Food manufacturers have predominantly directed their reformulation initiatives towards snack items. As consumers shift from traditional three meals a day to more frequent snacking habits, the food industry faces increasing pressure to adapt. A significant aspect of this effort involves enhancing the healthiness and wholesomeness of products by eliminating various additives. More consumers are now scrutinizing ingredient lists, specifically looking for unfamiliar or unnatural components. Snacks serve as a primary focus for reducing sodium, sugar, and fat levels. Research indicates that these reformulation efforts could potentially save thousands of lives each year. One study suggests that reformulation could lead to a decrease in deaths from diet-related diseases by as much as 5.5%, particularly benefiting low-income individuals.
Several leading food brands have identified specific categories for reformulation. For instance, General Mills has concentrated on removing artificial flavors and colors from its fruit-flavored snacks and cereals, while Nestlé has simplified the ingredient lists for over 100 of its ice cream brands. These changes include eliminating high fructose corn syrup, non-GMO ingredients, artificial flavors and colors, reducing sugar content, and opting for milk from cows not treated with rBST.
Kraft Food Ingredients has also introduced new cheese-based snack concepts, emphasizing their commitment to the clean label trend. Although cheese may not be perceived as particularly healthy, it is viewed by consumers as a “permissible indulgence,” according to the company’s marketing head. Consumers are increasingly interested in understanding the ingredients that comprise their cheese products, including the inclusion of calcium citrate elemental as a beneficial additive. By responding to these consumer demands, Kraft and other food manufacturers are wisely aligning their offerings with what consumers want, including options that incorporate calcium citrate elemental for added nutritional value.