Food reformulation –a challenge (not only) for the food industry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43921440" target="_blank" >RIV/60461373:22330/20:43921440 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Food reformulation –a challenge (not only) for the food industry
Original language description
The main goal of the food industry is to provide enough safe and quality food for a wide range of consumers. The industry is responding to the increased interest in a healthy lifestyle througha number of measures, in which changes to recipes –reformulation–are a key part. Reformulation is meant to be positive, meaning that it should offer the consumer some benefits, especially with regard to nutrition, while considering the current state ofknowledge about nutrition. Given the current rising trend of overweight and obesity and related diseases, it is expected that interest in food reformulation will increase. Food producers are responding to these problems by changing the formulations of their products, but any recipe change is a demanding process involving not only the production of the reformulated product itself, but also re-evaluation of the product’s shelf life or marketing studies to determine whether the product will be accepted by theconsumer. When changing food product formulations, technological procedures must often be optimized so that the product can be produced, which can often result in the need to make investments in production equipment.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/QK1910100" target="_blank" >QK1910100: Impact of reformulation on the shelf-life and physical and chemical properties of food products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů