In a significant move to enhance public health and curb the rising rates of obesity and other non-communicable diseases linked to unhealthy diets, the Ministry of Health and Prevention has commenced the enforcement of a decision aimed at regulating the levels of specific ingredients in food products across the nation.
National Framework for Nutritional Improvement
The new regulation establishes a national framework for the gradual reduction of sodium, total sugars, and total fats in a select array of food products. It aims to improve the nutritional value of these products and to support the availability of more balanced food options for the community. This initiative will roll out in clear phases, with a target completion date set for the end of 2030.
Scope of the Regulation
The provisions of this decision apply to packaged foods, whether produced domestically or imported, that fall within designated categories. It encompasses all food establishments operating in the UAE that handle these products, including those located in free zones. The regulation covers various stages in the food supply chain, including production, manufacturing, preparation, processing, packaging, transportation, importation, storage, distribution, presentation, and sale.
Food products manufactured or imported for direct export or re-export outside the UAE are exempt from this regulation, unless they are traded within the country.
Compliance Phases and Targets
The regulation specifies two compliance phases for the maximum allowable levels of targeted ingredients per 100 grams of the product. For instance, the first group includes fermented bread, which in the initial phase must not exceed 444 mg of sodium, 6 grams of total sugars, and 8.4 grams of total fats. The final phase sets these limits at 370 mg of sodium, 5 grams of total sugars, and 7 grams of total fats.
Flatbread also has specific limits; during the first phase, the sodium content must not exceed 384 mg, alongside the same limits for total sugars and fats as seen in fermented bread, ultimately reducing to 320 mg of sodium in the final phase.
Additionally, the regulation imposes limits on total sugars in sweetened milk beverages, including milk alternatives, at 9.6 grams in the first phase, tapering to 8 grams in the final phase. For flavoured or sweetened yogurt, the initial limit is set at 12 grams, reducing to 10 grams in the concluding phase.
Sodium Reductions for Snack Foods
The decision also addresses high-sodium snack foods. For salted biscuits, the sodium content will decrease from 696 mg in the first phase to 580 mg in the final phase. Meanwhile, salted nuts and seeds will see reductions from 336 mg to 280 mg, and pretzels from 912 mg to 760 mg. Moreover, snacks produced through extrusion and potato chips, or those made from vegetables or grains, will be reduced from 564 mg to 470 mg.
Guidelines for Processed Cheese
The second group outlined in the regulation focuses on processed cheese products. The maximum sodium content for spreadable cheese is pegged at 864 mg in the first phase, dropping to 720 mg by the final phase. Other types of processed cheese will have a starting limit of 1200 mg, which will be lowered to 1000 mg by the conclusion of the initiative.
This multifaceted approach reflects a strong commitment to improving public health in the UAE, aiming to foster healthier eating habits among its citizens while addressing the ongoing challenges posed by unhealthy dietary practices.