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F8. Saturated Fat Reduction
1 December, 2014
Submitted: 5 May, 2015
Please list the saturated fat reduction activities undertaken over the past year and where possible provide data to indicate the scale of activity.
Some indicative examples are given here as a guide.
Example 1. Reformulation: this could be presented as a percentage of sales or as the number or percentage of products/menu items/stock keeping units that have been reformulated. It would also be helpful to indicate the scale of reduction achieved.
Example 2. Development of new lower saturated fat options: this could be presented as the number or percentage of new products/menu items/stock keeping units with a lower saturated fat level.
Example 3. Portion size control: this could be presented as the number or percentage of products/menu items/stock keeping units that have had a portion size reduction where the previous portion size is no longer on sale or where a new portion size has been introduced to the market.
Example 4. Changing the balance of your portfolio/menu: this could be presented as the number or percentage of products/menu items/stock keeping units that have been introduced or changed where this alters the proportion of lower and higher saturated fat products.
Example 5. Customer information/education: this could be presented in terms of circulate of print media or website downloads.
Example 6. Incentivising consumers to choose healthier options: this could include shifting the proportion of the company’s overall marketing to lower saturated fat products, appropriate merchandising and price promotions.
If you are also signed up to pledge F4. Calorie Reduction, activities that affect both calorie and saturated fat levels can be reflected in both annual updates. However, reporting must be tailored to the relevant outcome.
Please list the saturated fat reduction activities undertaken:
Building on previous saturated fat reduction work, further reductions have been achieved in key categories in 2014/2015. A key achievement has been a 5% reduction in saturated fat within the sausage category. Kerry Foods will continue to assess the feasibility of further saturated fat reduction work.
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