Is there such a thing as a bad food?
The process of developing nutrition profiles to restrict nutrition and health claims on foods moved forward a step recently with the publication of scientific advice to underpin the system. It may not lead to demonising food but will undoubtedly cause further headaches for many across the food industry.
The European Food Safety Authority's (EFSA's) specialised nutrition panel's full opinion on the basis for profiling is accessible from the EFSA website.
This is more the start of a journey than any clear signpost to the final scheme to be adopted. The opinion considers the science behind any food categories to be given special treatment by exemption from the standard profiles and the selection of nutrients to be scored. These nutrients include saturated fat, sodium, dietary fibre and unsaturated fat, intakes of which are of concern. Other nutrients, such as sugar, may also be considered.
It is likely that a general scoring system will be set with special criteria for a range of food categories. The EFSA panel suggests special consideration be given to food groups which are recognised in food-based dietary guidelines established in Member States including: vegetable oils; spreadable fats; dairy products; cereals and cereal products; fruits and vegetables and fruit/vegetable products; meat and meat products; and non-alcoholic beverages.
Scientific opinions from EFSA always stress that final decisions rest with EU risk managers and this is the case with profiling. A food composition database will be used to test nutrient profiling schemes developed based on the opinion and EFSA will work with the Commission in the evaluation of schemes and the practical impact.
The profiling model will be developed and tested over the coming months before final publication next January.
Kath Veal is business manager, regulatory and technical consultancy services at Leatherhead Food International
