Reformulation and ingredient innovation are at the forefront of the food industry, with brands continuously seeking new ways to enhance the taste, appearance, and health benefits of their products.
![Reformulation and ingredient innovations (part 2): Flavour, colour, and fibre [Report download]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blt73b54c5f42399faa/669fbdddab49f0d22752e6a4/AdobeStock-natagolubnycha-379458831.png?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Reformulation and ingredient innovations (part 2): Flavour, colour, and fibre [Report download]")
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As consumer preferences shift towards healthier and greener choices, brands are exploring a range of techniques to deliver new taste and colour experiences, while also promoting healthy indulgence and sustainability.
This report uncovers several of the most promising methods for reformulation for consumer appeal, including precision fermentation, upcycling, and high-pressure processing.
Boosting fibre for the heath-conscious consumer
On the up: Upcycling side streams into high-fibre ingredients
Delivering flavourful food that is good for both people and planet
Nature’s palette: Innovating for natural, more sustainable colours
Key takeaways
The Fi Global Insights 2023 reformulation and ingredient innovations report is written in two parts that will be published throughout 2023. This is part two.
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