news & trends

Smiles in the Grocery Store

My Healthy Plate with Metro program has recently been announced in Ontario and Quebec. With a goal to help customers adopt healthier eating habits, the program highlights healthy choices using “smile” icons. The smiles are found on the product’s shelf price label, and identify the “good” and “great” choices in a product category.

Specific nutritional criteria for the “good” and “great” ratings were established for 34 product categories by Metro’s Registered Dietitians. So far, all frozen, dairy and refrigerated products, breakfast items and drinks were evaluated. Remaining grocery categories will be assessed in early 2014.

As we’ve noted in our Nutrition for NON-Nutritionists course, grocery stores can be important champions of change. A year ago, Loblaws launched their Guiding Stars Program, identifying foods with one to three stars depending on its nutritional value. Research published in the journal Food Policy found that the Guiding Stars Program shifted consumers’ purchasing habits towards healthier cereals with more star ratings.

And just a few months ago, Sobeys announced their partnership with world-renowned chef Jamie Oliver.  Under a brand positioning “Better food for all”, Sobey’s will focus on four main pillars: enjoying fresh and tasty food; shopping for healthy and wholesome products; saving time; and choosing sustainable products. Sobey’s is the first major retailer in North America to offer Certified Humane®chicken, pork and beef meaning that the animal was treated humanely from birth to slaughter, including having a nutritious diet without antibiotics or hormones, and sufficient space/resting areas.

CFIA Labelling Consultations

On October 22, we attended CFIA’s (Canadian Food Inspection Agency’s) Integrated Food Labelling / Regulatory Modernization Face-to-Face Session in Toronto. We learned more about the progress of ‘Safe Food For Canadians’ action plan, and contributed to identifying issues of importance for food and nutrition. The discussion focused on three initiatives, namely 1. Proposed Imported Food Sector Product Regulations, 2. Food Regulatory Modernization, and 3. Food Labelling Modernization.

  1. Proposed Imported Food Sector Product Regulations
    Food safety is a priority for regulators. Canadians already enjoy a world-class food safety system for food produced in Canada, however imports are received from over 190 countries many of whom have ‘safety systems in very formative stages of development’. CFIA wants to know who is making imported food and have the ability to trace them should a recall be needed. The proposed imported food sector product regulations would introduce food safety and licencing requirements for importers.
  2. Under Food Regulatory Modernization, CFIA will replace the 13 federal food inspection regulations including regulations for dairy, eggs, fresh fruit/veg, meat, fish etc. with a single set of food inspection regulations. The new risk-based approach to food puts the emphasis on outcome and will be less prescriptive of the process.  If you would like to add your perspectives to this important area of regulatory change, consultations are open until November 30th, 2013. Draft content for regulations is expected spring 2014.
  3. Food labelling is a shared responsibility at the federal level between Health Canada and the CFIA. Food Labelling Modernization objectives for CFIA include continuous improvement of partnership with Health Canada, and improved service delivery to industry needs around food labelling within its mandate.

Menu labelling – would you like 90 minutes of walking with that?

The conversations about menu labelling continue. Dr. David McKeown, Toronto’s Chief Medical Officer of Health supports mandatory menu labelling of calories and sodium, while some researchers wonder whether “physical activity equivalent” labelling is a more effective strategy.

McKeown urges the province to enact its own law, but if the province doesn’t do so by September, he plans to develop a Toronto-specific bylaw for chains with more than 15 restaurants. Critics say that calorie and sodium counts alone don’t allow consumers to make informed choices. A Diet Coke for example, has fewer calories than a glass of milk, while a bagel might have more sodium than a cookie.

Stephanie Jones, the Ontario VP of the Canadian Restaurant and Foodservices Association endorses British Columbia’s voluntary Informed Dining program, in which participating restaurants post nutrition information in a brochure or poster, rather than on the main menu.

And here’s another POV. Preliminary research shows that consumers may be more motivated to choose foods with fewer calories when restaurant menus show how much exercise is needed to burn off those calories. For example it would take 90 minutes of walking to burn off the calories in this hypothetical ham sandwich. It’s an interesting concept, indeed!

Sodium – what now?

