<div>Can you reformulate a product to reduce sodium by 25% without losing the rich savoury profile consumers expect? And even if you can, will shoppers actually buy it? <br> <br> The UK's high fat, salt and sugar (HFSS) regulations have sparked the biggest wave of reformulation the food industry has seen in decades - but success requires far more than technical prowess. <br> <br> In this episode of the Food Matters Live podcast, recorded at our Ascot event, three speakers reveal the complex reality of making food healthier while keeping consumers coming back for more.<br> <br> And there's another challenge: just as companies invest millions reformulating to current benchmarks, there are further changes in the works. <br> <br> How can industry maintain momentum when the regulatory goalposts keep moving, and 40% of shopping baskets still come from HFSS products?</div>