FoodNavigator’s recent Positive Nutrition Summit, a face-to-face event held in London in March, heard how innovative new R&D strategies and ingredient solutions are unlocking opportunities to cut salt, fat or sugar without sacrificing taste. Listen here to a full transcript.
We’re setting the stage, we’re checking our mics, we’re preparing to welcome you to central London this week for Positive Nutrition Summit: Healthy Innovation for the Mass Market.
The three-day event will explore the latest in nutrition science and its applications across mass-market food and beverage categories. A range of key nutrition themes, including reformulation, plant-based, lifecycle nutrition, and more, will be addressed by expert guest speakers, examining how the latest nutritional science and technology can meet evolving consumer demands and look to the future of wellness across mainstream categories including snacking, drinks, and convenience food. Ta.
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By Amy North2021-03-01T12:59:00+00:00
Bakery is battening down the hatches as Boris and co prepare to wage war on products high in fat, sugar and salt (HFSS).
At the end of 2020, amid the chaos of Brexit and the continuing pandemic, the government launched an eight-week consultation on the potential ban of bulk buy promotions on HFSS goods as well as outlawing promotional locations such as store entrances, aisle ends and checkouts. What’s more, it’s also been seeking views regarding the restriction of online adverts for these products.
Cakes, biscuits, morning goods, puddings and pizza are among those in the firing line should the restrictions come to pass. This leaves the baking industry with a dilemma – to reformulate or not?