Draft recommendations on saturated fat and added sugar reductions, and on portion size availability, for biscuits, cakes, pastries, buns, chocolate confectionery and soft drinks

Who will this consultation be of most interest to?
Food and drink businesses, trade associations, consumer and health groups.

What is the subject of this consultation?
Proposed voluntary recommendations for industry for reductions in levels of saturated fat and added sugar; increased availability of smaller single-portion sizes; and increased marketing of reduced/low saturated fat and reduced/low/no sugar versions of certain food products that are significant contributors of these nutrients in the UK diet.

What is the purpose of this consultation?
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.

The Agency’s final Saturated Fat and Energy Intake Programme was published in February 2008. This programme outlines the actions needed to help consumers reduce saturated fat intakes and balance the amount of calories they consume with their needs.

The programme identifies four areas for action:

• improving consumer awareness and understanding of healthy eating with particular focus on the impact of saturated fat on health
• encouraging promotion and uptake of healthier options
• encouraging accessibility of smaller food portion sizes
• encouraging voluntary reformulation of mainstream products to reduce saturated fat and energy

All four areas require the Agency to work in partnership with its stakeholders, including health departments, food industry (which encompasses the whole food chain including food producers, manufacturers, retailers and suppliers) and other non-government organisations. Each area is discussed in greater detail in the final programme – please see link below.

This consultation focuses on the reformulation, promotion and portion size elements of the programme and proposes voluntary recommendations for industry for reductions in levels of saturated fat and added sugar, 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. These foods have been identified as key contributors to saturated fat and added sugar intakes.

The food industry periodically changes ingredients and processes and the aim of these proposals 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, increased availability of smaller single-portion sizes, and increased marketing of healthier versions. A further consultation is planned on dairy and meat products and savoury snacks in the autumn.

Each proposal is discussed in greater detail in the main body of the consultation document.

We are seeking your views on the questions posed in the boxes that are outlined throughout the consultation document and the impact assessment. A summary of these questions can be found on page 23 – see the full consultation package via the link below.

This consultation has been prepared in accordance with the HM Government Code of Practice on Consultation, which states that a consultation must follow better regulation best practice, including carrying out an Impact Assessment (Regulatory Impact Assessment in Scotland). The assessment is included in the consultation documents.

We are interested in what you thought of this consultation and would therefore welcome your general feedback on both the consultation package and overall consultation process. If you would like to assist us to improve the quality of future consultations, please feel free to share your thoughts with us by using the consultation feedback questionnaire.

Consultation feedback questionnaire (Word)

Consultation feedback questionnaire (pdf)

In accordance with the FSA principle of openness our Information Centre at Aviation House will hold a copy of the completed consultation. Responses will be open to public access upon request. The FSA will also publish a summary of responses, which may include personal data, such as your full name and contact address details. If you do not want this information to be released, please complete and return the Publication of Personal Data Form. Return of this form does not mean that we will treat your response to the consultation as confidential, just your personal data.

Data protection form (Word)

Data protection form (pdf)

Within three months of a consultation ending we aim to publish a summary of responses received and provide a link to it from this page.

If, after three months, the summary is still not showing, please contact the person who was responsible for the original consultation. Alternatively, you can contact the FSA Consultation Co-ordinator by email: consultationcoordinator@foodstandards.gsi.gov.uk