Food reformulation –a challenge (not only) for the food industry

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Food reformulation –a challenge (not only) for the food industry

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Food reformulation –a challenge (not only) for the food industry

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1910100" target="_blank" >QK1910100: Vliv reformulace na trvanlivost a fyzikálně-chemické vlastnosti potravinářských výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů