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Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
Calculating and communicating fruit and vegetable portions
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Calculating and communicating fruit and vegetable portions

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Calculating and Communicating Fruit and Vegetable Portions,The guide provides a set of principles for food businesses who wish to communicate the fruit and vegetable content of their products to …

Calculating and Communicating Fruit and Vegetable Portions,The guide provides a set of principles for food businesses who wish to communicate the fruit and vegetable content of their products to consumers. We hope that it will also encourage 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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  • 1. Best Practice Guide to Calculating and Communicating Fruit and Vegetable Portions in Composite Foods click here to start
  • 2. igd.com 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: for personal use only tables and charts for inclusion for limited distribution. IGD must be referred to as the source of You are not authorised to: for commercial or any other gain Whilst every effort has been made to ensure that the information contained IGD nor any of its staff shall be liable caused. This publication is a guide only and in all cases. Contents Foreword 1. Introduction 2. Principles for communicating portions of fruit and vegetables in composite foods 3. Scope of guidance 3.1 Adult portions 4. Calculating portions of different formats of fruit and vegetables 5. Declaring portions of fruit and vegetables in composite foods 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 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
  • 3. igd.com Dpeople struggle to eat enough fruit and vegetables. Consumers recognise that they need 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. them convenient and innovative products the results of the recent National Diet and * that composite foods make addition to other forms of fruit and vegetables. fruit and vegetable content of composite foods practice guide to calculating and communicating recommendations. The guide provides a set of principles for food and vegetable content of their products to food businesses to develop products that help to increase people’s fruit and vegetable intake and contribute positively to a healthy balanced diet. 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 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
  • 4. igd.com The Government recommends that consumers vegetables per day. This recommendation is based on epidemiological evidence. The evidence indicates an association of consumption of at reduced risk of certain diet related chronic communications programme aims to increase National Diet rolling programme indicate that adults consume 4.1 portions of 0.8 portions per day to 10.0 portions per day for 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 . A portion 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 Purpose of this guide The aim of the guide is to: 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 food businesses to add more fruit and vegetables to products. a best practice guide for food businesses on calculating and communicating fruit and vegetable portions in composite foods. 1 practice guide. The guide sets out the principles developed by the guide is available in . For a more detailed description of the information Development of a best practice guide to calculating and communicating fruit and vegetable portions in composite foods’1 1. Introduction 1 IGD (2011) Development of a best practice guide to calculating and communicating fruit and vegetable portions in composite foods Introduction Contents Foreword 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
  • 5. igd.com and vegetable portions in composite foods. 2. Principles for communicating portions of fruit and vegetables in composite foods Box 1. Principles 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* *If more than one portion is declared or vegetable* *Water is not included as an ingredient Principles for communicating portions of fruit and vegetables in composite foods Contents Foreword Introduction 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
  • 6. igd.com 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 portions A portion of fruit or vegetables for adults is 80g also used for children over 11 years of age. Note there is currently no epidemiological An adult portion of 80g is likely to be too much for children younger than 11 and this should be for children. 3.2 Fruit and vegetables that count ionised fruit juice2 does not count. used in place of other sources of carbohydrate epidemiological evidence supporting the 400g usually eaten in addition to the starchy food part of the meal. vegetables. here. Scope of guidance Contents Foreword Introduction Principles for communicating portions of fruit and vegetables in composite foods 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
