Inulin

The average population intake aims (Joint WHO/FAO consultation, 2003 ) have served as the starting point for developing criteria to evaluate food products according to their nutrient content. However, the range of fat, salt, added sugar, fibre and other nutrients between foods and beverages is far too great to create one set of criteria for all food products. Thus, product grouping is needed (Scarborough et al., 2007 (link), 2010 (link)) to assure alignment with the aims of the International Choices Programme: to help consumers choose within a product group and to stimulate producers to improve the nutrient composition. This can only be achieved if criteria are separately set for different product groups—such as fats and beverages, rather than with a single set of criteria that compares foods across the food supply (Rayner et al., 2005 ; Drewnowski and Fulgoni, 2008 (link); Katz et al., 2010 (link)).
Nutrient criteria have been developed for trans-fatty acids, saturated fatty acids, sodium and added sugars, because high intakes of these nutrients negatively affect health. The nutrient definitions and related health risks are provided in Table 1. The focus is not only on limiting the intake of nutrients with a negative impact on health, but also on ensuring the intake of essential and beneficial nutrients. To achieve this, a distinction has been made between basic foods and discretionary foods. Basic food product groups were based on product group classifications from food-based dietary guidelines used in more than 20 countries worldwide (see legend to Table 2), which significantly contribute to the intake of essential and beneficial nutrients (for example, vitamins, minerals) and water. Discretionary product groups do not significantly contribute to the intake of beneficial nutrients. They are included because they are eaten frequently, are important sources of trans-fatty acids, saturated fatty acids, sodium, added sugar and energy, and therefore targets for product innovation.
An emphasis on healthy choices in basic product groups is encouraged by setting the criteria for discretionary foods at a more restrictive level than for basic foods. This is explained below. Table 2 (second column) provides an overview of all product groups.
Fibre was the subject of much debate. Indeed, manufacturers often add artificial or isolated fibres such as inulin as a ‘beneficial nutrient' to many foods. However, the effects on health of these isolated fibres are inconclusive (Cummings et al., 2009 (link)), and these purified fibres do not provide the micronutrients and phytochemicals that are present in sources of naturally occurring fibre, such as whole grains (Pascoe and Fulcher, 2008 ). The significance of this in terms of public health is great for countries such as Mexico, where tortillas represent around a quarter of the calories consumed (Popkin, 2008 ). Therefore, to promote fibre intake, a fibre criterion was added for relevant product groups. In line with the evidence, and to ensure sufficient micronutrient intake, the source of fibre must originate from the actual ingredients of the product group (for example, whole grain, vegetables).
Furthermore, as the Choices Programme aims to promote appropriate energy intake, an energy criterion has been defined for product groups that either substantially contribute to energy intake (for example, main courses and filled sandwiches) or for which a limited consumption is recommended (discretionary product groups): for example, sugar-sweetened beverages (Popkin et al., 2006 (link)).