IFFCO corporate vision on health and nutrition is crystal clear to provide quality and healthy food products that consumers can enjoy within a balanced diet and healthy lifestyle.

IFFCO health and nutrition strategy is to remove or reduce the ingredients in the formulations of all the food products that consumers may be concerned about , select more of the healthy insgredients they would like to eat and clearly communicate the nutrition content of products on the packaging.

For several years, IFFCO product development team has been working on reformulation programmes to lower and remove trans fat, remove artificial colours and flavours, reduce saturated fat, reduce salt and reduce sugar in the products wherever required and possible to change.

IFFCO communicates the changes on pack as well as providing clear nutrition information to show how the serving size of the product fit into consumers’ daily dietary intake.

The following are some examples of IFFCO health and nutrition programme:

Launching of lower fat food products:
More and more consumers are choosing lower fat food products as part of a healthy diet and lifestyle therefor introducing healthy range of products with reduced fats and low cholestrol products.
Examples : Digestive Light, Light Mayonnaie

Healthy ingredients:
IFFCO selects healthy, natural ingredients with finest quality available from the reputed suppliers across the globe for its existing and new product development, including wholegrains, oats and cereals, fruits, nuts and butter. 
Examples : Digestive Oat meal, Nutty Bite Cashew, Nutty Bite Pistachio Almond, Ice cream, Hazel nut

Removal of trans fats:
Transfat is the common name for unsaturated fat with trans-isomer fatty acids. Unlike other dietary fats, transfats are not essential and neither promote good health. Primary health risk identified for transfat consumption is an elevated risk of coronary heart diseases,Alzheimer’s disease, cancer,diabetes, obesity, liver dysfunction and infertility. Recent medical research proved that Transfats consumption raise bad LDL cholestrol and lower good HDL cholestrol level and increase the risk of heart attacks.

IFFCO  led the way among food products manufacturers by removing partially hydrogenated vegetable oils from recipes in 2007. Since then, it has been phasing out the use of partially hydrogenated vegetable oil in all its products. Examples : Potato chips, Bugles, All Biscuit

No artificial colours:
Artificial color additives are available for use in foof as either dyes or lake pigment commonly known as lakes and are associated with health of consumers. There is a continuous development process for replacement of artificial colors from the recipes and product development team is working on alternative natural colors for replacement of artificial colors from the recipes.

No artificial flavours:
Replacement of artificial flavours with natural flavours in food products is very critical and respective product development teams are working to bring the product closer to the customer requirement without addition of artificial flavours in the recipes. 

No artificial preservatives.
Removal of artificial preservatives in the recipes is very critical for healthy products therefore artificial preservatives are removed from most of the products and declared on the labels clearly for consumer awareness and information about the product.
Examples : Ketchup, Dairy, Biscuits, Snacks, Bugles, Ice cream

Saturated fat reduction: 
Saturated fats is fat that consists of triglycerides containing only saturated fatty acid radicals. Some of the diseases which ties to saturated fat intake are cardiovascualr diseases and carcinogenic disesease. Therefore,It is very important to reduce the use of saturated fats in the recipes for production of healthy food products so there is a continuous development program for reduction of saturated fats in the recipes and declared clearly on labels in the nutitional panel and specially desigend icons for easy understanding of the consumers.

Salt reduction:
Salt especialy sodium level is a major area of concern as recent medical research reports to reduce the daily intake of salt for healthy lifestyle. The health implications of high salt intake are baked up by research from a wide range of sources. Numerous scientists are convicted that high salt intake is responsible for increasing blood pressure (hyper tension) , a major risk factor for cardiovascular disease – a disease that causes almost 50 % of deaths across the globe. Food Standard Agency has published voluntary salt reduction targets for food manufacturers and retailers to further encourage a reduction in the amount of salt in a wide range of processed foods. The new salt reduction targets will help progression towards Food Standard Agency target of bringing down the average salt intake to 6g a day. Alternative sources of saltish taste with healthy choices of salt are under exploration stage and will be implemented in the recipes of high concern to provide the consumers the same comfort level to enjoy the snacks without higher intake of salt.

Sugar reduction:
Many health concious consumers are striving to reduce their sugar intake. There are multiple choices in the market among food and beverage categories to satisfy such consumers. Sugar Free range is developed by IFFCO specially for the consumers looking for safe and alternative healthy choices of low sugar products. Sugar reduction is done in collaboration with Splenda and clearly marked on the labels for information.

Allergen Declaration
Allergen is a substance that can cause an allergic reaction. Allergens are substance that in some people , the immune system recognizes as “foreign” or “dangerous” but cause no response for most of the people. Common Food Allergens include milk, eggs, peanut, tree nuts- Cashew and walnut etc., fish, shell fish and wheat. Anaphylaxis is a serious allergic reaction that is rapid in onset and may cause death. Identified Allergens are declared on the labels wherever required and applicable for the consumer to protect the consumers from ailments related to Allergens.

Vitamins and Minerals fortification 
Vitamin and mineral fortification is mainly done in some premium range product recipes to provide the additional source of essential vitamins and minerals for consumers. It is clearly declared on the labels for consumers to select the products according to their specific requirements.

Vegetarian Marking
Labels are clearly marked with green and red dots for guidance of the customers from different communities to select vegetarian and non vegetarian products as per their choices.