Company Case Study by ADM | Reformulation at the new pace of change

Reformulation continues to address established priorities such as sugar, salt, and fat reduction, while expanding to meet changing consumer expectations, emerging nutrition trends, and increasingly complex regulatory requirements. As demand grows for better-for-you, better-tasting, and more functional products, manufacturers must balance nutrition, sensory appeal, affordability, sustainability, and speed to market. This session explores the key forces driving reformulation, including protein and fibre fortification, taste optimisation, flavours and colours, and the impact of evolving regulations. It will also examine how digital tools and large language models (LLMs) are accelerating innovation through faster insights, smarter ideation, and more efficient product development.

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This session will be recorded on site and will be made available for on-demand viewing from 23 November till 15 January 2027.