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Reformulation doesn't have to mean compromise - but it does mean asking the right questions
For every manufacturer trying to reduce saturated fat, cut sugar or lower their carbon footprint, there's a version of the same conversation: yes, but will it still taste right?
That question is where most reformulation projects live or die.
The pressure on food manufacturers has never been more multidirectional. HFSS compliance, sustainability targets, cost of living, supply chain volatility, fluctuating cocoa prices - and through all of it, the non-negotiable that overrides everything else: if it doesn't taste good, no one will buy it twice.
The question is how to take things out without taking away what consumers love?
In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore what "less is more" actually looks like in practice.
And we learn about some extraordinary solutions. From a butter replacer with a carbon footprint one eighth that of butter, to products designed specifically to reduce unplanned downtime on confectionery lines.
AAK will be at Food Matters Live in London on June 3rd and 4th June.
AAK
AAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable. At the heart of AAK’s offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care. Meet AAK at Food Matters Live in Ascot and Dublin where they will be showcasing their innovative ingredient solutions in their technical tasting and insight session.