• Facebook
  • Twitter
  • LinkedIn
  • Google+
  • RSS

Framework for product reformulation: The integration of four disciplines; Nutrition & health, Food technology, Legislation and Consumer perspective

18 August 2016  •  Author(s): Fred van de Velde, Senior Researcher, HAS University of Applied Sciences and Group Principal Scientist of Texture Perception at NIZO Food Research, Annelies van Gunst, Lecturer, HAS University of Applied Sciences and Annet J.C. Roodenburg Associate Professor of Nutrition and Health, HAS University of Applied Sciences

Framework for product reformulation: The integration of four disciplines; Nutrition & health, Food technology, Legislation and Consumer perspective

Obesity and other lifestyle-related diseases are, amongst others, the result of an unbalanced diet and lifestyle. Excessive intake of energy, salt, saturated fat and sugar are leading to increased risk of chronic diseases, such as cardiovascular diseases, cancer and diabetes (WHO/FAO). Therefore, a healthier food intake (diet) is needed. But when is a food product healthier? From a nutritional perspective it is clear: the lower the levels of nutrients with a negative public health impact, the better the product fits in a healthy diet. However, when it comes to improving the health impact of the food supply through reformulation, other aspects are important as well. This article describes the ‘framework for product reformulation’, which integrates four essential disciplines: Nutrition & health, Food technology, Legislation and Consumer perspective. 

In meat and bakery products salt affects texture as well as taste

In meat and bakery products salt affects texture as well as taste

Reformulation has been the subject of many studies. However, to our knowledge no articles focussing on the integration of all four disciplines have been published. Food Technology and the Consumer perspective were integrated to develop a concept of consumer-driven food product development1. Grassoet al.discussed not only the technological aspects, but also legislation and the consumer perceptions of reformulated meat products2. Buttriss described the public health challenges of the diet and the technological aspects of reformulation3. The authors concluded that a multidisciplinary approach is needed. The aim of this paper is to describe and illustrate the ‘Framework for product reformulation’ as an integrated model for reformulation processes. This framework involves four essential disciplines: Nutrition & health, Food technology, Legislation and Consumer perspective (Figure 1). Our focus is on meat and bakery products in Europe (The Netherlands, United Kingdom and Denmark), because these product groups are important contributors to the intake of energy, salt, saturated fat and sugar.

Figure 1: The four disciplines of a Reformulation process and main topics per discipline. Disciplines: Nutrition & Health, Food Technology, Legislation and Consumer’s perspective

Figure 1: The four disciplines of a Reformulation process and main topics per discipline. Disciplines: Nutrition & Health, Food Technology, Legislation and Consumer’s perspective

The rest of this content is restricted to members. Login or become a member (it's free!) to view the full content.

Leave a reply

 

Webinar: Analysis of veterinary drugs in meat with UHPLC-MS/MSLEARN MORE
+ +