Reduction of Fats, Salts and Sugars and the Increase of Fibre in Premium Snacking Products

Products in the savoury snacking market have a typically negative health perception being high in fat and salt. Whilst it is possible to reduce these, it often leads to a compromise in flavour, texture and lack of consumer appeal in the premium snacking market.
The collaboration between Kettle Foods Ltd, Frutarom (UK) Ltd and The University of Lincoln will aim to develop a range of products within the savoury snacking category that optimise the nutritional composition by reducing fat and salt as well as increasing the fibre content without compromising the taste and texture delivery of the snack. The project goal is to provide a permissible healthier snacking range with a positive impact on the long term health of the nation, giving new market opportunities