Original Article
European Journal of Clinical Nutrition (2007) 61, 461–471. doi:10.1038/sj.ejcn.1602548; published online 22 November 2006
A method to improve the nutritional quality of foods and beverages based on dietary recommendations
Guarantor: JA Weststrate.
Contributors: CAJN, IMZ, AJCR, RL, CvdK, JAW, GWM contributed to the development of the Nutrition Score methodology. AS drafted the paper and CAJN, IMZ, AJCR, RL, CvdK, JAW and GWM commented upon and revised drafts. All authors gave their approval to the final version submitted for publication.
C A J Nijman1, I M Zijp1, A Sierksma1, A J C Roodenburg1, R Leenen1, C van den Kerkhoff1, J A Weststrate1 and G W Meijer1
1Unilever Food & Health Research Institute, Vlaardingen, The Netherlands
Correspondence: Dr JA Weststrate, Unilever Food & Health Research Institute, Olivier van Noortlaan 120, 3130 AC Vlaardingen, The Netherlands. E-mail: jan.weststrate@unilever.com
Received 19 April 2006; Revised 25 July 2006; Accepted 28 August 2006; Published online 22 November 2006.
Abstract
Objective:
The increasing consumer interest in health prompted Unilever to develop a globally applicable method (Nutrition Score) to evaluate and improve the nutritional composition of its foods and beverages portfolio.
Methods:
Based on (inter)national dietary recommendations, generic benchmarks were developed to evaluate foods and beverages on their content of trans fatty acids, saturated fatty acids, sodium and sugars. High intakes of these key nutrients are associated with undesirable health effects. In principle, the developed generic benchmarks can be applied globally for any food and beverage product. Product category-specific benchmarks were developed when it was not feasible to meet generic benchmarks because of technological and/or taste factors.
Results:
The whole Unilever global foods and beverages portfolio has been evaluated and actions have been taken to improve the nutritional quality. The advantages of this method over other initiatives to assess the nutritional quality of foods are that it is based on the latest nutritional scientific insights and its global applicability.
Conclusions:
The Nutrition Score is the first simple, transparent and straightforward method that can be applied globally and across all food and beverage categories to evaluate the nutritional composition. It can help food manufacturers to improve the nutritional value of their products. In addition, the Nutrition Score can be a starting point for a powerful health indicator front-of-pack. This can have a significant positive impact on public health, especially when implemented by all food manufacturers.
Keywords:
nutritional quality, benchmarks, trans fatty acids, saturated fatty acids, sodium, sugars
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