Dairy foods reformulation by lower salt, sugar, and fat content

Antunes, Adriane Elisabete Costa; Gallina, Darlila Aparecida; Rodrigues, Vívian Cristina da Cruz; Cunha, Diogo Thimóteo da

doi:10.1016/b978-0-12-820478-8.00014-6

Cited by 4 publications

(1 citation statement)

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“…A positive correlation between ready‐to‐eat food salt and fat has been found (Albuquerque et al, 2018). To improve future food research, ignorance and uncertainty will need to be removed (Knorr & Augustin, 2021) to aid reformulation by lowering fat, salt, and sugar content (Anderson et al, 2022). The position of Sadler et al (2021) is that the “whole food” concept and the role of the food matrix will need more clarification and risk assessment.…”

Section: Perception Of Consumer Risk On Food Reformulation and Clear ...mentioning

confidence: 99%

Global nutritional challenges of reformulated food: A review

Onyeaka

Nwaiwu

Obileke

et al. 2023

Food Science & Nutrition

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Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.

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