UK FOOD AND DRINK MANUFACTURINGESSENTIAL, RESPONSIBLE, ENJOYABLE

FDF Health and Wellbeing Report

Data sources:1. Annual Business Survey2. Working Futures3 & 4. Annual Business Survey 5. Business Population Estimates6. FDF analysis of HMRC data7. BERD Survey8. Kantar9. National Diet & Nutrition Survey10. UKES, FDF CCA Data

UK FOOD & DRINK MANUFACTURING

OUR CONTRIBUTION

96%96%

OF O

UR 6,

360 B

USINESSES ARE MEDIUM TO M

ICRO-SIZED

1

3

7

6

4

8

910

5

2

2

The Food and Drink Federation (FDF) represents the UK’s food and drink manufacturing sector. It’s a hugely diverse industry, whose 6,360 businesses bring in £22 billion in gross value added to the economy. At FDF, we work to the benefit of those businesses and help them to maximise their contribution to the economy.

Food and drink is a unique source of

pleasure for many and is an essential

part of daily life for all. Consumers rely on

the industry to provide them with access

to safe, nutritious and affordable food

on a daily basis, making food and drink

the largest manufacturing sector in the

UK. Never before in history have British

people benefited from access to such a

wide range of enjoyable food and drink

– considered by leading experts to be

amongst the best and safest in the world.

Britain’s food and drink industry is seen as

world-leading on the international stage.

Not only do many of the most dynamic,

best-loved brands originate from the UK,

we are also exporting our innovative ideas

and ways of working world-wide. We have

doubled our exports to £12.8 billion over

the decade to 2014.

Innovation is a key to this success. It’s not

just the larger producers investing in ideas

and product development, in many cases

it’s the 6,000 small and medium-sized

businesses driving innovation in the sector.

The industry is also rising to the challenge

of making healthy food more pleasurable

and of making pleasurable food healthier.

For over a decade, FDF members have

taken a responsible, proactive and

collaborative approach to public health.

There are many examples of this

approach:

• We have implemented a world-leading salt reduction programme which has helped reduce population intakes by 15%.

• For well over a decade we have led the world in providing nutrition information on pack.

• We have virtually eliminated artificial trans fats in products.

• We have boosted fibre and other micronutrients and increased fruit and vegetable content.

• Many producers have reduced calories in products through recipe reformulations, changes to portion sizes, as well as by developing healthier options and investing in consumer education.

The Government recognised the complex

challenge of improving public health

through the Public Health Responsibility

Deal in England. It seeks to facilitate

action across four networks – Food,

Alcohol, Workplace Health and Physical

Activity. It also recognises that the

constructive input of a wide range of

players including the food and drink

industry and the implementation of a broad

range of proactive initiatives is needed to

drive real change over the long-term.

FDF and its members have a commitment

to help consumers achieve a balanced

diet within a healthy lifestyle informed

by robust, up-to-date science. In this

brochure we bring together a handful

of the achievements of food and drink

businesses in the UK. FDF looks forward

to playing its part in this next phase of

improving public health.

IAN WRIGHTDirector General Food and Drink Federation

FOREWORD

3

FOREWORD: Ian Wright, Director General, FDF

CONTENTS

SPOTLIGHT ON HEALTHIER OPTIONS

Case study: apetito

Case study: Britvic

Case study: Coca-Cola Great Britain

Case study: Mars UK

SPOTLIGHT ON DIET & HEALTH

Case study: Mondelēz International

Case study: McCain Foods

Case study: Nestlé UK & Ireland

Case study: PepsiCo UK

SPOTLIGHT ON PHYSICAL ACTIVITY & WORKPLACE HEALTH

Case study: Premier Foods

Case study: Unilever

SPOTLIGHT ON FOOD EDUCATION

THE REFORMULATION JOURNEY

SFDF REFORMULATION PROGRAMME

CONTENTS

3

4

5

6

6

7

7

8-9

10

10

11

11

12-13

14

14

15

16-17

18-19

FDF AND ITS MEMBERS HAVE A COMMITMENT TO HELP CONSUMERS ACHIEVE A BALANCED DIET WITHIN A HEALTHY LIFESTYLE INFORMED BY ROBUST, UP-TO-DATE SCIENCE. IN THIS BROCHURE WE BRING TOGETHER A HANDFUL OF THE ACHIEVEMENTS OF FOOD AND DRINK BUSINESSES IN THE UK.IAN WRIGHT Director General, FDF

4

SPOTLIGHT ON

HEALTHIER OPTIONS

Activity to inform and educate Reformulation Portion sizes

Development of lower calorie options

Encouraging consumers to choose healthier options

These are just some of the tools that individual companies are using to help reduce calorie intakes.

