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IFBA committed to phasing out industrially-produced trans-fatty acids
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Saturday, 18 May, 2019, 14 : 00 PM [IST]
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Geneva
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The International Food and Beverage Alliance (IFBA), which has brought together 12 leading food and non- alcoholic beverage companies, is determined to innovate and optimise the composition of members’ products in order to help contribute to the World Health Organization’s (WHO) goal of eliminating industrially produced trans-fat (iTFA) from the global food supply by 2023.
The companies include Coca-Cola Company, Danone, Ferrero, General Mills, Grupo Bimbo, The Kellogg Company, Mars, McDonald’s, Mondelez International, Nestlé, PepsiCo and Unilever.
Over the years, IFBA members have been working to remove iTFA from their products and have made substantial progress. In 2016, IFBA member companies committed to reducing iTFA in their products worldwide to no more than 1g trans-fatty acid per 100g of product by the end of 2018.
McDonald’s was not part of the 2016 commitment. The company is now joining IFBA’s Enhanced Commitment to Phase out Industrially Produced Trans-Fatty Acids, which is aligned with the WHO’s standard to not exceed 2g iTFA per 100g fat/oil in their products worldwide by 2023.
This commitment has been achieved in an estimated 98.5 per cent of IFBA company products worldwide, through the phase out of partially-hydrogenated oils (PHOs) as food ingredients.
Building on this progress, IFBA member companies committed in 2018 to explore alignment with the WHO’s 2018 recommendation for a maximum iTFA threshold in food products not exceeding 2g iTFA per 100g fat/oil.
IFBA member companies commit to not exceed 2g iTFA per 100 g fat/oil in their products worldwide by 2023, in line with the WHO’s overall objective of phasing out iTFA from the global food supply by that date.
In support of both WHO Guidelines recommending a maximum one per cent total energy intake from all trans-fat and an intake of saturated fat not exceeding 10 per cent of the total energy intake, IFBA member companies will seek, wherever possible, to avoid reformulation efforts to meet this iTFA commitment result in increases in saturated fat content.
IFBA member companies further remain committed to working in collaboration with governments, health authorities, civil society and food and beverage industry associations to share best practices and help guide other companies, particularly small and medium enterprises, through the process of substituting PHOs. It called on food producers in all sectors to take prompt action and stated that it stood ready to support effective measures in this area.
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