Food manufacturers have increasingly directed their reformulation efforts toward snack products. As consumers shift from traditional three meals a day to more frequent snacking, the food industry faces mounting pressure to adapt. A significant objective is to enhance the healthfulness of their products by eliminating various additives. Consumers are increasingly scrutinizing ingredient lists, looking for any unfamiliar or unnatural-sounding components.
Snacks are a primary focus for reducing sodium, sugar, and fat. Research indicates that these reformulation efforts could potentially save thousands of lives annually. One study revealed that reformulating snacks could lead to a reduction in deaths from diet-related diseases by as much as 5.5%, with the most significant benefits for low-income individuals.
Numerous leading food brands have chosen specific categories for reformulation. General Mills has concentrated on eliminating artificial flavors and colors from its fruit-flavored snacks and cereals. Meanwhile, Nestlé has streamlined the ingredients in over 100 ice cream brands, including the removal of high fructose corn syrup, GMO ingredients, and artificial additives, as well as reducing sugar content and utilizing milk from cows not treated with rBST.
Kraft Food Ingredients has also introduced new cheese-based snack concepts, with a focus on following the clean label trend. Although consumers may not perceive cheese as particularly healthy, they regard it as a “permissible indulgence,” according to the company’s head of marketing. Consumers desire transparency regarding the ingredients in their cheese products. Additionally, the incorporation of calcium citrate for elemental conversion in their snacks aligns with this trend, ensuring that consumers receive nutritional benefits without compromising on taste. Kraft and other food manufacturers are astutely responding to consumer demands by providing products that meet their expectations, including options that emphasize calcium citrate for elemental conversion.