SNACMA supports Food Matters Live 2018 at London’s ExCeL
SNACMA is delighted to announce that it is a supporter of Food Matters Live 2018, the UK’s largest and fastest growing event showcasing the food and drink innovations shaping health and wellbeing, which returns to London’s ExCeL from 20 – 22 November 2018.
Food Matters Live brings together a cross sector community of engaged industry experts – the policy makers, the innovators, the fresh start ups, the established household names, in an unmissable three day event. Join 800 exhibitors, 400 speakers and 1000s of visitors at Food Matters Live 2018.
Sign up to the Food Matters Live 2018 newsletter and find out more at: https://www.foodmatterslive.com.
Enrol now for ESA’s savoury snacks production course part one
ESA’s next intensive snacks production course covering potato chips & extruded snacks from raw materials to formed products will take place in Prague, 16-18 April 2018.
Attendees will learn in detail about industry best practice and the latest practical applications of new technology for the production of potato chips, extruded, pellet, sheeted and baked snacks, including raw material selection and food safety aspects. The agenda also includes pretzel and popcorn production.
The course aims to impart knowledge of the latest process techniques for chips and extruded snacks and will help attendees trouble-shoot and evaluate existing processes and equipment to find hidden areas of opportunity.
The line-up of expert industry presenters offers an excellent opportunity to discuss current problems and to find creative solutions which attendees can bring back to their business and enhance their plant operations.
The course will help snack product developers and marketers understand the wide range of possibilities for turning creative ideas into real products.
SNACMA responds to CDA Appliances press release ‘How Much Air Is In Your Crisps & Is It Actually Necessary?‘
Products manufactured by UK snack manufacturers are sold on a weight basis and are clearly marked as such. In order to retain the products’ freshness, a gas is sometimes inserted into the packet – this would be a natural component in air, typically nitrogen – giving the finished product a pillow-like appearance. In addition to preventing staleness, the inserted gas also provides the added benefit of creating a cushioning effect to protect the fragile contents of a packet from damage.
The packaging expands or contracts depending on the ambient temperature, whereby the gas present in the pack will fill a larger volume when it’s hotter, and a smaller volume when it’s cooler. For this reason, the packaging is required to be of a certain size to accommodate the potential expansion of the gas. UK manufacturers are legally governed by Packaging Essential Requirements to minimize excess packaging and can be challenged legally to justify packs which are larger than ‘best in class’.
As all food products differ significantly in densities, size, shapes and fragilities, it is worth noting how packaging techniques and technologies vary to accommodate the contents while meeting the Packaging Essential Requirements and consumers’ needs.
Salt Awareness Week 2017: Government data shows that crisps and other savoury snacks contribute just 2 to 4% of UK salt intakes.
A new survey by Consensus Action on Salt and Health (CASH), based at Queen Mary University, has found that consumers’ awareness of foods contributing high amounts to salt intakes remains poor.
In a press release issued on 20 March 20171 CASH stated that in its survey 16% of the general population believed that “Crisps and other savoury snacks” contributed the most to the salt intake of people in the UK.
In fact, according to the latest National Diet & Nutrition Survey ([2012/13 -2013/14 combined data set], published 9 September 2016), “Crisps and other savoury snacks” contributed just 2 to 4% of the sodium (salt) intake from food for all age groups.
Meat and meats products were the largest contributor to sodium (salt) intake from food for all age groups, providing 22 to 29%, with bread and bread products contributing 15 to 17% of the sodium (salt) intake from food for all age groups.
“Crisps and other savoury snacks” are not one of the largest contributors to dietary salt intakes, because they are typically eaten in small amounts2. Other common everyday foodstuffs such as bread, meats and cheese may contain more salt, or else contribute more to dietary intakes because they are consumed in much larger amounts.
Since 1991 UK manufacturers have voluntarily reduced the amount of salt in standard crisps by over 50%. The sector has met the Department of Health’s salt reduction targets for 2012 and continues to work towards the 2017 targets.
2 According to the NDNS the average adult man eats the equivalent of 9g of crisps and savoury snacks per day and the average adult woman eats 6g per day. 78% (units) of crisps, savoury snacks and snacks are sold in multipacks, and the average weight of a pack within these multipacks is around 24g.
Latest SNACMA Brochure launched
It is our privilege to introduce our newest information brochure History and Fun Facts
This brochure is all about our products: It provides a brief history of the savoury snacks industry, both globally and within the UK, and also some key facts and information regarding the origins of many of our most popular savoury snack foods.
FoodDrinkEurope publishes revised Acrylamide Toolbox
On 10 January 2014 FoodDrinkEurope and the European Commission jointly issued a revised version of the FoodDrinkEurope ‘Acrylamide Toolbox’. This takes into account the latest scientific and technological developments available to manufacturers to help them mitigate against acrylamide formation in their products.
Stakeholders are reminded that, FoodDrinkEurope have also published a set of pamphlets for Small and Medium Enterprises (SMEs). The pamphlets cover five food categories, including potato crisps, and were produced by the relevant European Trade associations working under the FoodDrinkEurope umbrella.
The pamphlets are available in 24 European languages on the European Commission’s website.
*In 2011, the UK Snack, Nut and Crisp Manufacturers’ Association (SNACMA) partnered with the UK Food and Drink Federation to produce a series of webinars looking at the latest developments relating to acrylamide, and at the tools available for manufacturers to manage this potential contaminant. These webinars can be viewed on the FDF website here