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September ; Save-the-date: "Let's talk about sugars", 18 November 2015, Sofitel Brussels Europe Hote! Savethedate-sugarseventpdf

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What are sugars? What is their effect on the human body?

In which products do you find them ?And why?,... 6 interactive sessions will provide you with answers

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Dezember 2015 Standpunkt der Zuckerindustrie zur Reformulierung 25 November 2015.pdf Attachments:

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mit Blick auf die bevorstehenden Beratungen über das Thema Reformulierung in der kommenden Sitzung der „High Level Group on Nutrition and Physical activity" am 2, Dezember 20Í5 erlauben wir uns, Ihnen beiliegend unsere Position zu übersenden {Anlage}.

Sorgen bereitet uns, wenn sich die Diskussion auf „added sugars" fokussiert. Angesichts der Zielrichtung der Reformulierung, einen Beitrag zur Prävention von Übergewicht zu leisten, ist eine Differenzierung zwischen Zucker, der von Natur aus in einem Lebensmittel steckt, und Zucker, der als Zutat verwendet wurde, nicht gerechtfertigt. Ernährungsphysiologisch ist es auch nicht von Vorteil, wenn anstelle von Zucker andere süßende Zutaten zum Einsatz kommen wie Fruchtkonzentrate, Fruchtzubereitungen, Trockenfrüchte oder Dicksäfte. Derartige Rezepturänderungen sind nicht hilfreich. Aus unserer Sicht muss eine etwaige Zuckerreduktion mit einem konkreten Verbrauchernutzen wie einer signifikanten Senkung des Kaloriengehalts verbunden sein.

Wir würden uns freuen, wenn Sie unsere Argumente in den Beratungen berücksichtigen könnten.

Mit freundlichen Grüßen Die Geschäftsführung

Verein der Zuckerindustrie Am Hofgarten 8 53113 Bonn

Verein der Zuckerindustrie е. V.

Bonn, 25. November 2015

Standpunkt der Zuckerindustrie zur Reformulierung

1. Reduktion des Zuckergehalts in Lebensmitteln schützt nicht vor Übergewicht

Übergewicht, Adipositas und damit einhergehende chronische Erkrankungen beherr­schen die ernährungspolitische Diskussion. Vielfach wird in diesem Zusammenhang die Nährstoffzusammensetzung von verarbeiteten Produkten kritisiert. Mit dem Ziel, den in den letzten Jahren beobachteten Anstieg von Übergewicht und Adipositas aufzuhalten, werden Rezepturänderungen — darunter u. a. die Verringerung des Zu­ckergehalts in Lebensmitteln — gefordert. Anstelle von Rezepturänderungen wird auch von „Reformulierung" gesprochen.

Die Lebensmittelvielfalt ist groß, und schon jetzt gibt es eine Vielzahl an zuckerredu­zierten und zuckerfreien Produkten auf dem Markt. Der VdZ begrüßt diese Produkt­vielfalt und die Möglichkeit der Hersteller, über ihre Lebensmittelrezepturen frei zu entscheiden. Vorgaben zur Zuckerreduktion in Lebensmitteln, wie sie etwa in der „High Level Group on Nutrition and Physical activity" (HLG) auf der Agenda stehen, sieht der VdZ ausgesprochen kritisch.

Vor allem ist der Fokus auf die Reduktion des Zuckergehalts in Lebensmitteln nicht der richtige Weg und kein Beitrag zur Prävention von Übergewicht und emährungs-mitbedingten Erkrankungen, sondern versperrt den Blick auf erfolgversprechende Lösungen.

Zur Prävention von Übergewicht ist ein insgesamt gesunder Lebensstil entscheidend. Dazu gehört neben einer ausgewogenen Ernährung auch ausreichend Bewegung. Einen einzelnen Nährstoff herauszugreifen, ist nicht hilfreich, schließlich kommt der Energiebilanz insgesamt für die Entwicklung des Körpergewichts die entscheidende Rolle zu.