Bill C-460, a Private Members Bill introduced last November by NDP MP Libby Davies, was recently defeated by a vote of 147 against versus 122 in favour. The Bill would have called for warnings on foods that exceeded Health Canada’s Sodium Reduction targets. Meanwhile, the Institute or Medicine (IOM) raises questions about the benefits of very low sodium consumption.

According to a new report by the IOM, studies support recommendations to lower our sodium intakes from the 3000+ mg currently consumed daily by Canadians. However, the evidence does not seem to support sodium intakes to below 2300 mg per day. Lowering sodium intake too much may adversely affect certain risk factors such as blood lipids and insulin resistance, and thus potentially increase the risk of heart disease and stroke.

So, what now? Based on the sodium reduction strategy experience of the UK, it will realistically take years for us to reduce our average sodium consumption to 2300 mg. As dietitians, we continue to recommend that consumers read nutrition labels to choose lower sodium foods. Cooking from scratch will also empower consumers to use low or no sodium ingredients and seasonings. Get more sodium reduction tips from Health Canada.

Safe Food for Canadians Action Plan Unveiled

On May 17, 2013 the Federal government unveiled its Safe Food for Canadians Action Plan. The plan aims to further strengthen and modernize Canada’s world class food-safety system.

Over the next two years, the Canadian Food Inspection Agency (CFIA) will launch a number of significant food safety enhancements. CFIA will work with consumer groups and industry to develop new regulations that will bring into force the Safe Food for Canadians Act passed in November 2012.

The Meaning of “Local”

Calling all locavores! The Canadian Food Inspection Agency (CFIA) has just announced a temporary broader definition for “local”. Now, anything grown and sold within the province or 50 km from the border can be considered “local”. This widens the local catchment area from the previous 50 km limit.

Regulators recognize that this is a broad interpretation and stakeholders have a variety of views on how the term “local” should be defined. CFIA announced it will conduct a labelling review in the coming weeks to help shape the future labelling approach including the use of the term “local”. In the meantime, remember that claims such as “local” are voluntary and food makers are encouraged to add qualifiers such as the name of a city or region to provide consumers with relevant and meaningful information. Regulations are changing so watch for your opportunity for input and remember it is always the responsibility of the regulated party to comply with applicable legislation and regulations. For more information: http://bit.ly/17adHSa

Ontario greenhouse growers have already created a new logo to help consumers find local foods and beverages. A new Naturally Fresh Inside campaign from the Ontario Greenhouse Vegetable Growers (OGVG) is an ambitious program to encourage consumers to buy local produce such as English cucumbers, bell peppers and tomatoes. Look for in-store sampling, point-of-sale educational material, flyers, radio spots, social media advertising and a partnership with Foodland Ontario. For more information, visit: www.ontariogreenhouse.com.

Regulatory Reform for Foods with Health Benefits

Are you confused about the many changes that the fast paced regulatory reform has brought your way? You’re not alone!

The past few months has rocked the world of nutrient related health claims.  Although the change promises a quicker route to market for foods with health benefits, managing compliance might be somewhat more challenging. Agriculture Canada prepared an excellent business management tool to help product development and marketing professionals navigate through the food claim options.

If you are interested in learning more about the decision making process required to determine whether to pursue a nutrient claim and/or health claim for your product, access the archived webinar:  Canadian Food Health Claim Roadmap – Part 1. (Available until March 10, 2013.)

And the winners are…

For the past 20 years the Retail Council of Canada presented its annual Grand Prix New Products Award to the most innovative best new products launched in Canada that year. The health and wellness trend is evident and several products successfully leveraged nutritional attributes. The list of 2011 winners were announced recently as:

  • Première Fournée de Weston Breads (WESTON BAKERIES)
  • Tenderflake Easy Pie!™ Kits (MAPLE LEAF FROZEN BAKERY)
  • Oasis® Health Break CholestPrevent (A. LASSONDE INC.)
  • Simply Delish Chunky Dips (NEW AGE MARKETING & BRAND MANAGEMENT INC.)
  • Cadbury Caramilk Secrets (KRAFT CANADA INC.)
  • OIKOS, Greek yogurt (DANONE CANADA)
  • Janes Wild Sockeye Salmon Burgers (JANES FAMILY FOODS LTD)
  • Sorbet (SOLOFRUIT INC.)
  • McCain® Ultra Thin Crust Pizza (McCAIN FOODS (CANADA)
  • gardein™ (GARDEN PROTEIN INTERNATIONAL)
  • Love Crunch™ (NATURE’S PATH FOODS INC.)
  • Bear Paws Cereal & Fruit (DARE FOODS LIMITED)

