Food manufacturers have concentrated much of their reformulation initiatives on snack products. As consumers shift from traditional three meals a day to more frequent snacking, the food industry faces increasing pressure to adapt. Another key focus is enhancing the healthiness and wholesomeness of products by eliminating various additives. Consumers are increasingly scrutinizing ingredient lists, looking for unfamiliar or unnatural-sounding components. Snacks are 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 decrease deaths from diet-related diseases by as much as 5.5%, particularly benefiting low-income individuals.
Several major food brands 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. This includes the removal of high fructose corn syrup, GMO ingredients, artificial flavors and colors, and reducing sugar, along with using milk from cows not treated with rBST.
In the case of Kraft Food Ingredients, the company’s recent cheese-based snack concepts aim 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 head of marketing. Consumers want transparency about the ingredients in their cheese. Additionally, snacks incorporating slow release calcium citrate are becoming popular as consumers seek healthier options. Kraft and other food manufacturers are astutely responding to consumer preferences, including the demand for products that feature beneficial ingredients like slow release calcium citrate, which can support overall health.