How do you make food products healthier without compromising on taste or texture? Foodvalley now offers a practical tool to support this: the Practical Guide for Reformulation and Innovation. Launched on 3 June 2025, the guide is aimed at professionals working in product development, R&D and marketing.
This English-language guide helps map out reformulation strategies and shows how changes affect taste, mouthfeel and overall product experience. It provides guidance for making decisions that align with health goals, commercial targets and consumer expectations.
The content combines scientific literature with hands-on experience from R&D professionals. Special focus is given to sugar, salt, saturated fat and fibre, in line with the Dutch National Approach to Product Improvement (NAPV). “Reformulation requires a tailored approach—it’s not simply a matter of swapping one ingredient for another,” says Vera Hoynck van Papendrecht, Programme Manager Healthier Food at Foodvalley.
The guide includes practical examples, explanations of ingredient functionality and nutritional properties, supplier solutions, and an overview of consultancies and innovation facilities. It serves as both a reference and a source of inspiration for food technologists, product developers, innovation teams, marketers and sales professionals.
Following an extensive review phase within the Healthier Food Community, the guide is now publicly available. Foodvalley invites professionals to start using it and to share their experiences for future updates.
Source: Foodvalley
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