ADVERTISING SPEND

VsLow

calorie products

Regular products

Consumer friendly

website & phone apps promoting healthy lifestyles

Recipe changes to reduce calories while maintaining product quality & appeal

New lower calorie options added to product ranges

Clear nutritional labelling voluntarily provided on-pack

New smaller pack sizes & formats

Increased applicationof resealable packaging in ranges

Voluntary calorie capsi.e. a maximum level of calories permitted per serving

Energy balance awareness raising adverts

Meeting demand for very low calorie products

Low

Calorie

Option

x kcal per serving

NEW product

Energy397kJ94 kcal

Fat

0.9g

5% 1% 1 % 2%

Saturates

0.2gSugars

1.4g

7 %

Salt

0.4g

5

ACHIEVEMENTS

Nestle images captions

apetito is proud to serve some of the most vulnerable in society, enabling them to eat for health, whatever their circumstances.

We are a founding member of the Government’s Malnutrition Task Force and are committed to offering a range of meals created by our team of chefs that meet all key dietary needs.

We work closely with dietitians, healthcare professionals and

customers, enabling us to be the experts in elderly nutrition.

Our offering includes;

• Energy Dense, Low Fat, Low Salt, Gluten Free and much more

• “Nutriplan” online nutritional menu planning

• World leading Soft/Pureed Meals

• Dedicated apetito dietitian

• Nutritious & Delicious is a range of healthy eating meals created by our chefs and approved by our dietitian.

• The range is researched with over 1000 customers and then approved for taste and quality with consumer panels before proceeding to launch.

• Research highlighted a demand for a range of meals meeting a number of specific nutritional needs. We found that retailers often met one of the needs, but not all.

• This range of thirteen meals meet the following dietary needs- Maximum 400 calories- Low Fat- Low Saturated Fat- Low Salt- Source of/high protein- Minimum 1 of 5 a day

APETITO

WE ARE A FOUNDING MEMBER OF THE MALNUTRITION TASK FORCE

60% OF NEW PRODUCTS WILL BE LOW SUGAROR NUTRITIONALLY ENHANCED BY 2020

ACHIEVEMENTS

Nestle images captions

• Britvic’s move to only produce and sell Robinsons No Added Sugar squash will remove 6.9 billion calories from the UK soft drinks market. This follows the decision to only sell No Added Sugar Robinsons Fruit Shoot, resulting in 2.2 billion calories being removed from the UK children’s soft drinks market.

• Britvic has removed over 18 billion calories from the soft drinks category since 2012, through the delist of Robinsons and Fruit Shoot, and the reformulation of J2O and Drench Juicy Sprint Water in 2012, which removed 7 billion and 2.1 billion calories respectively.

BRITVICAt Britvic, we are committed to encouraging people to make informed choices to live healthier and more active lives. We believe that all of our drinks can be enjoyed as part of a balanced diet and healthy lifestyle and we provide our consumers with a wide choice of soft drinks to suit their needs. By 2020 Britvic is committed to reducing the average number of calories consumed per serve by 20%

and to ensure that 60% of our new products will be low sugar or nutritionally enhanced drinks. Britvic has a strong commitment to the Public Health Responsibility Deal and was one of the first signatories to the Government’s Front of Pack labelling scheme. We are also using the power of our brands, such as Robinsons and Fruit Shoot, to inspire families to actively play together.

18 BILLION CALORIES

REMOVED FROM SOFT DRINKS

MARKET

6

ACHIEVEMENTS

Coca-Cola is Britain’s biggest grocery brand as well as one of the world’s most iconic drinks. Coca-Cola contributes £2.4billion to the British economy every year and employs 4,000 people directly (with each job supporting a further eight others across the economy). As a major food manufacturer, we also understand the role that diet can have on health and wellbeing and our role in marketing responsibly. We believe that choice and information are fundamental to helping people make healthy choices. Recognising this, we have taken a series of actions over the past few years to help our consumers to

make the right decisions for them and their families.

In 2012, Coca-Cola was one of the first companies to sign up to the Public Health Responsibility Deal, and we made pledges in all the relevant networks including physical activity, workplace wellbeing, front-of-pack labelling and calorie reduction.

Our reformulation work began much earlier than the Public Health Responsibility Deal. We launched no sugar, no calorie Diet Coke in 1982 and have launched 27 new drinks with reduced sugar and calories since 2005.

• Between 2012 and 2014, we reduced the average calories per litre in our sparkling drinks by 5.3% and increased marketing investment in no sugar, no calorie colas by 52%.

• We invested £15million in reformulating our most popular brands, including Sprite, Dr Pepper, Fanta, Oasis and Lilt.

• In 2014, we signed up the Government’s colour-coded labelling scheme and the new labels will appear on all of our drinks this year.

• In 2013, we introduced a smaller 250ml can of Coca-Cola, Diet Coke and Coca-Cola Zero. In 2014, we increased its distribution by 4,300 stores to 13,665 stores across GB.

AVERAGE CALORIES PER LITRE REDUCED BY 5.3%

INCREASED MARKETING INVESTMENT IN NO SUGAR, NO CALORIE COLAS BY 52%

COCA-COLA GREAT BRITAIN

Nestle images captions

In 2011, Mars signed the Public

Health Responsibility Deal as a

member of the food, health at work

and physical activity networks.

