Most shoppers say they want to reduce consumption of products that are high in fat, salt and sugar. But many struggle to cut HFSS foods and beverages from their diets and reformulation efforts often face the headwind of perceived quality issues. Meanwhile, the fortified food market in Europe is expected to see a CAGR of 5.2% through to 2025. While reformulation efforts take out the ‘baddies’, is there also an opportunity to add positive nutrients through fortification?
Vice President UK
Oceania Cereal Partners Worldwide (Nestlé & General Mills)
Head of UK Diet and Healthy Policy
Food and Drink Federation
Founder & Managing Director
Coldpress Foods Limited