The Food Standards Agency (FSA) has unveiled the first raft of its recommendations for reducing saturated fat and added sugar in bakery products, following its consultation last summer.
It is encouraging the food industry to reduce saturated fat in biscuits, cakes and buns, as well as increase the availability of smaller portion sizes.
The FSA has announced a specific target to reduce the saturated fat content in plain sweet and savoury biscuits, and plain cakes by at least 10%; and 5% in non-plain biscuits and cakes, compared to the level of saturated fat in those products during 2008.
Further recommendations on pastry, savoury snacks, meat products and dairy will follow early in the summer.
The recommendations are focused on those products that the FSA has identified as contributing the most to saturated fat and calories in the diet. However it said it recognises the progress already made by some businesses on reducing saturated fat and added sugar, and also that “there are a number of traditional/niche/seasonal products for which recipes and means of production may limit the scope for reformulation”.
To view the recommendations in more detail click here.
Saturated Fat Reduction Round Table, May 6th 2010 - a free event for food and drink manufacturers and retailers. >> Find out more about this event