News briefs: FSA bakery action

By Linda Rano

- Last updated on GMT

Related tags: Fsa, Food standards agency

This week, the UK's Food Standards Agency (FSA) announces a review
of initiatives for salt reduction that could have a significant
impact on baking, while one muffin manufacturer initiates a recall
on some of its products over ingredient concerns.

Muffin maker recalls goods over mould fears ​ UK-based manufacturer Aldreds the Bakers has announced a recall of its own-brand luxury muffins over fears of the possible presence of mould within the products' custard filling. The baker says that it will display point of sale notices at all applicable stores to explain the reason for the recall, with full refunds or replacements packs offered at the original shop of purchase. The FSA says it has issued a Food Alert as a result of the announcement, which it claims will ensure that authorities and consumers are aware of any potential safety concerns as well as appropriate further action. Aldreds says that the products affected by the recall are its two-pack 300g Luxury range of muffins with date codes up to and including 29 May 2008. These include the Banoffee, carrot, chocolate, lemon and chocolate & orange varieties, the company says. No other products produced by the group are affected, acording to the FSA. FSA highlights salt reduction projects ​The UK Food Standards Agency is to next month hold a public meeting to discuss the lessons learnt from eight diverse salt reduction projects that have been run throughout the UK over the past year. The projects themselves highlight the importance the UK food agency is placing on reducing salt in the publics' diet, and this exercise in salt education and the communities' response could be of interest to bakery and snack producers considering similar campaigns. The main aim of these projects, according to the FSA, is to convey, in local or community settings, the salt campaign's national messages. These messages suggest that adults should eat no more than 6g of salt a day (children and babies even less). IN addition, 75 per cent of the salt we eat is already contained in the food we buy; therefore, consumers should always check food labels for salt levels, to enable the choice of the healthiest option. The projects, ranging from initiatives targeted at peer educators and young parents, to a project working with housing association staff and residents, have been run by the FSA's partners including the British Heart Foundation and the Food Commission. Jessica Mitchell, Director of the Food Commission, said that the Commission's 'Eat Less Salt' project with the Hexagon Housing Association had helped staff and residents "build their knowledge, skills and enthusiasm for changing their salt consumption habits​." The meeting will be held in London on Friday 13 June from 9.30 - 2pm. Average daily salt consumption in the western world, between 10 and 12g, is considered by experts to be far too high and can lead to a greater risk of hypertension and cardiovascular disease. The FSA has deemed reducing average consumption to 6g per day of adults to be a realistic target for the next five years.

Related topics: Ingredients

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