Reformulating products, whether it be for health, value, environmental, or regulatory factors, is both a priority and a challenge for many food and drink brands.
![Reformulation and Ingredient Innovations 2023, Part 1: Effective strategies for sugar, salt, and fat reduction [Report]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blta8171da2daa882e2/669fbde8d3b0591106e58867/Female-lab-student-analysis-food_iStock-aldomurillo-1164434351.png?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Reformulation and Ingredient Innovations 2023, Part 1: Effective strategies for sugar, salt, and fat reduction [Report]")
In this report, we look at the key drivers and challenges of reformulation, the most effective strategies for reducing salt, sugar, and fat, and the opportunities for future innovation.
With expert insights from market analysts and food scientists, this report – part one of our two-part report series on reformulation – will help manufacturers understand the drivers of reformulation in 2023 and identify the most appropriate ingredients.
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Contents:
Introduction
The drivers of reformulation in 2023
Supply chain disruptions are driving global ingredient shortages
Reducing sugar: Finding functional alternatives
Precision fermentation and next-generation sugar proteins
Stand-out strategies for salt reduction
Fat reformulation for health and sustainability
Key takeaways
The Fi Global Insights 2023 reformulation and ingredient innovations report will be published in two parts throughout 2023. This is part one.
This report includes sponsored content from the below partners:
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