My Reply:

Hi Jon,

Thanks for your quick reply. However, your response does not answer my question.

I appreciate why the changes have been made and I have read and digested the literature available on the government website. However, simply changing the wording on something does not make it fact. I deliver workshops in schools utilising the Eatwell Plate (now Eatwell Guide) but I'm unsure of the science behind the change. I need to fully understand how the changes have come about, to be able to deliver the message effectively. A parent has already quizzed me on the rationale behind the inclusion of ‘non-dairy alternatives’ in the dairy section and as such I couldn't give her an answer.

What is the basis of the inclusion of any food or drink in this section? As she pointed out, if the only reason that non-dairy products are included in that section is because of the addition of calcium, then can any non-dairy product be added into that section by simply adding calcium? i.e. water fortified with calcium would be considered a non-dairy alternative? Surely this can’t be right?

You must have used scientific evidence to make the updates and not just amended government guidance because of the “increasing in popularity” of these products. So could you please forward me any documents on the subject to help substantiate the change.

Many thanks,

Nick

Correspondence from Jon Bennett:

Good afternoon

Your email to the Food Standards Agency below has been forwarded to Public Health England to respond.

The Eatwell Guide does not make any recommendation for consumers to move towards consuming dairy alternatives. The dairy segment was renamed ‘Dairy and alternatives’ to acknowledge the wide range of dairy alternatives that are on the market and increasing in popularity amongst those with dietary restrictions. The additional messaging to ‘choose lower fat and lower sugar options’ within this food group is referring to the food group in general and is intended to direct consumers towards lower fat milks and cheeses, and lower fat lower sugar yoghurts, whether dairy or dairy alternatives.

The re-modelling exercise undertaken to refresh the Eatwell Guide included two phases of consumer research. Consumer research was conducted to ensure that all aspects of the updated food model, including the additional messaging, were comprehendible and meaningful to consumers. The research revealed that consumers were able to apply the ‘lower fat and lower sugar’ messaging to their individual purchasing habits.

I hope this information is useful to you.

Kind regards

Jon Bennett
Public Accountability Unit
Public Health England
Wellington House
133-155 Waterloo Road
London SE1 8UG

Tel. 02083277449
www.gov.uk/phe
Protecting and improving the nation's health