Should fat, salt and sugar reduction in bakery be regulated – or is industry doing enough?
Bakery manufacturers face increasing pressure to develop healthier variants as global obesity and diet-related illness spiral. Industry has been making efforts and R&D continues to push the limits but would regulation spark more change?
If regulated, who should set the targets? Some suggest governments should step in, while others argue that regulation would hinder innovation.
The question of self-regulation continues to rock the biggest and smallest of bakery companies, so this is a discussion not to be missed.
LLC/Chief Science and Regulatory Officer
Regional Manager, Food & Drink, EMEA Region
Global Market Manager, Cereal-based goods
Michael F. Jacobson
Center for Science in the Public Interest
President and CEO
American Bakers Association