Dutch bakery ingredient firm CSM is introducing its line of fat-reduction bakery ingredients into the French market, to allow industrial bakers to reduce fat by around 30 per cent.
Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.
Recommendations on saturated fat reductions published by the UK Food Standards Agency (FSA) in its drive to encourage reformulation of products such as biscuits and cakes along healthier lines will impact Europe wide manufacturers, claim industry...
The UK Food and Drink Federation claims a call from the Food Standards Agency to put more effort into the promotion of low fat and reduced fat products such as meat pies and savoury snacks will be limited by pending EU regulation on nutrition claims.