How has Warburtons tackled salt reduction?

By Elaine Watson

- Last updated on GMT

Related tags: Nutrition, Sodium

How has Warburtons tackled salt reduction?
How has Warburtons addressed the thorny issue of reducing salt in bread without compromising taste or quality?

Find out at Reformulate 2011, a new conference from Food Manufacture that will include a case study on Warburtons presented by Exova's​ food and trading law advisor Eric Price, plus updates from Heinz, Kellogg and Coca-Cola, who have all worked hard to improve the nutritional profile of their products.

There will also be an update from Eminate - the firm behind a new breed of microscopic salt crystals that can help bakers and other food manufacturers slash sodium and retain their clean-label status without impacting volume, taste, texture or weight.

And for those wondering whether the coalition government will carry on where the FSA left off or adopt a more hands-off approach to salt, saturated fat and sugar reduction, Reformulate 2011 will kick off with a keynote presentation from Dr Clair Baynton at the Department of Health explaining exactly how the land lies.

Reformulate - and keep your clean labels?

A must-attend event for anyone involved in product development, labelling, marketing and regulatory affairs, Reformulate 2011 will explore how far reformulation can go, which ranges should be prioritised, and is it always right or possible (given regulatory constraints) to tell consumers what you have done?

It will also explore the ongoing challenge of how to reduce sugar, fat and salt without compromising clean-label policies or causing microbiological problems.

Find out more

Date​: February 8, 2011

Location​: DE VERES VENUES, HOLBORN BARS, 138-142 HOLBORN, EC1N 2NQ , London

Click here for the full programme.

Related topics: Ingredients

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