FAQ's

Q. Why does Sodexo employ dietitians?

A. Each business segment within Sodexo has unique requirements. This is especially true of those segments where we are feeding people who have little choice in their food intake, or are especially vulnerable because they are very young, old or ill.

The key segments are Education, Healthcare and Tillery Valley Foods. Our central team of dietitians works within these areas, liaising closely with the units and unit staff to really understand the needs of their customers and clients.

Our dietitians also support our central marketing and communications activity. This includes working with teams such as procurement and recipe development so that they benefit from expert dietetic input.

Q. Hydrogenated and trans fats - what are they?

A. Hydrogenated fats are pure vegetable oils that have been processed through a chemical hardening method (hydrogenation) to achieve increased stiffness of the liquid oils. This process improves their texture, flavour and shelf-life.

The process can create trans fatty acids these are generally man-made but can also form naturally in cows milk, with up to 14% butter fat. The more solid and hydrogenated the fat the more trans fatty acids there are likely to be in the product.

Q. Why the concern over trans fats?

A. Because of the hydrogenation process the trans fatty acids produced will act like synthetic saturated fats in the body. Although not properly understood as yet, some research studies have linked them to higher blood levels of bad (LDL) cholesterol. They also appear to lower the levels of good (HDL) cholesterol. So overall, they are emerging as another critical link in the reasoning of why saturated fats increase the risk of heart disease.

Major manufacturers in the USA and in the UK are working to remove trans fats from their products. Labelling legislation for trans fats came into operation in the US in January 2006. It is likely that Europe will follow suit.

The term 'hydrogenated fat' is a becoming of increasing concern to the public, who are reacting by wanting to see them removed from products. This is already evident within the Education market, where parents are asking for items with hydrogenated fats to be removed or replaced.

Q. Where are trans fats found?

A. Key sources are products such as margarines and vegetable shortenings derived from artificially hardened oils and fats designed for use in the bakery and confectionery industry, including ice creams. Information on the exact amount of hydrogenated fats in a product is not readily available. High levels are found in biscuits, cakes, fast foods, pastry, palm oil and some margarines. Naturally occurring very low levels are found in dairy products, beef and lamb.

Q. What is Sodexo policy on hydrogenated and trans fats?

A. Sodexo intends to take a balanced approach to this issue by identifying key products where the biggest impact could be made on the reduction of hydrogenated fats. We are working with a small number of major suppliers and products to try and reduce these fats, but the wholescale removal of hydrogenated fats would not be possible in the short term. Alternatively Sodexo is seeking to purchase products with lower levels of hydrogenated fats.

Together, these strategies should result in the reduction of major sources of trans fats from the products which Sodexo purchases. Where our clients request the complete removal of foods containing hydrogenated fats this requires a comprehensive change in the content of menus and provision of snack items.