Launch of ‘Reformulation Readiness – a best practice guide for Australian food manufacturers’
On May 3rd 2019, the Victorian Salt Reduction Partnership, consisting of the Victorian Health Promotion Foundation (VicHealth), the Heart Foundation, The George Institute for Global Health and other partners, launched Australia’s first how-to guide for salt reduction in processed and packaged foods, titled ‘Reformulation Readiness: A best practice guide to salt reduction for Australian food manufacturers’. A panel of experts discussed the importance of reducing salt in the food supply, barriers and opportunities for reformulation, and highlighted the successes of a range of food manufacturers. The Managing Director of Barilla Australia and New Zealand, Terry Ryan, shared their reformulation journey and showcased a range of products, which had undergone reformulation. A selection of other manufacturers also revealed their reformulation journey through case studies and showcased their products at the event.