Less salt, fat, sugar industry needs a rethink, according to Klöckner-Initiative

From 2019, the food industry is to reduce the worst fattening foods and health risks in their products. So it decided food Minister, Klöckner, and the major industry associations. A lot of fear to the good taste, if salt, fat or sugar are missing. And the food chemist must think of something.

Our food should be healthier. For this, Julia Klöckner, the Federal Minister for agriculture and food has now signed a Pact with the food industry. This has committed to reduce peu a peu sugar, fat and salt in their products. Go to the “reduction strategy” 2019, 2025 are to be achieved the objectives. How good is the gradual Change of formulas, should be checked regularly. The first progress report should come in the next autumn.

The fight against Obesity and diet-related diseases

Federal food Minister Julia Klöckner says: “My goal is to reduce the frequency of decaying Obesity and nutrition mitbedingten diseases in Germany.” After all, 43 per cent of women, 62 per cent of men and 15 percent of children in Germany are overweight. The number of diabetics is increasing from year to year. Too much sugar, saturated fat and salt in foods represent a considerable risk.

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The emphasis is on foods that are intended for children and young people. So it will be by the end of 2019, a statutory prohibition of sugar in Baby and children’s teas. By 2025, the sugar content should be reduced in Breakfast cereals for children by at least 20 per cent, in children’s yogurt at least 10 percent and in soft drinks by 15 percent. Further targets will be formulated in the coming year.

Critics Klöckners initiative does not go far enough

The Minister of health Spahn praised the Initiative of his colleague, who have brought the food industry to gradually reduce the fat, salt and sugar in manufactured products. But not to all tastes, the agreement between the industry and the Ministry.

Particularly, according to the criticism of the “food watch”: The voluntary self-commitment would be doomed to Failure. A taxation überzuckerter lemonade, as in the UK, a traffic light Food, as in France and Spain, or advertising bans such as in Chile would be better in the fight against malnutrition and obesity.

Stefan Kabisch by the German Institute for nutritional research (DIfE) said to FOCUS Online similarly critical: “A self-commitment obliges the industry not to really to Act. A tax measure would be more effective. The sugar tax in the UK, for example, has led very quickly to changes in soft drinks.“

The leading Association of the food industry (BLL) laments, however, the enormous challenge of a reduction of salt, fat and sugar without loss of taste. Because: taste, appearance, mouth feel, consistency – all of which determines whether consumers can buy is a food.

Sugar, salt, fat – simply omit is not

“Just omit” not – not reasons, the food ingredients salt, sugar, and fat in most of the products just from the Taste. The salt in the cheese to inhibit, for example, dangerous microorganisms, the sugar in dairy products affects the to the yogurt-making the necessary bacterial cultures, and fat is an important flavor carrier.

In addition to the food chemists, the industry, the state-owned Max Rubner-Institute (MRI) is researching ways to food with less salt, sugar and fat. “Reframing” scientists refer to this work.

In the laboratory, replacement be tinkered substances”,”

The substances used often sound like the building blocks of the chemical laboratory, such as peptides from enzymatically obtained Protein hydrolyzates – you can increase the salt taste. The fabrics are, of course, and must be absolutely safe for the consumer.

Other Examples:

  • Salt substitutes, or those that are intended to stimulate the feeling for the fifth taste Umami (in addition to sweet, salty, bitter, sour), are tested.
  • Reduced-fat cooked sausage products through the use of a collagen-containing fat replacement substance at high temperatures tasty.
  • The sugar reducing the sugar substitute Erythritol on a molecular Basis.

In these foods there are to be changes:

Children’s cereals: 20 percent less sugar to corn flakes and Crispy flakes in the future, but more fiber (whole grains, nuts, dried fruits).

Yogurt: For children advertised yogurts in the future should not contain sugar as “normal” yogurt. That means 10 percent less sugar.

Sausage, ham, smoked fish: fat and salt should be reduced, without the taste and texture suffer.

Bread: The baking industry has committed, the salt content in bread with lots of salt to reduce it.

Frozen meals: The salt content in pizza is up to two grams per 100 grams. He should not be in the future, over 1.25 grams of salt per 100 grams of Pizza.

Pastries: sugar and fat less or healthier. For fried dough (such as donuts) is tested, as it absorbs the Frying, or deep frying with less fat. Also, the use of rapeseed oil instead of palm fat is tried in the case of pastry – without the taste changed.

Soft drinks: 15% less sugar in soft drinks and Cola – but not in every drink. There will be in addition to the classics, more low-sugar Alternatives, or those with Sugar substitutes for the full sweet taste.