Sabine Poelmann
Community Manager
Healthier Food
Practical Guide
Product reformulation & innovation for better health
Reformulation and innovation: building a healthier future
We believe healthy and sustainable choices should be easy. Yet, creating improved food products remains challenging. To address barriers such as limited R&D access and a fixed (technological) mindset, we developed a Practical Guide for Reformulation and Innovation. This free, hands-on resource supports professionals in developing healthier and future-proof products, covering fibre, salt, sugar, saturated fat and the growing role of plant-based and novel proteins.
Improving the nutritional and environmental profile of food products is a dynamic and complex task, where every ingredient choice shapes taste, texture, mouthfeel, appearance and functionality. This guide brings together how others approach these reformulation decisions in practice, sharing real world experiences from across the sector. It is aligned with the Dutch National Approach to Product Improvement (NAPV), but also relevant in broader international contexts.
Renewed edition now available
Explore the updated Practical Guide for Reformulation and Innovation. This enriched edition brings together new insights on plant-based and novel protein and upcycled ingredients, alongside fresh case studies and an expanded supplier overview. A practical way to explore reformulation and innovation through real world experience across the food industry..
What to expect
The content of the Guide is built on a strong combination of scientific literature and real-world expertise from R&D professionals. The Practical Guide for Reformulation and Innovation is Developed within Foodvalley’s The Healthier Food Community, and now enhanced with contributions from The Protein Community, The Upcycling Community and The Regenerative Agriculture Community, it captures a rich diversity of insights and learnings and includes:
- Information on reformulation aspects related to sugar, salt, saturated fat, and fibre
- Explanation of both functional and nutritional roles of ingredients
- Solutions and technologies offered by suppliers
- Inspirational real-life case studies from the food industry
- Overview of advisory organisations and innovation facilities active in reformulation
Whats new in this edition?
- A new chapter on plant-based ingredients and novel protein, complete with a list of solutions to replace meat, dairy, and egg.
- Upcycled ingredients integrated across the solution chapters
- An expanded overview of ingredient suppliers
- Additional case studies throughout all nutrient chapters
- Updated content based on industry practice and user feedback
The result is a broadly supported resource that reflects the practical reality of product development. Regular updates will occur to keep the Practical Guide for Reformulation and Innovation up-to-date.
Who is it for?
The Practical Guide for Reformulation and Innovation is relevant for:
- Food technologists and product developers
- R&D managers and innovation teams
- Marketing teams
- Food industry sales teams
It can be used as a reference guide, a discussion tool, or a training resource for teams working on product improvement. Regardless of job function, the guide helps you to make better-informed decisions that align health objectives with consumer expectations and product performance.
We invite you to explore the updated Practical Guide for Reformulation and Innovation, share it with colleagues, and let us know what insights or examples you would like to see in future editions.