Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation

Jon Poole, Jessica Bentley, Lucy Barraud, Ilan Samish, Georgios Dalkas, Andrew Matheson, Paul S. Clegg, Stephen Robert Euston, Jill Kauffman Johnson, Chris Haacke, Lucas Westphal, Leandra Molina Beato, Michael Adams, Ayela Spiro

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)
146 Downloads (Pure)


Over the last few years, food research and development have increasingly focused on reformulation, balancing desired dietary changes with environmental considerations and consumer acceptability. This article includes a selection of case studies, from across food industry sectors, which have responded to health and sustainability trends and challenges with creative solutions. These include innovative ingredients that may facilitate sugars and saturated fat reduction and increase the amount of fibre and healthy fats in products. The case studies, written by company personnel and academic researchers, illustrate the breadth of food and nutrition‐related initiatives that are currently being undertaken to help develop potentially healthier, more nutritious or more environmentally responsible foods for the future, whilst at the same time helping to satisfy consumer demand for cleaner labels. They were selected by the British Nutrition Foundation (BNF) as useful examples of ongoing innovation in this field. BNF also invited Jon Poole from the Institute of Food Science and Technology to describe some of the key challenges for reformulation and new product development.
Original languageEnglish
Pages (from-to)332-340
Number of pages9
JournalNutrition Bulletin
Issue number3
Publication statusPublished - 3 Sept 2020


  • dietary fibre
  • reformulation
  • saturated fat innovation, sustainability
  • sugars reduction

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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