A number of processed foods contain high levels of salt, sugar and fat. These are associated with diet-related diseases. European and national strategies to reduce the sugar content of foods are increasing the pressure on the industry to reformulate recipes.
However, the food industry has always been working on the development of innovative products, always keeping an eye on changing consumer requirements. Aspects of feasibility and consumer acceptance play a very important role in recipe changes. In any case, examining the possibility of such changes is an extremely complex process. Health-conscious consumers not only expect a reduction in sugar, fat and salt, but also value the use of natural ingredients. They reject sweeteners, flavorings, colorings and other additives. This presents the food industry with a major challenge.
Two different approaches can be observed in the trade: On the one hand, some manufacturers are quietly reformulating their products. This means that the products are changed step by step and without consumer knowledge. Other producers use the revision and highlight it in campaigns or on the packaging.
A POSSIBILITY OF IMPLEMENTATION
When reducing sugar, fat or salt, the entire product must always be considered. Simply paying attention to the sugar content, for example, is not enough, as it is not only sweet, but also gives a product body and a special mouthfeel. This is precisely where the technological and sensory challenge lies. A complex strategy is therefore required for implementation. Various sensory tests and analytical data can be used as the basis for a scientific recipe revision. It is crucial to work out the product-typical attributes and thus the enjoyment value of a product and to emphasize them in the subsequent product development.
As recipes are revised, particularly with regard to their nutritional values, replacing raw materials with natural alternatives is often not expedient. For example, replacing sugar with honey would not reduce the overall sugar content. In addition, any natural sugar source that comes into question as an option is more expensive than sugar. The cost framework must therefore also be the focus of development. In addition to the targets, attention must also be paid to the legal possibilities. And, of course, consumer acceptance plays a major role.
By considering and applying all these points, product developers can decode recipes in detail. They also gain knowledge about individual functionalities. A decision is then made as to whether nutrients can be reduced or replaced, or whether the structure of the entire product should be revised.
Finally, the reformulated product can be tested in a further sensory test in comparison to the original product. This type of implementation is particularly effective, but also time-consuming and involves various tests for which a sufficiently large panel is required. However, some companies have specialized in this approach and can support any development in its implementation.