Industry Codes of Practice

IMACE Code of Practice on TFA

• In June 1995 IMACE adopted a Code of Practice to reduce TFA. It was recommended that all margarines (retail margarines and margarines used as ingredients in processed foodstuffs) should work to a short term objective of achieving a TFA level equal to butter (5% TFA) by 1 October 1995.
   
• The vast majority of retail margarines / fat spreads are currently below 1% TFA. TFAs in margarines that are used as ingredients in many processed foodstuffs were also significantly reduced.
   
• In 2001 , several scientific publications in Germany, NL and UK, as well as reports by the Nutrition Councils in DK and NL have dealt with the issue of TFA. All have widely emphasized the major efforts made by the margarine industry in terms of reducing TFA in retail margarines. Major concern however continues to be expressed about relatively high levels of TFA in processed foodstuffs, in particular bakery products.
   
• Many products are made for and specified by customers, particularly distributors own label and bakery margarines and fat spreads. The composition of these products is the responsibility of the customer(s) involved. Manufacturers are encouraged to promote this Code of Practice with customers and encourage them to use available products complying with the recommended TFA levels as specified below
   
• In order to safeguard the consumer reputation of margarine / fat spreads and emphasize their role in a healthy diet, IMACE confirms that the following recommendations be applicable from 1.1.2OO3
   
  
  1. Retail margarines / fat spreads to contain max. 1 % TFA on product basis - significantly less than the average TFA in butter of 5 %.
      
  2. Retail blends / blended spreads (mixtures of dairy and vegetable fats) and single oil margarine to contain max. 5 % TFA on product.
      
  3. Margarines, used as ingredients in processed foods, to target a level of max. 5 % TFA in accordance with the functional need of the products and their specific uses and customer requirements. IMACE member companies to make sure that alternative margarines, used as ingredients in processed foods, with a max. of 5% TFA level are available. IMACE member companies will encourage customers to comply with the conditions of this Code of Practice.
      
  4. In implementing these moves, care should be taken to ensure that the combined TFA and SAFA level does not rise as this is counter to the general principle of improving the healthy qualities of the product.
      
  5. Longer term, members are encouraged to continue efforts to reduce the combined level of TFA and SAFA.