2. Zucker macht nicht dick - die Energiebilanz entscheidet

Es ist bekannt, dass die Entstehung von Übergewicht von zahlreichen Faktoren be­einflusst wird. Eine Rolle spielen z. B. zu wenig Schlaf, Stress, Bewegungsmangel oder eine entsprechende genetische Veranlagung. Zucker ist per se kein Risikofak­tor, wie die wissenschaftliche Stellungnahme der Europäischen Behörde für Le­bensmittelsicherheit (EFSA) zu Referenzwerten für die Zufuhr an Kohlenhydraten und Ballaststoffen1 und die Kohlenhydratleitlinie der Deutschen Gesellschaft für

1 EFSA Scientific Opinion "Dietary reference values for caAohydrates and dietary fibre". EFSA Journal 2010; 8(3): 1462.

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Ernährung (DGE)2 bestätigen. Von entscheidendem Einfluss auf die Entwicklung des Körpergewichts ist die Energiebilanz, also das Verhältnis von Energieaufnahme und Energieverbrauch.

Zudem wird bei der Beurteilung des tatsächlichen Konsums von Zucker häufig von falschen Zahlen ausgegangen. Die aktuellsten Daten liefern die Ergebnisse der Nati­onale Verzehrsstudie II, veröffentlicht im Ernährungsbericht 2012 der Deutschen Ge­sellschaft für Ernährung. Demzufolge werden in Deutschland etwa 50 g Saccharose pro Tag konsumiert, das entspricht in etwa 18-20 kg Saccharose pro Kopf und Jahr. Die regelmäßig herangezogen Absatzzahlen für Zucker überschätzen den tatsächli­chen Zuckerverzehr erheblich.

3. „Weniger Zucker" heißt nicht automatisch „weniger Kalorien"

Die Lebensmittelvielfalt ist groß, und schon jetzt ist das Angebot auch an zuckerre­duzierten Produkten enorm. Einen Beitrag zu einem ausgeglichenen Energiehaushalt können energiereduzierte Lebensmittel leisten.

Bei Getränken lässt sich die Energiedichte durch die Zugabe von Wasser senken. Der Verdünnungsgrad ist eine Frage des Geschmacks. Hier ist auch der Ersatz von Zucker durch Süßstoffe ohne weiteres möglich. Bei festen Lebensmitteln hingegen ist die Verwendung von Süßstoffen allein nicht zielführend, weil diese zwar süßen, aber nicht zur Masse und zum Volumen des Lebensmittels beitragen. Üblich ist bei festen Lebensmitteln daher die Verwendung von Zuckeraustauschstoffen, um den durch den Verzicht auf Zucker bedingten Masseverlust auszugleichen. Ein Nachteil von Zu­ckeraustauschstoffen ist eine mögliche laxierende Wirkung, die die Verträglichkeit solcher Produkte begrenzt.

Gerade in kohlenhydratreichen Lebensmitteln wie in Frühstückscerealien oder Back­waren führt die Verwendung von weniger Zucker in der Rezeptur nicht zwangsläufig zu kalorienreduzierten Produkten, weil der fehlende Zucker faktisch durch andere Zutaten, die ebenfalls Kalorien liefern, ersetzt wird3.

Das macht als Beispiel der Vergleich von Cornflakes mit einem hohen und einem niedrigen Zuckeranteil deutlich: Für die Energiedichte ist der Zuckeranteil ohne Be­deutung, denn ob die Kohlenhydrate in Form von Stärke oder Zucker vorliegen, hat keinen Einfluss auf den Energiegehalt. Beide Kohlenhydrate liefern 4 Kilokalorien pro Gramm (Anlage Beispiel Cornflakes). Die mit Stärke häufig assoziierte Steigerung der Ballaststoffzufuhr ist kein Automatismus. Auch sonst bringt der Austausch von Zucker durch Stärke keine ernährungsphysiologischen Vorteile mit sich. Es besteht sogar die Möglichkeit, dass ein Austausch von Zucker durch Stärke im Ergebnis den

2 Hauner H., Bechthold Α., Boeing H., Brönstrup Α., Buyken Α., Leschik-Bonnet E., Linseisen J., Schulze M., StrohmD., Wolfram G. (2012): Evidence-Based Guideline of the German Nutrition Society: Carbohydrate intake and Prevention ofNutrition-Related Diseases, Ann Nutr Metab 2012; 60 (Suppl 1): 1-58.

3 Vgl. Goldstein K.R. und Slavin J.L.: Why Sugar is Added to Food: Food Science 101, 2015. Comprehensive Reviews in Food Science and Food Safety, Vol. 2015, S. 653.

