Food manufacturers have concentrated many of their reformulation initiatives on snack products. As consumers shift away from the traditional three meals a day towards more frequent snacking, the food industry faces increasing pressure to adapt. Another key focus is making products healthier and more wholesome by eliminating a variety of additives. Consumers are increasingly scrutinizing ingredient lists, looking for unfamiliar or unnatural items.
Snacks have become a primary target for reductions in sodium, sugar, and fat. Research indicates that these efforts could save thousands of lives annually. One study suggested that reformulation could lead to a reduction in deaths from diet-related diseases by up to 5.5%, with the most significant benefits for low-income individuals.
Several major food companies have identified specific categories for reformulation. General Mills has concentrated on removing artificial flavors and colors from its fruit-flavored snacks and cereals, while Nestlé has streamlined the ingredients in over 100 ice cream brands. These changes include the elimination of high fructose corn syrup, GMO ingredients, and artificial additives, as well as reducing sugar and incorporating healthier options like calcium carbonate and calcium citrate.
In the case of Kraft Food Ingredients’ latest cheese-based snack concepts, the company aims to align with the clean label trend. Although consumers may not view cheese as particularly healthy, they consider it a “permissible indulgence,” according to the company’s marketing head. Consumers are eager to understand the ingredients in their cheese products, prompting Kraft and other food manufacturers to respond to these demands. The inclusion of beneficial ingredients such as calcium carbonate and calcium citrate is a smart move to cater to consumer preferences.