Next Article in Journal
What Is “Natural”? Consumer Responses to Selected Ingredients
Previous Article in Journal
Systematic Review and Meta-Analysis of a Proprietary Alpha-Amylase Inhibitor from White Bean (Phaseolus vulgaris L.) on Weight and Fat Loss in Humans
Previous Article in Special Issue
Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products
Article Menu
Issue 4 (April) cover image

Export Article

Open AccessArticle
Foods 2018, 7(4), 64; https://doi.org/10.3390/foods7040064

Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies

1
Department of Food. HAS University of Applied Sciences, Onderwijsboulevard 221, 5223 DE ’s-Hertogenbosch, The Netherlands
2
Department of Health Sciences, Faculty of Science, VU University Amsterdam, Amsterdam Public Health Research Institute, De Boelelaan 1085, 1081 HV Amsterdam, The Netherlands
*
Author to whom correspondence should be addressed.
Received: 22 February 2018 / Revised: 26 March 2018 / Accepted: 17 April 2018 / Published: 20 April 2018
(This article belongs to the Special Issue Food Reformulation and Innovation for Human Health)
Full-Text   |   PDF [378 KB, uploaded 3 May 2018]   |  

Abstract

In 2014, the Dutch government agreed with the food sector to lower salt, sugar, saturated fat and energy in foods. To reformulate, an integrated approach of four disciplines (Nutrition & Health, Food Technology, Legislation, and Consumer Perspectives) is important for food companies (Framework for Reformulation). The objective of this study was to determine whether this framework accurately reflects reformulation processes in food companies. Seventeen Dutch food companies in the bakery, meat and convenience sector were interviewed with a semi-structured topic list. Interviews were transcribed, coded and analysed. Interviews illustrated that there were opportunities to lower salt, sugar and saturated fat (Nutrition & Health). However, there were barriers to replacing the functionality of these ingredients (Food Technology). Most companies would like the government to push reformulation more (Legislation). Traditional meat products and luxury sweet bakery products were considered less suitable for reformulation (Consumer Perspectives). In addition, the reduction of E-numbers was considered important. The important role of the retailer is stressed by the respondents. In conclusion, all four disciplines are important in the reformulation processes in food companies. Reformulation does not only mean the reduction of salt, saturated fat and sugar for companies, but also the reduction of E-numbers. View Full-Text
Keywords: reformulation; food companies; food technology; nutrition and health; legislation; consumer perspectives reformulation; food companies; food technology; nutrition and health; legislation; consumer perspectives
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

van Gunst, A.; Roodenburg, A.J.C.; Steenhuis, I.H.M. Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies. Foods 2018, 7, 64.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top