetables

Case studies

Appendix 1

Appendix 2


igd.com


5.4 Sugars8QGHU�WKH�QHZ�(8�)RRG�,QIRUPDWLRQ�5HJXODWLRQ�WR�FRQVXPHUV��),&��IRRG�DQG�GULQN�FRPSDQLHV�PXVW�GHFODUH�WRWDO�VXJDUV�ZLWKLQ�WKH�RQ�SDFN�nutrition. Food companies are permitted to

XVH�WKH�IROORZLQJ�VWDWHPHQW��´:,7+�12�$''('�68*$56µ�RU�DQ\�FODLP�OLNHO\�WR�KDYH�WKH�VDPH�PHDQLQJ�ZKHUH�WKH�SURGXFW�GRHV�QRW�FRQWDLQ�DQ\�DGGHG�PRQR��RU�GLVDFFKDULGHV�RU�DQ\�RWKHU�IRRG�XVHG�IRU�LWV�VZHHWHQLQJ�SURSHUWLHV��:KHUH�WKH�FODLP�¶:,7+�12�$''('�68*$56·�LV�XVHG�RQ�IRRGV�ZKHUH�VXJDUV�DUH�QDWXUDOO\�SUHVHQW�LQ�WKH�IRRG��WKH�IROORZLQJ�LQGLFDWLRQ�VKRXOG�DOVR�DSSHDU�RQ�WKH�ODEHO��¶&217$,16�1$785$//<�2&&855,1*�68*$56·��7KLV�WH[W�VKRXOG�EH�XVHG�LQ�FRPSOLDQFH�ZLWK�WKH�UXOHV�IRU�XVH�RI�QXWULWLRQ�FODLPV�LQ�5HJXODWLRQ��

Fruit and vegetables contain naturally occurring

VXJDUV��VR�WKH�RYHUDOO�VXJDU�OHYHOV�ZLOO�LQFUHDVH�ZKHQ�PRUH�DUH�DGGHG��7R�HQVXUH�FRPSDQLHV�DUH�QRW�GHWHUUHG�IURP�DGGLQJ�PRUH��WKH�FULWHULD�LQ�WKLV�JXLGH�SHUPLW�DQ�H[FHSWLRQ�WR�H[FHHG�WKH�VWLSXODWHG�VXJDUV�FULWHULD�ZKHQ�DOO�WKH�VXJDUV�DUH�IURP�WKH�IUXLW�DQG�RU�YHJHWDEOHV��

5.5 Product portion sizes7KH�SRUWLRQ�VL]H�RI�WKH�SURGXFW�VKRXOG�EH�DSSURSULDWH�IRU�WKDW�IRRG��6HH�IGD’s Voluntary

guidelines�RQ�FRPPXQLFDWLQJ�SRUWLRQ�VL]HV�WR�consumers

3.

3 IGD (2009) Voluntary guidelines on communicating portion size to consumers

3$*(��2)��


Contents

Foreword

Introduction



Scope of guidance


and vegetables

Case studies

Appendix 1

Appendix 2


igd.com

��&DVH�6WXGLHV

In one portion of product:

7KHUH�LV�DW�OHDVW�RQH�SRUWLRQ�RI�IUXLW�YHJHWDEOHV ��SRUWLRQV ��SRUWLRQ�EHDQV��J��SRUWLRQV�RI�WRPDWRHV��J�

7KHUH�LV�DQ�DSSURSULDWH�YDULHW\�RI�IUXLW�YHJHWDEOHV ᅚ 80g of beans and 40g of tomatoes

