Feature Article

"Reduce Salt, Sugar, Oil. We Do!" Programme ─ Experience Sharing by Founder of King Bakery

High salt (sodium) intakes can lead to hypertension and cardiovascular disease, hence an increased risk of fatal stroke and coronary heart disease. Excessive consumption of sugar, on the other hand, has been associated with a higher risk of overweight, obesity and dental caries. In fact, the World Health Organisation has been advocating a restriction on the intake of sodium and free sugars to reduce the morbidity and mortality rates of non-communicable diseases (NCDs) globally. In Hong Kong, such NCDs like hypertension, stroke, coronary heart disease and obesity have aroused health concern. As unhealthy eating habits are among the contributing factors to these NCDs, the Centre for Food Safety (CFS) attaches importance not only to the promotion of food safety but also healthy eating.

In August 2014, CFS launched a programme entitled "Reduce Salt, Sugar, Oil. We Do!" (the Programme) to actively engage the trade in creating an enabling environment to help patrons reduce salt, sugar and fat intake while dining out. Restaurants are encouraged to make reference to the "Trade Guidelines for Reducing Sodium in Foods" and the "Trade Guidelines for Reducing Sugars and Fats in Foods" in preparing foods, and to advise patrons to order dishes prepared with less salt, sugar or oil based on their needs and preferences. Since the introduction of the Programme, many signatories of the Food Safety Charter have shown support by providing healthier food choices for customers.

In this issue, we have invited Mr John CHONG Yam-ming, the founder of King Bakery Holdings Limited, to talk about his unremitting endeavour in reducing salt, sugar and fat in foods. Mr CHONG, who founded King Bakery and his fast food and café businesses in 1993, has more than 50 years of experience in baking pastries. He is well aware of the health benefits of lower levels of salt, sugar and fat in foods. Over the years, he has been working incessantly to improve his recipes to gradually reduce salt, sugar and fat in egg tarts, bread, cakes and other food items. For instance, less salt can be used in bread making. It is also possible to mix flour for the tart crust without salt and sugar, and to reduce sugar in the filling of egg tarts by degrees. His egg tarts now contain sugar about 55% less than the recipe of the 1970s'. To Mr CHONG, the secret of success lies in continuous improvement of recipes. The sugar content is reduced every one to two years so that customers can get used to less sweetness in the products. This is a practical example of promoting healthy eating habits with less salt and sugar.

To reduce dietary intakes of salt, sugar and oil, CFS cordially invites the food trade to actively participate in the Programme and work together in providing healthier food choices for the public. The participating signatories will receive the "Reduce Salt, Sugar, Oil. We Do!" badges, as well as labels, posters, stickers and other promotional items for display on their food premises. The names of the food premises will also be uploaded to the CFS website so that customers will know that the person-in-charge of the shop supports food safety and cares about their health. If you are interested in joining the Programme, please fill out the application form and send it to the Secretariat of the Food Safety Charter by email at rc@fehd.gov.hk, by fax at 2787 3638 or by post to 8/F., Fa Yuen Street Municipal Services Building, 123A Fa Yuen Street, Mong Kok, Kowloon. In addition, CFS organises nutrition and health seminars relating to the Programme for food trade practitioners and cooks at regular intervals. All food trade members are welcome. Please refer to the CFS website (www.cfs.gov.hk) for further information.

Reduce Salt, Sugar, Oil. We Do!

Contents:

1. To encourage restaurants to prepare food by making reference to the following guidelines published by CFS:

   1. Trade Guidelines for Reducing Sodium in Foods
      （http://www.cfs.gov.hk/english/programme/programme_nifl/files/Trade_Guidelines_ for_Reducing_Sodium_in_Foods.pdf）
   2. Trade Guidelines for Reducing Sugars and Fats in Foods
      （http://www.cfs.gov.hk/english/food_leg/files/Trade_Guidelines_for_Reducing_Sugars_ and_Fats_in_Foods.pdf）
2. To encourage patrons to order dishes low in salt, sugar and oil based on their needs and preferences. The participating signatories should display promotional items of the Programme on the food premises. Their waiters/waitresses should wear the "Reduce Salt, Sugar, Oil. We Do!" badge and gently remind customers to make healthier food choices when taking orders from them, such as advising that they can request for foods prepared with less salt, sugar and oil.

