Food Science Innovators Create Burger Concept With Reduced Salt and Increased Fiber

Food Science Innovators Create Burger Concept With Reduced Salt and Increased Fiber

When Campden BRI was challenged by the Food & Health Innovation Service (FHIS) to reformulate economy burgers to make them healthier, the food development scientists set to work in the pilot plant facilities to reduce sodium and increase fiber.

Now after much hard work, the UK-based food and drink innovators have come up with a concept that illustrates an approach that could have a significant impact on product innovation within the health conscious market.