Better fatty acid composition in products
containing vegetable oils and fats
Dutch Task Force for the Improvement of the Fatty Acid Composition
2003-2010
Between 2003 and 2010 by means of self-regulation the Dutch Task Force for the Improvement
of the Fatty Acid Composition (in Dutch: Task Force Verantwoorde Vetzuursamenstelling) has
achieved substantial reductions in the trans fat and saturated fat contents in products from the
most important sectors working with (processed) vegetable oils and fats.
The fatty acid composition of products is a
recurring point of attention in government policy
concerning nutrition and health. The branches
associated with the Task Force have made
efforts in recent years for a continuous improvement in the fatty acid composition of foodstuffs. For public health reasons it is desirable
to replace saturated fatty acids and trans fatty
acids in food by (cis) unsaturated fatty acids.
In 2003 the Task Force started out as the Task
Force for Trans Fatty Acids, and was formally
established in 2005 under the name Task Force
for the Improvement of the Fatty Acid Composition. All branches involved have committed
themselves to a manifesto that was presented
to the Dutch Minister of Health, Welfare and
Sports in 2005.
Objectives 2003 - 2010:
For 2010 the Task Force for the Improvement of the Fatty Acid Composition stipulated the
following objectives:
• The reduction of the amount of trans fatty acids in food so that in accordance with the
guidelines from the Dutch Health Council, a maximum of 1 percent of energy intake
o­riginating from trans fatty acids can be achieved;
• The reduction of the amount of saturated fat in food in order to make an important
­contribution to meeting the Dutch Health Council guideline of a maximum of 10 percent of
energy intake originating from saturated fat.
Vegetable oils and fats are used in a wide range of foodstuffs. An important condition for
the Task Force for the Improvement of the Fatty Acid Composition was that the products’
­functional properties (such as taste, shelf life and desired texture) should not change. This
meant that a stepwise and case by case approach was necessary. Alternatives with an
optimum fatty acid composition had to be found, taking into account practical feasibility
factors like price and availability of raw material. Technological processes also had to be
adjusted in order to be suited for the new product formulas.
Activities
Research ‘Healthy fats in the
bakery industry’
In order to achieve the intended objectives the Task Force
undertook action in four areas:
1. Stimulating innovations. Examples
here are:
a. Workshops about innovations arranged
by, among others, VBZ/NVB and the
Product Board MVO, where suppliers
of fats and customers were brought
together;
b. Communication mailings and presentations/discussions during members’
meetings of, among others, the AKSV,
NEBAFA and NBOV;
c. Technological research, such as the
research project “Healthy fats in the
baking trade” carried out by VBZ/NVB.
2. Supplying information to the professional user. Examples here are:
a.Information about fats, like in “Facts on
Fats” from the Product Board MVO.
The website www.factsonfats.nl and a
series of factsheets provide information
to the food industry and retail with the
intention to stimulate the developing
of products with a better fatty acid
composition. In
a later phase the
campaign’s reach
was extended
by collaboration
with the Federation of the Dutch
Grocery and Food Industry (FNLI);
b.“Healthy Frying” Campaign, an initiative
of the Education Bureau Margarine, Fats
and Oils and KHN to stimulate the use
of liquid deep-frying fats instead of hard
deep-frying fats in deep-fat frying restaurants.
By the direction of VBZ/NVB, TNO Quality
of Life has carried out this research. The
objective of this research was to bring
support to the associations’ members
in their efforts to reduce the saturated
fatty acid content in cookies and bakery
products based on vegetable oils and
fats with 33%, whilst at the same time
preserving product quality. During the
four years of research, from 2007 to 2010,
solutions to reach a 33% reduction of
saturated fatty acid content have been
found for most product groups.
