Latest  News


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.

Meet the innovators shaping the future of food and drink

Food Matters Live is delighted to have unveiled the education programme for 2017. Celebrated chef Heston Blumenthal, former Sainbury’s CEO Justin King and neuroscientist Baroness Susan Greenfield will head up an all-star cast of 400 speakers across 100 free-to-attend conference and seminar sessions at Food Matters Live 2017. Read more.

More than 50 leading lights from the worlds of politics, retail, manufacturing, science and health will be debating the impact of Brexit, the latest on the childhood obesity plan, the future of food design and a host of other hot topics at this year’s Food Matters Live conference.  View full conference programme.

New highlights for 2017 include

The Awards
The Awards are designed to celebrate the inspiring innovation and creativity shaping the future of the food and drink industry.
Match from Food Matters Live offers visitors a unique match-making service including the opportunity to rent a bespoke Premium Business base for meetings.
Food of food retail
These seminars will address key issues shaping the future of food retail. Industry experts will explore drivers for growth, new product trends and insight into the modern shopper.

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

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

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

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