Reducing saturated fats & eliminating trans fats
Over the years IFBA members have been working to remove trans fats from their products andin 2016, committed to phase-out industrially produced trans fats (iTFAs) from their products globally by the end of 2018. At the end of 2018, IFBA members had met their 2016 target to reduce iTFAs to nutritionally insignificant levels (less than 1 gram of fat per 100 grams of product) across 98.5% of their products worldwide. In 2019, IFBA members committed to align their global standard with WHO’s recommendation for a maximum iTFA threshold in food products not exceeding 2 grams of iTFA per 100 grams of fat or oil by 2023.
Reducing saturated fats in processed foods – especially in baked goods and confectionary products – while maintaining shelf life and an appealing appearance, texture and taste is challenging. There is no onesize fits all solution and each option needs to be applied differently to each food product. Notwithstanding these challenges, saturated fats have been reduced and levels of essential fats and “good” or “healthy” fats have been increased. IFBA members continue to look for ways to reduce or remove fat, wherever possible.
Our member’s commitments
The following chart illustrates IFBA members’ commitments and achievements.
Commitments
Stopped using partially hydrogenated fats in its products in 2006.
Achievements
FY 2019/2020
- Majority of SKUs within the historical brands have 4.6 g and 2.2 g per serving of total and saturated fats respectively.
- The company confirmed the universal adoption of manufacturing processes which avoid the use of hydrogenated fats.
Commitments
Nutrition-Forward Foods, a new global health reporting system introduced in fiscal 2019, that leverages transparent nutrition criteria grounded in regulations and dietary guidance and measures across the global portfolio.
Achievements
FY05 – FY18
- Reduced trans fat to 0 grams labelled per serving in 270+ products, including baking mixes, refrigerated dough and pizza products.
Commitments
By 2023
Ensure daily consumption products comply with 100% of the new GB Nutritional Guidelines. Maximum and minimum thresholds are defined for each nutrient per serving as consumed, according to the technical characteristics of each category, consumption patterns and consumer target (adults vs. children (4-12 years).
Achievements
2020
- 99% of the global portfolio comply with Grupo Bimbo’s Nutritional Guidelines for saturated fats and trans fat
- 99% of the global portfolio of daily consumption products and 91% of occasional consumption products have eliminated high fructose corn syrup and partially hydrogenated oils and fats
Commitments
No more than 2 g saturated fat/0 g trans fat per serving for products marketed to children.
Achievements
End 2018
- Target achieved on products marketed to children.
- 100% of products contain no industrially produced trans fat or less than 1 g per 100 g of product.
Commitments
Continue to reduce the amount of saturated fat in the biggest-selling global brands and local jewels and launch new products and line extensions with less saturated fat without sacrificing the quality, flavour or texture.
Achievements
2020
- 2.8% reduction in saturated fat average in snacks portfolio (-6.7% vs 2012)
Commitments
By 2025
At least 3/4 of the global foods portfolio volume will not exceed 1.1g of saturated fat per 100 calories.
Achievements
2020
- 71% of products in the top 23 foods markets, which represent 88% of global food volume met the target.