The Industry Nutrition Strategy Group (INSG) was established in April 2003 in light of the recommendations in the Curry Commission Report, to establish a Group which will examine how the industry can play its part in encouraging healthy eating as part of a healthy lifestyle throughout the UK.

Objectives

To enable the food and drink industry to play a constructive role in the development of integrated, cohesive and balanced nutrition strategies throughout the UK.

Outputs

In 2012 the INSG is returning to the subject of portion size. A working group has been established to look at portion size tipping points and consumption behaviour, focusing on pre-packaged foods.

A further INSG working group has been set up to look at ways to improve consumer and healthcare professionals' perception of the nutritional value of manufactured foods. This project will involve qualitative consumer research to be carried out by IGD.

Outcomes

The portion size working group will provide clarity on the evidence currently available for the impact of portion size of pre-packaged foods on consumption behaviour. This will be of help to industry, academics, government and other groups interested in energy balance. The working group will also provide an indication of the research required to provide evidence for any action on portion size aimed at reducing calorie intake.

The manufactured foods working group aims to increase acceptance of manufactured foods by groups of consumers who could benefit nutritionally from these foods but may currently not use them. In addition, the working group aims to develop a better understanding among healthcare professionals of the role of manufactured foods in the diet.

Membership:

Portion Size Working Group

Objective

An INSG working group will return to portion size, following work carried out in 2008 and 2009. The current working group will determine what evidence is available on consumption behaviour in relation to portion size of pre-packaged foods, and outline the studies required to provide evidence of changes to portion sizes of pre-packaged foods that would impact intake.

Membership:

Working Group on Improving Consumer and Healthcare Professionals' Perception of the Nutritional Value of Manufactured Foods

Objectives

The working group will determine what issues impact consumer perceptions of manufactured foods and their role in the diet. The group will make recommendations for industry on how to increase consumer understanding of the nutritional value of manufactured foods and provide supporting information to healthcare professionals.

Membership:

See the group's outputs here

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