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HK Trade Guidelines for Sugars & Fats 2012

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HK Trade Guidelines for Sugars & Fats 2012

  1. 1. Trade Guidelines for Reducing Sugars and Fats in Foods 37th Trade Consultation Forum 7 November 2012TG_TCF_SugarsFat_e_121107a.ppt 1
  2. 2. Development of the trade guidelines Drafted by the designated working group Online consultation 23 Apr 2012 – 24 May 2012 Final version Release in November 2012 http://www.cfs.gov.hk/english/programme/p rogramme_nifl/files/Trade_Guidelines_for_ Reducing_Sugars_and_Fats_in_Foods.pdf 2
  3. 3. Recap on its content (1)1. Purpose  Is intended for all traders manufacturing and selling foods  Aims to help them to produce and promote wholesome and safe products which have lower sugars and fats content2. Sugars  Occurrence of sugars in foods  Sugars and health  Provide energy; Risk of obesity, heart diseases, dental caries, etc.  WHO/FAO’s recommendation on free sugars intake limit  Roles of sugars in food processing 3
  4. 4. Recap on its content (2)3. Fats  Occurrence of fats in foods  Fats and health  Provide energy; Risk of obesity, heart diseases, etc.  WHO/FAO’s recommendation on total fat, SFA, TFA and cholesterol intake limit  Roles of fats in food processing4. International approaches on reducing sugars/fats intake  WHO global strategy on diet, phy act and health  WHO advocates restricting the marketing/ advertising of foods/ beverages high in sugars/fats, esp. to children 4
  5. 5. Recap on its content (3)5. Advice on manufacturing/ producing foods with lower sugars and fats content  Sourcing and targeting for ingredients/ foods with lower sugars/ fats content  Practising6. Advice on promoting foods with lower sugars and fats content  Advertisement/ Promotion materials  On the products  Other promotion activities 5
  6. 6. -- Thank You -- 6

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