Do consumers need new foods or better versions of the foods they already eat?

While innovation often focuses on creating new functional products, many consumers continue to rely on familiar foods and established eating patterns. This presentation examines how reformulation can be used to enhance the nutritional value of everyday foods through ingredient innovation. Drawing on emerging evidence in healthy ageing, gut health, and metabolic health especially as consumer demands shift due to GLP-1 and NuSH trends it will explore how to achieve essential sugar, salt, and fat reduction and targeted fortification. Ultimately, the session will demonstrate how the industry can support better nutrition outcomes while meeting expectations for taste, convenience, affordability, and clean labels.