The UK’s Food and Drink Federation (FDF) says it is helping small producers who are considering reformulation but don't know where to start by publishing a free reformulation guide for small and medium sized companies.
At a time when shoppers are increasingly looking to reduce sugars in their diets, the UK’s Food and Drink Federation (FDF) says it is helping small producers who are considering reformulation but don't know where to start to take the first step.FDF has published a free reformulation guide for small and medium sized companies. The guidance was developed by Leatherhead Food Research (LFR) for FDF.The new guidance sets out the regulatory framework covering the reduction of sugars, key considerations when reducing sugars or using sugar replacers and factors affecting the consumer acceptability of sugar replacers. The guide covers the different challenges and opportunities in reducing sugars in the soft drinks, dairy and baked goods categories, and also discusses ingredient and labelling considerations.“Our member companies are constantly innovating to meet the demand from shoppers and consumers for great tasting, nutritious and affordable foods and drinks,” said FDF Director General Ian Wright. “Sugars reduction is a major focus as consumers look increasingly closely at the sugars in their diets. This presents both challenges and opportunities. Recipe changes need to pass the consumer acceptance test to be successful, lasting and beneficial to consumer health. FDF is committed to giving our members - particularly small and medium sized businesses without large R&D resources - the help they need to reformulate their products successfully.”“Reformulating products is a challenging task, as sugars are multifunctional ingredients delivering a variety of roles in different products,” said Jenny Arthur, Head of Nutrition and Product Development at Leatherhead Food Research. “We hope this guide will give companies practical advice to help them create products with an overall reduction in sugars, while still delivering on taste, texture and mouthfeel.”