Nick Hampton admits his youngest daughter is “a ketchup freak”. He’s thankful, therefore, that times have changed for the ubiquitous condiment. “Twenty years ago, finding a lower-salt, lower-sugar version of Heinz was pretty difficult. Not any more – it’s a mainstream product on the shelf.”

For the past 10 years, this kind of reformulation has been front of mind for Hampton at work, as well as at home. The CEO of Tate & Lyle has been supercharging his company’s break from its past as a sugar business. That began in 2010 when it agreed the sale of its sugar division – now called Tate & Lyle Sugars – to American Sugar Refining for £211m to focus on reformulation solutions.