  • 7. igd.com 4. Calculating portions for different formats of fruit and vegetables To display a fruit and vegetable indicator on a and pulses using the principles agreed by the Department of Health pureed formats of these foods also contribute. 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 Format Weight or volume equivalent to 80g fresh (adult portion) Conditions vegetable juice may be counted1 puree should be calculated according to this is based on concentration of the typically available from retailers: 20g2 38o portion may be counted1 80g 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 Calculating portions of different formats of fruit and vegetables Contents Foreword Introduction Principles for communicating portions of fruit and vegetables in composite foods Scope of guidance Declaring portions of fruit and vegetables in composite foods Case studies Appendix 1 Appendix 2 Technical and production information
  • 8. igd.com 4. Calculating portions for different formats of fruit and vegetables Table 1: Examples of fresh equivalents of fruit and vegetables (continued) Fruit and Vegetable Format Weight or volume equivalent to 80g fresh (adult portion) Conditions Dried Pulses 40g counted1 80g counted1 Dried Fruit 30g counted1 information 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 DEFINITIONS: PULP* obtained from the edible parts of the fruit juice sacs obtained from the endocarp PUREE* CONCENTRATED PUREE* The product obtained from puree by the content regulation 2003 No 1564 A smoothie might contain either: AND a combination of crushed and juice Calculating portions of different formats of fruit and vegetables Contents Foreword Introduction Principles for communicating portions of fruit and vegetables in composite foods Scope of guidance Declaring portions of fruit and vegetables in composite foods Case studies Appendix 1 Appendix 2 Technical and production information
  • 9. igd.com in composite foods Principles vegetable portions in composite foods. Where a 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 5.1 Minimum and maximum portions to be declared The minimum content per serving of a product is set at one portion of fruit and vegetables; There is no upper limit to the number of portions appropriate. 5.2 Variety of fruit and vegetables in declared portions Certain formats of fruit and vegetables may only a composite food even if 40g are present. declared in composite foods: To state that a stir fry ready meal provides 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 portion of product could declare a single portion of fruit and vegetables Declaring portions of fruit and vegetables 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 Case studies Appendix 1 Appendix 2 Technical and production information
  • 10. 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** Food Per 100g Per portion + <1.8g <27g Per 100ml Per portion ++ <3g *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 Saturated fat Salt Total sugars 100% 30% 25% 100% 30% 25% 100% 30% 25% Adult 20g 1.8g 27g in composite foods 5.3 Disqualifying criteria Total sugars and take into account the amount per Foods should contain: salt* Drinks should contain: and salt. Declaring portions of fruit and vegetables 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 Case studies Appendix 1 Appendix 2 Technical and production information
  • 11. igd.com in composite foods 5.4 Sugars nutrition. Food companies are permitted to Fruit and vegetables contain naturally occurring 5.5 Product portion sizes IGD’s Voluntary guidelines consumers3 . 3 IGD (2009) Voluntary guidelines on communicating portion size to consumers Declaring portions of fruit and vegetables 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 Case studies Appendix 1 Appendix 2 Technical and production information
  • 12. igd.com In one portion of product: 80g of beans and 40g of tomatoes HEINZ BAKED BEANS IN TOMATO SAUCE Ingredients: Case studies 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 Appendix 1 Appendix 2 Technical and production information
  • 13. igd.com In one portion of product: 1 portion 12.7g leek There is at least 80g of different vegetables M&S COUNTRY VEGETABLE SOUP Ingredients: Case studies 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 Appendix 1 Appendix 2 Technical and production information
  • 14. igd.com 6. Case Studies In one portion of product: There is at least one portion of fruit/vegetables 1 portion 48.5g Sun ripened tomatoes 41.5g sun ripened tomato puree (15o Brix) 5g onions There is an appropriate variety of fruit/vegetables There is one portion of tomatoes The disqualifying criteria are not exceeded Saturated 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 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, Sunflower Oil, Sugar, Sea Salt, Citric Acid, Garlic, Pepper, Basil,Oregano, Firming Agent: Calcium Chloride PAGE 3 OF 5 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 Contents Foreword Introduction Principlesforcommunicating portionsoffruitand vegetablesincomposite foods Scopeofguidance Calculatingportionsof differentformatsoffruit andvegetables Declaringportionsoffruit andvegetablesin compositefoods Appendix1 Appendix2 Technicaland productioninformation
  • 15. igd.com In one portion of product: 1 portion 4.4 g Red pepper onion and red pepper LOYD GROSSMAN BHUNA SAUCE Ingredients: Case studies 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 Appendix 1 Appendix 2 Technical and production information
