Our purpose is making everyday food better for everyone. For Goodman Fielder better food means great tasting, nutritious, accessible, affordable and sustainable. We believe in the power of better food as a force for good. It brings us together as communities and forms the bedrock for a happy and healthy life.
Malnutrition, including obesity, undernutrition, and other dietary risks, is the dominant cause of poor health globally. As a leading food company, we recognise the important opportunity we have to make an impact on the health and wellbeing of the community. Our goal is to meaningfully improve the nutritional value of our products by 2025. This goal aims to improve health outcomes for the community through more sustainable food.
Our products are consumed by millions of people every day and can be found in 90% of homes across most of the markets in which we operate and we are committed to honouring this privileged position through positive and constructive action on nutrition.
Nutrition Policy
We have developed our Nutrition Policy, informed by science, to help us turn our nutrition goals into actionable commitments. This new Policy sets us up to deliver to our 2025 commitments as well as set us up for the continuous nutrition improvement of our products through to the end of 2026. We will be able to review new and existing products and identify and implement improvements to drive greater nutritional outcomes.
We’re building on the innovation and reformulation work we’ve already done and will continue to engage with the Australian Healthy Food Partnership and New Zealand Heart Foundation Food Reformulation programs.
We will continue our research into functional ingredients and how these can be deployed through our existing products. Our product improvements will be supported by improved consumer communications aimed at promoting healthy eating and helping consumers make informed choices.
Product Improvements
Health Star Rating
We’re using the Health Star Rating (HSR) on our products to drive reformulation and communicate more nutritious food choices so that our customers can make informed and educated decisions. In New Zealand 70% of our intended retail products now have the HSR on pack, and in Australia we’re working towards this target.
In New Zealand, we’ve also improved the HSR of a number of our yoghurts, reformulating to reduce saturated fat, sugar and salt in accordance with these programs.
The HSR has played a major role in the development of a new range of breads in Australia. Wonder 5 Star Soft White and Soft Multigrain + Prebiotic were developed to have a Health Star Rating of 5 stars.
Sodium
We’ve reduced the level of sodium in our breads in both Australia and New Zealand and continue to align with the Australian Healthy Food Partnership targets and the New Zealand Heart Foundation Food Reformulation Program.
Most recently in Australia we have also achieved the milestone of 500 tonnes of sodium removed from our Helga's and Wonder bread ranges, which means 30%* less sodium in every Wonder and Helga’s sandwich made and put into Australian lunchboxes. Helga’s wraps are 100% compliant to the Healthy Food Partnership sodium target.
Trans Fat
All our retail spreads across Australia and New Zealand contain less than 1% trans-fat.
*based on a meaningful reduction of 100mg of sodium per sandwich.
What’s Next?
There is always work to be done as worldwide nutrition guidelines evolve and as we look to new product development and innovation. We will continue to build on our foundation of continuous nutrition improvement with the future guidance of the Nutrition Policy’s framework.