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Title Reduction of Saturated fat in Bakery Products
Author/organisation A Report to the Biscuits, Cakes and Pastries Stakeholder Group, Food Standards Agency
Abstract of the document 1. The Food Standards Agency has set a target of reducing saturated fat intake among the UK population (from age 5 upwards) from a current average intake of 13.4% to below 11% of food energy by 2010. 2. Within the scope of the Biscuits, Cakes and Pastries Stakeholder Group the following areas or components can be separately considered in terms of ways in which the saturated fat levels can be reduced. • Biscuits – dough, creams, coatings • Cake – batter, creams, coatings • Pastry – puff, shortcrust 3. In the 2002 National Diet and Nutrition Survey the contribution of this sector to daily total fat intake and daily saturated fat intake was 3% and 4%, respectively, for biscuits and 4% and 4% respectively for buns, cakes and pastries (although this did not include the use of pastry in savoury products such as meat pies and pasties, sausage rolls etc.) This report will consider each of the three main product groups in turn and, where appropriate, will look at both the historic and current situations before making recommendations about what levels of reduction in saturated fat could be possible in the future. [...]
File language
Targets Groups
Pubblication year 2002
Type of material
Number of downloads 4260
File documents-reduction-of-saturated-fat-in-bakery-products-68-1.pdf Reduction of Saturated fat in Bakery Products.pdf
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