Sugar, salt, fat – and now processing itself – are all under the microscope. Reformulation is no longer a future challenge; it’s a present-day balancing act between health, regulation, and consumer expectation. In this Bakery&Snacks broadcast, we explore the tension at the heart of modern food: delivering healthier products without sacrificing taste, texture, or affordability. Featuring insights from policymakers, analysts, public health leaders, and manufacturers, this session unpacks what reformulation really looks like in practice.
