As far as the issue of fat consumption is concerned, the emphasis appears to be different depending where you are. The UK government’s policy is to drive a reduction in the intake of saturated fat (safa). The Food Standards Agency (FSA) stated that although Trans fats (TFA) are, gram for gram, more damaging than saturates, our consumption is low enough to not cause a problem. For the average UK consumer TFA constitutes 1% of energy intake - half of the maximum recommended daily intake. Across Europe, TFA intakes vary between 0.5 and 2.0% of energy intakes, so for some countries, TFA consumption is at maximum recommended levels. For these reasons, TFA reduction is not a UK government priority.
     It is interesting, however, that this debate moved away from the regulators to the media, who published colourful articles about “killer fats in our food”, and retailers who responded to the public concern generated, by leaning on their suppliers to reduce or eliminate TFA from their products.
     At the opposite end of the spectrum from the UK is Denmark, where there is a restriction on TFA in foods. New York City has a similar policy, and the state of California has gone even further by banning foods with TFA content. 
     Another factor that influenced the UK policy makers was the surprising finding that many of the methods used to reduce TFA in food products actually caused an increase in the saturated fat content of foods.
     Saturates, then, are the next target for UK government policy on nutrition. The FSA has determined, through intake statistics, that average safa consumption is 13.3% of energy, and that this should be reduced to 11% by 2010. In a multi-faceted plan for safa reduction, the FSA suggested a four-pronged approach: improving consumer awareness of the impact of safa on health; promoting healthier product options; reducing and controlling portion size; and reformulating mainstream fat-containing products.
     At this point government policy divides. The FSA will predominantly focus on saturated fat reduction to improve health factors such as heart disease, whilst the Department of Health will deal with energy intake from fat as it relates to obesity.
     The challenge for industry will be to reformulate products that are considered to be high in fat. In the bakery sector the FSA has identified biscuits and cakes. Technologists will have to find substitutes for hard fats that will provide the attributes we expect in these products. In cakes these are volume, softness and freshness, and in biscuits, texture, flavour and storage stability.
     Although we do not add much fat to bread that is made in large plant bakeries, 1-3% addition greatly improves volume, texture and keeping quality. It is the hard fats that work best and, under pressure from the retailers, UK plant bakers have already started moving towards softer fats to achieve a similar result.
     The UK government, and its agencies, are collaborating with industry to develop an agreed strategy and approach, which will no doubt be followed by setting agreed targets for fat reduction.
If you would like to write to me, about this article or any other Bakery sector issue, please e-mail me at t.sharp@campden.co.uk.