We are a signatory of 14 pledges,

including calorie reduction, front-of-

pack labelling, trans fat removal and

salt reduction.

Mars has long been committed to

providing high quality products and

to improving the nutritional quality

of our products, whilst delivering the

same great taste to our consumers.

We have made significant progress

through innovation. In 2008, we

invested millions to reduce the

saturated fat content of all MARS®,

SNICKERS® and MILKY WAY®

chocolate bars by more than 15%,

removing 600 tonnes of saturated

fat from UK diet.

• In 2012, we made a global commitment to ensure that all our single-serve chocolate products contained no more than 250 calories per portion by the end of 2013.

• After achieving Public Health Responsibility Deal 2012 salt reduction target across the entire portfolio of main meal products, we became an early signatory to the 2017 salt reduction pledge.

• In 2014, we signed up the government’s colour-coded front-of-pack labelling scheme and are currently rolling out our new labels.

ACHIEVEMENTSMARS UK

GLOBAL COMMITMENT TO 250 KCAL CAP

ON SINGLE-SERVE CHOCOLATE PRODUCTS

EARLY SIGNATORY TO THE 2017 SALT REDUCTION PLEDGE

7

SPOTLIGHT ON

DIET AND HEALTH

Having a healthy diet, being a normal weight, limiting our alcohol intake and exercising are some of the simple steps we can all take to improve our health.Whilst this is good for us and good for our families, helping us to enjoy life into old age, it is also good for the wider economy and for society. Making healthy lifestyle choices helps reduce the risk of disease which ultimate reduces the number of people the NHS has to treat. It also results in more adults being able to work and fewer sickness days helping business. Taking just one example, it has been estimated that the overall cost of obesity and related illnesses to the economy could be £27 billion.

People being overweight or obese is a major problem in the UK. About one quarter of adults are obese. In children, one in five entering primary school and about a third starting secondary school are overweight or obese. The levels of obesity are a serious public health concern as excess weight increases the risk of developing chronic diseases, including type 2 diabetes, coronary heart disease, high blood pressure (which is linked to an increased risk of stroke) and cancer. It is also associated with poor mental health in adults and stigma in childhood.

SOCIETAL INFLUENCES

ACTIVITY ENVIRONMENT

PHYSICALACTIVITY

INDIVIDUALPSYCHOLOGY

BIOLOGY

OBESITY

Source: Foresight syste

ms map

. 2007

WHAT CAUSES OBESITY?

Weight gain occurs when overall energy intake consistently exceeds energy requirements. The causes are often debated, as are the precise separate impacts of food, physical activity and environmental factors. What is clear is that there is a complex interplay of factors involved in the increase that has happened within a generation, and there will not be a single solution to reverse this trend. The Foresight report developed a systems map illustrating the many different influences on obesity, the summary of which can be seen this diagram.

FOOD CONSUMPTION

FOOD ENVIRONMENT

8

DIET AND HEALTH continued

It is important to consider that being healthy isn’t only achieved by being a certain weight. In fact when you look at all the dietary factors, having an unhealthy diet is a bigger risk factor for disease than being overweight. As a nation we don’t eat enough fruits and vegetables, nuts and seeds, fibre or wholegrain. We tend to have low levels of polyunsaturated fats and higher levels of saturated fats, and our levels of salt and sugars are above government recommendations.

Food and drink manufacturers recognise they have a responsibility to help people understand what’s in their food and choose a diet that’s appropriate for them and their families.

The case studies in this brochure outline the actions being taken by

our members, from reformulating products to lower the energy, offering smaller portion sizes, and providing information including clear nutritional labelling.

Just as importantly, our actions consider the wider role of food and health, through increasing fruit and vegetable content of foods, increasing fibre and wholegrain and reformulating to lower salt, fat and sugars.

In all of this it’s important to remember that food is both essential and one of life’s pleasures. Food should taste good and be enjoyed. Our members are playing their part by helping people to have a more balanced diet while enjoying great tasting food.

Low fruit

Low nuts and seeds

High sodium

Low vegetables

High processed meat

Low omega - 3

Low fibre

Low whole grains

Low PUFA

High trans fat

Low calcium

Low milk

High sweetened beverages

High red meat

Percent of total DALYs

UNITED KINGDOM DISABILITY ADJUSTED LIFE YEARS (DALYs)Both sexes, all ages, 2010

0.0% 0.5% 1.0% 1.5% 2.0% 2.5% 3.0% 3.5% 4.0% 4.5%

MALNUTRITION

In certain sectors of the population there is also a real problem with malnutrition, with an estimated 3 million malnourished people in the UK. This is a particular concern amongst the frail and elderly; around one in three people admitted to hospital or care home have, or are at risk of, malnourishment. There can be many reasons for this, including long term health conditions and reduced mobility. For some sectors of the population this means there is a real need to be able to provide food that can meet their very specific needs.

