Bellies bulging over waistbands have become a common sight on our streets. With intakes of saturated fat in UK diets around 20% higher than official government recommendations, the Food Standards Agency (FSA) has launched its saturated fat and energy intake programme. This focuses on how industry, supported by FSA consumer awareness activity, can help reduce the population's intake of saturated fat from 13.3% to below 11% of food energy. As major users of saturated fat, bakers and confectioners are bravely attempting to meet the FSA's demands, but there is much debate about the best way forward.

DSM has announced the launch of its 'Let's cake together' concept. This 'toolkit' combines three clean label ingredients from DSM: CakeZyme, Etenia and the taste potentiator Delite.

An idea to add novelty to a Danish pastry has been successfully trialled by Food Design - manufacturer of premium multi-functional fudge and toffee inclusions.

BakeMark UK has launched its new Caravan Brill Overwrap Cream Cheese Icing - a product that combines all the merits of Caravan Brill's successful Cream Cheese icing with the over-wrapped stability of its Caravan Brill Wrap Ice.

Macphie has launched a new generation of non-hydrogenated dairy cream alternatives, including non-hydrogenated versions of its existing brands.