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Driving Reformulation With Science and Strategy

A keynote panel at IFT FIRST explores how public health goals, sensory science, and policy pressure are influencing healthier formulations.
From left: Janet Helm, Christopher Gardner, Maha Tahiri, and Youngsoo Lee
Ed Finkel

Food Technology Magazine

How can the food technology industry best reformulate what Americans eat to reduce fat, salt, and sugar without compromising taste and texture? Academics and industry consultants tackled that central question Monday afternoon at IFT FIRST®: Annual Event and Expo, during a keynote panel titled, “Reducing Fat, Salt, and Sugar for Healthier Foods,” and moderated by Janet Helm, founder of Food at the Helm.

Christopher Gardner, Rehnborg Farquhar Professor of Medicine at Stanford Medicine, detailed his involvement in—and the progress to date of—the federal government’s Dietary Guidelines for Americans effort, which is due to issue its once-every-five-years update later this …

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Authors

  • Ed Finkel Journalist

    Ed Finkel is a freelance journalist based in Evanston, Ill. (edfinkel@edfinkel.com).

Categories

  • Food Health Nutrition

  • Food Product Development

  • Food Ingredients and Additives

  • Food Policy

  • Food Laws and Regulations

  • Diet and Health

  • Formulation

  • Food Technology Magazine

  • Salt Replacers

  • Sodium

  • Sweeteners