This has led to changes in the way we eat.
There has been a decline in traditional meal times, which can be associated with less time for shopping, preparation and cooking, less formal dining occasions and an increase in snacking.
This means we need to continue to develop snacks which meet these consumer demands: making snacks that are as healthy as they possibly can be without compromising taste and quality.
Data from the National Diet and Nutrition Survey indicates that, for adults, savoury snacks as a category provide only 2% of the total sodium, 3% of the total fat and 5% of the total energy in the UK diet.
