producer’s nightmare or model increase?

The free-to-attend webinar on reformulation​ – hosted by FoodNavigator’s sister publication Bakery&Snacks – is tapping among the finest minds the sector has to supply to discover what reformulation means to the meals business as a complete, however extra particularly, for the bakery and snacks sectors, and for the patron.

Too many individuals right now are consuming giant quantities of meals excessive in fats, sugars and sodium, which causes eight million untimely deaths globally yearly, based on the World Well being Group.

This has triggered policymakers and governments to ramp up motion to make the meals atmosphere more healthy – putting the onus on the shoulders of the meals business to assist customers eat well.

So, what’s reformulation?

In easy phrases, it’s the method of altering the processing or composition of a product to enhance its dietary profile.

It normally takes place via gradual, unobtrusive adjustments to recipes to, for instance, take away, allergens, regulate elements, or to cut back ‘dangerous’ vitamins resembling salt, saturates and sugar.

Nevertheless, it’s a course of that requires extra than simply eliminating or swapping out an ingredient and poses many technical challenges for producers. One of many greatest challenges, too, is the comparatively poor understanding of change behaviour for the great and in the long run.

However with policymakers and governments ramping up the stress, and a rising physique of customers more and more demanding more healthy choices on the grocery store cabinets, it’s an idea no producer can afford to disregard.