7KH�GLVTXDOLI\LQJ�FULWHULD�DUH�QRW�H[FHHGHG ᅚ6DWXUDWHG�IDW��WUDFH�SRUWLRQ��5,6DOW��J�SRUWLRQ��5,6XJDUV��J�SRUWLRQ��5,

3RUWLRQ�VL]H�RI�WKH�SURGXFW�LV�DSSURSULDWH ᅚ ��J�LV�D�W\SLFDO�SRUWLRQ�VL]H�IRU�WKLV�W\SH�RI�SURGXFW

HEINZ BAKED BEANS IN TOMATO SAUCE

Ingredients: %HDQV��7RPDWRHV��:DWHU��6XJDU��6SLULW�9LQHJDU��0RGLÀHG�&RUQÁRXU��6DOW��6SLFH�([WUDFWV��+HUE�([WUDFW

3$*(��2)��

Case studies

Contents

Foreword

Introduction



Scope of guidance


and vegetables


Appendix 1

Appendix 2


igd.com



7KHUH�LV�DW�OHDVW�RQH�SRUWLRQ�RI�IUXLW�YHJHWDEOHV 1 portion

��J�VZHGH��J�FDUURW��J�FHOHU\12.7g leek

��J�JUHHQ�EHDQV��J�RQLRQV��J�WRWDO�IUXLW�DQG�YHJ��SHU�SRUWLRQ�

7KHUH�LV�DQ�DSSURSULDWH�YDULHW\�RI�IUXLW�YHJHWDEOHV ᅚ There is at least 80g of different vegetables

7KH�GLVTXDOLI\LQJ�FULWHULD�DUH�QRW�H[FHHGHG ᅚ6DWXUDWHG�IDW��J�SHU�SRUWLRQ��5,6XJDUV��J�SHU�SRUWLRQ��5,6DOW��J�SHU�SRUWLRQ��5,�

3RUWLRQ�VL]H�RI�WKH�SURGXFW�LV�DSSURSULDWH ᅚ ó�SRW��J��LV�W\SLFDO�VL]H�RQ�PDUNHW�IRU�D�FKLOOHG�VRXS

M&S COUNTRY VEGETABLE SOUP

Ingredients: :DWHU��&DUURWV��3RWDWRHV��2QLRQV��6ZHGH��&HOHU\��/HHNV��*UHHQ�%HDQV��3HDUO�%DUOH\��FRQWDLQV�*OXWHQ��&RUQÁRXU��6DOW��3DUVOH\��%XWWHU��0LON��*DUOLF�3XUHH��*URXQG�%ODFN�3HSSHU

3$*(��2)��

Case studies

Contents

Foreword

Introduction



Scope of guidance


and vegetables


Appendix 1

Appendix 2


igd.com

6. Case Studies


There is at least one portion of fruit/vegetables 1 portion48.5g Sun ripened tomatoes41.5g sun ripened tomato puree (15o Brix)5g onions

There is an appropriate variety of fruit/vegetables ᅚ There is one portion of tomatoes

The disqualifying criteria are not exceeded ᅚSaturated fat (0.4g/100g) 2% RI Salt (0.56g/100g) 9% RI Total sugars (5.7g/100g) 6% RI Meets 2017 salt targets

Portion size of the product is appropriate ᅚ Portion size is 100g which is appropriate for this type of product

MAGGI RICH AND RUSTIC TOMATO SAUCE

Ingredients: Sun Ripened Tomatoes (48.5%), Puree of Sun Ripened Tomatoes(41.5%), Onions, Sunfl ower Oil, Sugar, Sea Salt, Citric Acid, Garlic, Pepper, Basil,Oregano, Firming Agent: Calcium Chloride

PAGE 3 OF 5

Contents

Foreword

Introduction



Scope of guidance


and vegetables


Case studies

Appendix 1

Appendix 2


Contents

Foreword

Introduction

Principles for comm

unicating portions of fruit and

vegetables in composite

foods

Scope of guidance

Calculating portions of different form

ats of fruit and vegetables

Declaring portions of fruit

and vegetables in com

posite foods

Appendix 1

Appendix 2

Technical and production inform

ation

igd.com



7KHUH�LV�DW�OHDVW�RQH�SRUWLRQ�RI�IUXLW�YHJHWDEOHV1 portion

��J�7RPDWRHV��J�7RPDWR�SXUpH��J�2QLRQ4.4 g Red pepper

7KHUH�LV�DQ�DSSURSULDWH�YDULHW\�RI�IUXLW�YHJHWDEOHV ᅚ 7KH�SURGXFW�FRQWDLQV�D�PL[WXUH�RI�WRPDWRHV��7RPDWR�SXUpH�� onion and red pepper

