Health reformulation should be viewed through the prism of ‘Better for the Planet’. However, taste remains king and when products are changed, the consumer needs to be brought on the journey. It is not enough to say that products are new and improved - it really needs to deliver what the consumer expects and wants. Otherwise, they will buy it once and never again.
Looking for ways to add fibre and protein enrichment to your baked goods? Extend the shelf life of your gluten-free baked goods? Reduce food waste? Improve dough stability? Make your production more efficient and sustainable? Reduce acrylamide levels in a wide range of baked goods and snacks? Join Univar Solutions for an upcoming online discovery series discussing formulating for healthy nutrition.