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PurposeThis study explores the barriers to, and implications of, salt reduction initiatives within the UK food manufacturing industry.Design/methodology/approachThirteen 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.FindingsBarriers 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/valueThis 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.
British Food Journal – Emerald Publishing
Published: Jul 4, 2016
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