7KH�GLVTXDOLI\LQJ�FULWHULD�DUH�QRW�H[FHHGHG ᅚ6DWXUDWHG�IDW��J�SHU�SRUWLRQ��5,6DOW��J�SHU�SRUWLRQ��5,6XJDUV��J�SHU�SRUWLRQ��5, �FDOFXODWHG�SHU�SRUWLRQ�DV�!��J�

3RUWLRQ�VL]H�RI�WKH�SURGXFW�LV�DSSURSULDWH ᅚ 3RUWLRQ�VL]H�LV��J�ZKLFK�LV�DSSURSULDWH�IRU�WKLV�W\SH�RI�SURGXFW

LOYD GROSSMAN BHUNA SAUCE

Ingredients: 7RPDWRHV��7RPDWR�3XUpH��)ULHG�RQLRQ��2QLRQ��5DSHVHHG�2LO��6XQÁRZHU�2LO��5HG�3HSSHU��6XJDU��&RULDQGHU��*DUOLF�3XUHH��6SLFHV��&RULDQGHU��.DVKPLUL�&KLOOL��)HQXJUHHN�OHDI��&DUGDPRP��&XPLQ��6DOW��*LQJHU�3XUpH��&RQFHQWUDWHG�/HPRQ�-XLFH��*UHHQ�&KLOOL�3XUpH��*URXQG�%D\��*DUOLF�3RZGHU

3$*(��2)��

Case studies

Contents

Foreword

Introduction



Scope of guidance


and vegetables


Appendix 1

Appendix 2


igd.com



7KHUH�LV�DW�OHDVW�RQH�SRUWLRQ�RI�IUXLW�YHJHWDEOHV 1 portion

��J�'DWH�SDVWH�J�5DLVLQV��J�&RQFHQWUDWHG�UDVSEHUU\�MXLFH�J�6WUDZEHUU\�IUHH]H�GULHG�SLHFHV

7KHUH�LV�DQ�DSSURSULDWH�YDULHW\�RI�IUXLW�YHJHWDEOHV ᅚ 7KH�SURGXFW�FRQWDLQV�D�PL[WXUH�RI�IUXLW�HTXLYDOHQW�WR��J�IUHVK�ZHLJKW

7KH�GLVTXDOLI\LQJ�FULWHULD�DUH�QRW�H[FHHGHG ᅚ6DWXUDWHG�IDW��J��J��5,6DOW��J��J��5,6XJDUV��J��J��5, �$OO�WKH�VXJDUV�DUH�IURP�WKH�IUXLW��QR�RWKHU�VXJDUV�KDYH�been added

3RUWLRQ�VL]H�RI�WKH�SURGXFW�LV�DSSURSULDWH ᅚ $�SRUWLRQ�LV��J�ZKLFK�LV�DSSURSULDWH�IRU�WKLV�W\SH�RI�product.

RED BERRY FRUITY BAR

Ingredients: 'DWH�3DVWH��5DLVLQV��2DWV��&DVKHZ�1XW��&RQFHQWUDWHG�5DVSEHUU\�-XLFH��6WUDZEHUU\�)UHH]H�'ULHG�3LHFHV��

3$*(��2)��

Case studies

Contents

Foreword

Introduction



Scope of guidance


and vegetables


Appendix 1

Appendix 2


igd.com

This guide aims to encourage inclusion of fruit

DQG�YHJHWDEOHV�LQ�FRPSRVLWH�IRRGV��+RZHYHU��FRQVLGHUDEOH�FKDOOHQJHV�H[LVW�LQ�DWWHPSWLQJ�WR�achieve this for certain composite products.

6RPH�WHFKQLFDO�EDUULHUV�DUH�OLVWHG�EHORZ�ZKLFK�PD\�EH�HQFRXQWHUHG��DQG�ZKLFK�VKRXOG�EH�considered during a reformulation or NPD

process.

