The Big Bakery Debate has now taken place and the consultation document, which has been sent to the Food Standards Agency (FSA), is now available to download as a free white paper on the bakeryinfo.co.uk.
To check out the industry’s views on the Food Standards Agency’s consultation to reduce saturated fat and calories in baked products, just click on the link on the ‘Free White Papers’ box on the right hand side of the homepage.
Taking place two weeks prior to the closing date (3 November, 2009) of the FSA’s consultation, 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 pastry, biscuit 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 reformulation would affect resourcing, skills, processes and costs.
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