Free-to-attend webinar on the impact of reformulation: health hazard or brand boost?

By Gill Hyslop

- Last updated on GMT

Is reformulation really as daunting as it conjures up to be for many producers?  We take a look at the pitfalls, the challenges and the golden opportunities. Pic: GettyImages
Is reformulation really as daunting as it conjures up to be for many producers? We take a look at the pitfalls, the challenges and the golden opportunities. Pic: GettyImages

Related tags webinar reformulation Food Standards Scotland FMCG Gurus NatureBox IFIS Publishing healthy snacking Indulgence HFSS

Industry leaders take the podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler labels and being as good for the planet as they are for the body.

Bakery&Snacks' free-to-attend webinar on Reformulation​ is tapping some of the best minds the sector has to offer to explore what reformulation means to the food industry as a whole, but more specifically, for the bakery and snacks sectors, and for the consumer.

Too many people today are consuming large amounts of foods high in fat, sugars and sodium, which causes 8 million premature deaths globally every year, according to the World Health Organization.

This has caused policymakers and governments to ramp up action to make the food environment healthier - placing the onus on the shoulders of the food industry to help consumers eat smartly.

So, what is reformulation?

Crazy mathematician reformulation Getty
Pic: GettyImages

In simple terms, it’s the process of altering the processing or composition of a product to improve its nutritional profile.

It usually takes place through gradual, unobtrusive changes to recipes to, for example, remove, allergens, adjust ingredients, or to reduce ‘harmful’ nutrients such as salt, saturates and sugar.

However, it’s a process that requires more than just eliminating or swapping out an ingredient and poses many technical challenges for manufacturers. One of the biggest challenges, too, is the relatively poor understanding of how to change behaviour for the good and in the long term.

But with policymakers and governments ramping up the pressure, and a growing body of consumers increasingly demanding healthier options on the supermarket shelves, it’s a concept no producer can afford to ignore.

But really, what is all the fuss and what are the challenges that come with it?

For 60+ intensive minutes, participants will be privy to the vast reserves of insights from our expect panellists, including:

  • Laura Wilson, head of Public Health Nutrition, Food Standards Scotland (FSS)
  • Katy Askew, MD, IFIS Publishing
  • Mike Hughes, head of Research & Insight, FMCG Gurus
  • Stella Kim, food developer, Naturebox / HUNGRY
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Laura explores the importance of reformulation, the impact the movement is having on producers (both big and small) and how the Scottish government is stepping up to help them tacking the challenges that come with it.

Market research expert Mike investigates the two polarising attitudes that consumers demonstrate, namely their increasing demand for guilt-free snacks while still feeding their desire for moments of escapism and indulgence.

Katy gets to grip with the scientific advances and growing body of research that are supporting reformulation efforts; specifically the data that show the sensory properties of research that are the highest priority for food scientists.

Stella’s experience with the subscription-based healthy snacks provider - which was recently acquired by the Jay-Z-backed mega food catering and delivery platform Hungry - provides insight into both the DTC and B2B customer segments.

Moderated by Bakery&Snacks’ editor Gill Hyslop, some of the topics to be explored include:

  • Does reformulation mean indulgence is going out the window?
  • Consumers want to healthier foods, yet they don’t necessarily want these items to taste healthier: less sugary, salty or rich.  Do you think the understanding of reformulation differs between industry and consumers?
  • Does the reformulation concept also cover fortification?
  • What are emerging as the next generation better-for-you products?
  • How can bakery and snack producers seize the opportunities created by this movement and get an even bigger share of the market?

In this upcoming webinar, Bakery&Snacks will delve into these challenges and much more.

This is one not to be missed and take places on Thursday, 28 September 2022 at 3:00 BST/4pm CET/9am CT. If you can’t make the live event, register anyway. The webinar will be made available to registrants after the broadcast date as an on-demand presentation.

Register here for this free event, ​which is sponsored by Cargill, Corbion, Kerry and Wherefour.

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