The Heart Foundation’s Food Reformulation programme has had a significant impact on supporting lower sugar levels in a number of everyday, low-cost food items on supermarket shelves. It is estimated that 760 tonnes of sugar per annum have been removed from targeted food categories.
“Sugar is found in a number of everyday foods so gradually reducing levels has a significant impact on the health of New Zealanders. It is pleasing to see the progress by a number of major food companies since the targets were set,” said Dave Monro, Heart Foundation, Chief Advisor Food and Nutrition.
“Food manufacturers provide most of the food we eat so it’s vitally important to work alongside the industry to improve the New Zealand food supply.”
Research shows that high intakes of sugar are linked with risk factors for heart disease, such as high cholesterol and high triglycerides and can contribute to increased body weight.
The Food Reformulation programme, developed by the Heart Foundation, and funded by Te Whatu Ora - Health NZ, was set up in 2007 to set targets and support food companies to decrease the levels of salt, especially in low-cost foods.
With major improvements already made in the levels of salt (which is the main source of sodium), the programme was extended to include sugar, eight years ago.
Sugar reduction targets cover a range of food categories, from yoghurt to pasta sauce to cereal bars. Major food companies use the targets to improve existing products and guide the development of new products.
The Heart Foundation works with companies representing over 80% of the market share in each food category and this ensures main brands and leading-selling foods are prioritised.
Key reductions include:
- The median sugar content of the 10 top-selling yoghurts was reduced by 39 percent.
- The median sugar content of the 10 top-selling flavoured milks reduced by 18 percent
- A selection of leading-selling cereal bars reduced sugar levels by 27 percent
- A range of leading-selling breakfast cereals have had sugar reductions of over 20 percent
For many New Zealanders, shifting to lower cost, and in some cases processed foods, is a way of stretching their food dollar. However, a number of processed foods like breads and breakfast cereals are a source of salt and/or sugar.
“It is estimated that around 75 percent of the salt we consume comes from processed foods rather than being added at the table,” Monro said.
He added the changes that companies are making behind the scenes, is a ‘health by stealth’ approach.
“New Zealanders are getting the benefits of less salt and sugar in their foods, and yet are not detecting the change. We know that there are significant cost barriers to people selecting healthier versions of products. It is therefore critical to work with major food companies and gradually reduce the salt and sugar levels of every day, leading household products. Changes to these products will bring the largest public health benefits.”
Tracey Seager, Innovation & Sustainability Director from Griffin’s, said the Heart Foundation’s targets have helped implement changes to a number of our leading products.
"Sugar levels have been reduced by 20 percent in some of our most popular Nice & Natural cereal bars and sodium levels reduced by 15-20 percent in some of our popular ETA Chips and Huntley & Palmers Crackers. By making these improvements to our higher selling products, it means we can bring the benefits to many pantries and households across New Zealand," said Seager.
Renee Milkop-Kerr, Director of Marketing from Fonterra Brands New Zealand, said in 2019, Fonterra reformulated the recipe of the Fresh’n Fruity yoghurt, Primo and Anchor CalciYum flavoured milks, while continuing to maintain the delicious taste Kiwis have loved for generations.
"This reformulation resulted in a 40 percent average reduction of added sugar across the Fresh’n Fruity range and of a 30 percent average reduction across the Primo and Anchor CalciYum flavoured milks compared to the original recipe,” said Milkop-Kerr.
Monro added that while it’s great to know these behind-the-scenes changes are being made in a voluntary way by food companies, food reformulation has remained only one part of the big picture when it comes to improving what we eat.
“There are still significant gaps in our food system, including a lack of updated nutrition intake data and the lack of an overarching food and nutrition plan for New Zealand.”
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