The rise of the sugar debate and the impending sugar tax has reignited the need for strategic product reformulation. The reduction of sugar in food and drink products is by no means the only way to achieving a healthier dietary intake, but evidence would suggest that it has the potential to be one of the most effective interventions.
One of the key challenges around reformulation is the contribution to the structure and texture that sugar affords most food and drink products. However, with the advancement of ingredients and production techniques there are workable solutions if the approach is underpinned by a solid understanding of the complex interactions that occur and their impact on consumer liking.
Our recent paper, ‘Sugar: What Next?’ identified sugar reformulation as a highly effective strategy to improving our health, which has support from Public Health England and the Government.
This paper discusses the reformulation challenges faced by manufacturers, and how these challenges have the potential to be turned to opportunity. Applying our proprietary modelling skills (Sensory Spatial Segmentation), bringing together physical analysis, sensory assessment and consumer understanding, will enable manufacturers to explore reformulation in a fast and more flexible way.