Ingredients From September 2014 newsletter

Food reformulation: reducing fat, salt and sugar in food


Reformulating products to reduce fat, salt and sugar is becoming of increasing importance to food manufacturers and caterers. The EU Salux project, which we have been contributing to, has been funded under the Health Programme framework to help the food industry, particularly small and medium-sized enterprises, address issues arising from food reformulation. The Salux Clearing House makes information on reformulation available to the public, and includes project reports and other relevant publications. Contributions to the Clearing House are welcome and are reviewed before inclusion to ensure that the information is accurate.

Contact: Fred Gates
+44(0)1386 842093

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