Reduction & Reformulation

Sugar, Salt & Fat Reduction. Functional Ingredients. Clean Label.
Home Food & Nutrition Reduction Reformulation

Delivering healthy, guilt-free but great-tasting food

Consumers have long demanded healthier options from the food & beverage industry that do not compromise taste and experience. In recent years, especially around topics like sugar content, regulatory agencies concerned with public health have matched that demand-pull with a stringent tax policy.

This push-and-pull has resulted in the critical formulation and end-product sensorial challenges. New limiter reduction technologies and alternative sourcing strategies will determine how the industry rises to this challenge – and which companies gain a competitive advantage by delivering an authentic healthful, guilt-free experience of delight to their consumers.

FutureBridge delivers insights to its clients across that entire spectrum of techno-commercial options.

Perspectives

Food and NutritionReduction and Reformulation

The Sweet Treat Mission to Replace Sugar with No Impact on the Experience
The Sweet Treat Mission to Replace Sugar with No Impact on the Experience webinar. For the majority of consumers, sweet treats must be indulgent. While health and wellness is a factor that consumers are paying closer attention to, they are always...

Food and NutritionReduction and Reformulation

Sugar Reduction: Sweet Proteins
Sweet proteins bind to taste receptors and elicit or enhance the sweetness of products. Read product formulation snapshot and patent analysis details.

Emerging Solutions to Alleviate Stress and Improve Sleep

Food and Nutrition

Consumers are seeking ways to reduce, relieve, and manage stress in the current world. Industry stakeholders explore emerging ingredients...

Alternative Proteins Post-COVID: Investing in a Meatless Future

Food and NutritionNutrition and Wellness

In the first quarter of 2020, plant-based protein companies in the US raised a total of $741 million in investment – nearly matching...

Functional Beverages Technology Landscape

Food and NutritionReduction and Reformulation

Quick overview With the rise of the millennial population, there is growing consumer demand for functional and healthy food & beverage...

Business Objectives

Some examples of diverse business objectives we have worked with our clients

Strategic

  • What should be our approach to provide an indulgent snacking experience?
  • How do we innovate in the light of sugar taxes and consumer demand for reduced calories beverages?
  • How should we change our formulation strategy to make science-based claims for reduced fats, salt, and sugar on our dairy and bakery portfolio?

Tactical

  • What multi-sensorial approaches utilize ingredients, technologies, and or product formats to bring differentiated experiences to consumers?
  • What should be our innovation & Go-to-Market strategy for fermented beverages beyond South-East Asia, especially in western Europe? Which innovative ingredients have received GRAS status and can be used in reformulated products? What are the opportunities associated with the application of innovative solutions?
  • Who can be our potential partners in achieving our clean label preservation goals?
  • How is the food & nutrition industry addressing the challenges associated with sensory and aesthetic features of alternatives? Who are our “best-fit” collaborators for the co-development of low-calorie products?

Operational

  • What technologies/solutions are available to develop floating flavor spheres that would impart a unique experience to consumers?
  • What are the strategies to stabilize heat-sensitive nutrients in baking products?
  • What are the advanced delivery solutions to deliver nutrients at specified sites across the GI tract?
  • What is the current state of the art for high-intensity sweetener solutions?
  • What are the approaches beyond hydrocolloids & gums to improve the mouthfeel of reduced-calorie beverages?
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