Reformulation has become a vital strategy for companies striving to remain competitive while tackling diverse challenges. It draws on science and innovation to reimagine product processing and composition, delivering healthier, more sustainable, and cost-efficient options that don’t compromise on taste or convenience.
With consumers expecting more from what they eat and keeping a closer eye on affordability, reformulation has become a non-negotiable strategy for food and beverage companies seeking to succeed in today’s complex and fast-moving market.
By prioritizing cost efficiency, health-focused innovation, and waste reduction, businesses can better manage sourcing, supply chain, and trade challenges while delivering profitable, high-quality products that align with the expectations of health-conscious consumers. As reformulation increasingly shifts from a competitive advantage to an industry requirement, manufacturers have a timely opportunity to act now and position themselves ahead of the curve.
To read more click on: The Future of Food: Reformulating for Sustainable Nutrition – Food Industry Executive
Contributor:
John Cahalane
President and CEO of Kerry North America
John Cahalane leads Kerry's strategy and innovation in the region, delivering science-backed taste and nutrition solutions for the food, beverage, and pharmaceutical industries.
