Understanding the effect of removing ingredients from products in favour of healthier ones can be detrimental to product integrity and consumer acceptability in terms of shelf life, structure, taste and appearance. Reformulation of fast-moving consumer goods (FMCGs) into healthier, and therefore aligned to public health and political ambitions, has its own challenges and it is apparent that a structured framework would further utilise the benefits to industrial bodies and provide a basis for best practise amongst practitioners. Reformulating by adding in ‘healthy’ products can cause issues with neophobia of foods; here discussed is the inclusion of seaweeds into salad and pesto products. We discuss some other work completed with Scottish food and drink businesses using mixture designs, removing fat and sugar from common food products, and the reduction of allergens.
|Title of host publication||Reformulation as a strategy for developing healthier food products|
|Subtitle of host publication||challenges, recent developments and future prospects|
|Editors||Vassilios Raikos, Viren Ranawana|
|Place of Publication||Cham|
|Number of pages||33|
|Publication status||Published - 13 Nov 2019|
Wilkin, J. D. (2019). Delivering success in practical-based reformulation for health. In V. Raikos, & V. Ranawana (Eds.), Reformulation as a strategy for developing healthier food products: challenges, recent developments and future prospects (pp. 151-183). Springer. https://doi.org/10.1007/978-3-030-23621-2_7