Reformulating food and drink products to reduce unhealthy fats and salt has become a critical focus for brands in response to regulatory pressures, shifting consumer preferences, and growing awareness of the health risks associated with ultra-processed foods.
![Healthy reformulation: Innovations in salt and fat reduction [Report]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blt006437606015b091/66ec1ad293f0b864d0cedcb9/Olive-oil-and-salt-AdobeStock-anammarques-524809819.png?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Healthy reformulation: Innovations in salt and fat reduction [Report]")
Brands are employing a range of innovative strategies to tackle these challenges. Advances in emulsions and hydrocolloids are helping to reduce fat content while maintaining the creamy texture that consumers expect. Microcrystal salt technology is allowing manufacturers to cut sodium levels by up to 50% without compromising on taste, and plant-based fat replacers are offering sustainable alternatives to animal fats. The report also highlights the role of umami and kokumi flavours, which are increasingly being used to enhance the savoury taste of lower-sodium products, along with novel approaches like oleogels and encapsulation technologies that are helping manufacturers create healthier, more sustainable products that meet evolving consumer demands without sacrificing flavour or quality.
Download this free report to discover how brands and manufacturers can navigate the complex landscape of healthy reformulation, aligning their products with evolving health and regulatory standards and consumer demands.
Introduction
The drivers of fat and salt reduction in 2024
Trimming the fat: innovative fat reduction technologies
Salt reduction strategies
Key takeaways
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