As pressures to move away from ultra-processed foods (UPFs) remains consistent, how are companies working to provide healthier, less processed foods? From fibre to saturated fats, what are companies focusing on when making products healthier? What are the latest developments around sugar and sodium reduction, from innovative products through to policy? As measures are taken to improve nutritional value of products, how are taste and sensory experiences being maintained and improved? What are the challenges in doing do?