Its key finding: after reformulation, the average content of saturated fat increased slightly in supermarket foods and decreased in restaurant foods, but any increases were more than outweighed by a big drop in the more dangerous trans fats.
Food reformulation, either to reduce nutrient content or to enhance satiety, can negatively impact upon sensory characteristics and hedonic appeal, whilst altering satiety expectations.
It has been claimed that nutrition education cannot work and an 'unobtrusive' reformulation strategy, improving the nutritional content of food products without announcing them as 'healthy' options, may be the answer [ 49].
Nutritional, sensory and technological properties of frankfurters as affected by reformulation processes designed to reduce fat content and improve fatty acid profile were investigated.
As well as a sugar tax of 10 to 20 per cent, it calls for curbs on advertising of sugary products, action to prevent shops, restaurants and takeaways from using special offers to sell high-sugar food and drink, and reformulation of products to cut sugar content.
Their sodium reduction strategies generally consist of two important components: reformulation of existing foods to achieve lower sodium content in foods and consumer awareness or behavior change programs to increase the knowledge of the adverse effects of excessive sodium intake and discretionary sodium use by consumers.
A spokesperson for Tesco said that while the group's sugar reformulation approach had begun in 2012, with the sugar content of soft drinks cut by 30 per cent since then, the company had a "commitment to continue this work".
Some progress has been made in the past few years by closer collaboration between governments, public health bodies, and some sectors of the industry on a "voluntary" basis, as in the UK, with the reformulation of many food items towards a lower salt content and proposals of improved labelling.
Ozawa, M. Physical content of the Heisenberg uncertainty relation: Limitation and reformulation.
Our paper, using the example of the biggest contributor of salt to the UK diet bread demonstrates that a national target-based approach to reformulation can be a successful method for reducing the salt content in processed foods.
