THE FACTS

FILES

THE PLATFORM

Action plan for improving the fatty acid composition

The action plan for the baking and sweets industries has been set up by the VBZ and the NVB. Producers of bread, pastries, cakes, sweets and salty snacks are members of the VBZ and the NVB. Activities that are intended to improve the fatty acid composition in these products have been planned up to and including 2010 within the framework of the Task Force for the Improvement of the Fatty acid composition.

Stimulating innovations

In order to stimulate innovations the VBZ/NVB will actively provide information to the members and as far as possible fulfil the needs of the members within this framework. As well as this, the VBZ/NVB will stimulate the members to participate in the implementation of the study ‘Healthy fatty acids in the bakery’. The VBZ/NVB will also assist in obtaining subsidies that will stimulate innovations in this field. As reaction to the study concerning the conditions determining the introduction of healthier products in the market the VBZ/NVB will do all in its power to reduce the restricting factors.

Study and project ‘Healthy fatty acids in the bakery’

The study ‘Healthy fatty acids in the bakery’ will concentrate on the practical situation in the affiliated companies during 2008 to 2010. A meeting will be organised on 24 January, 2008 in which the results of the study will be presented in detail. As well as this, the VBZ/NVB will further actively stimulate the members to participate in the next step. The period between 2008 and 2010 will be devoted to the application of all the available knowledge in as many companies as possible.

As well as this, the VBZ/NVB will analyse the reasons that companies have for not participating in the project and what activities might be undertaken in order to stimulate companies still to participate. Not participating does not mean, though, that no activities have been undertaken. Naturally, companies also carry out innovations on an individual basis.
A third important aspect is to consider any problems experienced against the critical success factors so that products with an improved fatty acid composition can actually be included in the range offered by the customers. The follow-up activities will be geared to this insight.

Provision of information to the members

VBZ/NVB has various means of communication which will be used in the coming years to continue to stimulate the members to improve the fatty acid composition in their products, such as providing information by means of the issuing of own news bulletins and the newsletter of the Task Force for the Improvement of the Fatty acid composition. As well as this, specific information for the VBZ/NVB members will always be available on the VBZ/NVB extranet.

The improvement of the fatty acid composition will further be discussed at the committee meetings of the VBZ/NVB and at various other meetings of the VBZ/NVB, such as in the committee for Foodstuffs Legislation and Nutrition and Health.

As well as this, VBZ/NVB will regularly organise various theme days about a wide range of subjects. As in previous years, the aim will be to organise theme meetings about the progress and results of the project in order to stimulate companies to contribute actively to achieving the common objectives.

It is expected that the provision of information may well be made more individual, thus geared for a specific company, in the coming years.

Other services in connection with the fatty acid composition

The VBZ/NVB will also inform the members about the new system of Daily Nutrition Guidelines and stimulate them to use these in the period 2008-2010. The further development of the databank SpecsPlaza will be continued in 2008 to 2010. The VBZ/NVB will also stimulate companies to develop more for the Improvement of the products (seen from the point of view of the government) as laid down in the Covenant Overweight, for example by means of its contribution to the development and content of tools to communicate best practices of companies. The aim of these best practices includes stimulating companies to contribute to combating obesity by communicating initiatives taken by companies who are already making a contribution. But extensive attention will also be paid to other action points that have been agreed from the industry in the Covenant Overweight.

Provision of information/collaboration with third parties

VBZ/NVB will strive for a further intensification of the collaboration with branch organisations of suppliers, including of raw materials, the CBL (Netherlands Central Office for the Food Retail Trade) and/or supermarket organisations. The collaboration with branch organisations, knowledge institutes (NBC) (Netherlands Bakery Centre) and other representative parties within the bakery branch itself concerning the subject of fat will also be continued.