Food manufacturers have concentrated many of their reformulation efforts on snack products. As consumers shift from traditional three meals a day towards more frequent snacking, the food industry faces increasing pressure to adapt. Another key focus is improving the healthiness and wholesomeness of their products by eliminating various additives. Consumers are increasingly scrutinizing ingredient lists, looking for unfamiliar or unnatural-sounding items. Snacks are a primary target for reductions in sodium, sugar, and fat. Research indicates that these reformulation efforts could potentially save thousands of lives annually. One study suggests that reformulating products could lower deaths from diet-related diseases by as much as 5.5%, particularly benefiting those with lower incomes.
Several major food brands have specifically targeted certain categories for reformulation. General Mills has prioritized the removal of artificial flavors and colors from its fruit-flavored snacks and cereals, while Nestlé has simplified the ingredients in over 100 of its ice cream brands. These changes involve eliminating high fructose corn syrup, GMO ingredients, artificial flavors and colors, reducing sugar, and sourcing milk from cows not treated with rBST.
Kraft Food Ingredients has introduced new cheese-based snack concepts, emphasizing its commitment to the clean label trend. While consumers may not perceive cheese as particularly healthy, they consider it a “permissible indulgence,” according to the company’s head of marketing. Consumers are eager to know the ingredients that make up their cheese, including those taking calcium citrate. Kraft and other food manufacturers are astutely responding to consumer demands by providing transparency regarding their ingredient choices, including the use of calcium citrate in their formulations. This approach aligns with the growing trend of clean labels and healthier snack options that consumers are actively seeking.