Food manufacturers have concentrated many of their reformulation efforts on snack products. As consumers shift away from three meals a day towards more frequent snacking, the food industry faces increasing pressure to adapt. Another key focus is on making products healthier and more wholesome 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 initiatives could save thousands of lives annually. One study suggests that reformulating snacks could potentially decrease deaths from diet-related diseases by up to 5.5%, with the most significant benefits observed among low-income populations.
Several prominent food brands have zeroed in on 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 of its ice cream brands. These changes include eliminating high fructose corn syrup, GMO ingredients, and artificial flavors and colors, reducing sugar content, and sourcing milk from cows not treated with rBST. Additionally, Kraft Food Ingredients is focusing on its latest cheese-based snack concepts in alignment with the clean label trend. Although consumers may not perceive cheese as particularly healthy, they regard it as a “permissible indulgence,” according to the company’s head of marketing.
Consumers are also increasingly interested in the nutritional content of their cheese, particularly regarding calcium and calcium citrate. Kraft and other food manufacturers are astute in responding to consumer demands, ensuring their products not only meet taste preferences but also contribute positively to nutritional needs, including adequate calcium intake. By catering to these preferences, they are aligning with the growing desire for transparency and healthfulness in food choices.