Why perfect is the enemy of good in food reformulation

This week: Lauren Woodley, head of nutrition and sensory science at Nomad Foods, talks with Ian Welsh about how Europe’s largest frozen food company balances consumer demand for health, taste and affordability. They discuss from tackling persistent myths about frozen food to navigating the trade-offs in reformulation and segmenting products by their role in the diet.

And, Ian talks with Aidan Davy, co-chief operating officer at ICMM, about what critical minerals actually means and why no mineral is inherently critical.

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Ian Welsh

Co-founder and Chair

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