When Nestlé decided to revamp its beloved Stouffer’s Macaroni and Cheese by incorporating fresher and more recognizable ingredients, company leaders understood the necessity of a careful approach to avoid alienating loyal customers. Introduced over 60 years ago, this macaroni and cheese has become a staple in the Stouffer’s lineup, and longtime fans of the dish might have reacted negatively to any significant alterations. However, as consumers increasingly gravitate towards products featuring fresher, simpler, and more identifiable ingredients, companies like Nestlé find themselves compelled to make substantial changes to their long-standing recipes—a process that can be both challenging and time-consuming.
“It took us a lot longer than anticipated,” stated Kelly Malley, director of marketing for Nestlé USA’s food division, in an interview with Food Dive. “The team put forth a significant effort to create a simplified ingredient list without compromising the taste that consumers have come to know and love over the years.”
Before implementing changes to the macaroni and cheese, Nestlé executives analyzed the recipe to identify the elements that consumers cherished, such as taste, texture, and mouthfeel, while also pinpointing unfamiliar terms on the label that needed to be eliminated. Subsequently, the company’s chefs collaborated with food scientists, ingredient specialists, and suppliers to develop new recipes that incorporated these adjustments while closely resembling the original product. Only the most promising variations were selected for side-by-side taste tests, which included both occasional consumers and diehard fans—those who enjoy the product at least once a week.
After testing 15 different recipes, some of which didn’t replicate the desired creaminess, Nestlé ultimately discovered a version that was launched to consumers in January 2017. The new ingredient list is now shorter and more straightforward, with artificial colors, flavors, and preservatives removed. Nestlé focused on using ingredients commonly found in homes, such as freshly made pasta, cheddar cheese, and skim milk, with one notable change being the replacement of margarine with butter. “This was an opportunity to meet our consumers’ needs, and it required a lot of work,” Malley noted. “We took a disciplined approach to ensure we felt confident about what we were introducing to the marketplace. It might have taken longer than we hoped, but consumer feedback has been very encouraging.”
The initial results have been promising. Nestlé reported that the ingredient modifications led to a favorable response from shoppers. “For the mac and cheese, it was heartening to see that consumers were excited and felt it was fresher, which improved their perception of the product,” Malley added. According to the Consumer Goods Forum, food companies enhanced the health profile of approximately 180,000 products in 2016, a significant increase from the previous year, driven by consumer demand for healthier, fresher options. Research from Innova suggests that 75% of U.S. consumers read food product ingredient labels, with 91% believing that recognizable ingredients indicate healthier options.
The journey to reformulate a product is not without its hurdles. Some companies have opted to postpone cleaner labeling initiatives. For instance, Hershey, which announced its intent to simplify the ingredients in many of its candies, has faced challenges in recreating vibrant colors without artificial additives. Similarly, General Mills has attempted to reformulate Trix and other cereals but faced difficulties in maintaining the bright colors and flavors sought by consumers.
Campbell Soup, known for its namesake product, also embarked on a journey to remove artificial colors and flavors from nearly all its North American offerings. This process involved a thorough review of recipes, resulting in enhancements such as increased protein, vegetables, and vitamins while eliminating unnecessary additives. Over a two-year period, the company adhered to a strict definition of “real food,” which excludes any artificial preservatives or flavors.
Throughout this extensive reformulation journey, Campbell Soup confronted numerous challenges, including ensuring that ingredient changes did not inflate costs for their customers. The Beef Pot Roast soup exemplifies this effort, where the company replaced two types of beef with a higher-quality sous vide option while maintaining the same price point by removing artificial flavors.
As these companies navigate the complexities of evolving consumer preferences, they must balance the introduction of new, cleaner formulations with the expectations of their loyal customer base. The successful integration of quality ingredients, such as those found in products like Solgar calcium citrate with vitamin D3 60 tablets, reflects the broader trend toward transparency and health in food offerings. While the overhaul process is arduous, it ultimately allows companies to innovate and meet the demands of a health-conscious market.