The Food Standards Agency has dismissed speculation that it has already decided to exempt meat and dairy products from the controversial nutrient profiling model that will underpin the classification of foods into healthy and unhealthy.
Industry representatives believe senior figures in the FSA, which is overseeing the development of such a model, feel single ingredient products like fish and cheese should not be judged in the same way as processed foods.
“I’ve been getting vibes from the FSA that a nutrient profiling labelling approach may not necessarily be appropriate for fresh foods such as meat and dairy products that are, in effect, single ingredient products,” said Clare Cheney, director general of the Provision Trade Federation.
However, the FSA says it is a long way off from making any decision on the matter and that the industry should stop
speculating and get involved in the consultation.
“We have not made up our minds in any shape or form about the end result. The reality is that we are in consultation and want to hear from anyone who has strong views about this issue,” said a spokeswoman.
Food and drink manufacturers have just one week left to comment on the FSA’s preferred model for nutrient profiling as the first stage of consultation ends on February 25.
There will then be a scientific meeting to analyse the options and further consumer research into signposting. Before any decision is made a public consultation on how nutrient profiling and signposting can work together will be held.
Under nutrient profiling, which is defined as “the science of categorising foods according to their nutrient composition”, most meat and dairy products would fall into the unhealthy, or red, classification owing to their high levels of fat or salt.
The government favours a form of simple signposting on all food and drink labels so that consumers can readily understand whether they are buying healthy products.
However, any such system will be based on nutrient profiling, which could demonise foods that experts say are vital components in balanced diets.
Siân Harrington