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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