Food & Drink

Greggs Sausage Breakfast Baguette Could Be Banned Under New Law

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I’m sorry if this is going to ruin your Christmas, but if you’re a fan of a Greggs sausage breakfast baguette (or maybe even sausage and bacon) then you’d better get in as many as you can, as they could soon be banned if a Public Health England proposal goes through.

PHE has suggested a limit of 544 calories for any ready meal, according to draft proposals seen by The Daily Telegraph.

As you probably already know, the government is trying to tackle childhood obesity by cutting the calorie content of common foods by 20 per cent by 2024.

Supermarket sandwiches and main meal salads would be capped at 550 and restaurant main courses would have a limit of 951, reports the Sun.

Sadly, this means Gregg’s Sausage Breakfast Baguette (which contains 602 kcal) would be off the menu.

Restaurant pizzas would have a limit of 675 calories, although we’re not yet sure whether or not this would apply to takeaways or not.

Chris Snowdon, the head of lifestyle economics at the Institute of Economic Affairs, told The Daily Telegraph: “The Government needs to bring PHE to heel before they ruin the food supply.

“The calorie caps are arbitrary, unscientific and unrealistic.”

The draft plans also suggest capping calories at 302 for a portion of chips, mashed potato, waffles and vegetables like mushy peas if they are sold in a supermarket.

Restaurant portions would be capped at 416 calories and side dishes are capped at 555 calories.

Are you confused? I am too. And apparently experts have picked up on this and criticised the plans over the discrepancy between restaurants and supermarkets.

Pizzas sold by restaurants would be capped at 675 calories where supermarket pizzas would be capped at 1,038.

Dr Alison Tedstone, PHE chief nutritionist, said: “These are early days in the calorie reduction programme but the food industry has a responsibility to act.

“We are consulting on ambitious guidelines to help tackle everyday excess calories – we welcome the industry’s feedback to help shape the final guidelines.”

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