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Articles
Factsheets
Best Practice Guides
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* Best Practice Guides *
* The following best practice guides are free to download. *
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Nutrition Best Practice Guides Nutrition Best Practice Guides Nutrition Best Practice Guides
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* Healthcare Professionals and Food Labelling
Healthcare Professionals and Food Labelling November 2011
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IGD's INSG working group recently conducted a survey of healthcare professionals (HCPs) to get their views on the information provided on food labels. Download the results of the survey here.
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* The role of energy density in helping consumers make healthy choices
The role of energy density in helping consumers make healthy choices New
September 2011
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A free report to provide food businesses with information on energy density and its role in achieving energy balance. It will be of interest to those working in nutrition, regulatory and scientific affairs, product development, product design, consumer insights, and related roles
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* Calculating and communicating fruit and vegetable portions in composite foods
Calculating and communicating fruit and vegetable portions in composite foods New
August 2011
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This free guide sets out principles for businesses on how to calculate and communicate portions of fruit and vegetables in composite foods. It will be of interest to nutritionists and those working in product development, product design, regulatory affairs, communications and marketing.
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* Report of the IGD INSG on development of a best practice guide to calculating and communicating fruit and vegetable portions in composite foods
Report of the IGD INSG on development of a best practice guide to calculating and communicating fruit and vegetable portions in composite foods August 2011
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An accompanying report to IGD's 'Calculating and communicating fruit and vegetable portions in composite foods' guide, featuring the data and information in a more detailed format.
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* Sugars: Improving information and messages to consumers
Sugars: Improving information and messages to consumers October 2010
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A free guide for food businesses providing information to consumers about sugars. Includes research on consumer knowledge of sugars, labelling of sugars on food and drink products and recommendations for dietary intake of sugars .
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* Best practice guide to communicating to consumers about a healthy balanced diet
Best practice guide to communicating to consumers about a healthy balanced diet October 2010
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This free guide is designed to help food businesses give healthy eating messages to consumers that are relevant, appropriate and consistent with government messages.
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* Voluntary guidelines on communicating portion size to consumers
Voluntary guidelines on communicating portion size to consumers October 2009
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A free report for food businesses providing voluntary guidelines on how to correctly communicate portion size to consumers on packaging and labelling. Includes a review of portion size information currently provided on food labels and research on consumer attitudes to portion size information.
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* Portion size communication in therapeutic practice: A survey of dietitians and nutritionists
Portion size communication in therapeutic practice: A survey of dietitians and nutritionists October 2009
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In 2009 IGD surveyed dietitians and nutritionists who give practical portion size guidance to patients/clients on a regular basis to seek their views on different aspects of portion size communication. The findings of the survey are detailed in this free report.
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* Portion size: Understanding the consumer perspective
Portion size: Understanding the consumer perspective July 2009
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Understand consumer attitudes to portion size information on food and drink products with this free research. Ideal for those working in nutrition, product design or marketing, it examines how consumers determine portion sizes, and their attitudes to portion size information on food and drink products.
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* Environmental Impact of Nutrition Guidance: A Preliminary Study
Environmental Impact of Nutrition Guidance: A Preliminary Study November 2008
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Environmental sustainability is becoming an issue of increasing concern to consumers, joining health and nutrition as a driver of purchasing behaviour. This free guide studies the relationship between nutrition and sustainability, examining whether current nutritional objectives conflict with environmental sustainability.
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* Portion Size: A Review of Existing Approaches
Portion Size: A Review of Existing Approaches September 2008
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Portion size is important for food labelling purposes and from the perspective of nutrient and energy intake. This free guide illustrates current approaches to portion size across the food & grocery industry and provides recommendations for consistent portion size communication.
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Labelling Guidelines Labelling Guidelines Labelling Guidelines
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* Healthcare Professionals and Food Labelling
Healthcare Professionals and Food Labelling November 2011
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IGD's INSG working group recently conducted a survey of healthcare professionals (HCPs) to get their views on the information provided on food labels. Download the results of the survey here.
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Food Production Best Practice Guides Food Production Best Practice Guides Food Production Best Practice Guides
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* Future Foods for Wellbeing
Future Foods for Wellbeing 14 October 2006
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IGD created the Food Production Strategy Group (FPSG) in 2000 with a brief to identify food production issues that may affect the food chain and help to facilitate a more considered introduction of new technologies in the future. Download the report free
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* New Technology: Consumer Choice
New Technology: Consumer Choice 14 October 2006
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Since 1991, the IGD Policy Issues Council (PIC) has brought together Chairmen and Chief Executives of the UK’s leading grocery manufacturers and retailers, and the Chairman of MLC & the President of NFU, to respond to consumer issues.
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Charles Wilson
* Inspiring change *
* “IGD plays an important role by addressing issues such as diet, nutrition and health, and sustainability.

This is not an easy task given the scale and complexity of the issues involved, yet IGD succeeds in bringing the industry together and informing all parts of the chain”

Charles Wilson
Chief Executive
Booker Group plc		 *
* Learn more about diet, nutrition and health > *
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* Did you know? *
* IGD spearheaded the research that developed back-of-pack Guideline Daily Amounts (GDAs) and underpins all nutritional labelling.

Our work in diet, health and nutrition continues to help consumers make informed choices today.		 *
* Discover more about GDAs > *
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