Reformulation Innovation Tour

Participation on site is open to all visitors on a first-come, first-served basis, with a maximum of 30 participants allowed per tour.

Every recipe has an expiry date. What's yours? Reformulation is no longer a one-off project triggered by a regulation change or a cost spike. It has become a permanent state of business, driven simultaneously by health positioning, sustainability commitments, clean label pressure, shifting consumer expectations, and an increasingly complex regulatory landscape. The question is no longer whether to reformulate. It's how fast, with what, and without losing what made your product work in the first place.

Fat replacers, sugar alternatives, sodium reducers, plant-based proteins, functional fibres, cleaner emulsifiers: European manufacturers are navigating an unprecedented palette of ingredient solutions, each with its own sensory, nutritional, and regulatory trade-offs.

Which substitutions are actually delivering on taste and texture? What's moving from pilot to industrial scale? And where are the next regulatory pressure points that will force the next wave of reformulation?

Join the tour — and get ahead of the next recipe change before it gets ahead of you.