Commitment to Health

Industry establishes goals to improve nutritional value of foods and make them healthier

Cookies manufacturers, pasta and breads and industrialized cakes, represented by ABIMAPI, have been committed to guidelines established by the government to improve the nutritional value of their products. The Ministry of Health (MOH) and industry associations signed in 2008 and renewed in 2011 terms of commitment to reduce the amounts of fat, sodium and sugar in processed foods. The construction of agreements and commitments with the associations has as main advantages the representativeness of the market (ranging from 60% to over 90%, according to the product in question), the strength of implementing changes and impersonality and disconnection with marks.

The decrease in the use of trans fat, for example, is already a success story. In 2008, the Pan American Health Organization (Opas) recommended a reduction in the amount of trans fats to values no greater than 5% of the total fat in processed foods and not greater than 2% of the total fat in margarine oils and . Two years later, there was 93.4% of achievement of goals by the industries represented by the Brazilian Association of Food Industries (ABIA). The result amounted to 250 000 tonnes of trans fats that are no longer incorporated into processed products.

Industry establishes goals to improve nutritional value of foods and make them healthier

On the sodium content in particular, the ABIMAPI in 2011, signed with the MS a term to limit the amount of this ingredient used in processed foods. The purpose of the cooperating sector is to reduce the daily salt intake to less than 5g per person 2020. For the MS estimates the average Brazilian consumption is 12g per day, more than twice the maximum recommended.

The food industry, the scope of the sectors under the umbrella of ABIMAPI, was also responsible for adopting criteria for reducing sodium in their products, according to values equal to or lower than those established for each category. They entered this agreement the segments of instant noodles, bread and bisnaguinhas industrialized way. The cookies and cakes ready joined the project in a next step. Since 2012, biennial goals, considering criteria such as technological feasibility, maintenance of product characteristics and consumer acceptance are instituted. The deadline for adaptation ends in 2020.

There are also improvements with respect to reducing the amount of sugars. According to the Consumer Expenditure Survey 2008/2009, conducted by the Brazilian Geography and Statistics Institute (IBGE), there is excessive consumption of sugars by the Brazilian population (61%). MS, continuing the national action plan to improve the nutritional quality of food sold in Brazil, took as the next step in limiting the free sugar intake through agreements to be signed with the representatives of the mills entities.

As an association, the ABIMAPI leads a permanent basis, work towards joint involvement and commitment of the segments that represent and encourages the adoption of product quality control systems. The entity also fits the incentive to industry training and capacity building and monitoring the results from information provided by its members.

“In addition to following the rules proposed by regulatory agencies, our industry, innovating in its processes, it has put in place a range of initiatives that seek to make more healthy food, contributing to the quality of life of the population and for the prevention of diseases” notes Claudio Zanão, president of ABIMAPI. •

Extracted matter of the link: http://docerevista.com.br/compromisso-com-a-saude/