102700Novel approaches to reduce salt and fat content of baked cheese productsClosedCollaborative R&DInnovate UKThe UK consumes 318k tes of cheese in processed foods and 732k tes of cheese annually. The health consequences of this are substantial, as 100g cheddar contains 50% of an adult's recommended daily intake of total fat, 104% of saturated fats, and 25% of sodium. High fat and salt intake have been proven to increase health risks in terms of heart disease, stroke and other cardiovascular diseases. This project is a collaboration between Greencore, Arla UK, Sheffield Hallam University & ICL to develop a novel micro-formulation technology that will enable the UK food industry to manufacture a healthy cheese product, which performs as well in melting and baking processes as current high fat & salt alternatives. The technology will reduce salt and fat content, by 10% & 20% respectively, in retail cheese, cheese ingredients, and ready meals and has the potential to remove a total of 760 tes of salt & 15.2k tes of fat from the UK food chain pa.