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Notes that the main criteria for selecting nutrients to be added to foods are that they are shown to be safe, effective and beneficial, or that for certain at‐risk population groups there is a demonstrable need. Also that addition of nutrients requires careful attention to food regulations, labelling, nutritional rationale, cost, acceptability of the product to consumers and assessment of technical and analytical limitations for compliance with label declarations. Points out that there are several examples where the nutritional enrichment of foods (restoration and fortification) has helped prevent or reduce the level of nutritional inadequacies within a population. Concludes that foods with added nutrients provide an ideal vehicle for improving the nutritional status of populations, particularly in the light of changing lifestyles and dietary patterns.

Notes that the Committee on Medical Aspects on Food Policy (COMA) is currently reviewing the nutritional status of the population in relation to micronutrients statutorily added to flour and yellow fats (iron, calcium, thiamin, niacin, vitamins A and D) and folic acid. Also that, given the reduction of average energy intakes in the UK and changing food habits it is becoming more difficult for certain population groups to meet recommended intakes of essential nutrients. Focuses on three key areas of particular concern identified by COMA: iron status; bone health; and folate status. Suggests that the statutory addition of iron, calcium, thiamin, and niacin to flour and vitamins A and D to margarine, and the voluntary addition of folic acid to breakfast cereals and some breads are practices that can help to prevent nutritional inadequacies.

The Food and Drink Federation carried out a survey in 1999 to clarify the usage and functionality of salt as an ingredient in UK manufactured branded food products. The results demonstrate the availability of a choice of labelled products, with a wide range of sodium content within product categories. Salt serves a variety of purposes in manufactured foods particularly as a preservative and flavouring. Many UK manufacturers have implemented recipe alterations to reduce the sodium content of their products or are keeping this possibility under review. In many product categories, there are constraints to reducing the sodium content of products, including detrimental effects on product safety, quality and consumer acceptance. The industry is responsive to consumer demand and is committed to providing nutrition labelling information about sodium content, when practicable, on the pack.

Considers the specific contributions of the industry to health promotion and policy making, within the context of Health of the Nation activities and the development of effective nutrition policies for the UK. States that the UK food and drink industry is the largest manufacturing sector in the UK and plays a vital role in the country’s economy. Aims to satisfy consumer needs and expectations by supplying a wide variety of wholesome, safe, enjoyable, nutritious and value for money products, all year round, in a way that is responsible both to society and the consumer. Discusses how the Food and Drink Federation (FDF) represents and promotes the industry’s common interests by developing and implementing policies and information and education programmes on all key issues. Says FDF believes that it is essential that dietary advice is firmly based on sound, scientific data and that consumers are able to make informed choices from the wide variety of foods that are available to them.

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