Delivering success in practical-based reformulation for health

Research output: Chapter in Book/Report/Conference proceedingChapter


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.
Original languageEnglish
Title of host publicationReformulation as a strategy for developing healthier food products
Subtitle of host publicationchallenges, recent developments and future prospects
EditorsVassilios Raikos, Viren Ranawana
Place of PublicationCham
Number of pages33
ISBN (Electronic)9783030236212
ISBN (Print)9783030236205
Publication statusPublished - 13 Nov 2019


  • Practical reformulation
  • Mixture designs
  • Food product development
  • Challenges of reformulation


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