Consultation meeting with the Food Standards Agency (FSA) over saturated fat and calorie reduction in baked goods

Taking place two weeks prior to the closing date (3 November, 2009) of the FSA’s consultation on saturated fat and calorie reduction in baked products, the meeting, chaired by Paul Wilkinson, brought together the head of nutrition at the FSA, Rosemary Hignett, and the FSA’s scientist handling the consultation, Stephen Airey, with movers and shakers in the baking industry. They represented leading pie, pastry and cake manufacturers, craft bakers, ingredients suppliers and trade bodies.

The debate, organised by British Baker and sponsored by ADM Pura and BakeMark UK, was a chance for the FSA to hear first-hand how much the industry is willing to co-operate to meet the nation’s health challenges – so long as it gives bakers enough lead-in time to resource changes, from reformulations and processes to increased costs.

Sponsored By:

Download the consultation document below

Across the food industry, costs are at an all-time high, skilled labour is at a premium and waste is affecting the bottom line like never before. Combine these factors with a downturned global economy that’s forcing consumers to eliminate excess purchases or “treats”, and independent, retail and industrial bakers in particular are facing an unprecedented recipe for decreased sales.

This white paper describes how bakers across the industry can cut costs, reduce spoilage, accommodate a variety of skill sets and increase profits just by changing the icing on the cake.

Download this Free white paper now - click the link below

Synopsis:

Baker Perkins has responded to the growing need for plant bakers to enhance quality, with innovative developments in mixing, dividing and moulding equipment. These concentrate on improved mixing and gentle dough handling, identified as essential in raising and maintaining product standards, without compromising economy of production.

Download this free white paper now