Trans fats in foodservice a manufacturer s perspective
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Trans Fats in Foodservice – A Manufacturer’s Perspective. April 20 th , 2010. Denise Paul, National Healthcare Manager, Maple Leaf Consumer Foods. Outline. Background Trans Fat Review BC Trans Fat Regulation Overview What this means from a Manufacturer’s perspective?

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Trans Fats in Foodservice – A Manufacturer’s Perspective

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Trans fats in foodservice a manufacturer s perspective

Trans Fats in Foodservice –A Manufacturer’s Perspective

April 20th, 2010

Denise Paul, National Healthcare Manager, Maple Leaf Consumer Foods


Outline

Outline

  • Background

  • Trans Fat Review

  • BC Trans Fat Regulation Overview

  • What this means from a Manufacturer’s perspective?

  • What else can a Manufacturer do?

  • What to expect for rest of Canada


Background

Background

  • In 2005 Health Canada and the Heart and Stroke Foundation of Canada formed a task force with a mandate to develop recommendations and strategies "to effectively eliminate or reduce processed trans fats in Canadian foods to the lowest level possible.“

  • Final Task Force report submitted to Minister of Health in June 2006 included recommendations for regulations (similar to BC regulations) by 2008


Background1

Background

  • Between 2005-2008 industry made significant progress in trans fat reduction but other priorities within Health Canada took precedence over trans fat regulations

  • BC wanted regulations in place prior to 2010 Olympics and moved ahead with their own provincial regulations for Food Service


Trans fat review

Trans Fat Review

  • Naturally occurring trans fat is produced by bio-hydrogenation by ruminant animals

    • Found in lamb, sheep, beef, bison and dairy products

  • Industrial produced trans fat is produced by a chemical process (partial hydrogenation) used to change liquids into solid fats

    • Found in hydrogenated vegetable oils, shortenings and margarines and foods made with these oils


Trans fat review1

Trans Fat Review

Health effects of naturally

occurring trans fat

  • Naturally occurring trans fat do not have the same harmful effect as industrially produced trans fat


Trans fat review2

Trans Fat Review

Health effects of industrially

produced trans fat

  • Increases LDL (bad cholesterol) and decreases HDL (“good”) cholesterol thereby increasing the risk for cardiovascular disease

  • A high intake of industrially produced trans fat is responsible for an estimated 3,000 deaths from heart disease every year (Heart & Stroke Foundation of Canada)


Bc trans fat regulation overview

BC Trans Fat Regulation Overview


Bc trans fat regulation overview1

BC Trans Fat Regulation Overview

  • New regulation began September 30, 2009 and applies to:

    • All BC food premises with a permit to operate a Food Service Establishment (FSE)

    • All food located on the premises of, used in preparation, served or offered for sale

  • The three regulatory requirements are:

    • Documentation for food is kept on site at all times - ingredient lists, Nutrition Facts table or product specification sheet;

    • All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content     

    • All other food meets the restriction of 5% trans fat or less of the total fat content


Bc trans fat regulation overview2

BC Trans Fat Regulation Overview

Food exempt from the 2% and 5% trans fat restrictions includes:

  • Food whose only source of trans fat comes from dairy products and ruminant meats (that is, naturally occurring trans fats).

  • Pre-packaged food with a Nutrition Facts table that is sold or offered directly to the consumer without any alteration to the nutritional contents.


What this means from a manufacturer s perspective

What this means from a Manufacturer’s perspective?

Ensure that all products meet the restriction of 5% trans fat or less of total fat content

  • For those products that already met the restriction:

    • Ensure all labeling requirements have nutritional details that highlight the restriction as per above and that full nutritional information is available for customers


What this means from a manufacturer s perspective1

What this means from a Manufacturer’s perspective?

  • For those products that did not meet the restriction:

    • Reformulate products accordingly to ensure they meet the new restrictions

      • Maple Leaf Foodservice

        • Less than 1% of products did not meet guidelines and those were reformulated

    • Canada Bread / Olivieri

      • Reformulated all scones, croissants and Alfredo sauces because the amount of trans fat generated from the vegetable shortening or cream exceeded the allowable amounts

      • Non-hydrogenated shortening and reduced amounts of cream

      • All products in the portfolio now meeting the guidelines


What else can a manufacturer do

What else can a Manufacturer do?

  • Maple Leaf Foods & Canada Bread / Olivieri have an internal Regulatory Department that is now responsible for:

    • Monitoring and interpreting any new or changing regulatory announcements

    • Setting standards across our organization to ensure consistency

    • Ensuring that the organization is always current with new and/or changing regulations

    • Communicate regulations to Product Development and Marketing personnel to ensure that new products brought to market meet the regulatory restrictions

    • Provide input to Health Canada on our progress


What to expect for rest of canada

What to expect for rest of Canada ?

  • Health Canada has been in dialogue with Ministries of Health across the provinces

  • Expect Health Canada will be announcing final regulations based on task force recommendations and consistent with BC regulations for all of Canada within the near future.

  • Other health initiatives have been on their agenda but increasing pressure from politicians and health organizations will soon lead to final regulations for rest of Canada


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