Food Industry & Hospitality

This type of work supports and encourages industry initiatives that build on to and complement initiatives that are already being carried out by some food companies. Improving the nutrient profile of high volume, low cost foods is a priority.

Our specific objectives are to

• support the up skilling of caterers and foodservice workers to improve the foods they produce
• support and encourage food manufacturers, ingredient companies and foodservice companies to reduce fat, saturated fat, sugar and/or salt (sodium) levels in food products
• support and encourage food industry groups (e.g. the chip group, pie group) to improve and promote healthier cooking practices and ingredient use
• work with key retail channels and their suppliers to promote healthier products 

What does this mean?

• a wider range and availability of healthier food choices - which are promoted
• Improve the nutritional profile of high volume, low cost, nutritionally poor - i.e.high fat/sugar/sodium foods and drinkl
• more foods have a lower salt content
• nutritionally there are better sausages, bread, pies and deep fried chips for us to eat
• relationships with the people who make our food is based on trust