The quality of our diets has a significant impact on our health. Improving different aspects of our diet would help us lead healthier lives.

Source: Foresight syste

ms map

. 2007

Source: Global Burden of Disease Study 2010

THE IMPACT OF DIETARY RISK FACTORS IN THE UK

9

McCain is the UK’s largest

manufacturer of frozen potato

products. Recognising consumers want

convenient, nutritious food, we are

committed to ensuring our products

can be enjoyed as part of a healthy,

balanced diet.

A signatory to several pledges under

the Public Health Responsibility Deal,

its collaborative approach complements

our reformulation efforts as we work

towards the 2017 salt targets.

Continuous innovation means we can

offer consumers increased choice

- from our Rustic Chips and Ready

Baked Jackets with no added-salt, to

our foodservice Simply range which

offers caterers operational solutions.

We continuously strive to offer

consumers good food, simply prepared

that can be enjoyed by all.

• Since 2001, McCain has reduced added-salt in our portfolio by 22%.

• Saturated fat was reduced by 70% between 2007-2012.

• McCain was the first food manufacturer to adopt the colour coded front–of-pack labelling as we recognise our role in supporting consumers to make informed purchasing decisions.

• 97% of our current retail portfolio carry green or amber nutritional indicators, and we provide full, detailed nutritional information on the back of all our packaging and online.

• As part of our global policy, we do not market products to children under the age of 12.

ADDED SALT AND SATURATED FAT REDUCED BY 22% AND 70% RESPECTIVELY

McCAIN FOODS (GB) ACHIEVEMENTS

As the world’s largest snack company, Mondelēz International is committed to helping people make mindful snack choices. For the first time, the company has set global nutrition targets to reach the following goals by 2020:

• Grow “Better Choice” products to 25% of revenue.

• Reduce sodium and saturated fat by 10%.

• Increase whole grains by 25%. • Increase individually wrapped

options of 200 calories or less by 25%.

In the UK, Mondelēz was one of the first to provide clear nutritional information on the front of pack to help consumers make informed choices.

Mondelēz was one of the founding signatories to the Public Health Responsibility Deal.

• Since 2012, we have taken 24.56 tonnes of salt out of Philadelphia Original, 11.66 tonnes of salt out of Philadelphia Light and 0.93 tonnes of salt out of Philadelphia Lightest.

• All Dairylea regular and light plain portions, tubs and slices meet the average 2017 salt targets.

• We have committed to no longer make or sell single-serve confectionery over 250 kcals in the UK from the end of 2015.

• We reduced the calories per bag by 53% from 159kcals to 76kcals per bag in Cadbury’s Dairy Milk Buttons multipack individual bags.

• Calories in Twirl Treat Size single bars have been reduced by 17% from 91kcals to 75kcals per bar.

ACHIEVEMENTSMONDELEZ INTERNATIONAL

COMMITTED TO 250 KCAL CAP ON SINGLE-SERVE CONFECTIONERY SOLD IN THE UK

24.56 TONNES OF SALT REMOVED FROM PHILADELPHIA ORIGINAL SINCE 2012

10

As the world’s largest food

manufacturer, Nestlé takes its

responsibility to provide consumers

with the tastiest, most nutritionally

responsible products seriously.

We have long standing global

commitments to improve our products

through nutrient policies and

reformulation targets, ranging from

step-wise nutrient reductions to the

way we communicate information.

This enables our customers to make

better, more informed choices. In

2011, Nestlé UK&I was one of the

first signatories to the Public Health

Responsibility Deal, making 17

pledges across the physical activity,

health at work and food networks. We

continue to deliver on these pledges

and commitments through new

product development and ongoing

reformulations.

Nestlé UK & Ireland:

• Reduced the portion size of single serve confectionery products to 250 calories or less per serve in 2013, removing 4.6 billion calories, 580 tonnes sugars and 196 tonnes of saturated fat from the portfolio.

• Adopted the Government’s recommended colour-coded front-of-pack nutrition labelling scheme in June 2013, providing further transparency and consistency for UK consumers to making informed choices.

• Reformulated UK manufactured KITKAT products in 2014, removing 3,800 tonnes of saturated fat.

• Made average salt reductions of 20% (sales weighted) in Maggi 3 minute noodles in 2015.

• Lactalis Nestlé launched Munch Bunch 30% Less Sugar in 2015, the only reduced sugar fruit fromage frais with 16% less calories than the standard product.

• Nestlé Cereal Partners launched Low Sugar Oat Cheerio in 2015, with just 1.4g of sugar per serving and made with 97% wholegrain.

NESTLÉ UK & IRELAND ACHIEVEMENTS

REFORMULATED KITKAT PRODUCTS REMOVING 3,800 TONNES OF SAT FAT

At PepsiCo UK, we recognised the

shift towards health and wellness

early on and since 2006 we

have been voluntarily working to

reformulate our portfolio, broaden our

range of healthier choices, market

responsibly and support employee

wellbeing. Signing up to a number

of pledges under the Public Health

Responsibility Deal is a continuation

of that proactive approach.

