Food safety conference
Sandra Stringer
Senior research associate at the Institute of Food Research, Sandra Stringer, said that pressure on food manufacturers to reformulate their products to make them healthier could result in them becoming unsafe.
Stringer: “You need to understand your food, understand what is keeping it safe … and how important reformulation could be to safety.
“We can reduce salt, sugars and fats. But whenever you do, you’ve got to think about the implications. Any change in formulation you need to look at how things are affected and try and take action, if necessary, by either reducing your shelf-life or doing something else to get your shelf-life back to where you want it to be.”
Watch our exclusive video with Stringer to find out more about the threats of reformulation for food safety.