Reformulation & Fortification

14:00 1616594400 Local: GMT

Reformulation & Fortification

Most shoppers say they want to reduce consumption of products that are high in fat, salt and sugar. But many struggle to cut HFSS foods and beverages from their diets and reformulation efforts often face the headwind of perceived quality issues. Meanwhile, the fortified food market in Europe is expected to see a CAGR of 5.2% through to 2025. While reformulation efforts take out the ‘baddies’, is there also an opportunity to add positive nutrients through fortification?


Gharry Eccles Gharry Eccles Vice President UK
Oceania Cereal Partners Worldwide (Nestlé & General Mills)

 Kate Halliwell Kate Halliwell Head of UK Diet and Healthy Policy
Food and Drink Federation

Andrew Gibb Andrew Gibb Founder & Managing Director
Coldpress Foods Limited

Flora Southey Flora Southey Section Editor