Reformulation & Fortification

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?


Paul Courtney Paul Courtney Global New Product Development Director

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

Holly Gabriel Holly Gabriel RNutr (Public Health) - Nutrition Manager
Action on Sugar

Andrew Gibb Andrew Gibb Founder & Managing Director
Coldpress Foods Limited

Amy Glass Amy Glass UK Diet and Health Policy Manager
Food and Drink Federation

Flora Southey Flora Southey Section Editor

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