3. Supplying information to the
consumer. Examples here are:
a. Guiding Instructions on fats for
consumers and intermediary target
groups, amongst others about liquid
margarine and cooking and frying
products and liquid deep-frying fat by
the Dutch Education Bureau Margarine,
Fats and Oils;
b. Communicating recommendations for
the use of better deep-frying fats by
the VAVI, including information on the
packaging;
WAT KIES JIJ?
c. Information
about snacks
from KHN
showing the
nutritional
values of
the most
commonly
consumed
snacks.
Af en toe snacken moet
kunnen. Het ruime aanbod
biedt vele mogelijkheden
om te genieten. Deze
snackwijzer helpt je om
een bewuste keuze te
maken.
PORTIEGROOTTE
Kies je een normale portie?
Of neem je de “super
speciaal met
extra saus”? Ook bij grote
je de porties bescheiden trek kun
Combineer snacks met houden.
groente, salade of fruit.brood,
Dat vult
beter.
BEWEEG JE GENOEG?
Het is vooral belangrijk
om meer
te bewegen in het dagelijks
leven.
Laat de auto vaker staan
en ga
lopen of fietsen. Ook
activiteiten
als tuinieren, doe-het-zelven
en
huishouden tellen mee.
BALANSDAG
Wist je dat…
Een keertje écht te veel
Compenseer dit met eengegeten?
De volgende dag eet je Balansdag.
beweeg je meer. Je eet minder en
gens de Schijf van Vijf, volmaar
laat de extraatjes (snoep,
snacks, alcohol) weg.
avondeten.
• frisdrank zonder energie
(bijvoorbeeld sinas light
of cola light)
en water 0 kcal bevatten?
rode sauzen (ketchup,
curry,
minder calorieën hebben salsa) en light fritessaus veel
dan gewone
•
fritessaus?
energie
(kcal)
groot
FRITES
960 kcal
kipsaté (3 stokjes)
frikadel speciaal
berenhap
kipnuggets (6 stuks)
bal gehakt
mexicano
SAUZEN
pindasaus
brie
shoarma
kroket
huzarensalade
blikje frisdrank
DRANKEN
blikje bier
blikje yoghurtdrank
blikje chocomel
medium milkshake
Magnum
medium roomijshoorn
CANDYBARS/
KOEKEN
roze koek
gevulde koek
Mars
Twix
GROENTE/FRUIT
390 kcal
85 min
65 kcal
15 min
15 min
frikadel
300 kcal
300 kcal
ei
kipcorn
frikadel naturel
65 min
kipsaté schotel 2
klein
kaassoufflé
rundvleeskroket
75 kcal
bal gehakt
IJS/MILKSHAKES/
SMOOTHIES
60 min
300 kcal
gezond: kaas, ham en
energie
(kcal)
1
210 min
65 min
70 min
70 min
75 min
goudse kaas 48+
spareribs schotel 2
SALADES
hoe lang
fi etsen
normaal
280 kcal
310 kcal
320 kcal
330 kcal
340 kcal
fritessaus 35% olie
cheeseburger
BROODJES
MAALTIJDEN
350 kcal
370 kcal
375 kcal
375 kcal
500 kcal
65 min
65 min
75 min
180 kcal
130 kcal
140 kcal
160 kcal
light fritessaus 5% olie
ketchup
ham
40 min
30 min
30 min
35 min
45 min
40 min
Raket
Solero
smoothie
50 min
rol drop
260 kcal
55 min
270 kcal
pakje Evergreen
60 min
290 kcal
60 min
pakje Sultana
ontbijtkoekreep
zakje snoeptomaatjes
De waarden in de tabel
zakje appelpartjes
zijn gebaseerd op gemiddelde
Gemiddeld voor een
porties in de horeca
persoon van 70kg. 2 Inclusief
en de
frites en salade met dressing. NEVO-tabel 2006.