Food companies are still encouraged to add

fruit and vegetables to their products even if

a full portion cannot be achieved. The product

description can be used to note the content. For

H[DPSOH�¶%HHI�KRWSRW�ZLWK�FKXQN\�YHJ·�

7.1 Barriers to inclusion of fruit and vegetables in composite foodsProcessing

6RPH�KHDW�SURFHVVHV�FDQ�OHDFK�WKH�FRORXU�� out of certain vegetables

Fruit and vegetables can block the process

� ÁRZ�IRU�VRPH�SURGXFWV�ZKHQ�DERYH�D�� FHUWDLQ�VL]H�ZKLFK�OLPLWV�ZKDW�FDQ�EH�DGGHG

$ERYH�D�FHUWDLQ�WKUHVKROG��DGGLWLRQ�RI�IUXLW�� DQG�YHJHWDEOHV�WR�VRPH�SURGXFWV�ZLOO�PDNH�� them too thick to go through factory process

� ZKLFK�ZLOO�OLPLW�WKH�YROXPH�DGGHG

&HUWDLQ�K\JLHQH�UHJXODWLRQV�SURFHVVHV�� PDNH�LW�GLIÀFXOW�WR�DGG�XQFRRNHG�YHJHWDEOHV�� or fruit at certain facilities

,Q�VRPH�SURFHVVHV�LW�FDQ�EH�GLIÀFXOW�WR�JHW�� DQ�HYHQ�VXVSHQVLRQ�RI�YHJHWDEOHV�IUXLW�LQ�� D�OLTXLG�DV�WKHUH�LV�RIWHQ�DQ�H[FHVV��WRZDUGV�� WKH�HQG�RI�SURGXFWLRQ��7KLV�PDNHV�LW�GLIÀFXOW�� to ensure that there is a portion of fruit and

vegetables in each serving of product

Shelf-life

Fresh vegetables and fruit deteriorate

� TXLFNO\�LQ�SDFN�ZKLFK�HLWKHU�OHDGV�WR�D�VKRUW�� VKHOI�OLIH�SURGXFW�RU�WKH�QHHG�IRU�H[SHQVLYH

� WHFKQRORJ\�VXFK�DV�PRGLÀHG�DWPRVSKHUH� packaging

Moisture

The addition of fruit and vegetables can lead

to an increase of moisture content. This in

turn can increase the rate of spoilage or

� UHMHFWV�LQ�FHUWDLQ�SURGXFWV��H�J�WKH�VHWWLQJ�� SURFHVV�LV�PRUH�GLIÀFXOW�LQ�TXLFKHV

,Q�VDQGZLFKHV��DGGLQJ�PRUH�WKDQ�D�FHUWDLQ�� DPRXQW�RI�YHJHWDEOHV�ZLOO�FDXVH�� FRQVLGHUDEOH�ZHWQHVV��H�J��!��OHDYHV�� VOLFHV�FXFXPEHU�RU�WRPDWR��!��J�� FROHVODZ�HWF


3$*(��2)��


Contents

Foreword

Introduction



Scope of guidance


and vegetables


Case studies

Appendix 1

Appendix 2

igd.com

Volume

It can be physically challenging to get 80g

of fruit and vegetables into a portion of

� FHUWDLQ�SURGXFWV�H�J��VDQGZLFKHV�DQG�VRPH�� cakes and desserts

+RZHYHU�HYHQ�LI�LW�LV�QRW�SRVVLEOH�WR�DGG�D�ZKROH�SRUWLRQ��LQWHUQDO�SROLFLHV�VKRXOG�encourage the addition of fruit and vegetables

ZKHQ�GHYHORSLQJ�SURGXFWV

Cost

)UXLW�DQG�YHJHWDEOHV�PD\�EH�PRUH�H[SHQVLYH�� than other ingredients

7KH\�DUH�PRUH�H[SHQVLYH�WKDQ�RWKHU�ÀOOHUV�� VXFK�DV�ZDWHU�VWDUFK

6RPH�SUHSDUHG�YHJHWDEOHV�FDQ�EH�DV�� H[SHQVLYH�DV�VRPH�PHDWV

7.2 Notes for caterers and foodserviceWhere possible the guidance presented should

EH�DSSOLHG�WR�FDWHULQJ�DQG�IRRGVHUYLFH��DOWKRXJK�it is recognised that calculation and labelling of

fruit and vegetables in composite foods in this

environment presents a number of challenges.

