Drivers for reformulating an existing product or developing a new one include: 

• Modifying calorie content or portion size. z Improving nutritional profile (e.g., through ingredient selection, fortification with micronutrients, increasing fibre or protein, or decreasing salt, sugars, or fat)
• Reducing costs. z Resolving supply chain issues.
• Extending shelf-life. z Improving sensory profiles (e.g., texture, mouthfeel). 
• Responding to regulatory changes or consumer perceptions. 
• Improving sustainability (e.g., ingredients, production methods, packaging)

Read more

www.fooddrinkeurope.eu