SNACMA supports Food Matters Live at London’s ExCeL on 21-23 November 2017
Food Matters Live is the UK’s fastest growing cross-sector event showcasing innovation in the food and drink industry and it returns to London’s ExCeL from 21 – 23 November 2017. Register for free entry.
New highlights for 2017 include the dedicated Healthy Snacking Zone; Future of Food Retail seminars which will address the key issues shaping the future of food retail; the Awards designed to celebrate inspiring innovation and creativity from across the food and drink industry; and a matchmaking service offering both exhibitors and visitors the opportunity to pre-arrange meetings onsite at Food Matters Live.
Join 800 exhibitors and 400 speakers at Food Matters Live 2017, providing you with everything you need to keep your business at the cutting edge of innovation, in an unmissable three-day event. Find out more www.foodmatterslive.com
Registration now open for ESA snack nut production course
ESA’s next residential snacks production course covering snack nuts from origins to packet will take place in Valencia, Spain on 16-18 October 2017.
The packed agenda is presented by expert speakers from industry and commerce, and will look in detail at the global sourcing of all popular nut types. The course covers the whole supply chain starting at origin and following their journey through all the key processing stages, both pre-shipping and from the point of importation, through to the final packed product.
Delegates will make a visit to the Valencia Port Health Authority to experience how shipments arriving into the EU are handled and inspected, and they will take part in a practical workshop giving hands on experience of creating their own custom flavours for snack nuts.
As usual, this course is sure to be popular but places are strictly limited to keep it as interactive as possible. Take advantage of a 30% off early bird rate, which is available until 1 September 2017. For more information contact email@example.com
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