We’ve fulfilled a number of the 14

Public Health Responsibility Deal

pledges we signed up to and more

recently co-established the Pepsi

MAX cinema partnership pledge to

encourage a switch to lower calorie

drinks, building on our policy of only

advertising low/no sugar soft drinks

in the UK.

• In 2005, we pledged to only advertise low/no sugar Pepsi varieties in the UK, now accounting for 69% of our retail sales.

• In 2005-7, we reduced the sodium in our Walkers savoury crisps and snacks portfolio by between 25 - 55%. In 2009 we achieved a further average reduction of 11.7% across the majority of the Walkers crisps range. We achieved a 70-80% reduction in saturated fat by moving to healthier oils. We have also signed up to the 2017 salt targets.

• Between 2008 and 2013, we sold over 10 billion (11.594) servings of wholegrain thanks in part to making oats more accessible with Oat So Simple pots and sachets, and through broadening oats beyond the breakfast meal into snacks.

PEPSICO UK ACHIEVEMENTS

WE REDUCED SAT FAT IN OUR WALKERS PORTFOLIO BY 70-80% BY MOVING TO HEALTHIER OILS

WE ONLY ADVERTISE LOW OR NO SUGAR PEPSI VARIETIES

SINCE LATE 2014, ALL NESTLÉ CONFECTIONERY SINGLE-SERVE PRODUCTS CONTAIN LESS THAN 250 CALORIES

11

According to Government figures around a half of women and a third of men in England are not doing enough physical activity and this could damage their health. There is a body of evidence that shows that as well as helping us to maintain a healthy weight, physical activity is independently important in reducing our risk of a range of diseases like cancer, diabetes, hypertension and depression.

We play our part with a range of activities, both in the workplace and in the community; from large UK projects in disadvantaged communities, to supporting local football teams, to encouraging cycling to work and organising employee sports competitions.

Our members support Public Health England’s strategy, Everybody active every day, which is looking for everyone to get involved, including employers, to help people to become more physically active every day.

Under the last government, eighteen of our member companies signed up to at least one physical activity pledge, which they monitor and report back progress on annually.

GOVERNMENT PHYSICAL ACTIVITY RECOMMENDATIONS

Adults (19-64)

150 minutes per week in moderately intensive physical activity (in bouts of ten minutes or longer), or 75 minutes per week of vigorous physical activity, or a combination of the two.

Children and young people (5-18)

At least 60 minutes of moderate to vigorous intensity physical activity per day.

SPOTLIGHT ON

PHYSICAL ACTIVITY

4 IN 5 BOYS DON’T MEET GOVERNMENT RECOMMENDATIONS...AND EVEN FEWER GIRLS DO

A THIRD OF MEN DON’T MEET GOVERNMENT RECOMMENDATIONS...AND JUST UNDER HALF

OF WOMEN DON’T

Source: Health Survey for England 2012

12

SPOTLIGHT ON

As a sector we employ around 400,000 people across the UK and we recognise the role we can play in improving health outcomes for all our employees through workplace wellbeing initiatives.

Further, there is strong evidence to show that having a healthy workforce can reduce sickness absence, lower staff turnover and boost productivity – simply put – having an effective workplace wellbeing programme is good for everyone.

The importance of this can be seen by the scale and variety of our members’ commitments to their workforce. Whether its offering healthy options and clear labelling in staff restaurants, encouraging physical activity or enhancing government campaigns (for example, supporting ‘Stoptober’) .

In 2012, FDF published a toolkit to share best practice and provide a simple guide to how to create a workplace wellbeing approach tailored to any business, large or small. This has been very positively received both by all of our members and by organisations outside of our sector.

INDUSTRYINACTION

WORKPLACE WELLBEINGThe increasing importance and benefits of a healthy workforce are now recognised as a key element

to a successful business and a healthy Britain.

WORKPLACE WELLBEING

HEALTH-PROMOTING WORKPLACES ARE OBVIOUSLY GOOD FOR MILLIONS OF EMPLOYEES…SO THE TIME IS RIGHT FOR ALL EMPLOYERS - INCLUDING THE NHS - TO RAISE OUR GAME.

Simon Stevens, NHS England Chief Executive

THERE IS A POSITIVE ASSOCIATION BETWEEN WELLBEING, JOB SATISFACTION AND AN EMPLOYEE’S JOB PERFORMANCE

1 - Source: Office of National Statistics.

2 - Source: NICE Guidance 2015: Workplace policy and management practices to improve the health and wellbeing of employees.

131 MILLION DAYS WERE LOST DUE TO SICKNESS

ABSENCES IN THE UK IN 2013

OFF SICK

1

2

13

Click to view the pdf here

Premier Foods has been one of

the first companies to commit

voluntarily to the UK Government’s

recommended hybrid traffic light

labelling.

