Saturated Fat and Energy
Policy Position
FDF members are committed to continuing to reduce levels of saturated fat and
sugar in products and providing lower fat and sugar options where
technologically
possible, safe and acceptable. Members are also committed to exploring new
approaches for portion sizes to help drive nutritionally appropriate
consumption.
FDF believes that a ‘one size fits all approach’ for saturated fat and energy
reduction is not necessarily appropriate; some products, by their nature, are
relatively high in fat and/or sugar and changes may be constrained by EU
legislation.
FDF believes it is important to offer a choice of products
(including products
that may be higher in fat and sugar) to cater for a range of consumers with
differing tastes and nutritional requirements.
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Background
The Government’s Public Health White Paper and FSA’s Strategic Plan set out
commitments for FSA to work with the food industry to tackle the balance of the
diet
and, in particular, to secure voluntary reductions in saturated fat and
added
sugar in processed foods.
The Government’s Food and Health Action Plan set targets to: maintain the
current level of total fat intake at an average of 35% of food energy; to
reduce
average saturated fat intake to 11% of food energy; to reduce average added
non-milk
extrinsic (NME) sugar intake to 11% of food energy and to reduce the
overall
calorie content of food.
The Government’s Obesity Strategy: “Healthy Weight, Healthy Lives: A
Cross-Government Strategy for England”, published in January 2008, sets out a
Healthy Code
of Good Practice, which challenges industry to reduce the consumption of and
levels of saturated fat and added sugar in food.
In July 2008 Government’s commitment to work with the food and drink industry
to advance the Healthy Food Code of Practice was reaffirmed in the Cabinet
Office
Strategy Unit Report on Food and Food Policy: “Food Matters: Towards a Strategy
for the 21st Century”.
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Last reviewed: 23 Aug 2010