In 2012, the UK pie market was worth £1 billion. Between 2012 and 2016 the UK pastries and quiches sector was predicted to increase by 12% but the growth was considered to be slower than expected owing to rising demands for better-for-you products. These products are very much part of the eat-on-the-go/lunchtime snack offering and the two components often targeted for reformulation are salt and fat.
Salt reduction has very much been on the public health agenda for the last 10 years. Since then, we have seen two sets of challenging voluntary salt targets proposed by the FSA for 2012 & 2017 but these still fall short of the World Health Organisation’s recommended intake level of 5g per day (vs. 2012 average consumption of 8.1g/day).
Fat reduction brings slightly different challenges, especially for cooked meat manufacturers as it impacts on taste, texture and operational cooking yields. Between 2007 and 2016 the UK cooked sliced meats market grew in value from £1.7 to £2.2 million per year.