The Food and Health Dialogue, which brings together government, industry and public health groups to address poor dietary habits amongst Australians, met for the sixth time last week to discuss progress against key milestones and priorities.



The Dialogue is undertaking, as its primary activity, action on food innovation. This includes a voluntary reformulation program to reduce risk-associated nutrients, including salt, sugar, saturated fat, and increase the fibre, wholegrain, fruit and vegetable content of commonly consumed foods. This activity is being supported by strategies to standardise and reduce portion sizes and improve consumer awareness of healthier food choices.

 


Matters discussed by the Dialogue included:

 

  • Engagement with the Quick Service Restaurant sector: the Dialogue was attended by a representative of the Quick Service Restaurant Forum, Ms Tracey Monaghan, who will work with the Dialogue Executive to develop a strategy to engage quick service restaurants in the Dialogue’s reformulation, portion sizing and consumer messaging activities.  Members of the Quick Service Restaurant Forum. include McDonalds, Hungry Jacks, Subway, Yum! International (KFC and Pizza Hut), QSR Holdings (Red Rooster, Chicken Treat and Oporto) and Eagle Boys Pizza.

 

  • Point-of-sale nutrition information: the Australia New Zealand Food Regulation Ministerial Council is examining  the provision of point-of-sale nutrition information at standard food outlets. At its meeting on 3 December 2010, the Ministerial Council agreed that Australians should have the opportunity when purchasing food from chain fast food outlets to know more about the nutritional content of those foods. The views of Dialogue members will be sought on how best to promote national consistency in the roll-out of any point-of-sale scheme.

 

  • Progress reports – Industry Roundtables: industry roundtables have been addressing matters including the agreed sodium reduction targets for simmer sauces, and sodium and saturated fat reduction targets for processed meats. A public announcement is due shortly. Further information on the agreed simmer sauce and processed meat reformulation targets is available on the Food and Health Dialogue webpage: http://www.health.gov.au/internet/main/publishing.nsf/Content/food-health-dialogue

 

  • Next priority food categories:  A roundtable will be held with the soup sector in June 2011, where participants will consider reformulation targets for soups.  A roundtable with participants from the processed poultry sector to be held in July/August 2011 will consider reformulation targets for dry coated poultry products, including nuggets, chicken and turkey burgers, and luncheon meats. The Dialogue endorsed savoury pies and large volume cheese as the next priority food categories to be targeted after soups and processed poultry. Engagement with these sectors will commence towards the end of 2011.

 

  • Research and modelling: preliminary outcomes from the review of programs that are being undertaken nationally and internationally to address poor dietary intakes. Among the programs being reviewed are programs from the United Kingdom, Canada and Europe that look at product reformulation, portion size, and consumer messaging. Findings from the review will be used to inform future Dialogue activities. The review is scheduled for completion by mid 2011.
    Dietary exposure modelling, being undertaken by Food Standards Australia New Zealand, will be used to estimate the potential impacts of the Dialogue’s reformulation activities on population intakes of targeted nutrients such as sodium and saturated fat. Findings are expected in the second half of 2011.

 

The Food and Health Dialogue webpage is currently being redesigned to provide information to industry, consumers and public health groups on Dialogue activities, including agreed reformulation targets, as well as further opportunities for industry partners to promote their involvement in the Dialogue. The new website will be launched in July.

 

Members of the Food and Health Dialogue are:

Ms Catherine King, Parliamentary Secretary for Health (Chair)
Dr Lyn Roberts, Chief Executive Officer, National Heart Foundation of Australia
Mr Andrew Hall, Director Corporate and Public Affairs, Woolworths
Dr Manny Noakes, Senior Dietitian and Research Scientist, CSIRO
Mr Michael Moore, Chief Executive Officer, Public Health Association of Australia
Ms Kate Carnell, Chief Executive Officer Australian Food and Grocery Council
Dr Amanda Lee, Director, Nutrition and Physical Activity Unit, Preventative Health Directorate, Queensland Health (state-territory representative)
Ms Tracey Monaghan, Director of Quality Assurance ANZ, McDonald’s Australia (Quick Service Restaurant Forum representative)