Contents 80


slapping levies on salty snacks is a simple matter of public health. For opponents, punishing people for what they eat is the epitome of an overbearing nanny state. But, behind the politics, what is the actual efficacy of salt taxes? Isabel Ellis asks Franco Sassi, professor of international health policy and economics at Imperial College London.


72 Changing salt for the better by going beyond it NuTek Natural Ingredients


83 6 Ingredients Insight / www.ingredients-insight.com 76 Global efforts


Linda Call, marketing operations manager at NuTek, discusses the importance of sodium reduction in people’s food intake.


79 Innovation in salt Iposol


Sweeteners 80 Sweet success


Aspartame and other artificial sweeteners have been a staple of Western foods and beverages for over a century. But spurred on by the


general enthusiasm for healthy living, scientists are increasingly interested in so-called rare sugars. Elly Earls speaks to Sreedevi Kakkad, a food and nutrition consultant at ChemBizR, to learn how research into these unusual products is progressing, and investigate the formulation and regulatory hurdles that scientists and manufacturers still need to overcome.


Manufacturing


83 Optimising ingredient manufacturing through data modelling


Like every other corner of the global economy, ingredient manufacturing is being transformed by new technology. Elly Earls talks to Riana Lynn, founder of Journey Foods, to find out how platforms like hers could transform corporate efficiency and reshape traditional approaches to food.


87 High-pressure processing: A strategy for the future Hiperbaric


89 Optimising vegetable processing using PEF Elea


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