ALDI Stores Ltd

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F8. Saturated Fat Reduction

Committed since:

26 October, 2013

Delivery plan:

Submitted: 5 November, 2013

1. Reformulation:
a. Follow a specific programme of reformulation for priority products within ALDI’s portfolio with regards to proportion of saturated fat.

2. Front of Pack Traffic Light Reference Intake Labelling:
a. Develop a strategic plan for identification of priority product through the front of pack colour coding cut offs, e.g. red-amber, amber-green.

3. Portion Size Evaluation:
a. Explore opportunities for reducing saturated fat levels through portion size reduction, focusing on products where portion sizes are pre-determined for the consumer e.g. ready meals, chicken kiev.

4. Consumer education
a. Take appropriate measures to educate consumers on saturated fat reduction via mixed-channel communication e.g. social media, in store signage and recipe ideas.

5. Employee engagement
a. Encourage ALDI to offer lower saturated fat options in our product ranges.
b. Encourage ALDI employees to reduce personal saturated fat intake.

6. Shifting the market mix
a. Review opportunities for introducing and promoting healthier alternatives

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