Reformulation Is Key To Reducing Obesity Levels In Ireland – Food Drink Ireland

Food Drink Ireland (FDI), the Ibec group that represents the sector, today welcomed the establishment of a National Reformulation Technical Working Group by Marcella Corcoran Kennedy, Minister of State for Health Promotion.

Director of Prepared Consumer Foods at FDI, Kevin McPartlan stated: “The commitment of the food and drink industry to reduce the levels of fat, saturated fat, salt and sugar consumed in Ireland by reformulating their products is absolute and very well established. Research undertaken on behalf of FDI showed that in the seven years prior to 2012:

· Salt content of the products analysed reduced by 37%

· Sugar content fell by 14%

· The amount of energy as measured in calories sold over the seven years to 2012 reduced by 12%

· Both total fat and saturated fat intake reduced by approximately 10%.

“In addition to ongoing reformulation work by food companies, the huge reduction in salt levels came about as a result of voluntary commitments made by industry as part of a long term partnership with the Food safety Authority of Ireland (FSAI) which delivered significant public health benefits. 

“A partnership model between Government and industry is an effective way to improve public health. We look forward to engaging with the Minister to achieve our common aim of reducing fat, sugar and salt content in consumer foods and to agreeing a roadmap for meeting such targets at the end of the year.“

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