www.voeding scentru
energie
blikje alcoholvrij bier
flesje sinaasappelsap
beker halfvolle melk
65 min
110 min
20 kcal
5 min
25 kcal
5 min
270 kcal
280 kcal
45 min
45 min
50 min
55 min
60 min
60 min
290 kcal
60 min
480 kcal
100 min
660 kcal
gemengde salade
blikje frisdrank zonder
310 kcal
530 kcal
230 kcal
45 min
45 min
220 kcal
uitsmijter
30 min
40 min
210 kcal
220 kcal
260 kcal
warm vlees
nasi schotel
100 min
140 min
45 min
45 min
240 kcal
tartaar
eiersalade
tosti (ham/kaas)
hoe lang
fi etsen1
460 kcal
670 kcal
140 kcal
180 kcal
210 kcal
210 kcal
210 kcal
kipfilet
hamburger
80 min
260 min
350 min
220 kcal
shoarmarol
80 min
80 min
110 min
1190 kcal
1640 kcal
190 kcal
nasi- en bamirol
1
20093394 Snacktabel Poster
Vrouw:
2000 kcal
per dag
kcal per dag nodig
per dag
2000 kcal ?
• een complete warme
maaltijd normaal tussen
de 550 en
900 kcal telt. Tel je eigen
bestelling eens op.
• de richtlijn voor een
tussendoortje 75 - 110
kcal per portie is?
Neem dus een calorierijke
snack liever als onderdeel
van de lunch
of het
ONVERZADIGD=OKÉ
Cafetaria die bakken
frituurvet (rijk aan dein vloeibaar
betere onverzadigde
vet ten), herken je aan
‘verantwoord frituren’-de
sticker op de deur.
Meer informatie over
gezond, veilig, bewust
en
lekker eten vind je op
www.voedingscentrum.nl.
SNACKS
Man:
2500 kcal
• mannen ongeveer
2500
hebben en vrouwen
35 kcal
0 kcal
75 kcal
100 kcal
120 kcal
50 kcal
140 min
10 min
0 min
15 min
20 min
25 min
10 min
100 kcal
20 min
110 kcal
25 min
65 kcal
15 min
140 kcal
30 min
165 kcal
170 kcal
35 min
35 min
10 kcal
2 min
40 kcal
10 min
m.nl
A4.indd 1
20-10-2009 13:36:33
Healthy Frying campaign This campaign in the fast food sector in The Netherlands is
aimed at encouraging the use of liquid frying fats with a good
fatty acid composition. The campaign has started in 2004 at
the initiative of the Education Bureau Margarine, Fats and Oils
(MVO) and Royal Dutch Hotel, Restaurant, Café and Fastservice Association (KHN) (www.friturenindehoreca.nl).
4. Monitoring:
The branches associated with the Task
Force have collected monitoring data on
the period 2003-2009. This means that we
may draw conclusions about what has been
achieved in terms of fatty acid composition
improvement in the entire vegetable oils and
fats chain, from the raw material to a large
number of consumer products.
Collaboration
The Task Force for the Improvement of the
Fatty Acid Composition supports the policy
objectives of the Dutch government. In
order to achieve a good result in the past
years the Task Force has worked in close
collaboration with government and affiliated
bodies and with non governmental organizations, both in the field of knowledge, innovation and monitoring and in communication.
Results 2003-2010
Processed oils and fats
In order to make crude vegetable oils
suitable for consumption and processing
in foodstuffs most types of oils have to be
industrially processed to a greater or lesser
extent to improve their functionality and
applicability. The average content of trans
fatty acids in these processed vegetable
oils and fats has decreased between 2003
and 2008 from 3.4% to 1% on fat basis.
The content of saturated fatty acids has also
decreased, from 31% to 28% on fat basis.
Bakery raw materials
In bread improvement agents, bread mixes
and confectionery mixes in which vegetable
oils and fats are used as ingredients the
amount of trans fatty acids and saturated
fatty acids has been found to have been
considerably reduced between 2003 and
2009. The trans fatty acid content has
dropped from 2.8% to 1.7% on fat basis.
The amount of saturated fat has declined
from 33% to 30% on fat basis between
2003 and 2009.
