In the cardiovascular health plan published by the EU in mid-December, the importance of good nutrition in preventing cardiovascular diseases is rightly acknowledged. However, the proposed measures raise concern among Finnish food companies. Instead of encouraging innovation and strengthening the competitiveness of the sector, food processing is singled out and criticized without sufficient justification.
For a long time, the EU has strongly encouraged improvements in the nutritional quality of foods. It is therefore contradictory that the health plan now portrays processing as something that undermines nutritional quality.
Consumer well-being drives product development
In Finland, food industry has been processing foods and beverages for decades in order to improve their nutritional properties. Companies have, for example, reduced salt and sugar, improved fat quality, and increased the use of whole grain, fibre and vegetables in their products.
In line with recommendations, Finnish food and beverage companies have also voluntarily fortified foods, for example with vitamin D, or used iodized salt to address national nutritional challenges.
Product development requires long-term commitment, as consumers’ taste preferences change slowly. Changes in ingredients also affect the structure, shelf life and technological properties of food products.
Nutritional content matters
The EU heart health plan refers to “ultra-processed” foods. This term is based on the so-called NOVA classification, which lacks a solid scientific basis and has been widely criticized within the scientific community.
According to this classification, many traditional foods are labelled as ultra-processed, as are nutritionally improved products and new, innovative foods that support sustainability.
However, the degree of processing does not determine the health effects of a food or beverage. What matters for health is the nutritional content of food. A varied, predominantly plant-based diet, combined with enjoyment of food, physical activity and sufficient sleep, plays a key role in improving heart health.
The contradiction in EU policy now ends up on consumers’ plates and may lead to penalties for affordable and easily accessible foods. Many products that would be considered ultra-processed under an imprecise definition – such as rye breads and preserved vegetables – are an essential part of a healthy and affordable diet.
Moving forward through better regulation, research and dialogue
According to the EU heart health plan, the Commission intends to explore taxation measures to improve nutrition. Marketing regulations would also be tightened.
Food sector needs incentives to improve the availability of affordable and healthy foods. Nutrition will not improve if the food sector is regulated to the point of suffocation. Better regulation is needed, such as faster approval processes to bring innovative and healthier products to market, as well as an update of the rules on nutrition claims. In the current regulatory environment, it is difficult to communicate improvements in a product’s nutritional quality.
EU policies currently emphasize competitiveness and innovation. These priorities are equally important for food sector. EU funding instruments are needed to support research, development and innovation. Close and open dialogue between the public and private sectors and the scientific community on nutrition is essential. In Finland, we have a strong foundation for this.
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