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glykämischen Index eines Lebensmittels erhöht und damit eine höhere Blutglukose­wirkung zur Folge hat.

Führt die Rezepturänderung relativ zu den anderen Nährstoffen zu einem höheren Fettanteil, nimmt der Energiegehalt des Lebensmittels sogar zu, weil Fett mit 9 Kilo­kalorien pro Gramm mehr als doppelt so viel Energie liefert wie Kohlenhydrate (An­lage Beispiel Instant-Cappuccino-Pulver).

Eine aktuelle Studie zeigt zudem, dass der Verzehr von zuckerreduzierten Lebens­mitteln nicht zu einem niedrigeren Körpergewicht führt. Grund dafür ist offenbar, dass Verbraucher die eingesparten Zuckerkalorien durch andere Makronährstoffe wie Fett und Eiweiß kompensieren4. Wird versucht, die fehlende Süße des Zuckers durch Fruchtkonzentrate, Fruchtzubereitungen oder getrocknetes Obst zu ersetzen, führt dies nicht zwangsläufig zu Produkten mit einem verringerten Gesamtzuckergehalt. Für den Energiegehalt ist es zudem unerheblich, ob Zucker von Natur aus in einem Lebensmittel enthalten ist oder zugesetzt wird.

4. Gefahr der Verbrauchertäuschung bei zuckerreduzierten Lebensmitteln

„Die Verbraucher gehen mehrheitlich davon aus, dass ein reduzierter Zuckergehalt bzw. der völlige Verzicht auf die Zugabe von Zucker gleichbedeutend mit einem nied­rigeren Energiegehalt eines Produktes ist"5. Dies zeigt die im Januar 2015 vom Bun­desverband der Verbraucherzentralen und Verbraucherverbände (vzbv) veröffent­lichte Studie zur Verbraucherwahrnehmung von Lebensmittelverpackungen: Weil dies nicht zwangsläufig der Fall ist, besteht die Gefahr der Irreführung.

5. Technologische Eigenschaften des Zuckers

Zucker wird in erster Linie wegen seines süßen Geschmacks eingesetzt. Darüber hinaus hat er aber beim Kochen und Backen im Haushalt genauso wie in der Le­bensmittelindustrie noch eine Reihe weiterer wichtiger Eigenschaften, die bei Re­zepturänderungen anderweitig kompensiert werden müssen. Die Verringerung des Zuckergehalts in Lebensmitteln hat deswegen häufig eine erhebliche Änderung der Produktzusammensetzung und den Einsatz von Zusatzstoffen zur Folge.

Zucker ist eine wesentliche masse- und körpergebende Zutat und hat dadurch er­heblichen Einfluss auf die Textur und Konsistenz der Lebensmittel. Einen Kuchen ohne Zucker zu backen, ist kaum möglich. Konfitüren sind durch Zucker natürlich haltbar. Dementsprechend enthalten zuckerreduzierte Fruchtaufstriche in der Regel Konservierungsstoffe, um die Haltbarkeit zu verlängern. Zucker hilft traditionell auch, den Geschmack herzhafter Speisen wie Tomatensaucen oder Ketchup abzurunden.

4 Markey et al., Energy compensation following consumption of sugar-reduced products: a randomized controlled trial, Eur. J. Nutr. 9. Sept 2015

5 Zühlsdorf, Anke; Spiller, Achim (2015): Verbraucherwahrnehmung von Lebensmittelverpackungen; Agrifood Consulting GmbH; S. 22f.

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Beinn Backen liefert Zucker das Fermentationssubstrat für die Hefe. Außerdem be­einflusst er durch Invertierungs- und Karamellisierungsprozesse die Farbe von Ku­chen und Gebäck. Bei wasserarmen, zuckerhaltigen Lebensmitteln fungiert Zucker als Feuchteregulator und verhindert ein Austrocknen.

6. Fazit

Die Reduktion des Zuckergehalts bringt dem Verbraucher, der sich kalorienbewusst ernähren will, bei festen Lebensmitteln in der Regel keinen Vorteil. Dies gilt insbe­sondere, wenn Zucker faktisch durch Stärke ausgetauscht wird. Von daher besteht die Gefahr der Verbrauchertäuschung, wenn Verbraucher derartig reformulierte Pro­dukte in der Annahme kaufen, dass mit diesen Lebensmitteln ernährungsphysiologi­sche Vorteile verbunden sind.

