Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies

Abstract

In 2014, the Dutch government agreed with the food sector to lower salt, sugar, saturated fat and energy in foods. To reformulate, an integrated approach of four disciplines (Nutrition & Health, Food Technology, Legislation, and Consumer Perspectives) is important for food companies (Framework for Reformulation). The objective of this study was to determine whether this framework accurately reflects reformulation processes in food companies. Seventeen Dutch food companies in the bakery, meat and convenience sector were interviewed with a semi-structured topic list. Interviews were transcribed, coded and analysed. Interviews illustrated that there were opportunities to lower salt, sugar and saturated fat (Nutrition & Health). However, there were barriers to replacing the functionality of these ingredients (Food Technology). Most companies would like the government to push reformulation more (Legislation). Traditional meat products and luxury sweet bakery products were considered less suitable for reformulation (Consumer Perspectives). In addition, the reduction of E-numbers was considered important. The important role of the retailer is stressed by the respondents. In conclusion, all four disciplines are important in the reformulation processes in food companies. Reformulation does not only mean the reduction of salt, saturated fat and sugar for companies, but also the reduction of E-numbers.

Consumer Distrust about E-numbers: A Qualitative Study among Food Experts

“…The call for natural E-numbers and clean label foods might distract from real health issues [44,45,46]. Excessive intakes of energy, salt, saturated fat and sugar can lead to an increased risk of chronic diseases, such as cardiovascular diseases, cancer and diabetes [47,48,49,50], therefore many initiatives exist to reduce these nutrients.…”

“…Also, removing sugar from foods requires the use of sweeteners (additives) to maintain a certain taste profile. As such, clean label may distract from what is really important in terms of health: reducing the levels of salt, sugar and saturated fat [44,45,46]. Consumers want to avoid E-numbers but are generally unaware of the consequences of removing them, such as unhealthier products, shorter shelf life and reduced quality.…”

The Effects of a Supermarket-Based Intervention on the Nutritional Quality of Private-Label Foods: A Prospective Study

“…This is likely to have generated competing priorities for supermarkets, influencing their decision-making process behind product reformulation, product discontinuation and new product development. This may have included considerations for cost, convenience and product sales as well as the taste and flavour of a product [ 29 , 30 , 31 ]. As a consequence, this may have reduced their emphasis on the nutritional quality.…”

Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

“…In 2004, the WHO challenged the private sector to improve the food supply and reduce levels of energy density, trans-fat, saturated fat, Na and added sugar in their products. A recent study showed that four disciplines are needed for food reformulation: Food Technology, Nutrition & Health, Legislation and Consumer Perspectives (126) . Reformulation by lowering the salt, saturated fat and sugar levels has a proven association with the reduction of the risk of chronic diseases (127) .…”