When reformulation starts with those functions in mind, clean label innovation can become more than a simple label improvement. It can become a path to stronger product performance and greater ...

Nestlé, Danone and Muscle Milk’s approach to reformulation reflects a broader shift away from “free-from” and “reduced” ...

Nestlé USA has completed its 2026 goal of removing artificial colors defined by Food, Drug & Cosmetic (FD&C) from its US food ...

Under pressure from regulators, campaigners and consumers, food companies are reformulating products to reduce what are sometimes termed “nutrients of concern”, including fat. In part one of this ...

Obesity rates continue to rise in children and adults. So we urgently need to rethink the food we eat, specifically the massive amount of readily available junk food high in sugar, salt and saturated ...

Food reformulation involves modifying the composition of processed foods to improve their nutritional quality and reduce the burden of diet-related non-communicable diseases. Efforts have focused on ...

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team ...

There are many benefits of employing a reformulation strategy, but companies must also overcome a variety of challenges too. Traditional drug development is costly and time-consuming, with many hours, ...

Reformulating products to reduce sugar can be a costly process. While the impact of sugar taxes on consumer behaviour is a moot point, they do provide the food sector with a financial incentive to ...

A recurring subject at the Food Matters Live conference and exhibition in London last week was, not surprisingly, reformulation. Ben Cooper reports. The food sector has been set voluntary sugar ...