Dementsprechend sind Reformulierungsmaßnahmen, die auf die Reduktion des Zu­ckergehalts in Lebensmitteln abzielen, nicht der richtige Weg und kein geeigneter Beitrag zur Prävention von Übergewicht und ernährungsmitbedingten Krankheiten.

Die Lebensmittelvielfalt und auch das Angebot an zuckerreduzierten Produkten sind groß. Letztlich können aber selbst energiereduzierte Lebensmittel eine energiebe­wusste Ernährung nur im Rahmen eines insgesamt gesunden Lebensstils erleich­tern, zu dem neben dem Ernährungsverhalten vor allem auch ausreichend Bewe­gung gehört.

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Anlage - Produktbeispiele

Beispiel 1, „Cornflakes":

Produkt Cornflakes „zucker­überzogen"

Cornflakes „normal"

kcal/100 g 375 378 g Fett/100 g 0,6 0,9

g Protein/100 g 4,5 7 g Kohlenhydrate/100 g 87 84 g Zucker/100 g 8 8

Beispiel 2, ..Instant-Cappuccino-Pulver":

Produkt Cappuccino „normal" Cappuccino „weniger süß"

kcal/100 g 384 400 g Fett/100 g 7,9 12,5 g Protein/100 g 9,7 13,5

g Kohlenhydrate/100 g 65,6 55,7

g Zucker/100 g 47,7 30,5

АОПЕХ 3

From: Sent: Friday, December 11, 2015 3:44 PM To: PRATS MOHNE Xavier (SANTE) Cc:

Subject: European Snacks Association request for amendment of the Draft Annex on Added Sugars EU Framework for National Initiatives on Selected Nutrients

Dear Mr. Prats Monne,

On behalf of the European Snacks Association (ESA), which represents savoury snack and snack nuts manufacturers as well as their suppliers*, I would like to draw your attention on the content of the draft Annex to the EU Framework for National Initiatives on Selected Nutrients focussing on added sugars (document attached), in particular to the reference vis-à-vis savoury snacks being identified as "a major source of added sugars in Member States'diet" (p. 3).

The contribution of savoury snacks - which represent a wide range of salty products - to sugar intake is nearly non-existent in Europe. Our sector should therefore be taken out as a targeted food category as it would not lead to the desired objective to reduce the quantity of added sugars in the diet.

Please find attached a copy of the letter we sent you today, including further details and explanations supporting our request. I am also copying some of your colleagues for ease of reference as most of them are closely following this dossier.

I thank you very much in advance for your consideration and remain at your disposal for any additional information.

Sincerely yours,

* f S A m e m b e r s h i p c o m p r i s e s m a n u f a c t u r e r s , t h e i r s u p p l i e r s ( i n g r e d i e n t s , m a c h i n e r y , e t c . ) , a s w e l l a s n a t i o n a l trade organisations, and today covers about 80% of the branded European market. Our sector offers a wide variety of products including potato crisps, popped snacks, corn chips / tortillas, baked snacks, crackers, pretzels, savoury biscuits, popcorn, meat snacks, fruit snacks, peanuts and other snack nuts.

Director General European Snacks Association

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The European Snacks Association (ESA) is Europe's only trade organisation dedicated to advancing the savoury snacks industry on behalf of member snack manufacturers and suppliers, as well as national trade organisations. ESA has a broad international membership of manufacturers and companies supplying equipment, ingredients, and services to the industry. In addition, membership is open to other trade associations with relevant interests in the savoury snacks industry. ESA's membership groups some 200 companies of all sizes in 40 countries, and ESA members represent co. 80% of the entire European snacks market. Founded in 1961, our members are involved in the manufacture of potato crisps, corn chips /tortillas, pellet snacks, baked snacks, crackers, pretzels, savoury biscuits, popcorn, pork rinds, meat snacks, fruit snacks, peanuts, other snack nuts and various other savoury snacks in this category.

