Recipe for Change
The UK food and drink sector is hugely innovative. And it's thanks to our
sector's
world class capabilities in research and development, and its deep knowledge
of consumers, that our members have been able to respond so positively in the
ongoing debates about the health of the nation by developing new products for
consumers and refreshing old favourites so that they are lower in fat, sugar or
salt.
In this section:
- Our recipe for change - by Melanie Leech, FDF
- Working in partnership - by Tim Smith, Food Standards Authority
- Health is good business - by Dr Susan Jebb OBE
- There are no simple changes - by Dr Steven Walker, Campden BRI
- Consumers are being well served - by David Jago, Mintel
- Case Studies - reformulation - featuring industry case studies from apetito, Baxters Food Group, Britvic
Soft Drinks, Kellogg's, Kingsmill, Kraft Foods, Mars Food UK, McCain, Macphie
of
Glenbervie, Nairns, Nestlé, PepsiCo, Premier Foods, United Biscuits, Unilever
and
Young's Seafood.
Changing the recipes of much-loved British brands is a complex task – and
it needs to be done in a way that does not impact functionality, quality or
price.
Our members have been voluntarily embracing
this particular challenge for a number of years, and they are now leading the
way
when it comes to the reformulation of popular products – meeting consumer
concerns about health in a way that doesn't make any compromises on taste. Read
full article - Our recipe for change.
More information
Last reviewed: 06 Jul 2009