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"Product reformulation in the Netherlands Prof dr Jantine Schuit, Professor of Health Promotion and Policy,

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Head of Centre for Nutrition, Prevention and Health Services, National Institute for Public Health and the Environment - Vrije Universiteit Amsterdam (VU University in Amsterdam) "

"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium

The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025.

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"Product reformulation in the Netherlands Prof dr Jantine Schuit, Professor of Health Promotion and Policy,

  1. 1. PRODUCT REFORMULATION IN THE NETHERLANDS Prof dr Jantine Schuit
  2. 2. National Agreement To Improve Product Composition (2014-2020) Based on self regulation Goals: - Reduce salt in a manner that if consumers eat according to guidelines they consume a max of 6 gr/day, - Reduce saturated fat to maximum 10 energy% per day - Reduce energy intake (less sugar, smaller portion sizes).
  3. 3. SUPERVISORY COMMITTEE Minister of Health and chairs of other Agreement parties STEERING COMMITTEE Management of Agreement parties WORKING GROUP Representatives of Agreement parties + sector depending on proposal SCIENTIFIC ADVISORY COMMITTEE DEVELOP DECIDE ORGANISATION
  4. 4. Agreements product reformulation (max levels) Priority is based on - PH relevance (contribution to total intake) Average proposed reduction: - 5-10% over 2-3 year period However: - Less agreements than anticipated - Only part of product category Salt Saturated fat Sugar Bread Meat products Soft drinks Canned vegetables Cakes Dairy products Cheese Soups Sauces Savory snacks Meat products, canned meat
  5. 5. Challenges scientific appraisal Appraisal of proposed product reformulation • Possible: relevance and ambition level within product category • In general, SC rates the ambition moderate to low • Not possible: contribution to the goals of the National Agreement (reduction of salt, saturated fat consumption), because sales data of reformulated products are not available. • The SC therefore strongly urges to obtain these data
  6. 6. Monitoring & evaluation No significant changes in other food categories No change in salt intake (g/day) 2006,2010,2015 (urine study) men women Temme et al, RIVM, 2015 Hendriksen et al, RIVM 2016
  7. 7. Summary & take home message • Self regulation in the Netherlands: moderate steps have been taken, but process is slower and ambition of agreements is lower than anticipated – Debate on how can we increase effort, stimulate reformulation • The Dutch product reformulation system is transparent and scientifically supported • It is not possible to appraise product reformulation agreements on their potential PH impact (ex ante) because information on sales data of reformulated products is unavailable. – Hence, monitoring & evaluation ex post is extremely important, but time of > 2 years • In order to reach the ambition and goals of the National Agreement, additional effort is necessary
  8. 8. Thank you for your attention Jantine.Schuit@rivm.nl

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