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Mr Prats Monné DG SANTE - Directorate General for Health and Food Safety European Commission Rue Breydel 4 В -1040 Bruxelles

Brussels, 11 December 2015

European Snacks Association comments on the Annex II on Added Sugars to the EU Framework for National Initiatives on Selected Nutrients and request for amendment

Dear Mr Prats Monné,

The European Snacks Association (ESA), representing savoury snack and snack nut manufacturers across Europe, welcomes the draft annex on added sugars recently developed by the High Level Group (HLG) which complements the existing general EU Framework for National Initiatives on Selected Nutrients.

However, we would like to express our surprise to see savoury snacks featuring among the food categories that "commonly represent major sources of added sugars in Member States' diets"1. Hence we would like to suggest that the European Commission re-considers the inclusion of a food category which does not represent in any way a major source of added sugars in the scope of this initiative.

Savoury snacks, by definition, cover a wide variety of salty products such as potato crisps, tortilla chips, baked snacks, peanuts and other snack nuts which contain very limited amount of sugars. The bulk of the sugars within our products are naturally occurring sugars, present in small quantities in the raw material we use, such as in potatoes. Sugars may be added in the composition of a product in very low quantity to serve as flavour enhancers but do not represent by any means a significant source of sugars.

The contribution of the sector to sugars intake is nearly non-existent in Europe. For instance in the UK -which is the biggest market for savoury snacks in volume - the National Dietary Nutrition Survey (NDNS -2014) stipulates that savoury snacks contribution to average daily non-milk extrinsic sugars (NMES that can also be called 'added sugars") intake is 0% across sex and different aae groups.

1 Excerpt from the draft Annex on Added Sugars of the EU Framework for National Initiatives on Selected Nutrients, p.3

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Our sector has always taken its responsibilities in areas where it can play an active and meaningful part as it has been the case in similar EU initiatives targeting nutrients of public health interest. Despite the fact that savoury snacks are in average also minor contributors to total salt and saturated fat intake2,3 the sector has demonstrated its commitment to improve the nutritional composition of its products, be it by undertaking successful reformulation efforts or by devetoping new products.

We therefore regret that the savoury snacks category is subject to misconceptions and we do believe that all actors involved in the implementation of this annex would only gain in having a framework which accurately sets the priorities and defines how and where Member States can reduce the presence of added sugars in daily diets. It seems obvious in this case that savoury snacks cannot be seen as a priority.

We however acknowledge the fact that Member States may have different definitions concerning "savoury snacks"; yet the way It is presented currently, especially comparing to the various food categories cited, does not leave much room for interpretation.

In the light of the above, we would therefore respectfully ume vou to consider removing the reference to savoury snacks in the present document before the draft is being decided upon by the Members States representatives.

According to the UK's Mattonai Dietary Nutrition Survey (2014) savoury snacks contribute less than 1% of an average adulfs total saturated fat intake and are the 12tħ largest contributor to dietary salt intake. Moreover, savoury snacks represented only 3% of the total quantity of salt purchased in packaged foods in the EU in 2014 (Euromonitor Nutrition Passport data). 3 Research from the Consumer Association of Ireland showed that two slices of bread can have more salt than a packet of peanuts or crisps (Salt in Bread, Consumer Association of Ireland (CAI), 2012).

ANNEX II: ADDED SUGARS

EU FRAMEWORK FOR NATIONAL INITIATIVES ON SELECTED NUTRIENTS

Introduction

On 3 February 2011 the High Level Group (HLG) agreed on the EU Framework for National Initiatives on Selected Nutrients. The HLG members asked the Commission services to develop concrete benchmarks and major food categories to focus action on for this new framework in a similar way as for the salt reduction initiative of the EU. Based on the results of an expert meeting on 17 February and the discussions in the HLG in 2015, a proposal for a new annex to the EU Framework for National Initiatives on Selected Nutrients was developed.

At the Informal Meeting of Health Ministers in Riga in 21-22 April 2015, the majority of the Ministers of Health of the European Union expressed clear support and necessity of having a common framework for action to reduce free sugars in food and called for such framework to be developed to decrease overweight, obesity and Non Communicable Diseases risk factors.1

In the scope of this annex, (total) sugars and added sugars are defined according to the European Food Safety Authority (EFSA)2: the term "sugars" covers monosaccharides and disaccharides, the term "added sugars" refers to sucrose, fructose, glucose, starch hydrolysates (glucose syrup, high-fructose syrup) and other isolated sugar preparations used as such or added during food preparation and manufacturing. Sugar alcohols (polyols) such as sorbitol, xylitol, mannitol, and lactitol, are usually not included in the term "sugars". In the scope of this annex, the term "added sugars" is additionally considered to include sugars present in honey, syrups, and fruit juices and fruit juice concentrates.

