Fix one, break another: improving nutrition without compromising taste, texture or product performance

From sugar reduction and protein enrichment to the growing influence of GLP-1 on food innovation, demands for healthier products are reshaping reformulation. But improving one nutritional parameter can create challenges elsewhere. Changes can affect taste, mouthfeel, texture, stability and product performance, turning an apparently simple reformulation into a much bigger challenge. This session will explore the interconnected nature of food formulation and the trade-offs that can occur when nutritional profiles are changed. Through practical examples, we will look at how these challenges can be anticipated and managed while delivering the taste, texture and performance consumers expect.