Products from the industrial bakery
sector
The average trans fatty acid content in
bakery products based on vegetable oils and
fats was less than 1 gram per 100 grams
product at the end of 2009. The content of
trans fatty acids in these industrial bakery
products dropped enormously in the period
2003-2009, from 18.1% to 2.5% on fat
basis. The amount of saturated fat has also
been found to have dropped in recent years.
The percentage of saturated fat is less than
50 on fat basis for all product categories.
The sum of saturated fat and trans fat has
Saturated fat
Trans fat
There is a large variation in the kinds of raw
materials and in the amount of trans fat and
saturated fat in these raw materials used
in the craft bakery sector. The trans fat
content of bakery margarines in the craft
sector has dropped from 10 grams/100
grams product to an average of 1 gram/100
grams product between 2004 and 2008.
Because products based on vegetable
oils and fats are not yet used to a large
extent in craft bakery industry, the discussion has been started internally in the
sector in recent years as to how the fatty
acid composition can further be improved
without the end product losing quality and
taste.
Liquid products in this category contain
more unsaturated fatty acids than solid
products in this category. The share of
liquid margarine and frying fats on the
Monounsaturated fat
Polyunsaturated fat
31,1
Products from the craft bakery sector
Low fat margarine, margarine, frying
fats and deep-frying fats
Boudewijn Breedveld of the Dutch Nutrition Centre:
“The operational modus of the Task Force, with full transparency and all
branches at the table, is an example to others.”
% on fatbasis
100
dropped from 60% to 49% on fat basis over
the period 2003 - 2009.
33,5
31
75
Trans fat
% on fatbasis
40
32,2
30,4
30
29,3
Saturated fat
30,1
29,9
Trans fat
% on fatbasis
60
54,3
50,3
50
Saturated fat
53,0
48,4
46,8
41,4
40
50
34,8
3,4
25
30,7
0
2003
40,6
30
20
20
1
27,3
2008
Figure: Fatty acid composition of processed
vegetable oils and fats
18,1
10
2,8
0
2003
7,8
10
2,3
2005
2,0
2006
1,9
2007
1,9
2008
1,7
2009
Figure: Saturated and trans fatty acid content in
bakery raw materials
0
2003
2005
4,4
3,2
2,3
2,5
2006
2007
2008
2009
Figure: Saturated and trans fatty acid content in
industrial bakery products
Paul Huijts of the Dutch Ministry for Health, Welfare and Sports: “The Task Force has been a pioneer when
it comes to cooperating for the sake of healthy product improvements on the basis of self-regulation. This
is an (inter)national example of the socially relevant innovational strength of the Dutch business sector.”
Dutch market has doubled from 22% to
44% in the period 2003-2009. The share
of low fat margarines in the segment of
spreadable fat products (used on bread)
increased from 66% in 2003 to 74% in
2009 at the expense of margarines. The
unsaturated fatty acids content in both solid
Saturated
fat
Trans fat fat Monounsaturated
fat the
and liquid
deep-frying
increased at
fat
% on fatbasisof the saturated Polyunsaturated
expense
and trans fatty
100
acids contents. Supported by the “Healthy
31
31,1
Frying” Campaign
the volume share
of
75
liquid deep-frying fats used in the hotel,
restaurant and catering business increased
50
from
51% in 34,8
2004 to 78% in 2009.
40,6The
volume share of liquid deep-frying fats in
3,4
1
the
Dutch retail trade increased from
65%
25
to 87% in the30,7period 2003 to 2009.
