Trans Fats in Foodservice – A Manufacturer’s Perspective

1. Trans Fats in Foodservice –A Manufacturer’s Perspective April 20th, 2010 Denise Paul, National Healthcare Manager, Maple Leaf Consumer Foods

2. Outline • Background • Trans Fat Review • BC Trans Fat Regulation Overview • What this means from a Manufacturer’s perspective? • What else can a Manufacturer do? • What to expect for rest of Canada

3. Background • In 2005 Health Canada and the Heart and Stroke Foundation of Canada formed a task force with a mandate to develop recommendations and strategies "to effectively eliminate or reduce processed trans fats in Canadian foods to the lowest level possible.“ • Final Task Force report submitted to Minister of Health in June 2006 included recommendations for regulations (similar to BC regulations) by 2008

4. Background • Between 2005-2008 industry made significant progress in trans fat reduction but other priorities within Health Canada took precedence over trans fat regulations • BC wanted regulations in place prior to 2010 Olympics and moved ahead with their own provincial regulations for Food Service

5. Trans Fat Review • Naturally occurring trans fat is produced by bio-hydrogenation by ruminant animals • Found in lamb, sheep, beef, bison and dairy products • Industrial produced trans fat is produced by a chemical process (partial hydrogenation) used to change liquids into solid fats • Found in hydrogenated vegetable oils, shortenings and margarines and foods made with these oils

6. Trans Fat Review Health effects of naturally occurring trans fat • Naturally occurring trans fat do not have the same harmful effect as industrially produced trans fat

7. Trans Fat Review Health effects of industrially produced trans fat • Increases LDL (bad cholesterol) and decreases HDL (“good”) cholesterol thereby increasing the risk for cardiovascular disease • A high intake of industrially produced trans fat is responsible for an estimated 3,000 deaths from heart disease every year (Heart & Stroke Foundation of Canada)

8. BC Trans Fat Regulation Overview

9. BC Trans Fat Regulation Overview • New regulation began September 30, 2009 and applies to: • All BC food premises with a permit to operate a Food Service Establishment (FSE) • All food located on the premises of, used in preparation, served or offered for sale • The three regulatory requirements are: • Documentation for food is kept on site at all times - ingredient lists, Nutrition Facts table or product specification sheet; • All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content      • All other food meets the restriction of 5% trans fat or less of the total fat content

10. BC Trans Fat Regulation Overview Food exempt from the 2% and 5% trans fat restrictions includes: • Food whose only source of trans fat comes from dairy products and ruminant meats (that is, naturally occurring trans fats). • Pre-packaged food with a Nutrition Facts table that is sold or offered directly to the consumer without any alteration to the nutritional contents.

11. What this means from a Manufacturer’s perspective? Ensure that all products meet the restriction of 5% trans fat or less of total fat content • For those products that already met the restriction: • Ensure all labeling requirements have nutritional details that highlight the restriction as per above and that full nutritional information is available for customers

12. What this means from a Manufacturer’s perspective? • For those products that did not meet the restriction: • Reformulate products accordingly to ensure they meet the new restrictions • Maple Leaf Foodservice • Less than 1% of products did not meet guidelines and those were reformulated • Canada Bread / Olivieri • Reformulated all scones, croissants and Alfredo sauces because the amount of trans fat generated from the vegetable shortening or cream exceeded the allowable amounts • Non-hydrogenated shortening and reduced amounts of cream • All products in the portfolio now meeting the guidelines

13. What else can a Manufacturer do? • Maple Leaf Foods & Canada Bread / Olivieri have an internal Regulatory Department that is now responsible for: • Monitoring and interpreting any new or changing regulatory announcements • Setting standards across our organization to ensure consistency • Ensuring that the organization is always current with new and/or changing regulations • Communicate regulations to Product Development and Marketing personnel to ensure that new products brought to market meet the regulatory restrictions • Provide input to Health Canada on our progress

14. What to expect for rest of Canada ? • Health Canada has been in dialogue with Ministries of Health across the provinces • Expect Health Canada will be announcing final regulations based on task force recommendations and consistent with BC regulations for all of Canada within the near future. • Other health initiatives have been on their agenda but increasing pressure from politicians and health organizations will soon lead to final regulations for rest of Canada