The Kerry Health and Nutrition Institute (KHNI) has identified 10 key trends set to shape the food industry in 2023, with women’s health, affordable nutrition and sugar and salt reduction among some of the top areas for innovation.
Free from snack producer Fodilicious, broccoli crisps maker Growers Garden, and biscuit manufacturers Aldomak, Border Biscuits and Dean’s of Huntly are among the 13 Scottish businesses to be awarded funding from FDF Scotland’s Reformul8 Challenge Fund.
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
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Public Health England has unveiled new voluntary salt reduction goals for industry at the same time as publishing a second progress report on salt reduction. The report reveals ‘little progress’ made from 2017 to 2018, says the British Nutrition Foundation.
Is industry at the limit of what it can realistically achieve in lowering salt levels, or will a new wave of scientific developments and innovative technologies help to push the boundaries on how much salt we can take out of products?
Salt-reduction targets have now been set for most leading Australian-manufactured brands of ready-to-eat cereals, bread and other baked goods in a bid to improve the diet and health of consumers, according to an industry, retailer and government partnership.
Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.
Ongoing amendments to salt reduction targets across European markets like the UK are throwing up unknown challenges for bakers beyond just affecting taste, with fears over the possible wider impacts for product quality, according to industry leaders.