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Snack facts

Andrew Curtis gives an overview of some the key developments within the savoury snacks sector, especially in relation to health and nutrition over the last decade

Introduction
The savoury snacks sector, which includes potato crisps, extruded, sheeted and pelleted snacks, and snack nuts, has undergone a transformation in the nutritional composition of its products over the last decade. Responding to increasing consumer interest and the need to play a role in tackling key public health challenges such as obesity, the sector has worked with a wide range of organisations to take out saturated fat and salt and ensure that a range of portion sizes is available.

Saturated fat
In terms of health and nutrition, one of the greatest successes for the UK industry over the last decade has undoubtedly been the changes to the vegetable oils which are used to fry savoury snacks, and which are an integral part of the finished product. The UK industry has worked closely with oilseed developers and suppliers, moving away from the traditional use of palm oil and palmolein fractions as the primary part of vegetable oil blends, and moved towards alternative oils which are lower in saturated fat such as sunflower and...



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