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“Reaching its limits”: industry perspectives on salt reduction

“Reaching its limits”: industry perspectives on salt reduction 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

“Reaching its limits”: industry perspectives on salt reduction

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References (32)

Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/BFJ-01-2016-0027
Publisher site
See Article on Publisher Site

Abstract

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.

Journal

British Food JournalEmerald Publishing

Published: Jul 4, 2016

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