We believe it helps consumers to

make the right choices for their diets

and are also seeing that it helps us

focus our development efforts to

improve our products.

By aligning our internal nutrition

standards with the Government’s

scheme, wherever we can we’re

targeting to have less ‘reds’ on our

labels over time.

This will always be a challenge for

critical nutrients in some categories.

For example, sugar will always be

important to the taste, structure and

texture of Mr Kipling cakes. But where

we can, we’ve been turning ‘reds’ to

‘ambers’.

• 90% of our products are now meeting our Hybrid Traffic Light Labelling pledge commitments.

• In our new Milkshake flavours of Mr Kipling snack packs we’ve lowered the fat content compared to other snack pack slices to change the fat and saturated fat labelling icons from red to amber.

• We are committed to calorie reduction, reducing calories on both our existing portfolio and ensuring that 30% of new product development (NPD).

• We have introduced a calorie cap of 250 calories on individual cakes.

• During 2014, we made changes to Mr Kipling Pies and Ambrosia Custard Pots, which resulted in an annual reduction of over 6 billion calories.

PREMIER FOODS ACHIEVEMENTS

One in ten of the world’s adult

population is obese. By 2020, we

will double the proportion of our

portfolio that meets the highest

nutritional standards, based on

globally recognised dietary guidelines.

This will help hundreds of millions

of people, including in the UK, to

achieve a healthier diet.

Our approach encompasses health

and hygiene and nutrition. We are

uniquely placed to pursue our goal

as we are the only multinational

consumer goods company with a

portfolio across home and personal

care, food and beverages. The

business case is compelling. We have

seen that by promoting hygiene and

nutritious food, sales increase.

Unilever was in the first cohort of

signatories of the Public Health

Responsibility Deal. With thirteen

pledges to date, Unilever will continue

to be at the vanguard of advances

with regard to product reformulation

and food innovation. Wherever we

can identify opportunities to enhance

the nutritional value of our products

and provide helpful information to

consumers about the nutritional

content of our products, we will

act. At the same time, we shall also

ensure that our products will continue

to be flavoursome and appealing to

our consumers.

• Having successfully delivered a calorie reduction programme in our kids’ ice creams by 2012, resulting in all of our children’s ice creams now at 110Kcal or fewer, we decided to review our calorie commitment in our entire ice cream portfolio.

• Our new commitment is for 100% of our single-serve ice cream products to contain 250kcal or fewer by spring 2016*.

*All products leaving our factories after 31st December

2015 will be fewer than 250Kcal

100% OF SINGLE-SERVE ICE-CREAM PRODUCTS TO

CONTAIN MAX 250 KCAL BY SPRING 2016

ACHIEVEMENTSUNILEVER

ALL KIDS’ ICE-CREAMS ARE

MAX 110 KCAL

90% OF PRODUCTS MEET OUR HYBRID TRAFFIC LIGHT LABELLING PLEDGE COMMITMENTS

INTRODUCED A 250 KCAL CAP ON INDIVIDUAL CAKES

14

FOOD EDUCATIONFood and drink companies have a legal obligation to tell their customers what is in their food, and ingredients lists and nutrition information are both clearly provided on pack. However many companies go much further than the legal requirements in helping people to understand what is in their food.

At its simplest this means the vast majority of companies provide a simplified version of nutrition information on the front of pack. Our members also provide healthy eating

information on websites and try to help amplify public health messages, with over two thirds of FDF’s largest members supporting Change4Life.

Providing information is a vital first step, but some companies go much further by supporting school and community intervention programmes, which aim to help people understand what a healthy balanced diet is and help them see how they can achieve it.

Food and drink labelling:A tool to encourage healthier eating

A resource for healthcare professionals

SPOTLIGHT ON

SCHOOLS FAMILIESHEALTH CARE PROFESSIONALS

Eat Like A Champ (ELAC) is a healthy eating educational programme designed for Y5 primary schools children aged 9-10, developed by Danone with the British Nutrition Foundation. The aim is to tackle the growing issue of poor nutrition and obesity amongst children through six specially tailored lessons. The concept is to make nutrition exciting for kids and inspire them to adopt healthy choices of champions they admire.

• ELAC launched as a pilot in 25 London classes in 2010, and has grown each year. In 2014, it was rolled out to 1,000 classes all over the UK, reaching over 30,000 children.

• Independent research carried out by the Children’s Food Trust demonstrates that children taking part in ELAC shifted behaviour towards healthier eating habits.

• We have put a particular focus on our local community in Ealing, where 80% of primary schools have taken part.

FDF wanted to help health care professionals understand the changes being made to food labels. We developed an easy to use booklet highlighting changes along with examples of how the labels can be used to help make healthier choices. The booklet focuses on reference intakes, nutrition information, ingredients and allergen labelling. Before publication we gained positive feedback from all relevant UK Government departments.

• The booklet has been downloaded more than 10,000 times,

• We have distributed 12,000 free copies and written supporting articles in journals targeting dietitians, nurses and nutritionists.