3. To create an enabling environment for salt, sugar and oil reduction, the signatories should observe the following:

   1. To remove salt and other condiments from the dining table, or place promotional items of the Programme (e.g. a sticker stating "Less use of salt or other condiments is good for health") on the cruet stand to remind patrons to eat healthier.
   2. If peanuts/nuts are served as appetisers, choose to use unflavoured ones or peanuts/nuts without having deep fried.
   3. To serve sugar/syrup separately in the preparation of cold or hot drinks, and provide sweeteners as a sugar substitute for diners to choose.
   4. One sugar packet per drink.
   5. To include low sugar options on the banquet beverage menu.
   6. To ensure good communication between waiters/waitresses and the kitchen staff to properly cater to patrons' requests for less salty, sugary and oily dishes.

4. The participating signatories are also encouraged:

   1. to arrange their cooks to attend nutrition and health seminars tailor-made for them.
   2. to provide nutritional information of their food items for patron's reference.
   3. to offer a discounted price (e.g. $2 less) for each dish with less salt, sugar or oil.

Readers' Corner

Nutrition and Health Claims on Formula Products and Foods for Infants and Young Children

What Are Nutrition Claims?

Nutrition claims are representations which state, suggest or imply that a food has particular nutritional properties. Such claims include nutrient content claims and nutrient comparative claims.

• Nutrient content claim describes the content level of a nutrient contained in a food. Some common examples are "with DHA" and "excellent source of vitamins".
• Nutrient comparative claim compares the nutrient levels and/or energy value of two or more foods, such as "more fibre" and "extra iron".

What Are Health Claims?

Health claims are representations which state, suggest, or imply that a relationship exists between a food or a constituent of that food and health. Such claims include nutrient function claims, other function claims and reduction of disease risk claims.

• Nutrient function claim describes the physiological role of a nutrient in growth, development and normal functions of the body. For instance, "DHA supports eye and brain development" and "Phospholipids (PhD) are essential for the function of brain cells".
• Other function claims concern specific beneficial effects of the consumption of foods or their constituents on normal functions or biological activities of the body. For instance, "Probiotics helps maintain a healthy digestive system" and "Galacto-oligosaccharides (GOS) helps promote softer stools and reduce constipation".
• Reduction of disease risk claim relates the consumption of a food or food constituent to the reduced risk of developing a disease or a health-related condition. For instance, "Contains ganglioside (GA), which helps reduce the risk of enterovirus infection".

The Government proposes to enhance the regulation of nutrition and health claims on formula products and IYC foods. It has come up with five overarching principles in governing the scope of the regulatory framework, namely nutrition claims should be prohibited in infant formula; reduction of disease risk claims should be prohibited in formula products; nutrition claims and nutrient function claims should be permitted in IYC foods; nutrients or constituents permitted to be subjects of claims should be of high importance to the health of infants and young children; and nutrition and health claims must be scientifically substantiated and have undergone a credible evaluation process.

Factually correct nutrition and health claims can provide parents with useful information to arrive at informed choices. On the contrary, false or misleading claims on formula products and IYC foods, and their improper applications, may unduly affect parents' breastfeeding decisions and food choices, thus posing an adverse impact on their children's health. To protect the health of infants and young children, it is necessary to regulate such claims made and used on formula products and IYC foods. The Government will take into account the views received during public consultation before finalising the details of the legislative proposals.

Dimethyl Yellow in Food

The Centre for Food Safety (CFS) earlier collected from the market a batch of pre-packed dried bean curd imported from Taiwan for testing. The test result showed that the samples contained dimethyl yellow, a colouring matter which is not permitted for food use under the Colouring Matter in Food Regulations (Cap. 132H). In Hong Kong, it is an offence to sell food added with non-permitted colouring matters. The maximum penalty is a fine of $50,000 and six months' imprisonment.

As dimethyl yellow was found in the imported dried bean curd, CFS has instructed importers and retailers to stop selling and initiated a recall of the products. The Taiwanese authorities were also informed of the incident for follow-up actions.

