A proposed update to school food standards in England presents some challenges and some opportunities for bakery suppliers.
These include the reduction of bakery items high in saturated fat, sugar, and salt (HFSS) such as like cakes, the banning of breakfast pastries, while more wholegrain bread and other high in fibre baked goods are to be introduced.
The changes to food regulations at state-funded schools in England are set to take effect from September 2027, subject to parliamentary approval.
A recently published government response to its consultation on the legislative framework update noted that the proposals are focussed on increasing fibre through greater provision of wholegrains, fruit, vegetables and pulses; reducing sugar through tighter restrictions on desserts, sweetened foods and drinks; and limiting HFSS foods.
The response outlines that bread and other baked products served in schools will have to:
- contain at least 4g of fibre per 100g (with exemptions including crumpets, pizza bases, and tea cakes)
- be made using at least 50% wholemeal flour, if ‘homemade’
- have no more than 5g fat per 100g (though the guidance says they must be made without added fat or oil)
According to the Real Bread Campaign, the minimum fibre level was raised following a meeting it attended back in May between the Department for Education (DfE), the Department for Health and Social Care, and the Children’s Food Campaign and school chef Dan Mountford.
The campaign noted it had pointed out during the meeting that many sliced white industrial dough products met the Government’s proposed 3% fibre level, which fell well short of the 6% requirement for ‘high fibre’ labelling.
“We’re glad that the Government listened to us and raised their basic standard for fibre,” commented Real Bread Campaign coordinator Chris Young. “It’s a good starting point and we hope that DfE will make it absolutely clear to schools that the standards are a minimum and that they can be more ambitious.”
Meanwhile, pastries such as croissants and pain au chocolat are to be taken off school breakfast club menus, along with processed meats (in primary schools), fried eggs, chocolate spreads, honey, and syrups.
Portions of sweetened desserts including cake are to be restricted to just twice per week per student at secondary schools, and once weekly in primary schools. All sweetened baked products must contain a portion of fruit or vegetables.
The government said the reforms were aimed at improving the nutritional quality of food and drink provided in schools, and support healthier eating habits for children and young people that can contribute to better health and educational outcomes.
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