With NutriScore coming into effect, as well as regulations tackling products with a high fat, salt, and sugar content, consumers are actively seeking healthier products. However, changing formulations to lower the levels of different unwanted ingredients is never easy as this impacts taste, colour, texture, mouth-feel and shelf-life. And often the known alternatives are not the desired option. For example, according to Mintel, as much as 57% of UK consumers are interested in reducing sugar in sweets but without artificial sweeteners8. Through innovative technologies some startups are bringing solutions to help tackle the problem, but this raises the question which of these are scalable and ready to use?
The Reformulation themed webinars will explore new technologies and ingredients that can help significantly reduce or replace the undesired components. Which innovations going through the EU Novel Food procedure have the potential to disrupt the market? What is happening in flavours and colours? How is the beverages market being transformed by disruptive brands bringing new flavour profiles to consumers?