Press release: Launch of Practical Guide for Reformulation and Innovation: a hands-on tool for developing healthier food products  

Wageningen, 3 June 2025 – Foodvalley launches the first public version of its Practical Guide for Reformulation and Innovation. This freely available, hands-on resource is designed to help professionals define and implement reformulation strategies, offering insights into the impact of changes on crucial product attributes such as taste, texture and overall experience. The guide supports informed decision-making to improve product health without compromising quality.

The guide is developed within the Healthier Food Community of Foodvalley. The content of the guide is built on a strong combination of scientific literature and real-world expertise from R&D professionals. Specific attention has been given to nutrients such as sugar, salt, saturated fat and fibre, in line with the principles of the Dutch National Approach to Product Improvement (NAPV). It integrates insights from interviews, industry case studies and interactive sessions with experts and partners. The result is a broadly supported resource that reflects the practical reality of product development.

“Reformulation requires a tailored approach: it’s not simply a matter of swapping one ingredient for another,” says Vera Hoynck van Papendrecht, Programme manager Healthier Food at Foodvalley. “This guide supports R&D and marketing teams in making well-informed decisions that align with health objectives, commercial targets, and consumer expectations.”

What to expect?

The Practical Guide 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

The guide can be used as a reference guide, a discussion tool, or a training resource for teams working on product improvement.

Who is it for?

The guide is relevant for:

• Food technologists and product developers
• R&D managers and innovation teams
• Marketing teams
• Food industry sales teams

We invite these professionals to put the guide into active use within their organisations. Share it with your colleagues, apply the insights to current projects, and let us know how it contributes to innovation efforts. Your input will help us continuously improve the guide and ensure it stays relevant to industry needs.

Now available to all

Following a closed feedback round with Healthier Food Community partners earlier this year, the guide has now been finalised and is publicly available. We plan to publish regular updates to ensure the guide remains up to date.