Food Quality Magazine
ISSUE 04 | OCTOBER 2015
of scientists and agricultural professionals, helped develop a feed that is
made from a mix of grains and is richer in Omega 3 fatty acids than traditional, corn-based feed. This feed
results in healthier meat, as the pork
contains at least twice the Omega
3, an essential nutrient, as conventional pork meat. Furthermore,
growing a more diverse set of crops
for the feed, rather than relying only
on corn, promotes biodiversity in the
farming region.
To encourage farmers to adopt the
new, more expensive feed, Delhaize
paid for the difference in cost from
regular feed. They coordinated with
47 farmers, 10 feed suppliers and 5
slaughterhouses. Pork generated by
this project is sold under the Delhaize
brand, and is currently available in
the majority of Delhaize Belgium and
Luxembourg stores. And they plan to
offer it in 100% of our stores by the
end of 2015”.
Second big project was made in
Delhaize Serbia where “Delhaize
Empowered Local Farmers to
Compete on the European Market
through selecting programs for food
safety standards and food traceability, education campaign for local farmers and financing of 2 local farmers
for certification of Global GAP (picture 6). Delhaize Serbia also plans to
use the “Support to Sustain” slogan
for additional initiatives, including
new programs for sustainable breads
and other locally produced products
that will be available year round”.
Projects for future development of
safe food
22
Picture 6 – Delhaize Sustainability progress report 2014
http://www.delhaizegroup.com/en/Sustainability/SustainabilityReports.aspx
sidered as healthy product and food manufacturer or retailer is going
to perform activities like labeling
program or ingredients changing
to make it healthier or some other
activities that will help customer to
make healthier choices.
Healthy food is healthy product by
itself or it is produced from raw materials that in combination make that
product healthy. There are numerous programs that food manufacture or retailer can use, like developing
of new products or development of
raw materials/suppliers that will at
the end have part in producing the
healthy product.
It is clear that global food retailers
are following the demands of customer, but also food industry trends
and with their projects we can see
the healthy products more representatives on shelves, but also healthier choices offered.
Labeling programs
Here important thing that needs to
be point out is difference between
healthier products or choices and
healthy products.
Retailers use in store labeling to
mark more nutritive products on
shelves and make it more visible for
customers.
Healthier products means that we
have some product that is not con-
Labeling programs can make grate
difference in the price of products
In most countries it has become a
legal obligation to mark Reference
Intake or Guideline Daily Amount.
Also there are demands for “traffic
lite coding” where more green colors
means more nutrient product.
on the market because other interesting points like preparation of
product, combinations with other
food, health impacts, and nutritional
value that can be added.
Ingredients changing
Ingredients changing can be developed in two big groups: reducing
of the existing amount of ingredients (salt, sugar, preservatives, additive…); replacement of existing
ingredients for healthier (natural
flavors, natural colors, natural fruit
sweeteners, specialty ingredients
meeting consumer requirements…).
Development of new products
Developm