• Building on this work, in December 2014 we launched www.foodlabel.org.uk a consumer facing website which receives approximately 20,000 hits a month

Ben’s Beginners is a global initiative from UNCLE BEN’S aimed at getting kids and families cooking together and having fun while developing a lifelong good relationship with food. In the UK, the Ben’s Beginners initiative is an online cooking channel which aims to put the fun into learning how to cook and teach skills that will last a lifetime.

Since the launch of the online cooking channel:

• 3.3 million cooking lessons have been delivered

• *30% of people who have engaged with the content claim they will change their cooking habits.

• *97k families intend to cook together more often

* Nielsen research conducted on control and exposed cells to measure claimed behaviour change

of an adult’s Reference Intake.Typical values (as sold) per 100g: Energy 993kJ/235kcal

Each slice of bread (40g) contains:

Energy397kJ94 kcal

Fat

0.9g

5% 1% 1 % 2%

Saturates

0.2gSugars

1.4g

7 %

Salt

0.4g

15

Click to view the pdf here

www.eatlikeachamp.co.uk Visit Ben’s Beginners on YouTube

START

1

2

56

FEASIBILTY

DEVELOPMENT

FACTORYTRIALS

FINISH

with the original product

Take the new product to market

Assess opportunities to introduce product changes for health

E.g. Brand strategies; labelling

including claims; customer

acceptance and feedback; and

launch activities

Establish how to make the new product at

scale and implement necessary changes

Monitor customer and consumer response to the new product

CHANGING RECIPES FOR HEALTHA Producer’s Reformulation Journey

MARKETING & COMM

UN

ICAT

ION

S

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• Monitor food safety, shelf-life and sensory characteristics.

• Get feedback via professional and consumer testing on ingredient list changes and sensory characteristics: taste, colour, smell, shape and appearance.

• Plant trials checklist:

• Time needed in factory• Impact on line efficiencies• Necessary plant changes• Testing: Shelf-life, consumer, nutritional, micro-testing

and food Safety testing via HACCP*• Cooking and preparation instructions• Brand and business approval

*Hazard Analysis and Critical Control Point’

Multi-discipline reformulation teams often involve development chefs, nutritionists, engineers, technical experts, suppliers and marketeers, but always the consumer.

RECIPE CONSIDERATIONS:• Reformulation aim/s• Nutrition information and allergens• Legal constraints • How product compares to others in market• Government policy and/or targets• Cost implications• New ingredients – are they approved? • Portion size

PROCESS CONSIDERATIONS:• Ingredient functionality i.e. what you need to replicate• Impact on shelf-life/safety/ consumer acceptability• New ingredients, technologies or supply chain changes • Whether the new recipe will work in existing machines

e.g. is it thicker? Will it set at the right temperature?• Cost implications if new machinery is needed• Impact on packaging

3

4

BRIEF

DEVELOPMENT

Design product brief

Trial recipe changes in a development

kitchen

MARKETING & COMM

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ICAT

ION

S

‘Did You Know’ Insights provided by:

• 80% of product development activity involves changes to existing products rather than brand new ones.

• To change and launch new recipes can take a minimum of 16 weeks. More often this can be six months.

• Retailer own label development normally takes around six months but a minimum of 16 weeks.

• It can be necessary spend about three months developing the initial recipe at bench-scale.

• Consumer studies can take six to nine months for a single recipe change.

17

 

Around 50 small and medium-sized food producers were helped to reduce calories, salt and saturates in their products without compromising on taste by Scottish Food and Drink Federation (SFDF)’s Reformulation Programme. Between 2011-14, these companies, which typically do not have a significant technical new product development resource

or in house reformulation experience, received free, tailored reformulation advice via SFDF’s Scottish Government (Health) funded Programme.

During the Programme, some significant reductions in salt, saturates and energy were achieved, several of which are included here as examples.

• SFDF’s Reformulation Programme directly supported around 50 producers across Scotland.

• Through events, case studies and media articles, SFDF helped promote reformulation best practice and highlight the consumer and commercial benefits of reformulation to producers across the UK.

• SFDF published ‘Reformulation for Health: Guidance for SMEs’ to offer guidance and inspiration for food and drink producers that want to find out how reformulation could help their customers as well as their business, alongside sign-posting to other sources of practical advice and information.

ACHIEVEMENTS

SMES INSPIRED TO CUT CALORIES, SALT AND SATURATES

REFORMULATION FOR HEALTH:

GUIDANCE FOR SMES LAUNCHED

TO FURTHER INSPIRE AND HELP

PRODUCERS

UP TO 35% SALT REDUCTIONS IN SEASONINGS ACHIEVED

Hundreds of butchers across Scotland now have easy access to lower salt seasonings which will help them to make their products healthier. SFDF’s Reformulation Programme worked with four of the main seasoning companies in the UK - Dalesman, Dalziel, Kerry and

Scobie & Junor - to create new seasonings for the butchery trade achieving significant results. This partnership shows how changes carried out by ingredient suppliers can deliver a significant, positive impact by making healthier options available to these companies’ customer base.

