Producers of bread, pastry, cake, sweets, salty snacks
Vereniging voor de bakkerij- en zoetwaren-industrie (VBZ) (Netherlands Association for the baking and sweets industry) and the Nederlandse Vereniging voor de Bakkerij (NVB) (Netherlands Association for the Baking Industry)
A collaboration between the producers and customers of oils and fats. The objective of the Task Force is to reduce the quantity of saturated fat and trans fat in foodstuffs.
Results achieved
The VBZ/NVB carried out a survey of its members by means of a questionnaire in 2007. About 20 companies completed the questionnaire. On the basis of this the VBZ/NVB is of the opinion that the conclusions drawn should be viewed with some caution in view of the limited representativeness of the study.
A survey was made for the product groups biscuit, cake dough, cream fillings, yeast dough, puff pastry, wafers and shortbread.
The average values for the content of fatty acids, trans fatty acids and saturated fatty acids in 2005/2006 and 2007 are shown in Tables 1 and 2. The data for 2007 has been compared with that for 2005/2006 in order to show the progress made in the year.
Table 1 Fatty acid composition in end products in 2005/2006 (averages)
| Fatty acids (g/100g) |
Trans fatty acids (g/100g) |
Saturated fatty acids (g/100g) | |
| Biscuit | 13.9 | 0.4 | 8.2 |
| Cake dough | 24 | 1.4 | 11.5 |
| Yeast dough | 13.9 | 0.5 | 6.5 |
| Puff pastry | 29.9 | 1.8 | 16.3 |
| Wafers | 22.8 | 1.3 | 13.7 |
| Shortbread | 21.8 | 0.6 | 11.7 |
Table 2 Fatty acid composition in end products in 2007 (averages)
| Fatty acids (g/100g) |
Trans fatty acids (g/100g) |
Saturated fatty acids (g/100g) |
|
| Biscuit | 13.9 | 0.5 | 7.3 |
| Cake dough | 18.6 | 0.3 | 10.4 |
| Yeast dough | 13 | 0.5 | 6.5 |
| Puff pastry | 27.5 | 1 | 16 |
| Wafers | 20.9 | 0.8 | 10.5 |
| Shortbread | 21.7 | 0.6 | 11.3 |
Biscuit
The total fat content and the saturated fat content decreased slightly in 2007.
Cake dough
The total fat content decreased significantly from 24 in 2005/2006 to 18.6 g/100 g in 2007. The trans fatty acid and saturated fatty acid contents decreased to 0.3 and 10.4 g/100 g respectively in 2007.
Yeast dough
The amount of fat and the fatty acid composition was virtually unchanged in 2007 in the category yeast dough.
Puff pastry
The total fat content, the saturated fatty acid content and the trans fatty acid content in puff pastry products decreased in 2007 relative to 2005/2006 to 27.5 grams, 16 grams and 1 gram per 100 grams of product respectively.
Wafers
The total fat content in wafers decreased from an average of 22.8 grams in 2005/2006 to an average of 20.9 grams fat per 100 grams of product in 2007. The trans fatty acid content decreased to less than 1 gram per 100 grams of product. The saturated fatty acid content decreased in 2007 relative to 2005/2006 to an average of 10.5%.
Shortbread
The amount of fat and the fatty acid composition was virtually unchanged in the category shortbread.
Conclusion
The saturated fatty acid content in the product groups biscuit, cake dough, puff pastry, wafers and shortbread decreased in 2007 relative to 2005/2006. The trans fatty acid content was on average not more than 1 gram per 100 grams of product in 2007 for all product groups. Good results were achieved particularly in the categories of cake dough and wafers in 2007.VBZ expects to be able to reduce the amounts of saturated fatty acids in bakery products even further with the results of the project ‘Healthy fatty acids in the bakery’.