This is the case because, for reformulation purposes, they can be described as providing energy while not significantly contributing other nutrients to foods.

This annex focuses on added sugars and complements the general EU Framework for National Initiatives on Selected Nutrients by setting detailed benchmarks and major food categories to focus action at EU level.

The annex can support Member States with the design, implementation and evaluation of reformulation and product improvement strategies in the context of their public health policies to reduce overweight and obesity, and nutrition-related non-communicable diseases, in the general population and especially in children.

It is meant as a tool for the benefit and voluntary use of Member States. Member States may focus their initiatives also on other target nutrients, food categories and strategies to bring intakes in line with recommended levels to fit national specificities. In addition, it is understood that a reinforcement of policies at Member State level may both contribute to and be supported by stronger concerted action at EU level.

1 htip.^u^v.viii.gov.iv/inia^cs/u-serl-ijcs/Fiv/ideniura/rKjnDaDei· _ nutritžon.rxirand W&.pdľ

2 European Food Safety Authority: Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre. EFSA Journal 2010; 8(3):1462 [77 pp.], EFSA Journal 2010; 8(3):1462

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It is also meant as an additional incentive and practical guidance for the food industry in its initiatives to contribute to healthier lifestyles through a healthier diet. In this sense, its input is an important orientation to the collaborative work taking place at both national and European level, namely under the EU Platform on Diet, Physical Activity and Health.

Why an annex for added sugars?

The overall goal of Annex II of the EU Framework for National Initiatives on Selected Nutrients on added sugars is to contribute towards achieving population intake levels and dietary patterns in line with the national, EFSA and the World Health Organization (WHO) recommendations.

According to EFSA2,3, there is some evidence that high intakes of sugars in the form of sugars sweetened beverages might contribute to weight gain and the relationship of patterns of consumption of sugars-containing foods to dental caries, weight gain and micronutrient intake should be considered when establishing nutrient goals for populations and recommendations for individuals and when developing food-based dietary guidelines. A number of EU Member States have established recommendations for added sugars as less or not more than of 10% of the total energy intake, while individual Member States recommend higher or lower maximum intakes, 15 and 5%, respectively.

WHO recommends a reduced intake of free sugars4 throughout the life course in order to reduce the risk of Non Communicable Diseases in adults and children. It recommends an intake of free sugars in both adults and children of less than 10% of total energy intake based on moderate quality evidence from observational studies of dental caries.

Added sugars, energy intake, energy density, nutrient density and pack sizes

In general, the reduction of the added sugars should not lead to an increase of the absolute amount of caloric content, saturated fat, trans fat or salt, but should lead to a decreased energy content. However, even if energy content remains unchanged reductions of added sugars can be encouraged, if naturally-present nutritional components that are recommended to be consumed are increased (e.g.: fibre).

The reduction of added sugars can lead to lower, higher or unchanged energy content of the reformulated food, depending on the substance that replaces the added sugars. There is evidence to support the focus of future actions on decreasing energy density (energy content per weight unit of food or beverage) because of the association of high energy density diets with increased risk of weight gain1. Sugars have calories, but no other nutritional value.5

Reducing added sugars could be the most effective way of reducing energy density for some products, particularly for products with high water and low fat content. As sugars also give bulk to foods, the bulk needs to be compensated by other ingredients, which are often fats or other carbohydrates.

3 EFSA: Scientific Opinion relating to the setting of nutrient profiles for foods bearing nutrition and health claims. EFSA Journal 2008, 644, 1-44 4 WHO Guideline: Sugars intake for adults and children http://apps.vvho.iiH/iris/bitstream/10665/149782/1.•'9789241549028 eng.pdf.'na-l 5 In the sense that sugars provide significant energy without contributing with specific nutrients to the diet.

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For products with low water and high fat content, reducing sugars may actually lead to an increase in energy density if they are replaced with fats since fat contains more calories per gram than sugars; sugars reductions leading to higher energy content should be avoided. Where added sugars are replaced by other carbohydrates which have the same energy content, this reformulation can lead to a nutritionally improved product if the amount of naturally-present nutritional components that are recommended to be consumed increases (in such cases, that would be the preferred option).

