Chocolate makers selling products in the UK will have to cut the saturated fat in their filled bars by 10% by the end of 2012, according to recommendations set out by the country’s food watchdog today (26 March).

The UK’s Food Standards Agency this afternoon published recommendations on how food manufacturers and retailers should lower the saturated fat and added sugar in biscuits, cakes and confectionery.

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The voluntary guidelines, unveiled after a eight-month consultation process with industry and health professionals, have been drawn up to lower the amount of saturated fat – a factor in heart disease – consumed in the UK.

The FSA has recommended that manufacturers, retailers and foodservice outlets cut saturated fat in some chocolate confectionery, specifically bars with fillings, by at least 10% by the end of 2012 – compared to the level used in 2008.

The guidelines also include an at least 10% cut in the saturated fat in plain sweet and savoury biscuits, and in plain cakes.

The FSA recommended a 5% cut in non-plain biscuits and cakes and gave the industry longer to make the cut – from 2012 to 2014.

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Industry was also urged to make smaller, single-portion confectionery “more easily available” to UK consumers, who, on average, eat 20% more saturated fat than is recommended.

Clair Baynton, head of nutrition at the FSA said she recognised the “ excellent work” done by manufacturers to reformulate their products but she urged industry to go further.

“To make even greater progress it’s important that everybody gets behind our recommendations on saturated fat, added sugar and portion sizes,” Baynton said.

In January, Mars Inc. announced plans to cut the levels of saturated fat in a number of its chocolate bars in the UK by “at least” 15%.