27,3
0
2003
Potato processing
industry
2008
Potato products are often pre-fried in
vegetable oils and fats before they are sold
to the consumer, restaurants or the hotel
and catering business. The share of pre-fried
potato products with an improved fatty acid
% Share volume
50
40
38
41
44
20
2,0
1,9
1,9
1,7
The fatty acid composition of snacks
0
2003
2005 fats
2006
2007
2008
2009
comprises
both
from both
animal
products (meat, cheese) and vegetable fats
(as ingredients or deep-frying fat). Only the
vegetable fats fall within the scope of the
Task Force. The trans fatty acids content
in the vegetable oils and fats used for the
Trans fat
% on fatbasis
60
54,6
47,9
50,8
43,9
Saturated fat
44,4
Unsaturated fat
56,0
54,3
43,3
55,4
54,4
44,8
43,8
40
29
22
10
Snack
industry
2,8
2,3
50
33
30
composition has increased over the last
years. The average saturated fat content
has dropped from 55% to 44% on fat basis
between 2003 and 2009. The average trans
fatty acid content in pre-fried potato products
has dropped from 1.5% to 0.8% on fat basis
in the same period. After final preparation
by the consumer or by the hotel or catering
Trans fatproduct
Saturated fat
% on fatbasis
entrepreneur
a deep-fried potato
40
contained
on
average
1.6%
trans
fatty
acids
33,5
32,2
on fat basis in
200930,4
compared
with
6.4%
30,1
29,9
29,3
30
on
fat basis in 2003. The saturated fatty
acid content in the fat of a deep-fried potato
20
product
dropped from 42% to 33% on fat
basis between 2003 and 2009.
25
Effect of activities on fat intake
In close cooperation with the National
Trans the
fat
Saturated fat
Institute for Public Health and
Environ54,3Institute
53,0 for Food
ment and the Dutch
50,3
48,4
46,8
50
Safety, the Task Force for the Improvement
41,4
of the Fatty Acid Composition has mapped
40
out what the task force has achieved with its
30
product innovations in terms of a lowering of
the18,1
intake of trans and saturated fatty acids
20
since 2003. The first results of this research
7,8
10
show that trans
fatty
intake has fallen
4,4 acid 3,2
2,5
2,3
below the target of 1 energy percent in
0
2003thanks
2005to the
2006
2009
2009
efforts2007
of the2008
Task Force
for the Improvement of the Fatty Acid
Composition. Saturated fatty acid intake has
decreased lightly between 2003 and 2009
thanks to the Task Force’s efforts, but not
significantly.
% on fatbasis
60
% on fatbasis
35
29,5
30
Trans fat
Saturated fat
30,1
28,0
24,7
25
20,5
20
30
15
20
10
10
0
0
2004
2005
2006
2007
2008
Figure: Volume share of liquid margarine and
frying products compared to total sales of
margarine and frying products
2009
9,7
5,9
10
2003
production of snacks dropped from 9.7%
to 0.7% on fat basis between 2002/2003
and 2009. The percentage of saturated fatty
acids in these fats has been reduced from
30 to 21 on fat basis in the same period.
5
1,5
2003
1,3
2005
1,3
2006
0,7
2007
0,8
2008
0,8
2009
Figure: Saturated and trans fatty acid content in
potato products
3,2
2,3
0
2002/2003
2003
2006
2007
0,7
2009
Figure: Saturated and trans fatty acid content in
vegetable oils and fats used as a deep-frying fat or
as an ingredient in snacks
Conclusion
Over the last few years the Dutch Task Force for the Improvement of
the Fatty Acid Composition has achieved the objectives as set in 2005.
The content of trans fatty acids has dropped to very low
levels in all affiliated branches and this has led to an average
intake of trans fatty acids that lies under the maximum
recommended amount. Moreover, the Task Force participants’ share in the total intake of trans fatty acids has
dropped enormously. As a result the affiliated branches of
the Task Force are now in 2010 no longer the main suppliers
of trans fatty acids. The average intake of saturated fatty
acids is, though, still above the maximum recommendation amount. Nevertheless, a trend has also been started in
recent years to reduce the content of saturated fatty acids by
replacing these, in particular with unsaturated fatty acids.
The Manifesto which was offered to the Dutch Minister of
Health, Welfare and Sports in 2005 now officially comes
to an end. The Task Force believes that very much has
been achieved with the presently involved branches when
it comes to improvement of the fatty acid composition.
