Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective

Lehmann, Undine; Mak, Tsz Ning; Bolten, Christoph J.

doi:10.1007/978-3-030-23621-2_4

Cited by 7 publications

(6 citation statements)

References 50 publications

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“…Sugar from PFP has also decreased, both in absolute (g) and relative terms (as percentage of calories). The absolute decline is likely attributable to fewer purchases of SSB (12,53) and junk foods, and the relative decline may be due to factors such as product reformulation (54) or increased use of nutrition labels by purchasers (55) .…”

Section: Discussionmentioning

confidence: 99%

Socio-economic and racial/ethnic disparities in the nutritional quality of packaged food purchases in the USA, 2008–2018

Lacko

Maselko

Popkin

et al. 2021

Public Health Nutr.

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Objective: To determine whether disparities exist in the nutritional quality of packaged foods and beverage purchases (PFPs) by household income, education, and race/ethnicity and if they changed over time. Design: We used Nielsen Homescan, a nationally representative household panel, from 2008-2018 (n=672,821 household-year observations). Multivariate, multilevel regressions were used to model the association between sociodemographic groups and a set of nutritional outcomes of public health interest, including nutrients of concern (sugar, saturated fat, sodium) and calories from specific food groups (fruits, non-starchy vegetables, processed meats, sugar-sweetened beverages and junk foods). Setting: Household panel survey Participants: Approximately 60,000 households each year from the United States. Results: Disparities were found by income and education for most outcomes, and widened for purchases of fruits, vegetables, and the percent of calories from sugar between 2008 and 2018. The magnitude of disparities was largest by education. Disparities between Black and White households include the consumption of processed meats and the percent calories from sugar, while no disparities between White and Hispanic households were found. Disparities have been largely persistent, as any significant changes over time have been substantively small. Conclusions: Policies to improve the healthfulness of packaged foods must be expanded beyond SSB taxes and future research should focus on what mediates the relationship between education and diet so as not to exacerbate disparities.

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Section: Discussionmentioning

confidence: 99%

Socio-economic and racial/ethnic disparities in the nutritional quality of packaged food purchases in the USA, 2008–2018

Lacko

Maselko

Popkin

et al. 2021

Public Health Nutr.

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“…European consumers are increasingly focusing on health and sustainability, leading to a rise in plant-based products and a clean-label trend [1][2][3]. In the Western world (Europe, America, and Oceania), consumers are becoming more focused on natural food manufacturing processes and ingredients, with some processes or ingredients being perceived as less natural and others as unhealthy [4].…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

Głuchowski,

Crofton,

Inguglia

et al. 2024

Foods

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Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0–1%) and seaweed (0–5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content.

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“…Food processing contributes to the stability of the food supply, helps minimize price spikes and price volatility, and allows food systems to withstand emergencies, disasters, and shocks ( 8 ). Though product reformulation has become identified with reducing fat, sugar, and salt, it can also include enrichment or food fortification with vitamins and minerals ( 9 ). Many low- and middle-income countries (LMIC) still face the problem of inadequate nutrients and the frequent lack of high-quality protein ( 10 ).…”

Section: Introductionmentioning

confidence: 99%

Perspective: Achieving Sustainable Healthy Diets Through Formulation and Processing of Foods

Drewnowski

Detzel

Klassen-Wigger

2022

Current Developments in Nutrition

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Food processing and food (re)formulation can contribute to achieving sustainable healthy diets. Distinct from product formulation, the main purpose of food processing is to provide a stable and resilient supply of safe, shelf-stable, and affordable foods. Although efforts at reformulating processed foods have focused on removing excess added fat, sugar and salt, product formulation can also take the form of voluntary fortification with protein, fiber, and micronutrients to improve dietary nutrient density and address population health needs. Advances is food technology have also led to the addition of desirable ingredients, including plant-based proteins and fermentation products, to processed foods, Among continuing challenges to product (re)formulation are the need to ensure product safety, maintain sensory appeal, control product cost, assure consumer acceptance, and manage the environmental footprint across the value chain. Voluntary (re)formulation of processed foods by the food industry can help improve diet quality and food security for all.

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Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective

Cited by 7 publications

References 50 publications

Socio-economic and racial/ethnic disparities in the nutritional quality of packaged food purchases in the USA, 2008–2018

Socio-economic and racial/ethnic disparities in the nutritional quality of packaged food purchases in the USA, 2008–2018

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

Perspective: Achieving Sustainable Healthy Diets Through Formulation and Processing of Foods

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