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Searched key: "Food Standards Agency " - found (3) result/s

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The Agency’s Saturated Fat and Energy Intake Programme aims to help consumers reduce their saturated fat intakes and better balance their energy (calories) intakes with their energy needs. The Programme involves working with the food industry to reduce saturated fat and energy levels where possible. The food industry periodically changes ingredients and processes and the aim of this proposal is to develop guidance to indicate the direction for these changes to achieve improved public health. This is the first public consultation to seek views on draft voluntary recommendations for saturated fat and added sugar reductions, the increased availability of smaller single-portion sizes, and increased marketing of healthier versions of a number of food products - biscuits, cakes, pastries, buns, chocolate confectionery and soft drinks. Further consultation is planned on dairy and meat products and savoury snacks.
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2009 981 2013-11-05 10:29:27
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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. [...]
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2002 4255 2013-11-05 10:51:57
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Target Nutrient Specifications for Manufactured Products Used in School Meals. Objectives • To improve the nutritional profile of manufactured products used in school meals throughout the UK to support work under way to review nutritional standards for school meals, and to contribute to wider activity by the Agency to reduce intakes of salt and saturated fat, and to improve calorie balance. • To improve the diets and health of UK schoolchildren by making it easier for them to choose healthier options at school, thereby helping to reduce the prevalence of diet-related diseases in later life (such as diabetes and coronary heart disease).
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2006 725 2013-11-05 10:58:57
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