Reformulation of products turned out not to be such an easy
thing during the last years. For a further improvement of the
fatty acid composition in food amongst others more attention
will have to be paid to the stimulating of consumer demand
for products with a better fatty acid composition. Apart from
that, it is necessary to enlarge basis and activities towards
other branches.
With these efforts the Task Force has made a significant
contribution to the objectives of the Dutch Ministry of Health,
Welfare and Sports and has shown clearly that a great deal
can be achieved by self-regulation. The Task Force advises
the Dutch and European authorities to use this approach
more often in the future, thus contributing to a better
nutrition leading to an improved public health.
Marc Jansen of the Dutch Food Retail Association (CBL): “Together with our suppliers we
work continuously at expanding the supply of healthier products. The activities of the Task
Force members link up beautifully with this.”
Members of the Dutch Task Force for
the Improvement of the Fatty Acid Composition
The Task Force for the Improvement of the Fatty Acid Composition is a unique partnership
between suppliers and customers of vegetable oils and fats, including customers in the hotel,
restaurant and catering business. Representatives of the Ministry of Health, Welfare and
Sports and the Dutch Nutrition Centre act as observers in the Task Force. The members of
the Task Force represent the different product categories in which vegetable oils and fats are
processed or offered.
Dutch Association of Producers of Cooked
products and Meat Snacks (AKSV)
AKSV is the inter-branch organization for Dutch
industrial manufacturers of convenience food
products (snacks, ready-made refrigerated
meals, salads, sandwiches, etc.). AKSV has
been actively involved in the Task Force since
the beginning (2003).
www.aksv.nl
Royal Dutch Hotel, Restaurant, Café and
Fastservice Association (KHN)
KHN is the inter-branch organization for the
hotel and catering industry in The Netherlands
and has around 20,500 members. KHN has
been involved with the Task Force from the
beginning (2003).
www.khn.nl
Dutch Association for the Craft Bakery
Industry (NBOV)
The NBOV represents 1350 craft bakers and
confectioners. The NBOV officially joined the
Task Force in January 2008.
www.nbov.nl
Dutch Association of Manufacturers of Bakery
Ingredients (NEBAFA)
NEBAFA represents businesses that supply
ingredients to craft and industrial bakeries.
NEBAFA officially joined the Task Force in
January 2008.
www.nebafa.nl
Product Board for Margarine, Fats and
Oils (MVO) and Dutch Margarine Producers
Association (BNMF)
MVO represents the entire chain of vegetable
oils and fats, including the manufacturers
of consumer margarine, frying fat, bakery
margarine, and fats and oils for use in food
products. BNMF represents the manufacturers
of margarine, low-fat margarine and cooking
fat. BNMF has been involved with the Task
Force from the beginning (2003). MVO is the
Task Force’s initiator and assumes its chairmanship and its secretariat.
www.mvo.nl and www.bnmf.nl
Dutch Association for the Potato Processing
Industry (VAVI)
VAVI is the inter-branch organization for Dutch
businesses that produce pre-cooked, refrigerated and deep-frozen potato products. The
VAVI has been affiliated with the Task Force
since 2003.
www.vavi.nl
Dutch Association for the Bakery and ­
Sweets Industry (VBZ) and Dutch Association
for the Bakery Industry (NVB)
Together these two bakery associations
represent the industrial bakery sector. Bakery
products and sweets include all products in
the product groups confectionery, biscuits,
chocolate, sweets, and associated products
such as dry savory snacks, crisps, all kinds of
nuts, etc. VBZ and NVB have been actively
involved in the Task Force since the start
(2003).
www.vbz.nl and www.nedverbak.nl
Bond van Nederlandse
Margarinefabrikanten
For more information:
Editorial address: P.O. Box 3095,
NL-2280 GB Rijswijk, [email protected]
The final report of the Task Force for the
Improvement of the Fatty Acid Composition
can be found on www.vetzuursamenstelling.nl