,Q�NHHSLQJ�ZLWK�WKH�JHQHUDO�HWKRV�RI�WKLV�JXLGH��foodservice and catering businesses are

encouraged to include fruit and vegetables in

WKHLU�SURGXFWV��RU�WR�LQFUHDVH�WKH�FRQWHQW�ZKHUH�there is opportunity do so.

Including fruit and vegetables in recipes is an

HDV\�ZD\�IRU�FKHIV�DQG�PHQX�GHYHORSHUV�WR�PDNH�WKHLU�GLVKHV�´KHDOWKLHUµ��KRZHYHU�LW�PD\�EH�GLIÀFXOW�WR�GHWHUPLQH�ZKHWKHU�WKH�GLVTXDOLI\LQJ�FULWHULD�DUH�H[FHHGHG��

%XVLQHVVHV�ZKR�ODEHO�FDORULHV�RQ�WKHLU�PHQXV�may also have access to the information on

VDWXUDWHG�IDW��WRWDO�VXJDUV�DQG�salt content.

8QGHU�WKH�3XEOLF�+HDOWK�5HVSRQVLELOLW\�'HDO�food service companies are actively encouraged

to increase fruit and vegetable content in

appropriate dishes.


3$*(��2)��


Contents

Foreword

Introduction



Scope of guidance


and vegetables


Case studies

Appendix 1

Appendix 2

igd.com

INSG Composite foods and��D�GD\�ZRUNLQJ�JURXS�PHPEHUV (2011)

7HVFR�6WRUHV�/WG��&KDLU�British Nutrition Foundation

&HUHDO�3DUWQHUV�8.&RFD�FROD�*UHDW�%ULWDLQ�DQG�,UHODQGFood and Drink Federation

Greencore Group plc

+�-�+HLQ]�&R�/WGInnocent

0DUNV�DQG�6SHQFHU�SOFPepsiCo International Ltd

8QLWHG�%LVFXLWV��8.��/WG:P�0RUULVRQ�6XSHUPDUNHWV�SOF

INSG Composite foods and��D�GD\�ZRUNLQJ�JURXS�PHPEHUV (2014)

7HVFR�6WRUHV�/WG��&KDLU�Brakes

Food and Drink Federation

0DUNV�DQG�6SHQFHU�SOF�1HVWOp�8.�/WG6DLQVEXU\·V8QLWHG�%LVFXLWV��8.��/WG

$SSHQGL[��

,*'·V�3ROLF\�,VVXHV�&RXQFLO��3,&��LV�D�IRUXP�RI�LQGXVWU\�OHDGHUV��EURDGO\�UHSUHVHQWDWLYH�of IGD’s membership. It brings together

&KDLUPHQ�DQG�&KLHI�([HFXWLYHV�RI�WKH�8.·V�OHDGLQJ�UHWDLOHUV��PDQXIDFWXUHUV��ZKROHVDOHUV��IRRGVHUYLFH�EXVLQHVVHV�DQG�producers to address strategic challenges

for the food and grocery industry. Nutrition

is a key priority for the PIC. The IGD Industry

1XWULWLRQ�6WUDWHJ\�*URXS�ZDV�WKHUHIRUH�HVWDEOLVKHG�LQ��WR�H[DPLQH�KRZ�WKH�industry can play its part in encouraging

healthy eating as part of a healthy lifestyle

WKURXJKRXW�WKH�8.��7KH�FRPSRVLWH�IRRGV�DQG��D�GD\�ZRUNLQJ�JURXS�LV�D�VXE�JURXS�RI�WKH�,QGXVWU\�1XWULWLRQ�6WUDWHJ\�*URXS�

Industry Nutrition Strategy Group members

Agriculture and Horticulture Development Board

Allied Bakeries

$OSUR�8.�/WG$6'$�6WRUHV�/WG�Brakes

British Nutrition Foundation

British Retail Consortium

&RFD�&ROD�*UHDW�%ULWDLQ��,UHODQG�Compass Group PLC

Dairy Crest Group plc

)RRG��'ULQN�)HGHUDWLRQ�*OD[R6PLWK.OLQH�1XWULWLRQDO�+HDOWKFDUH�Greencore Group plc

