Goal 3: 100% of our food products will be Responsibly Sourced and Prepared

Sourcing and preparing ingredients responsibly

What’s the issue?

There is continued public concern around the use of unfamiliar ingredients, including E-numbers, artificial colourings and flavourings and other ingredients which may have been synthesized or modified.

Consumers also have concerns over ingredients such as palm oil, with regards to potential impacts on deforestation, biodiversity and local communities.

What’s our approach?

We will always uphold the principle that any ingredient in our recipes must meet the standards that we have set and that consumers expect of a leading food brand. We believe that our products should contain ingredients that consumers would be happy to find in their own store cupboard and can make their own meals from. We never compromise the nutritional value of our final product and we use our nutrient profiling tool to guide the development of all our recipes.

The development of our recipes is governed by our Ingredients Code of Practice (CoP), which takes into account consumer feedback about the ingredients we use.

Our Ingredients CoP applies to all of our food and all of our ingredients, provides definitions that describe which ingredients or group of ingredients we will use when creating our products:

  • Optimum (what we would prefer to use)
  • Accepted (when A does not work)
  • Used By Exception (where there are no viable alternatives)
  • Not accepted (will not be used)

For example we would be happy to use paprika for colour but never tartrazine, soy sauce for flavouring but never Monosodium glutamate (MSG) and rapeseed oil for frying but never hydrogenated oils.

In addition we would never use deceptive ingredients such as polyphosphates to boost the water content of seafood, or ingredients from genetically modified sources.

Palm oil is one ingredient that falls into the category of use by exception. For the vast majority of our recipes, we have replaced palm oil with oils that have lower levels of saturated fatty acid, such as rapeseed oil. However there are a few examples where, because of its physical properties, palm oil cannot be substituted by rapeseed oil and we therefore continue to use palm. In these instances, given the small quantities used, the nutritional profile of the overall product is not compromised.

Iglo joined the RSPO in 2010.Where we have to use palm oil, we take steps to source it responsibly. By the end of 2014, 90 % of our palm oil will be certified sustainable palm oil, (CSPO) using the Roundtable on Sustainable Palm Oil (RSPO) segregated standard. We are aiming for this to reach 100% by 2020.