Synopsis

The EU Welfare of Laying Hens Directive, which comes into effect in 2012, is causing huge upheaval in the EU’s egg industry. Producers are required to stop using conventional cages and must instead use larger and more animal welfare-friendly enriched cages. British Lion egg producers have invested heavily in the enhanced ‘colony’ cages and will comply with the directive’s timing. However, in some other European countries the picture’s not so clear and there is a distinct possibility that food manufacturers who currently import eggs may face supply shortages of compliant eggs in 2012.

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Synopsis

The Government of the United Kingdom recently issued guidelines to encourage consumers to reduce their intake of saturated fat and added sugar. Specific to the food industry, the Food Standards Agency (FSA) consultation has set forth proposed recommendations for segments across the industry to reduce saturated fat and to increase the availability of healthier options and smaller portion sizes in savoury snacks. The Agency’s recommendations speak specifically to saturated fat levels in biscuits, cakes, pastries, buns, chocolate confectionery and soft drinks.

These recommendations are the second of two consultations, proposing voluntary action to reduce saturated fat and calories in foods. Since first issuing recommendations in 2008, the Agency’s aim has been to help consumers reduce saturated fat in their diet and balance the amount of calories they consume with their needs. The FSA’s goal is to reduce diet-related cardiovascular diseases and decrease obesity rates to help people live healthier lives and reduce lifestyle-related healthcare costs.

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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.

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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.

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