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Delivering Success in Practical-Based Reformulation for Health

  • Jonathan D. WilkinEmail author
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Abstract

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.

Keywords

Practical reformulation Mixture designs Food product development Challenges of reformulation 

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Food and Drink Division, School of Applied ScienceAbertay UniversityDundeeUK

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