• Dalziel reduced the salt content in a number of its pork and beef sausage seasonings by up to 33%.

• Kerry reduced the salt content in a number of its pork seasonings by up to 35%.

• Scobie & Junor reduced the salt content in its sausage seasoning range by 20%.

• Dalesman reduced the salt content in a number of its pork and beef sausage seasonings by 20%.

• By using these reduced salt seasonings, these company’s butchery customers can meet the Food Standards Agency Scotland (FSAS) 2017 salt target of 1.13g per 100g finished product.

ACHIEVEMENTS SALT REDUCTION IN SEASONINGS

THE SFDF REFORMULATION PROGRAMME

REFORMULATION FOR HEALTHGuidance for SMEs

SCOTLAND’S BUTCHERS NOW HAVE ACCESS TO LOWER SALT SEASONINGS

   

 

18

Click to view the pdf here

Maclean’s Highland Bakery is a craft bakery business based in Forres, Moray. The business manufactures and sells a full range of bakery products, including bread, oatcakes, biscuits and cakes. They sell these products in their five retail shops and via wholesale.

Maclean’s Highland Bakery supplies the five Maclean’s retail shops which are based in the Speyside area of Moray. The wholesale side of the business supplies a number of major

retailers across Scotland. The oatcake range is also exported to many countries including Australia, USA, Japan and China, with strong sales being achieved in these markets.

A salt reduction programme was developed for 20 top-selling products including oatcakes, biscuits and savouries, equating to 80% of the company’s sales.

• The salt content of the steak pie was reduced by 50%.• Four oatcake products were reformulated reducing the salt

content by 17%.• There was a 20% salt reduction for certain fermented

products such as Harvester (malted wheat) Bread, White Pan Loaves, and Tasty (wholemeal) Bread. These products now meet the FSAS 2012 Salt Targets.

• The salt content of the buttery, which is a traditional North East Scotland bakery product, was reduced by 25%.

ACHIEVEMENTS

Chalmers Bakery is a traditional Scottish bakery based in Aberdeenshire, established in 1956. The business manufactures and sells a range of traditional bakery products such as breads, savouries and cakes in 12 shops and via wholesale. The business manufactures and sells a range of traditional bakery products such as

breads, savouries and cakes in 12 shops and via wholesale.

The nutritional content of all the top-selling products at Chalmers was reviewed to establish where reformulation could provide a significant health impact. As a result, a programme was put in place for a number of products.

ALL TOP-SELLING PRODUCTS REVIEWED• The round shortbread base was reformulated resulting in

17% reduction of sugar content and reducing the calorie content of the recipe.

• The pastry shells used in a number of savoury pies were reformulated to reduce salt content by 56% and fat by 30%.

• The puff pastry used in the sausage rolls were reformulated resulting in a 17% salt reduction and 17% reduction in overall fat.

• Chalmers has created a Mediterranean vegetable pie containing only 3.5 grams fat. Compared to a typical traditional scotch pie the Mediterranean vegetable pie contains 68% less fat, 71% less saturated fat and more than 50% less salt.

ACHIEVEMENTS

TOP-SELLING RECIPES REVIEWED

SALT IN OATCAKE PRODUCTS REDUCED BY 17%

20 TOP-SELLING PRODUCTS REVIEWED EQUATING TO 80% OF THE COMPANY’S SALES

SALT AND FAT IN PASTRY

SHELLS USED IN SAVOURY PIES REDUCED BY 56% AND 30%

CHALMERS’ MEDITERRANEAN VEGETABLE PIE CONTAINS LESS FAT, SATURATES & SALT THAN THE TRADITIONAL SCOTCH PIE

19

The Food and Drink Federation is the voice

of the UK food and drink industry, the largest

manufacturing sector in the country. Our sector

directly employs around 400,000 people, it

accounts for around 16% of the UK’s total

manufacturing sector by value; and it is an

invaluable partner to British agriculture, buying

the majority of what farmers produce.

Our membership comprises manufacturers of all

sizes as well as trade associations dealing with

specific sectors of the industry. In representing

the interests of our members, we are focusing

on the following core priorities:

• Food Safety and Science

• Health and Wellbeing

• Sustainability

• Competitiveness

In the area of health and wellbeing, FDF’s

commitment is long-standing. We unveiled our

action plan in 2004 to emphasise our sector’s

ambition to improve the health of the nation by

focusing on the areas where we could make

a real difference, such as nutrition labelling,

workplace wellbeing and product reformulation.

We have made plenty of progress in delivering

on these commitments – in fact, the UK is now

widely acknowledged to be leading the world in

many areas – and our priority now is to continue

working with members on our action plan.

ABOUT FDF

6 Catherine Street, London WC2B 5JJ

Tel: 020 7836 2460 Email: generalenquiries@fdf.org.uk Web: www.fdf.org.uk Twitter: @Foodanddrinkfed