For more information and product descriptions, visit Retail Council of Canada Canadian Grand Prix New Product Awards 

Gluten-Free claims update

Canada’s new Allergen and Gluten labelling regulations came into full force on August 4, 2012. The long-awaited guidance document to industry outlines the requirements for the “gluten-free claim”. For interested marketers, the Canadian Celiac Association (CCA) now provides a Gluten-Free Certification Program which includes the use of the CCA’s gluten-free logo.

Health Canada’s report on “gluten-free” claim criteria states that products that do not exceed 20 ppm, and are manufactured under “Good Manufacturing Practices” meet the intent of regulations for “gluten-free” claim. It’s up to the manufacturers to ensure that they meet the established criteria before using the “gluten-free” claim. Read the full report.

The Canadian Food Inspection Agency (CFIA) provides compliance and enforcement of Gluten-Free Claims.  As a service to manufacturers involved with marketing gluten-free products, the Canadian Celiac Association (CCA) developed a Gluten-Free Certification Program. It is a voluntary program with a fee structure and license agreement that involves an audit for good manufacturing practices and defines the terms of use for the gluten free mark. To see if the CCA’s service is a good fit for your business check out their Gluten-Free Certification Program Self Evaluation Checklist.

Implications to your business:

Gluten-free claims target an increasing number of consumers who are seeking to limit gluten in their diet. According to the Canadian Celiac Association, it’s estimated that 2,300,000 people require gluten-free products – 300,000 Canadians who have celiac disease and another 2 million who have non-celiac disease gluten sensitivity. It’s not surprising that the market for gluten-free products is expected to grow. Consider learning more about the health and nutrition needs of consumers to help your business. The gluten-free claim is regulated and may be used by manufacturers whose products meet the criteria. The Canadian Celiac Association’s voluntary program may also be of interest to marketers of gluten-free foods.

Health Canada invites you to comment on Satiety Health Claims on Food

Health Canada has recently released a Guidance Document on Satiety Health Claims on Food which is open for comments until November 12, 2012.  The document outlines the criteria for the satiety claim assessment and assists in decisions for claims in labelling and advertising. The purpose of this consultation is to seek comments proposed claim criteria.

Several proposed wordings for the claim also appear in the consultation document and may be of interest to your business. Communication about the product must be properly worded and not create the impression that foods carrying satiety claims would help individuals control food intake and manage body weight. It’s important to note that food products sold in Canada with the satiety claim must be substantiated using human studies. Read the full document.

Implications to your business:

Satiety is an important claim globally with numerous new launches in international markets. Many of the new products were based on fibre and/or protein. Market researchers can expect more products to follow as studies into pea, potato, whey, milk and other proteins increases. (Source: http://www.foodmanufacture.co.uk/Ingredients/Number-of-products-making-satiety-claims-set-to-soar?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright)

Health Canada approves new health claim

Health Canada has recently permitted a new health claim linking the consumption of psyllium fibre to a reduction of blood cholesterol.   A sample claim is: “Psyllium fibre helps lower cholesterol, a risk factor for heart disease. 1 cup (30 g) of Brand X cereal with psyllium supplies 50% of the daily amount of fibre shown to help lower cholesterol.”  The “daily amount” is 7 g of psyllium fibre. To make this claim, the food must contain at least 1.75 g of psyllium soluble fibre per serving size as well as meet other specific nutrient criteria.

According to Health Canada, increased psyllium intake could be beneficial for adults who have normal or high blood cholesterol levels. Psyllium is a grain similar to wheat and oats, and is a concentrated source of soluble fibre.

Implications for your business: Only a few breakfast cereals currently contain psyllium fibre, but you can bet we’ll be seeing more psyllium-containing products hit the grocery shelves soon. For more information, read http://www.hc-sc.gc.ca/fn-an/label-etiquet/claims-reclam/assess-evalu/psyllium-cholesterol-eng.php