"Reaching its limits": industry perspectives on salt reduction. Issue 7 (4th July 2016)

• Record Type: Journal Article
• Authors: Lacey, Caron; Clark, Beth; Frewer, Lynn; Kuznesof, Sharron
• Editors: Griffith, ChristopherJ.; Griffith, ChristopherJ.
• Is Part Of: British food journal. Volume 118:Issue 7(2016)
• Publication Date: 2016-07-04
• Subjects: Food industry and trade -- Periodicals; Food -- Marketing -- Periodicals; Food adulteration and inspection -- Periodicals; Food -- Periodicals; 381.456413
• DOI: 10.1108/BFJ-01-2016-0027
• Languages: English
• ISSNs: 0007-070X

Abstract

Abstract : Purpose: This study explores the barriers to, and implications of, salt reduction initiatives within the UK food manufacturing industry. Design/methodology/approach: Thirteen technical and new product development mangers were purposefully sampled from businesses supplying foods within the chilled convenience food sector. Data were generated using semi-structured interviews incorporating the critical incident technique. Thematic and comparative analyses identified similarities and differences in the challenges facing different product categories within the sector. Findings: Barriers to further salt reduction included: manufacturing limitations; new product development constraints; food safety, quality and shelf-life trade-offs; and organoleptic acceptance. No single barrier dominated industry concerns and many barriers were interlinked. Overarching issues of competitive inequality between signatories and non-participants to voluntary salt reduction agreements, and the experience of product reformulation having reached its limits were prevalent. Originality/value: This research provides a food industry perspective on the identifies barriers faced by UK food processors and manufacturers in advancing salt reduction within the chilled convenience sector.