Trans Fats in Foodservice –Trans Fats in Foodservice –A Manufacturer’s PerspectiveA Manufacturer’s Perspective

April 20th, 2010Denise Paul, National Healthcare Manager, Maple Leaf Consumer Foods

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

Outline

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

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

Background

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 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 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)

Trans Fat Review

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:

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

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

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

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.

BC Trans Fat Regulation Overview

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 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?

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 ?

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