by It is a topic that has been discussed in parliament for many years: How do we deal with the so -called “obesity crisis”?
Figures show that obesity in Great Britain rises faster than in any other developed nation and with a variety of increasing health problems, including type -2 diabetes, heart disease, stroke and certain types of cancer.
An impending report by the Chief Medical Officer will also show that more than every fifth children live up to the point in time when they leave primary school, and in areas with a higher level of poverty and deprivation with almost one of three people with a higher level of poverty and deprivation.
In response to these alarming statistics, the government presented a “worldwide” strategy that challenges food dealers and manufacturers to meet a new standard. Over the next 10 years, the government will introduce guidelines with which up to 100 calories are to be collected from the average shopping basket.
According to the Department of Health and Social Care, companies will receive freedom to achieve these standards, but they consider it fit, whether this is fit by the new formulation of products, the optimization of recipes, the redesign of business layouts, the offer of discounts on healthy foods or the adaptation of loyalty programs to promote more nutritious decisions.
What could that mean for your next big shop? While the complete political details are not yet known, we have asked a handful of leading nutrition experts to share what they should consider and do to help people buy smarter.
1. Better know about Upfs
With ultra-processed foods (UPFS), which make up more than half of the British diet, many of us actively take steps to reduce our admission. However, the identification of UPFS is not always easy, especially if food packaging contains marketing spin so often.
The nutritionist Gabriella Peacock believes that supermarkets could benefit from the introduction of a “processing value” before packing in order to make things clearer for buyers-a simple, visual system that helps people understand exactly what they buy.
“These labels would show whether food processed minimally (green), moderately processed (amber) or ultra-processed (red) to help consumers quickly understand their food quality.”
She adds: “As a busy parent, I know how difficult it can be to make healthy decisions for children. This identification can be particularly helpful when it comes to distinguishing between healthy and unhealthy lunch box foods that are marketed to children.”
2. Insert in supermarkets “health passages”
Supermarkets have already seen success with gluten -free gears. So why not cut out a clearly signposted area for food that consumers can trust, are both healthy and minimally processed?
“Regardless of whether it is fresh products, simple whole grain full grain, good-friendly yogurt or protein-rich snacks, and bundling of these foods means that you do not have to carry through the supermarket to make a healthy grocery store,” says Peacock.
“At the beginning of the supermarket, through the coffers or in a visible and accessible place within the store, this style of the” grave-and-go “counter can help humans not to reach for tempting foods.”
3. Bring back the taste of the taste
Do you remember in the 90s when mini taste testers in supermarkets were anger? Peacock believes that it is time to enjoy a revival.
“In most cases, people don’t buy healthier options just because they don’t know how they taste, or they feel too expensive to try it,” she believes.
“A great way to offer monthly offers for healthy food and to create smaller snack packs in a taster size at a lower price.
“Think of roasted chickpeas, air-supported lentil chips, good-friendly yogurt or fruit and nutbissons in simple, affordable packages that make people try without commitment.”
4. Make the food marking more clearly
Think about the average food in the supermarket and you will often come across a confusing list of numbers and measurements that do not scream exactly legibly.
“A big change that has to happen is a clearer label in general,” believes the nutritionist Clementine Vaughan. “Currently, labels have to show calories, salt and fat per 100 -G portion, but that may not mean much for some people.
“What is 100 g of pizza, for example, or 100 g pasta? Is still more important, what is a standard variety size?”
While some foods add nutritional information per portion, says Vaughan that this can often be strategically confusing for buyers.
“For example, if you look at the nutritional information for an oven pizza, you may think that it is not too unhealthy or even accept you as part of a general approach for balanced diet,” she explains.
“But if you take a closer look, the nutritional information is actually only on half of a pizza, and the fat and salinity is twice as high as you think.”
5. Bundle healthy foods in recipe kits
Some supermarkets offer meals of inspiring areas or places to pick up a recipe card.
“I would like to see an area in the front-of-store ‘Quick Real Food’ in which a healthy dinner is as easy as a meal business,” says nutritionist Rob Hobson.
“So, fresh vegetables, legumes, cereals and lean protein in simple, affordable food ideas that you can buy and cook in fill.”
He adds: “This would really help to normalize cooking again from scratch again without expecting people to spend a lot of time in the kitchen.”
Upfs can often be disguised as healthy options and marketed with requirements such as “high fiber” or “source for vitamins”.
“These labels create a health-helo that can be really misleading, especially if the products are still packed with sweeteners, emulsifiers and other ultra-healthy ingredients,” warns Hobson. “I would like to see how British supermarkets fell this kind of front-of-pack marketing and offer a clearer context of the pack.
“Even better,” he adds, “shifts the durability area and the advertising campaigns to really nutrient-rich basics such as thinking fish, frozen vegetables and whole grain products that actually support long-term health without increasing the weekly purchasing bill.”
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