Less Is More Say FSA

Bakers may be encouraged to reduce added sugar and saturated fat content in biscuits, cakes, pastries and buns; reduce portion sizes and increase marketing spend on healthier options by the UK Food Standards Agency (FSA), which yesterday launched a consultation on its proposals to introduce voluntary recommendations for food manufacturers.
The FSA, whose work to encourage industry members to adhere to the voluntary recommendations by focusing on foods that will help deliver real public health benefits, is also asking food manufacturers to prioritise making reductions in their biggest selling products for maximum impact.
The Agency commented: “The first phase of this work will focus on various sweet foods and treats. Later in the year there will be further consultation on dairy and meat products and savoury snacks.”
FSA director of consumer choice and dietary health Gill Fine said while Agency had welcomed recent industry commitments to reduce salt and trans fats, united front is necessary to gain ground.
“To make even greater progress it’s important that everybody gets behind our recommendations on saturated fat, added sugar and portion sizes,” Fine commented.
“What we are not doing is telling people what to eat! What we want to do is to make it easier for people to make healthier choices; to choose foods with reduced saturated fat and sugar, or smaller portion sizes.”
“The food industry regularly reviews its ingredients and processes, as well as portion sizes, and the aim of this proposal is to encourage them to consider how they can play their part in improving public health and helping consumers to maintain a healthy weight,” Fine said.
In February 2008 the Agency published its Saturated Fat and Energy Intake Programme, which outlined the actions needed to help consumers reduce saturated fat in their diet and balance the amount of calories they consume with their needs.
Earlier this year the Agency ran a media campaign across the UK raising awareness of the health risks from eating too much saturated fat along with supporting advice on how to cut down.
Once the consultation is complete, comments will be taken into account and a summary of responses will be published. It is anticipated that the final recommendations will be published by the end of the year.