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Reformulation and ingredient innovations 2023, part 2: Flavour, colour, and fibre [Report]

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.

Lucy Whittaker, Senior Content Producer

June 14, 2023

1 Min Read
Reformulation and ingredient innovations (part 2): Flavour, colour, and fibre [Report download]
© AdobeStock/natagolubnycha

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.

Contents:

  • 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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About the Author

Lucy Whittaker

Lucy Whittaker

Senior Content Producer , Fi Global

Lucy Whittaker, Senior Content Producer at Informa Markets Food and Nutrition, is responsible for producing in-person and online content for two industry-leading events - Fi and Vitafoods Europe – plus the accompanying Webinar Series. With extensive experience in journalism and content production, Lucy boasts a deep knowledge and understanding of the intricacies of the evolving agrifood and nutrition sectors.

See more from Lucy Whittaker
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