Prevention

1.4.4 Food industry practice

Food industry practices play a pivotal role in shaping population diets, both positively and negatively. The industry exerts influence through product formulation, marketing, pricing strategies, and the placement of foods in retail environments. For example, aggressive marketing of foods high in fat, salt and sugar (HFSS) has contributed to increased consumption of unhealthy products, while reformulation and responsible advertising can support healthier choices, as has been achieved in the UK with a 25% reduction in salt consumption (Ashford et al., 2020).

Regulatory frameworks and voluntary commitments from the industry have demonstrated that coordinated action can foster environments that promote better nutrition and health outcomes.

Reformulation of Foods

One of the most effective approaches the food industry has adopted to improve public health is the reformulation of processed foods to reduce unhealthy ingredients. For instance, many companies have reformulated products to contain less sugar, salt, and trans fats in response to both regulatory requirements and consumer demand. The UK’s Soft Drinks Industry Levy encouraged manufacturers to lower sugar content in beverages, resulting in a notable decrease in sugar consumption at the population level. Similarly, Denmark’s tax on saturated fats, although later repealed, prompted food producers to modify recipes and reduce the levels of unhealthy fats in their products. These examples underscore how reformulation, driven by fiscal measures or voluntary action, can significantly improve the nutritional quality of widely consumed foods and contribute to the prevention of chronic diseases.

Innovation for Healthier and Sustainable Food Products

Supporting innovation within the food industry is essential for the development of healthier and more sustainable food products. Companies are increasingly investing in alternative protein sources, such as plant-based meats and cultivated seafood, in response to growing consumer interest in health and environmental sustainability. Notable examples include BlueNalu, which pioneers cell-based seafood, and other firms developing plant-based alternatives that deliver similar taste and texture to traditional animal products while reducing environmental impact. These innovations offer consumers a greater variety of nutritious, lower-impact options, and have the potential to transform food systems for the better. By fostering research, supporting start-ups, and incentivising sustainable practices, both public policy and private investment can accelerate the adoption of healthier and eco-friendly food innovations (BlueNalu).

Shift to Plant-based Protein

Shifting from animal-based to plant-based protein sources simultaneously promotes better health outcomes and supports environmental sustainability when adopted at scale. Numerous studies indicate that increased consumption of plant-based proteins is associated with lower risks of cardiovascular disease, type 2 diabetes, and certain cancers, while also contributing to improved weight management and overall metabolic health. For example, replacing red and processed meats with legumes, nuts, and other plant proteins could reduce all-cause mortality by up to 13% (Willett et al., 2019).