1 Conclusions Conclusions Conclusions Conclusions Henri Rieux FEDIOL President Vice-President Corporate Affairs, Bunge Providing appropriate information Providing appropriate information Providing appropriate information Providing appropriate information for Oils and Fats for Oils and Fats for Oils and Fats for 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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Vice-President Corporate Affairs, Bunge - · PDF file1 Conclusions Henri Rieux FEDIOL President Vice-President Corporate Affairs, Bunge Providing appropriate information for Oils and
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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