+HLQ]�,WDOLD�6�S�$��Iglo Foods Group Limited

.HOORJJ�0DUNHWLQJ��6DOHV�&R�0DUNV��6SHQFHU�SOF�0DUV�&KRFRODWH�8.�/WG�1HVWOp�8.�/WG�1)8�3HSVL&R�(XURSH�Premier Foods Group Plc

Rich Products Ltd

6DLQVEXU\·V�7HVFR�6WRUHV�/WG�7KH�&R�RSHUDWLYH�*URXS�8QLOHYHU�8.�/LPLWHG�8QLWHG�%LVFXLWV��8.��/LPLWHG�Waitrose Ltd

:P�0RUULVRQ�6XSHUPDUNHWV�SOF

Appendix 1

Contents

Foreword

Introduction



Scope of guidance


and vegetables


Case studies

Appendix 2


igd.com

Contribution of composite foods to IUXLW�DQG�YHJHWDEOH�LQWDNHConsumption of fruit and vegetables is under

HVWLPDWHG�LI�WKH�FRQWHQW�RI�WKH�ZLGH�UDQJH�RI�composite dishes on the market is not taken

LQWR�DFFRXQW��7KH��1DWLRQDO�'LHW�DQG�1XWULWLRQ�6XUYH\�LQFOXGHG�IRU�WKH�ÀUVW�WLPH�WKH�disaggregated components from all composite

GLVKHV��)RU�DGXOWV��WKLV�LQFOXGHG��J�RI�YHJHWDEOHV��DQG��J�RI�IUXLW�SHU�GD\��&RPSRVLWH�foods are therefore an important source of

YHJHWDEOHV�LQ�WKH�GLHW��DQG�WR�D�OHVVHU�H[WHQW�IUXLW�

$�'HSDUWPHQW�IRU�(QYLURQPHQW��)RRG�DQG�5XUDO�$IIDLUV��'()5$��)UXLW�DQG�9HJHWDEOHV�7DVN�)RUFH�ZDV�HVWDEOLVKHG�LQ��WR�FRQVLGHU�D�VWUDWHJ\�for increasing the domestic consumption of fruit

and vegetables. The Task Force reported that

convenience is a barrier to intake and therefore

SURPRWLQJ�FRQYHQLHQW��L�H�FRPSRVLWH��IRRGV�containing high levels of fruit and vegetables

LV�RQH�ZD\�WR�LQFUHDVH�IUXLW�DQG�YHJHWDEOHV�consumption. The Task Force recommended

WKDW�¶KHDOWK\·�IUXLW��DQG�YHJHWDEOH�FRQWDLQLQJ�composite foods be considered for inclusion in

WKH�'+��$�'$<�OLFHQVLQJ�VFKHPH��$�'+�ZRUNLQJ�JURXS�ZDV�VXEVHTXHQWO\�FRQYHQHG�WR�ORRN�DW�implementation of this recommendation.

Dietitian surveyFurther evidence for the importance of composite

IRRGV�LQ�IUXLW�DQG�YHJHWDEOH�LQWDNH�ZDV�REWDLQHG�through an online survey of

dietitians carried out by IGD

�VHH�ZRUNLQJ�JURXS�UHSRUW��Responses indicate the

importance of composite

IRRGV��LQFOXGLQJ�ERWK�SUH�prepared foods and those

SUHSDUHG�DW�KRPH��LQ�KHOSLQJ�people to achieve their

intake of fruit and vegetables

�)LJXUH��Those surveyed encouraged

their clients to consume

more fruit and vegetables in

D�QXPEHU�RI�ZD\V��LQFOXGLQJ�purchasing and consuming

SUH�SUHSDUHG�IRRGV�WKDW�contain fruit and vegetables

��DQG�DGGLQJ�WKHP�WR�UHFLSHV��)LJXUH��RI�UHVSRQGHQWV�WKRXJKW�WKDW�WKH�QXPEHU�RI�SRUWLRQV�RI�IUXLW�DQG�YHJHWDEOHV�LQ�SUH�SUHSDUHG�FRPSRVLWH�IRRGV�VKRXOG�DOZD\V�EH�LQGLFDWHG�RQ�the label.

$SSHQGL[��Rationale for development of a best practice guide to calculating


Figure 1. In your opinion, how important are composite foods in helping adults and children reach their fruit and vegetables intake?

