Not so naughty but still nice? The challenges of reformulation
This content item was originally published on www.confectionerynews.com, a William Reed online publication.
Awareness of the importance of nutrient profiling within the EU food industry is prompting many companies to reformulate products to decrease calorie content, fat, sugar and salt in products, which gives rise to the challenge of maintaining tastes that will still appeal to end consumers.
Caroline Négre, brand and marketing manager, Rousselot, discusses her firm’s work with hydrolised gelatine, which as a low calorie protein can be used to reformulate everything from desserts to dairy products and gummy sweets; it contains no E numbers, a decreased calorie load and low fat content, but retains the textures and tastes consumers demand.
