Rising to the challenges: Solution-based case studies highlighting innovation and evolution in reformulation
Rising to the challenges: Solution-based case studies highlighting innovation and evolution in reformulation
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DOI：
10.1111/nbu.12456
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发表时间：
2020-09-01
影响因子：
3.3
通讯作者：
Spiro, A.
中科院分区：
文献类型：
--
作者：
Poole, J.;Bentley, J.;Spiro, A.
在过去几年中，食品研究和开发越来越多地侧重于重新配方，平衡理想的饮食变化与环境因素和消费者的可接受性。本文包括一系列来自食品行业的案例研究，这些案例以创造性的解决方案应对健康和可持续发展的趋势和挑战。这些包括创新成分，可以促进糖和饱和脂肪的减少，并增加产品中纤维和健康脂肪的含量。由公司员工和学术研究人员撰写的案例研究说明了目前正在开展的食品和营养相关举措的广度，以帮助开发未来可能更健康，更有营养或更环保的食品，同时帮助满足消费者对更清洁标签的需求。它们被英国营养基金会（BNF）选为该领域正在进行的创新的有用例子。BNF还邀请了食品科学与技术研究所的Jon Poole来描述重新配方和新产品开发的一些关键挑战。
Over the last few years, food research and development have increasingly focused on reformulation, balancing desired dietary changes with environmental considerations and consumer acceptability. This article includes a selection of case studies, from across food industry sectors, which have responded to health and sustainability trends and challenges with creative solutions. These include innovative ingredients that may facilitate sugars and saturated fat reduction and increase the amount of fibre and healthy fats in products. The case studies, written by company personnel and academic researchers, illustrate the breadth of food and nutrition-related initiatives that are currently being undertaken to help develop potentially healthier, more nutritious or more environmentally responsible foods for the future, whilst at the same time helping to satisfy consumer demand for cleaner labels. They were selected by the British Nutrition Foundation (BNF) as useful examples of ongoing innovation in this field. BNF also invited Jon Poole from the Institute of Food Science and Technology to describe some of the key challenges for reformulation and new product development.