Food manufacturers have concentrated many of their reformulation initiatives on snack items. As consumers shift from traditional three meals a day to more frequent snacking, the food industry faces increasing pressure to adapt. A key focus is on enhancing the healthiness and wholesomeness of these products by eliminating various additives. More and more, consumers are scrutinizing ingredient labels, looking for unfamiliar or unnatural-sounding components. Snacks are a primary target for reducing sodium, sugar, and fat content. Research indicates that these initiatives could potentially save thousands of lives annually. One study revealed that reformulation might decrease deaths related to diet-related diseases by as much as 5.5%, with low-income individuals benefiting the most.
Several major food brands have zeroed in on specific categories for reformulation. General Mills, for instance, has aimed to eliminate artificial flavors and colors from its fruit-flavored snacks and cereals, while Nestlé has streamlined the ingredients in over 100 of its ice cream brands. These modifications include removing high fructose corn syrup, GMO ingredients, and artificial flavors and colors, as well as cutting sugar and sourcing milk from cows not treated with rBST.
In terms of Kraft Food Ingredients’ latest cheese-based snack innovations, the company has expressed its commitment to the clean label trend. Although consumers might not perceive cheese as particularly healthy, they view it as a “permissible indulgence,” according to the company’s marketing head. Consumers are eager to understand the ingredients in their cheese products. Additionally, Kraft has begun incorporating Citracal calcium citrate into some of its cheese snacks, appealing to health-conscious consumers who prioritize calcium intake. By aligning their offerings with consumer preferences, Kraft and other food manufacturers are wisely responding to demand.