Symposium on Sugar and Sweeteners: Science, Innovation and Consumer Guidance (October 27-28, 2015, Singapore) organised by the International Life Sciences Institute, South-East Asia branch.
Call Girls Uruli Kanchan Call Me 7737669865 Budget Friendly No Advance Booking
Food Innovation and Renovation-SG Health Promotion Board 2015
1. Food Innovation and Renovation
Government Perspective and Expectations
28 Oct 2015
Presented
Ann Low , Deputy Director
Healthy Food Products Department
2. Calorie intake up
Proportion of Singaporeans exceeding
recommended intake of calories
2,062
Calories
1998
+250
2,378
Calories
20102004
2,624
Calories
Excess of Calorie
Singaporeans exceeding recommended
intake of calories by an average of 300
calories
201020041998
48%
59%
34%
Source : National Health Survey 1992,1998 & 2010
3. Dietary Excesses -
Proportion of Singaporeans who
exceed allowances for total fat and
saturated fat
Dietary Inadequacies
Proportion of Singapore with inadequate
consumption of Fruits,Vegetable, Whole-
grains
Despite eating more, dietary quality has deteriorated
86%
89%
92%
< 2 servings
fruits
& Veg
< 1 serving
of
Whole
-grain.
73%
57%
Saturated fat 70%
42%
Total Fat 61%
20042010
Source : National Health Survey 1992,1998 & 2010
4. Our Diet is characterised by poor fat and carbohydrate
quality
8%
Wholegrains
92% Refined
Grains & Sugar
6 in 10 Singaporeans consume 2
or more sugar sweetened
beverage per day
92% of dietary carbohydrate
comes from highly refined sources
sugar, white rice & bread, refined
noodles
40%
Saturated
fat60%
Unsaturated
Fats
Low ratio of unsaturated fat to
saturated fat
Recommended ratio of saturated
fat to unsaturated fat = 1 : 2
Current Ratio = 1 : 1.15
Source : National Health Survey 1992,1998 & 2010
5. Escalating caloric excesses & physical inactivity
Daily Caloric expenditure from
physical activity dropped by
average of 100 calories over the
past decade
6. Obesity in Singapore is on the rise
16%
6.3% 6.8%
23%
10.8%
1998 20101992 2004
5.5%
Prevalence of Obesity
Age Standardised
(in Singapore )
International (BMI >30) Asian (BMI >27.5)
Source : National Health Survey 1992,1998 & 2010
35.9%32.5%
50.0%
1971-
1974
1976-
1980
33.8%
28.3%
31.7%
10.7%
12.7%
27.5%
12.1%
20.5%
1960-
1962
Proj
2030
2007-
2008
2009-
2010
2001-
2002
2005-
2006
2003-
2004
1999-
2000
1988-
1994
Prevalence of Obesity
Among U.S. Adults Aged 20-74
(in US )
27.5%
20.5%
8. Public Education Campaigns
Changing the Context
and Environment
Making healthier choice
default and accessible
Changing Behaviour - Need for Paradigm Shift
Inform Strategic Shift Influence
Leveraging partnerships to achieve PERVASIVENESS
Eco-systemic Model
Adopting behavioural economic principles to NUDGE CONSUMERS
12. Food Innovation
Broaden Variety
& choices
Awareness
-of-
Working with
Manufacturers
F&B, Retailer
HEALTHY DINING PROGRAM
Incorporate healthier options into core menu items and
product mix
Driving Consumer
demand
Educate and activate
13. Food Innovation
Broaden Variety
& choices
Awareness
-of-
Working with
Manufacturers
F&B, Retailer
HEALTHY DINING PROGRAM
Working with large F&B chains, making healthier offerings
mainstream
Driving Consumer
demand
Educate and activate
14. Food Innovation
Broaden Variety
& choices
Awareness
-of-
Working with
Manufacturers
F&B, Retailer
Driving Consumer
demand
Educate and activate
HEALTHY DINING PROGRAM
NORTH
WEST
CENTRAL
EAST
SOUTH
NEX
Mall
Suntec City &
Marina Square
Jurong
Point
VivoCity
Bedok
Mall
Double page
advertisement
Locations of malls
targeted for Phase 2
marketing
Mall
advertiseme
nts
Advertisements
around 1km
vicinity
placed around
key mall
Ad-walkers around the malls
to distribute discount
vouchers
500kcal
meals
Ensuring demand for healthier options: Shifting from mass to coordinated,
location-specific marketing
15. Healthier Choice Program
-of-
2500 products cut across 70 categories, which
contribute to 60% of all food and drinks sold through retail grocery
chains
2500 products contribute to >15% market share
Food Innovation
Broaden Variety
& choices
Awareness
Working with
Manufacturers
F&B, Retailer
Driving Consumer
demand
Educate and activate
16. targeted for Phase 2
marketing
placed around
key mall
to distribute discount
vouchers
Moving forward: Integrated Value Chain Approach
Grocery Retailers
Action by Existing Partners - Reformulation
Healthier Choice Program
Food Innovation
Broaden Variety
& choices
Awareness
Working with
Manufacturers
F&B, Retailer
Driving Consumer
demand
Educate and activate
17. Healthier Choice Program
-of-
Island-wide
consumer
campaign
Increasing
both breadth
and depth of
collaboration
Periodic
promotional
offer ad-buys with
single supermarket
chain
Food Innovation
Broaden Variety
& choices
Awareness
Working with
Manufacturers
F&B, Retailer
Driving Consumer
demand
Educate and activate
18. Food Innovation
Broaden Variety
& choices
Awareness
Working with
Manufacturers
F&B, Retailer
Driving Consumer
demand
Educate and activate
-of-
19. Food Innovation
Broaden Variety
& choices
Awareness
Working with
Manufacturers
F&B, Retailer
Driving Consumer
demand
Educate and activate
-of-
20. Coffeeshops
Hawker Stalls
Food Courts
e.g Kopitiam, Koufu
Cafes
e.g Yakun, Toastbox
Kiosks
e.g Gongcha, Mr Bean
QSR/ Restaurants/Caterer
Food Service (Healthier Dining Program)
Grocery Retailers
Consumer Packaged
Goods
Food Manufacturer (HCS)
Food Innovation
Broaden Variety
& choices
Awareness
Working with
Manufacturers
F&B, Retailer
Driving Consumer
demand
Educate and activate
Integrated efforts from multi-stakeholders to influence
lifestyle change.
-of-
24. Asian Food Regulation Information Service is a resource for the
food industry. We have the largest database of Asian food
regulations in the world – and it’s FREE to use.
We publish a range of communication services (free and paid), list
a very large number of food events and online educational
webinars and continue to grow our Digital Library.
Feel free to contact us anytime to talk about your specific
requirements, offer comments, complaints or to compliment us.
We look forward to hearing from you soon!
www.asianfoodreg.com
admin@asianfoodreg.com