In 2026, consumers want nutritionally better foods – but they won’t compromise on taste. In this masterclass, discover how to formulate healthier ice cream and mayonnaise using innovative ingredients and sensory science, ensuring they taste as great as the originals.
The reformulation challenge
Less fat, less sugar, more nutrients, cleaner labels – the demands are clear. Yet in a crowded market, products that sacrifice taste and texture won’t win. Success means delivering better nutrition while keeping the sensory experience people love.Reformulation drivers are everywhere: consumer demand, regulations, GLP-1 usage. But creating products that deliver indulgence alongside nutritional goals remains one of the industry’s toughest challenges.
How mouthfeel unlocks consumer acceptance
Learn why mouthfeel is the key to acceptance and how to recreate the sensory attributes people want. Discover Tate & Lyle Sensation™ – a tool that connects consumer insights, sensory science and ingredient solutions to make your reformulation quicker, easier and tastier. Tate & Lyle will share real reformulation stories from ice cream and mayonnaise, showing how technical expertise and ingredient innovation restore indulgence in reduced-fat, reduced-sugar and plant-based alternatives.
Expert guidance, practical strategies
Hear from Tate & Lyle’s reformulation experts across marketing, nutrition, sensory science and applications, plus behavioral scientist Richard Shotton. Walk away with practical strategies to make healthier foods tastier.
Ready to master healthier reformulation?
