The Federal Ministry of Food and Agriculture plans to reduce fat, sugar and salt in finished products. The first concrete reduction targets have now been presented.
In order to make it easier for people in Germany to eat a healthy diet, the Federal Ministry of Food and Agriculture plans to reduce fat, sugar and salt in finished products. As the “Lebensmittel Zeitung” (LZ) first reported, the state-run Max Rubner Institute (MRI) has now set concrete goals for various food categories for the first time.
The MRI is developing this so-called National Reduction and Innovation Strategy (NRI) on behalf of the Ministry of Food by Cem Özdemir (Greens). Experts from science and the food industry are involved, among others.
The MRI is intended to develop reduction targets on a scientific basis for important food groups such as soft drinks, breakfast cereals, pastries, bread and baked goods, dairy products and meat products.
And the salt content of bread and pastries should initially be reduced to 1.1 grams per 100 grams. For comparison: Analyzes from recent years have shown that bread currently contains around 1.4 grams of salt per 100 grams. That doesn’t sound like a drastic change. However, professional associations are reacting critically to this further reduction in salt content.
Tobias Schuhmacher, managing director of the Association of German Bakeries, says in the “Lebensmittel Zeitung” that a further reduction in salt content will be technologically possible, “but we have to ask ourselves the question of sensory acceptance on the customer side. In other words: what’s the point “If the consumer buys a low-salt bread, but then compensates for the lack of salt in the taste with the respective topping?”
There is also criticism of the Ministry of Food’s approach overall. For example, Christoph Minhoff, general manager of the food association in the “LZ”, criticizes the fact that the food industry is not sufficiently involved in the process. However, this is necessary in order to develop realistic and implementable methodologies.
The business and professional associations now have until mid-November to comment on the MRI results. The MRI will present the final report on the reformulation with the final recommendations in the first quarter of 2025.
However, it remains uncertain how strictly the food industry adheres to the reduction targets. This is because the initiative is a voluntary commitment and not government nutritional requirements. However, Özdemir announced in the spring that his ministry would “demand” these reformulations from the food industry.
Time.News Interview: Reducing Fat, Sugar, and Salt in German Food Products
Editor: Welcome to Time.News! Today, we have the pleasure of speaking with Dr. Tobias Huber, a leading expert in nutrition science and a consultant for the Max Rubner Institute, which is helping to shape the National Reduction and Innovation Strategy. Thank you for joining us, Dr. Huber.
Dr. Huber: Thank you for having me! It’s a pleasure to discuss this important initiative.
Editor: The Federal Ministry of Food and Agriculture aims to reduce fat, sugar, and salt in finished products. Why is this initiative considered necessary?
Dr. Huber: This initiative is crucial for public health. High levels of fat, sugar, and salt in our diets can lead to a range of health issues, including obesity, cardiovascular diseases, and diabetes. By reducing these components in processed foods, we hope to make healthier options more accessible to everyone.
Editor: The Max Rubner Institute has set specific goals for various food categories. Can you give us some examples of these targets?
Dr. Huber: Certainly! For instance, the salt content in bread and pastries is being targeted for reduction. The aim is to lower the salt content from the current average of around 1.4 grams per 100 grams to 1.1 grams. While this may seem like a small change, salt is a key ingredient in many baked goods, so it requires careful consideration.
Editor: Some professional associations have reacted critically to the reduction in salt content. What are their main concerns?
Dr. Huber: Many professionals in the food industry are worried about potential impacts on flavor and texture. Salt is not only a seasoning but also plays a vital role in the fermentation and preservation processes of products like bread. Our approach has been to work with industry experts to ensure that these reductions can be achieved without compromising quality.
Editor: The initiative includes various food groups like soft drinks, breakfast cereals, and dairy products. What approach did the Max Rubner Institute take to establish these targets scientifically?
Dr. Huber: We utilized extensive data analyses and nutritional studies to inform our targets. Collaborating with both scientists and industry leaders helps us balance health objectives with practical applications. We wanted to ensure that the reductions are feasible for manufacturers while also making a meaningful impact on public health.
Editor: How do you envision the public responding to these changes, especially regarding prepared foods?
Dr. Huber: Initially, there may be some skepticism, particularly among consumers who are used to the taste of higher salt and sugar levels. However, as consumers become more aware of the health benefits associated with these changes, I believe that they will appreciate the improvements in food options. We are also working on promoting healthier eating habits alongside these changes.
Editor: Looking ahead, what are the next steps for the National Reduction and Innovation Strategy?
Dr. Huber: The next steps involve continuous monitoring and evaluation of the reductions and their impact on both health and industry practices. We plan to engage in more public awareness campaigns to educate consumers about making healthier choices and to gather feedback from all stakeholders involved.
Editor: Dr. Huber, thank you for your insights. This initiative seems promising for the future of healthy eating in Germany. We look forward to seeing how these changes unfold.
Dr. Huber: Thank you! I appreciate the opportunity to discuss this, and I share your optimism for a healthier future.