News on New Dishes

Duck Meat with Oatmeal Buns

When talking about Beijing cuisine, "Roasted Peking Duck" is always the first iconic dish springing to mind. We will often think of having the duck served "two ways" — thin slices of meat and crispy skin and a combination of duck meat and vegetables. In this issue, we have invited Chef WONG Wai-keung, Supervisor of Kitchen Department, "Empire City Roasted Duck", a signatory of the Food Safety Charter, to demonstrate how to prepare the delicious and not at all greasy dish "Duck Meat with Oatmeal Buns" through an innovative pairing of the traditional "Roasted Peking Duck" with a new accompaniment.

Tips from Chef WONG:

Food Safety Plan Corner

Duck Meat with Oatmeal Buns

Steps:

1. Slice the roasted duck. Cut the meat into cubes. Keep them chilled at 4oC or below for later use.
2. Soak and rinse grandmother vegetables, red chilli peppers, spring onions and shallots. Dice and set aside.
3. Add oatmeal to knead a dough for making buns. Scoop out the centre of the buns to form a bowl shape. Steam the buns in a steam cabinet. Steam until done.
4. Blanch minced pork, diced duck meat and grandmother vegetables in boiling water for about a minute. Drain them dry and set aside.
5. Heat oil in wok. Stir-fry shallots and red chilli peppers until fragrant. Then add the blanched minced pork, duck meat and grandmother vegetables. Lastly, add spring onions, Shaoxing wine and an appropriate amount of seasoning. Stir-fry until thoroughly cooked. Dish up.
6. Put the steamed oatmeal buns on a plate. Ready to serve.

Production Process

Briefing of Activities

International Symposium on Reduction of Salt and Sugar in Food

Salt and sugar are closely related to health. Excessive salt (sodium) intake will increase the risk of developing hypertension and cardiovascular diseases like fatal stroke and coronary heart disease. Excessive sugar intake can lead to overweight, obesity and dental caries.

The Centre for Food Safety (CFS) is committed to safeguarding food safety and advancing healthy eating in Hong Kong. To promote healthy eating habits with less salt and sugar, CFS held the International Symposium on Reduction of Salt and Sugar in Food at New World Millennium Hong Kong Hotel from 12 to 13 May 2015. Guests from overseas, the Mainland and the local community shared information on the latest developments in reducing dietary intake of salt and sugar in various regions and the successful experience in promoting diets with less salt and sugar.

Experts from around the world were invited to make presentations at the Symposium. The keynote speakers included Prof Norman CAMPBELL, Professor of Medicine, Community Health Sciences and Physiology and Pharmacology at University of Calgary, Canada; Prof Pekka PUSKA, Director General of National Institute for Health and Welfare, Finland; Prof Bruce NEAL, Senior Director of The George Institute for Global Health, Sydney, Australia; Prof Graham MACGREGOR, Professor of Cardiovascular Medicine of Wolfson Institute of Preventive Medicine, United Kingdom; Prof ZHAO Wenhua, Deputy Director of National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention; and Dr Katrin ENGELHARDT, representative from the World Health Organisation Regional Office for the Western Pacific. The Hon Bernard Charnwut CHAN, Chairman of the Committee on Reduction of Salt and Sugar in Food, local speakers and representatives from the trade were also invited to deliver speeches, one of which was given from the consumer perspective. Apart from explaining how salt and sugar in diets were related to health, the guest speakers shared the experience of various local governments, the food trade and organisations around the world in the reduction of salt and sugar in food.

The event would not have been a success without the active participation of all relevant parties. CFS would like to express its sincere gratitude to all the participants. For a recap on the Symposium, please visit the CFS website at www.cfs.gov.hk.

Upcoming Activities

Food Safety Talks on "Hong Kong's Action on Salt and Sugar Reduction" (For Trade)

The theme of Food Safety Day 2015 is "Hong Kong's Action on Salt and Sugar Reduction". To echo the theme, CFS will organise a series of related food hygiene talks from June to December 2015. The talks will provide some practical tips to give the trade and the public a better understanding of the health effects of salt and sugar, which will be conducive to promoting healthy eating by reducing salt and sugar intakes. Topics such as "Hazard Analysis and Critical Control Point System" and "Five Keys to Food Safety" will also be covered. It is hoped that with greater awareness of the importance of food safety and healthy diet, everyone can enjoy food in a safe and healthy way.

