Global nutritional challenges of reformulated food: A review
Abstract Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3286 |
| _version_ | 1797805683737886720 |
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| author | Helen Onyeaka Ogueri Nwaiwu KeChrist Obileke Taghi Miri Zainab T. Al‐Sharify |
| author_facet | Helen Onyeaka Ogueri Nwaiwu KeChrist Obileke Taghi Miri Zainab T. Al‐Sharify |
| author_sort | Helen Onyeaka |
| collection | DOAJ |
| description | Abstract Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world. |
| first_indexed | 2024-03-13T05:55:46Z |
| format | Article |
| id | doaj.art-3b4206bda5324a55a457cf91c2e88408 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T05:55:46Z |
| publishDate | 2023-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-3b4206bda5324a55a457cf91c2e884082023-06-13T05:10:22ZengWileyFood Science & Nutrition2048-71772023-06-011162483249910.1002/fsn3.3286Global nutritional challenges of reformulated food: A reviewHelen Onyeaka0Ogueri Nwaiwu1KeChrist Obileke2Taghi Miri3Zainab T. Al‐Sharify4School of Chemical Engineering University of Birmingham, Edgbaston Birmingham UKSchool of Chemical Engineering University of Birmingham, Edgbaston Birmingham UKFaculty of Science and Agriculture University of Fort Hare Alice South AfricaSchool of Chemical Engineering University of Birmingham, Edgbaston Birmingham UKSchool of Chemical Engineering University of Birmingham, Edgbaston Birmingham UKAbstract Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.https://doi.org/10.1002/fsn3.3286fatfood reformulationfortificationfunctional foodnutritionprocess formulation |
| spellingShingle | Helen Onyeaka Ogueri Nwaiwu KeChrist Obileke Taghi Miri Zainab T. Al‐Sharify Global nutritional challenges of reformulated food: A review Food Science & Nutrition fat food reformulation fortification functional food nutrition process formulation |
| title | Global nutritional challenges of reformulated food: A review |
| title_full | Global nutritional challenges of reformulated food: A review |
| title_fullStr | Global nutritional challenges of reformulated food: A review |
| title_full_unstemmed | Global nutritional challenges of reformulated food: A review |
| title_short | Global nutritional challenges of reformulated food: A review |
| title_sort | global nutritional challenges of reformulated food a review |
| topic | fat food reformulation fortification functional food nutrition process formulation |
| url | https://doi.org/10.1002/fsn3.3286 |
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