Where sugars reductions are difficult, where nutrient density is generally low and is difficult to be increased, and for product categories that are generally recommended to be eaten only in small amounts and only occasionally due to their overall nutritional profile, reducing portion and/or pack sizes6 offered may be the preferred approach as compared to reformulation.

Overall, it is preferred that the reduction of added sugars also leads to a reduction of the sweet taste in order to allow for adaptations of the taste to lower levels of added sugars.

At Member State level, the approach chosen to reduce the consumption of added sugars and/or energy via reformulation and product improvement and/or portion and pack size may differ, depending on the national situation.

Major food categories to focus action on

It is suggested that priority is given to food categories that commonly represent major sources of added sugars in Member States' diets, that have a high public health impact or that are recommended to be consumed. According to these criteria, the relevant food categories where efforts should be focussed are (non-exhaustive, non-ranking list):

• Sugars Sweetened Beverages · School food offer • Sugars sweetened dairy and dairy imitates · Catering meals • Breakfast cereals • Bread and bread products • Confectionary • Bakery products (e.g.: cakes and cookies) • Ready meals (including ready to prepare products like dry

soups, dried mashed potatoes, rice mixture) • Savoury snacks • Sauces (including ketchup) • Sugars sweetened desserts, ice cream and topping • Canned fruits and vegetables

Each Member State should define a list and order of priorities based on the respective health needs, traditions, and pattern of consumption. In addition, at Member State level, the benchmarks and initiatives taken to reduce the consumption of added sugars may differ by product category.

It is acknowledged that starting points may differ considerably from one Member State to another and time required to reach a certain level may also vary considerably.

6 Pack size describes a portion that is separately packed and is therefore clearly identifiable as such by consumers and likely to be consumed at one eating occasion. Resorting to measures such as solely re-labelling a pack as having more servings may not have a sufficient impact,.

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Benchmark

On the basis of the relevant experience in Member States that have national plans, it is proposed to set a general benchmark for added sugars reduction of a minimum of 10% by 2020 in food products against the Member State baseline levels at the end of 2015 or to move towards 'best in class' levels.7

Food producers are encouraged to exceed the benchmarks or improve the 'best in class' levels for added sugars content for all categories of food.

Timeline

Member States should achieve broad endorsement of this vision by national economic operators by the end of 2016. Furthermore, Member States will have a monitoring system in place by the end of 2017.

Implementation

The Commission will facilitate discussions with European federations and multinational companies to support and link the various Member States activities at national level. Federations of food business operators will be involved in the implementation of the Annex, e.g. by setting benchmarks or reduction goals per product category.

7 'Best in class' levels are understood as the lowest levels identified in food products in the EU in the same category.

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General principles

Looking at all ingredients

Reformulation of food should lead to an overall improved nutritional quality. When aiming at reducing nutrients of concern, reformulation action should not result in increases in the use in any of other nutritional elements of concern or in raising the energy density or calorie count. For example, if nutrients that provide bulk to a food are reduced such as sugars, the bulk may be compensated by e.g. fat leading to an overall increase in energy contents and decrease in nutrient density. The present and near-future technical feasibility of actions must be taken into account when discussing the exact course of action.

Acting on mainstream products

In order to maximise the impact of reformulation, food business operators would prioritise the products with the largest market share. Furthermore, care should be taken that reductions are delivered across the full range of food products from premium to economy items so that all population groups can benefit.

Applying to new products

Following on the previous point, consistency should also be maintained when companies introduce new products on the market. These should be as nutritionally balanced and contain at least as little nutritional components of concern as the ones are being reformulated.

Empowering consumers

In accordance with the EU legislative framework, whenever possible, consumer awareness and education and information campaigns should be taken forward to support the reformulation work and to create consumer demand for products with lower sugars content.

Awareness may create 'buy-in' from consumers in reformulation activities and empowers them to improve their habits. This action should cover not only sugars and sugars intakes and their relation to health, but also healthy eating and healthy lifestyles in general. Raising awareness about the healthier options present on the market is also crucial. Nutritional labelling also helps consumers to make informed and healthier choices.