  • 16. igd.com In one portion of product: 1 portion been added product. RED BERRY FRUITY BAR Ingredients: Case studies 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 Appendix 1 Appendix 2 Technical and production information
  • 17. igd.com This guide aims to encourage inclusion of fruit achieve this for certain composite products. 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 7.1 Barriers to inclusion of fruit and vegetables in composite foods Processing out of certain vegetables Fruit and vegetables can block the process them too thick to go through factory process or fruit at certain facilities to ensure that there is a portion of fruit and vegetables in each serving of product Shelf-life Fresh vegetables and fruit deteriorate 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 7. Technical and production information Technical and production information 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
  • 18. igd.com Volume It can be physically challenging to get 80g of fruit and vegetables into a portion of cakes and desserts encourage the addition of fruit and vegetables Cost than other ingredients 7.2 Notes for caterers and foodservice Where possible the guidance presented should it is recognised that calculation and labelling of fruit and vegetables in composite foods in this environment presents a number of challenges. foodservice and catering businesses are encouraged to include fruit and vegetables in there is opportunity do so. Including fruit and vegetables in recipes is an may also have access to the information on salt content. food service companies are actively encouraged to increase fruit and vegetable content in appropriate dishes. 7. Technical and production information Technical and production information 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
  • 19. igd.com INSG Composite foods and (2011) British Nutrition Foundation Food and Drink Federation Greencore Group plc Innocent PepsiCo International Ltd INSG Composite foods and (2014) Brakes Food and Drink Federation of IGD’s membership. It brings together producers to address strategic challenges for the food and grocery industry. Nutrition is a key priority for the PIC. The IGD Industry industry can play its part in encouraging healthy eating as part of a healthy lifestyle Industry Nutrition Strategy Group members Agriculture and Horticulture Development Board Allied Bakeries Brakes British Nutrition Foundation British Retail Consortium Compass Group PLC Dairy Crest Group plc Greencore Group plc Iglo Foods Group Limited Premier Foods Group Plc Rich Products Ltd Waitrose Ltd Appendix 1 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 2 Technical and production information
  • 20. igd.com Contribution of composite foods to Consumption of fruit and vegetables is under composite dishes on the market is not taken disaggregated components from all composite foods are therefore an important source of for increasing the domestic consumption of fruit and vegetables. The Task Force reported that convenience is a barrier to intake and therefore containing high levels of fruit and vegetables consumption. The Task Force recommended composite foods be considered for inclusion in implementation of this recommendation. Dietitian survey Further evidence for the importance of composite through an online survey of dietitians carried out by IGD Responses indicate the importance of composite prepared foods and those people to achieve their intake of fruit and vegetables Those surveyed encouraged their clients to consume more fruit and vegetables in purchasing and consuming contain fruit and vegetables the label. Rationale for development of a best practice guide to calculating and communicating fruit and vegetable portions in composite foods Figure 1. In your opinion, how important are composite foods in helping adults and children reach their fruit and vegetables intake? Not at all important Not very important Fairly important Very important important Adults Children Appendix 2 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 Technical and production information
  • 21. igd.com 100% Have a glass of fruit juice or smoothie 72% 54% 32% other 5% 97% that they already routinely prepare at home 91% Communication of fruit and vegetable portions target in a more convenient fashion than plain fruit and vegetables and juices. Communicating foods to consumers may encourage the food industry to increase the content of these foods. preparing and cooking food at home. Regulatory position of labelling fruit and vegetable portions in foods related properties of a food or drink must comply and health claims made on foods The Food guidance for food ’ the regulation. This point portion. If a health claim is made in addition to scope of the regulation. of fruit and vegetable portions in composite foods participants discussed: Quantity of fruit or vegetables in a portion Different formats of fruit and vegetables used in composite foods terms of labelling fruit and vegetable portions incorporated into the guidance. Rationale for development of a best practice guide to calculating and communicating fruit and vegetable portions in composite foods 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 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 Technical and production information

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