Vice-President Corporate Affairs, Bunge - · PDF file1 Conclusions Henri Rieux FEDIOL...

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ConclusionsConclusionsConclusionsConclusions

Henri Rieux

FEDIOL PresidentVice-President Corporate Affairs, Bunge

Providing appropriate information Providing appropriate information Providing appropriate information Providing appropriate information for Oils and Fatsfor Oils and Fatsfor Oils and Fatsfor Oils and Fats

� Understandable information

→ build consumer knowledge

� Avoid interpretative information

→ objective messages informing right choices

� Relevant information

→ appropriate list of nutrients for fats and oils

� Meaningful portions that consumers can relate to

→ 10 g

� Avoid misconceptions through labelling

requirements

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Avoiding interpretative InformationAvoiding interpretative InformationAvoiding interpretative InformationAvoiding interpretative Information

� Nutrition facts are the basis for education

� Interpretative element is inappropriate

� Guidance to consumers: GDAs

� Respect diversity of lifestyles which require

different nutritional needs

Relevant Relevant Relevant Relevant nutrientsnutrientsnutrientsnutrients for Oils and Fatsfor Oils and Fatsfor Oils and Fatsfor Oils and Fats

� 30% of the daily calories should come from fats

� Need to encourage consumption of essential and unsaturated fatty acids

� Regulatory tools such as nutrition labelling and claims should encourage Operators to provide appropriate information

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Information per Portion for Oils and FatsInformation per Portion for Oils and FatsInformation per Portion for Oils and FatsInformation per Portion for Oils and Fats

� Reference to 100 g portion is not meaningful: → one does not consume 100 g of oil/margarine!

� A soup spoon of oil or margarine on2 slices of bread = 10 g10 g10 g10 g

� Encouraging consumers to use portions to help them better realise what they eat

FEDIOL initiatives & achievementsFEDIOL initiatives & achievementsFEDIOL initiatives & achievementsFEDIOL initiatives & achievements

Improvement of the fatty acid composition

� Blending of vegetable table oils

� Optimisation of the refining process

� Innovation of the manufacturing process

� Seed selection

� Hydrogenation

� Support provisions of EU consumer information proposal

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ConclusionsConclusionsConclusionsConclusions

� Inform consumers about unsaturated and essential fats

� Keep it simple without leading to misconceptions