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National Reduction and Innovation Strategy for Sugar, Fats, and Salt in Processed Foods

Germany (Nationwide) Address: Federal Ministry of Food and Agriculture (BMEL), Rochusstraße 1, 53123 Bonn, Germany

Thematic area

Vendor and Product Properties, Marketing and Regulation, Desirability, Norms and Preferences

Policy scope

National

Target audience

Citizens/Consumers, Businesses

Status

Ongoing

Aim and method

The policy focuses on reducing excessive levels of sugar, fats, and salt in processed foods through voluntary agreements with the food industry, public awareness campaigns, and monitoring mechanisms. The aim is to improve public health by making processed foods healthier, addressing the increasing prevalence of diet-related diseases like obesity and diabetes. Methods include: - Voluntary Industry Commitments: Food manufacturers agree to reformulate products to reduce sugar, fat, and salt levels. - Consumer Education: Awareness campaigns help the public make healthier food choices. - Monitoring: The Federal Institute for Risk Assessment (BfR) evaluates the nutritional composition of foods and the policy's impact.

Background

The strategy was launched in 2018 by the Federal Ministry of Food and Agriculture (BMEL). It was developed in response to rising obesity rates and public demand for healthier food options. The policy draws on similar initiatives in other European countries and was shaped by consultations with stakeholders, including industry representatives and health organizations.

Monitoring and ownership

The Federal Ministry of Food and Agriculture (BMEL) oversees the strategy, while the Federal Institute for Risk Assessment (BfR) monitors implementation and progress. Monitoring includes: - Regular assessments of reformulated products. - Evaluation of industry compliance. - Tracking changes in public health outcomes.

Implementation and Results

- Significant reformulation efforts by major food manufacturers to reduce sugar in beverages, salt in snacks, and unhealthy fats in baked goods. - Increased consumer awareness of healthier food choices. - Early evaluations suggest gradual reductions in sugar, fat, and salt consumption among the population, although critics have called for stronger regulatory measures to ensure compliance. Challenges include the voluntary nature of the strategy, which relies on industry cooperation, and calls for stricter regulation to accelerate progress.