��

��

��

��

��

��

��

��

��

��

��5(63216(6

Not at all

important

Not very

important

Fairly

important

Very

important

([WUHPHO\important

Adults

Children

Appendix 2

3$*(��2)��

Contents

Foreword

Introduction



Scope of guidance


and vegetables


Case studies

Appendix 1


igd.com

8VH�IUXLW�DQG�YHJHWDEOHV�DV�D�VQDFN�EHWZHHQ�PHDOV 100%

Have a glass of fruit juice or smoothie 72%

3UHSDUH�QHZ�UHFLSHV�FRQWDLQLQJ�IUXLW�DQG�RU�YHJHWDEOHV 54%

3XUFKDVH�DQG�FRQVXPH�SUH�SUHSDUHG�IRRGV�WKDW�FRQWDLQ�IUXLW�DQG�YHJHWDEOHV��VXFK�DV�VRXSV��UHDG\�PHDOV��IUXLW�\RJKXUWV�HWF 32%

other 5%

$GG�DV�D�VHUYLQJ�DFFRPSDQLPHQW�WR�WKHLU�OXQFK�DQG��RU�GLQQHU 97%

$GG�IUXLW�DQG�RU�YHJHWDEOHV�LQWR�WKH�UHJXODU�UHFLSHV�that they already routinely prepare at home

91%

Communication of fruit and vegetable portions&RQVXPHUV�QHHG�KHOS�WR�DFKLHYH�WKHLU��D�GD\�target in a more convenient fashion than plain

fruit and vegetables and juices. Communicating

WKH�IUXLW�DQG�RU�YHJHWDEOH�FRQWHQW�RI�FRPSRVLWH�foods to consumers may encourage the food

industry to increase the content of these foods.

,W�PD\�DOVR�KHOS�FRQVXPHUV�ZKHQ�WKH\�DUH�preparing and cooking food at home.

Regulatory position of labelling fruit and vegetable portions in foods&ODLPV�UHODWLQJ�WR�WKH�QXWULWLRQ�DQG�KHDOWK�related properties of a food or drink must comply

ZLWK�UHJXODWLRQ�(&��RQ�QXWULWLRQ�and health claims made on foods The Food

6WDQGDUGV�$JHQF\�SXEOLVKHG�¶guidance for food

EXVLQHVVHV�RQ�FRPSOLDQFH�ZLWK�WKH�UHJXODWLRQ’

LQ��7KLV�VWDWHG�WKDW�LQ�WKH�$JHQF\·V�YLHZ��UHIHUHQFHV�WR��D�GD\�DQG�WKH�QXPEHU�RI�SRUWLRQV�D�SURGXFW�SURYLGHV�DUH�QRW�ZLWKLQ�WKH�VFRSH�RI�the regulation. This point ZDV�GLVFXVVHG�GXULQJ�QHJRWLDWLRQV�RQ�WKH�UHJXODWLRQ�DW�(XURSHDQ�OHYHO�

7KH�)6$�JXLGDQFH�VWDWHV�WKDW�FODLPV�UHODWLQJ�WR��D�GD\�VKRXOG�FRQIRUP�ZLWK�WKH�*RYHUQPHQW·V�FULWHULD�DQG�DGYLFH�RQ�ZKDW�FRQVWLWXWHV�D�portion. If a health claim is made in addition to

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DQG�ZKHQ�WKHVH�VKRXOG�EH�ODEHOOHG��:RUNVKRS�participants discussed:

Quantity of fruit or vegetables in a portion

Different formats of fruit and vegetables

used in composite foods

'LVTXDOLI\LQJ�FULWHULD�IRU�FRPSRVLWH�IRRGV�LQ terms of labelling fruit and vegetable portions

7KH�YLHZV�H[SUHVVHG�E\�VWDNHKROGHUV�ZHUHFRQVLGHUHG�E\�WKH�ZRUNLQJ�JURXS�DQG�incorporated into the guidance.

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Figure 2. Which of the following do you encourage your clients to do in order to help them to consume more fruit and vegetables?

Appendix 2

3$*(��2)��

Contents

Foreword

Introduction



Scope of guidance


and vegetables


Case studies

Appendix 1
