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Product Reformulation

21 Strategies for food reformulation

To produce more healthy food the food industry is challenged to change the formulation of their foods, that is they are encouraged to reformulate their foods. From a nutritional point of view, the emphasis on food reformulation is mainly on sugar and salt reduction.

Changing recipes has large effects for the food industry. Originally salt and sugars were added not only for taste but also to preserve fresh foods and to lengthen shelf life. Adding sugar and salt osmosis is used to dehydrate foods so to prevent the growth of bacteria and fungi. Foods that are reformulated can only be a success if consumers buy them. So food technologists are developing strategies on how to produce foods that taste similar and are equally liked by the consumer. The products that have the greatest impact are the products that are consumed by a large part of the population in large quantities and therefore deliver a substantial contribution to intake.

lowering salt

Bread, meat products, cheese, and ready-to-eat meals have the largest contribution to salt intake in the Netherlands. In the Netherlands, great effort has been put into lowering salt levels in bread without informing the public. This has been a great challenge as salt also has a function in yeast activity, strengthening the gluten network, and thus the airiness of the dough. It has been argued that optimal salt concentrations can be shifted by lowering the intensity of salt very slowly. That is, preferences for salt concentrations shift when people are gradually exposed to lower levels of salt. Other strategies may be by replacing NaCl for KCl, however this has a metallic taste. Other options are to make use of the multimodal nature of our sensory systems and add aroma or other tastes to mask the lower salt levels.

lowering sugar

Sweetness is an inborn preference and it is not so clear if sweetness preferences can be changed by gradually lowering the exposure to sweet tastes. Several alternatives to replace sugar exist. Low-calorie sweeteners can be divided into two groups: sugar alcohols and intensive sweeteners. For sugar, the foods that have the highest impact are sugar-sweetened beverages (SSBs), dairy, bakery products, and confectionery (cookies/cakes/sweets). Like salt, sugar has other functional roles in foods, for example during heating it forms flavors and gives color to foods (Maillard reactions), it gives viscosity and mouthfeel, it affects the gluten network in bakery products, but it also provides bulk (volume).

Lowering saturated fat

The Dutch Government and the food industry set maximum limits for saturated fat in food products. The maximum intake limit for saturated fat, as recommended by Dutch dietary guidelines, is less than 10% of total energy intake. The maximum limits for saturated fat in food items vary depending on the product category. For example, the specific target for the food group processed meats is set at a maximum of 5 grams of saturated fat per 100 grams The RIVM monitored these levels and found that, compared to 2018, the saturated fat levels in some cold meats, like meat loaf and liver sausage, have decreased. On average, 86% of food products had saturated fat levels at or below the maximum limit.[1]

effect of reformulation

In the following clip, it is explained which consequences product reformulation may have for their business:

Example – Orlistat

Orlistat was initially hailed as a breakthrough for weight loss. It works by blocking the absorption of dietary fat, which is then excreted from the body. This seemed like an ideal solution for reducing fat intake and aiding weight loss.

However, over time, many users reported significant side effects. Common issues included gastrointestinal problems such as oily stools, flatulence, and frequent bowel movements. These side effects often made it difficult for people to continue using the drug. Additionally, there were concerns about more serious health risks, including liver damage and kidney stones.

Because of these side effects, orlistat has not become a widely accepted long-term weight loss solution as it was initially presented to be.

See this link for common serious side effects of Orlistat.

Example – Protein transition

The protein transition, which involves shifting from animal-based proteins to plant-based alternatives, impacts the sensory properties of people’s diets.
Meat replacers are designed to mimic the sensory properties of meat, including taste, texture, and appearance. Challenges in designing meat replacers mainly lie in taste, texture and appearance. Meat analogues often use flavorings and seasonings to replicate the umami flavors of meat. Ingredients like soy, wheat gluten, and pea protein are commonly used, and they are often combined with flavors to enhance the meat-like taste. Another focus is creating a fibrous and juicy texture similar to meat. Methods like extrusion cooking and the addition of binding agents are applied to achieve a meat-like texture. Additionally, some products include fats to replicate the mouthfeel of animal fat. Visual appeal is important factor for consumer acceptance. Meat replacers are often colored with natural ingredients like beet juice to replicate the red color of raw meat and the browning effect when cooked.
Legumes and vegetables can also be used as a replacement for meat in the protein transition, but do not aim to mimic meat. However, sensory properties and nutritional value of legumes and vegetables is very different to those of meat products. For example, legumes like lentils, chickpeas, and beans have been described to have distinct earthy and nutty flavors. Furthermore, the taste of legumes and vegetables can be described as neutral, whereas the taste meats and meat replacers are usually described as savory. However, preparation methods and seasonings can enhance savory taste of legumes and vegetables.

Example – Fermentation

Fermentation is the process of growing a microorganism on a feedstock (raw industrial material) to convert the feedstock into the desired products. Fermentation not only enhances the sensory properties of food but also often improves its nutritional value by increasing the availability of vitamins and minerals.

Sensory properties of food that can be enhanced by fermentation are for example taste, texture and aroma. Taste enhancement can be achieved via the introduction of microorganisms that produce enzymes and metabolites, which break down food components into simpler compounds. For example, lactic acid bacteria in yogurt produce tangy flavors, while yeast in bread and beer contributes to savory taste. Fermentation can also reduce undesirable off-taste, as it can decrease the bitterness in some legumes and vegetables, making them more palatable. Texture can be improved fermentation, for example rising of yeast dough results in the production of carbon dioxide, which makes bread light and airy. Aromatic compounds can be produced by microorganisms, producing volatile compounds that contribute to the aroma of the food. For example, the fermentation of cocoa beans for chocolate production develops a complex aroma profile.

Examples of fermented foods can be found in multiple food groups:

  • Dairy products: yogurt, cheese or kefir
  • Beverages: beer, wine or kombucha
  • Vegetables: sauerkraut, kimchi or pickles
  • Legumes: Tempeh, miso, soy yogurt
  • Grains: sourdough bread, coffee or cocoa

 

 

  1. Steenbergen, E., Wilson-van den Hooven, E. C., ter Borg, S., Brants, H. A. M., Niekerk, E. M., Lindeboom, A., ... & Milder, I. E. J. (2021). Zout-, verzadigd vet-en suikergehalten in bewerkte voedingsmiddelen. RIVM Herformuleringsmonitor 2020. ↵
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Sensory Nutrition: the role of sensory properties of foods in nutrition and health Copyright © 2024 by Wageningen University. All Rights Reserved.

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