Healthy eating remains a dominant consumer trend. That means despite the Government holding back on clampdowns on products high in fat, salt and sugar for now, substituting these nutrients with healthier alternatives is still a priority for many suppliers. In addition, the war between Russia and Ukraine has introduced fresh focus on ingredients substitution and reformulation as raw material shortages hit many sectors. So where are the pressure points? What are the latest solutions and how can the industry deliver cost-effective, safe and healthy food and maintain quality when faced with current pressures?