The talks will be conducted in Cantonese and held in different districts across the territory. Admission is free. Participants will receive a certificate of attendance and a souvenir. CFS will invite the food trade in writing in due course. Interested parties can check the CFS website (www.cfs.gov.hk) for the latest information.

Food Safety Q&A

Is Your Dietary Sodium Intake Excessive?

Salt and sodium are often used synonymously. In terms of weight, salt comprises about 40% sodium. The World Health Organisation (WHO) recommends a daily sodium intake of less than 2 000 milligrams (mg) per person (slightly less than a level teaspoon of table salt).

Salt has multifunctional roles. It is added to foods for its taste. It can also inhibit microbial growth, extend product shelf life and improve the product texture. Sodium is naturally present in foods, and can be found in table salt, condiments and sauces used for cooking dishes. It may also be present in the diet as food additives in processed foods, e.g. sodium nitrate and monosodium glutamate (commonly known as MSG).

While sodium is essential for normal body functions, excessive sodium intake is associated with increased risks of hypertension, stroke and cardiovascular disease. WHO has pointed out that there is a dose response and a direct relationship between salt intake and blood pressure.

Local Dietary Sources of Sodium

Sodium Content of Local Condiments and Sauces
Annex I: Sodium content of some local condiments and sauces

Remark: Information on the sodium content and the usual serving size of the various condiments and sauces is taken from the nutrition labels/food labels on some of these products put on sale in different supermarkets.

According to a study by the Centre for Food Safety, the major dietary source of sodium is condiments and sauces, such as table salt, soya sauce and oyster sauce.

Advice to the Trade

1. To reformulate food products with less use of sodium.
2. To reduce the use of seasonings containing salt/sodium in food preparation.

Truth against Fallacy

Are Prepackaged Foods No Longer Edible After Shelf Life?

First of all, we need to understand the meaning of "best before" and "use by" dates shown on food packages. "Best before" dates are about food quality, such as taste, texture, aroma and appearance. They mean that if the food is stored properly, it can reasonably be expected to retain its specific properties, best taste and quality up to and including the specified date. "Best before" dates may be applied to foods, such as plain bread, that will show obvious signs of spoilage (e.g. mouldy, rancid or stale) before posing a food safety risk to consumers. On the contrary, "use by" dates are concerned with food safety. They are applicable to foods, which from a microbiological point of view, are highly perishable and are therefore likely after a short period to constitute an immediate danger to human health.

After the "Best Before" Date

Foods kept in accordance with the manufacturer's instruction may still be safe for consumption, though not of optimal quality. However, consumers should avoid eating spoiled foods.

After the "Use By" Date

Inedible. The food may be unsafe for consumption even if it looks and smells fine, as the majority of food poisoning bacteria do not cause foods to spoil.

Nevertheless, once the packaging for food is opened, the above suggestions as well as the date mark may become irrelevant. For instance, ultra-high-temperature treated milk can be kept safely in its sealed container without refrigeration for months; yet, after opening of packaging, bacteria can enter and begin to grow in the milk. We should therefore follow the manufacturer's instructions, for example "After opening, keep refrigerated at or below 4ºC and consume the product within seven days", regarding the length of time and way of storage after opening the food packaging.

Presently, there is no definitive list as to which foods should carry a particular type of date marks. The trade, particularly the manufacturers more familiar with the ingredients of their products and the ingredient properties, has the responsibility to use the appropriate date mark, i.e. either a "best before" date or a "use by" date and to give clear storage instructions (e.g. "keep refrigerated") which need to be observed if the food is to retain its specific properties until the expiry of the stated shelf life.

Brain Gym

Find Them Out

Please find three mistakes of the nutrition label from the diagram below:
Hint 1: Related to a nutrition claim.
Hint 2: Related to numerical values and their units of measurement.

Answers:

Enquiries and Subscription

Printed copies of Food Safety Express can be obtained from the Communication Resource Unit at 8/F., Fa Yuen Street Municipal Services Building, 123A Fa Yuen Street, Mong Kok, Kowloon. For enquiries, please call 2381 6096. Members of the public may also visit the website of the Centre for Food Safety (www.cfs.gov.hk) for the online version.