IKEA launches food nutrition system
IKEA is launching a science-backed Food Nutrition Profiling System.
The IKEA Food Nutrition Profiling System provides a coherent set of nutrition criteria for the entire IKEA food range, ranging from individual food items to snacks and meals. It is a rigorous system that enables the profiling and tracking of foods into three categories – green, yellow and red – giving important direction for nutrition quality in product development. The system is built upon criteria developed by the Choices International Foundation (Choices) that are scientifically grounded and globally applicable.
The system focuses on tracking the factors that are most closely associated with lifestyle diseases, including energy (kcal), saturated fat, sugars, salt and fibre.
Maria Wirén, Nutrition & Health Leader, IKEA of Sweden said: “We want to shape a practical food and nutrition profiling system by differentiating between food products that do and those that do not contribute to a healthier diet. One of the interesting things the system allows us to do is really look at how to make plant-based meals and food products nutritionally adequate. With a huge global shift to plant-based underway, including at IKEA, we want to encourage debate on how to make this shift responsibly, with a view to optimal human health. This is a long-term commitment and responsibility, and we have already made a meaningful start on this journey.”
IKEA takes a full value chain approach to contributing to sustainable food systems, from responsible sourcing of materials, reducing food waste along the value chain, circular and more sustainable packaging and using the IKEA reach to make healthier and more sustainable food options available to as many people as possible. IKEA will work to achieve 50% plant-based main meals in restaurants, and 80% plant-based packaged foods, by 2025.
IKEA fully supports the objectives of the upcoming UN Food Systems Summit, seeking to accelerate action on food system challenges and opportunities globally.
