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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