FSA proposes saturated fat targets for savouries

02 December, 2009

Savoury snacks, including meat pies and pastries, are the focus of a new consultation by the Food Standards Agency (FSA).

Launched this week, it is the second of two consultations on the reduction of saturated fat and calories in foods.

The first, which launched in July and closed in November, covered biscuits, cakes, sweet pastries and buns.

Among the new recommendations is the reduction of the saturated fat content of pastry, used in pies and pastries by at least 10% by the end of 2012, compared to the highest level in the product during 2008.

There is also a recommendation for businesses to develop their own internal targets to reduce the saturated fat content of the fillings of pies and pastries on a case-by-case basis.

Both reductions should be accompanied by a calorie reduction unless a technical case can be made that it is not achievable, said the FSA.

It is also consulting on recommendations to increase the promotion of reduced/low-fat options. “However, EU regulations will make it harder for companies to make nutrition claims from January 2010 – and may prevent them from rising to the FSA’s challenge on marketing,” commented Julian Hunt, director of communications, Food and Drink Federation.

The FSA’s consultation closes on 9 March 2010. To download the document go to: tinyurl.com/yas35uf


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