When relevant, the transition and getting used to of the consumer should be eased by progressiveness in the introduction of change. This will allow for the customer base to adjust the palate without risking potentially counterproductive moves towards less balanced substitutes or alternatives. The consumer will thus be able to more easily change buying and eating habits.

Involving all industry

A broad endorsement of a common vision on reformulation in line with public health goals, should be sought with food business operators and their European, national and local associations. The reformulation efforts should aim to encompass the entire food chain, as a way of ensuring maximum reach and positive health impact, while minimizing health inequalities. This is also important to contribute to a level playing field for industry.

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This is not to preclude that certain companies act as first-movers. In fact, some companies, given their resources, product mix and corporate social responsibility agendas, may wish to lead or go beyond the general agreements. In parallel, involving SMEs is particularly important since they often rely on a smaller or more specialised portfolio of products. Ensuring the participation of SMEs is important to promote equity among industry players and in the access of citizens to reformulated products. For this purpose, disseminating research results, technical feasibility studies and best practice compilations, as well as best practice examples may prove valuable. The Commission may facilitate discussions with European federations and multinational companies to support the Member States at national level.

Engaging the distribution

The success of reformulation action can be improved by involving not only food producers but the entire food chain, such as distributors, retailers and caterers. Retailers are particularly relevant as they market their own brands and are decision makers on where and how products are placed in supermarket aisles, shelves and checkout counters. They can also play an important role in promoting reformulated products and smaller portion sizes. Distributors, catering and restaurant are another example of multipliers and potentially supportive stakeholders. They can cooperate to make reformulation more effective by changing the default option to reformulated and smaller sized foods. Distribution of food reformulated products in schools, hospitals and other public places via vending machines plays an important role in achieving the goals of food reformulation action.

Addressing inequalities

Citizens of lower socio-economic groups are often compelled to buy products marketed at lower prices. This makes it especially important that such products receive at least as much attention as higher margin or new introductions. Reformulation action should be conscious of and directly engage with the challenge of decreasing inequalities in the field of nutrition. The particularities of more vulnerable population should be taken into consideration and accompanying measures such as awareness and education campaigns should also consider this important target group as priority.

Protecting children

Following the Strategy for Europe on Nutrition, Overweight and Obesity related health issues and the Action Plan on Childhood Obesity, children are a priority for action in what relates nutrition and physical activity in general and reformulation in particular. Reformulation actions at the Member States level should lead to reduction of the offer of high fat, sugars or salt foods at the market in general, and especially in products which are marketed to children. Infants and young children are developing taste preferences and therefore it may be prudent to formulate products for them with low sweetness and low added sugars.

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Monitoring

Monitoring is being best dealt with at national level and is the responsibility of each Member State, Protocols and procedures should be transparent and independent, and as harmonized as possible to allow for inter-country comparability. It is recognized that devising and implementing an effective monitoring system is a particularly challenging task and the Commission may be asked to provide additional support to the Member States in this area. The work of the Joint Action on Nutrition and Physical Activity, especially its work package that relates to the piloting of a European database of food product composition, as well as the collaboration with the WHO, are possible areas to explore.

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Fromļ Sent: Tuesday, December 22, 2015 4:14 PM To: PRATS MONNE Xavier (SANTE)

Subject: FW: Ares(2015)5979423 - RE: European Snacks Association request for amendment of the Draft Annex on Added Sugars - EU Framework for National Initiatives on Selected Nutrients

Dear Mr. Prats-Monnéj

We acknowledge receipt of the document mentioned below (copy attached). We would like to thank you very much for your consideration and prompt reply to our letter. On behalf of the European Snacks Association, we wish you all a wonderful end-of-year celebration.

Best regards.

BjrOfXfflrt Sř«iík$ ÄSÄcfertfcsn

Think twice before printing this message - help conserve resources and protect the environment.

Ursprüngliche Nachricht

Veuillez trouver ci-joint le document Ares(2015)5979423 concernant "RE: European Snacks Association request for amendment of the Draft Annex on Added Sugars - EU Framework for National Initiatives on Selected Nutrients" envoyé par M PRATS MONNE Xavier le 21/12/2015.

Please find attached document Ares(2015)5979423 regarding "RE: European Snacks Association request for amendment of the Draft Annex on Added Sugars - EU Framework for National Initiatives on Selected Nutrients" sent by Mr PRATS MONNE Xavier on 21/12/2015.

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