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Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies

In 2014, the Dutch government agreed with the food sector to lower salt, sugar, saturated fat and energy in foods. To reformulate, an integrated approach of four disciplines (Nutrition & Health, Food Technology, Legislation, and Consumer Perspectives) is important for food companies (Framework f...

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Detalles Bibliográficos
Autores principales: van Gunst, Annelies, Roodenburg, Annet J. C., Steenhuis, Ingrid H. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920429/
https://www.ncbi.nlm.nih.gov/pubmed/29677158
http://dx.doi.org/10.3390/foods7040064
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author van Gunst, Annelies
Roodenburg, Annet J. C.
Steenhuis, Ingrid H. M.
author_facet van Gunst, Annelies
Roodenburg, Annet J. C.
Steenhuis, Ingrid H. M.
author_sort van Gunst, Annelies
collection PubMed
description In 2014, the Dutch government agreed with the food sector to lower salt, sugar, saturated fat and energy in foods. To reformulate, an integrated approach of four disciplines (Nutrition & Health, Food Technology, Legislation, and Consumer Perspectives) is important for food companies (Framework for Reformulation). The objective of this study was to determine whether this framework accurately reflects reformulation processes in food companies. Seventeen Dutch food companies in the bakery, meat and convenience sector were interviewed with a semi-structured topic list. Interviews were transcribed, coded and analysed. Interviews illustrated that there were opportunities to lower salt, sugar and saturated fat (Nutrition & Health). However, there were barriers to replacing the functionality of these ingredients (Food Technology). Most companies would like the government to push reformulation more (Legislation). Traditional meat products and luxury sweet bakery products were considered less suitable for reformulation (Consumer Perspectives). In addition, the reduction of E-numbers was considered important. The important role of the retailer is stressed by the respondents. In conclusion, all four disciplines are important in the reformulation processes in food companies. Reformulation does not only mean the reduction of salt, saturated fat and sugar for companies, but also the reduction of E-numbers.
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spelling pubmed-59204292018-04-30 Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies van Gunst, Annelies Roodenburg, Annet J. C. Steenhuis, Ingrid H. M. Foods Article In 2014, the Dutch government agreed with the food sector to lower salt, sugar, saturated fat and energy in foods. To reformulate, an integrated approach of four disciplines (Nutrition & Health, Food Technology, Legislation, and Consumer Perspectives) is important for food companies (Framework for Reformulation). The objective of this study was to determine whether this framework accurately reflects reformulation processes in food companies. Seventeen Dutch food companies in the bakery, meat and convenience sector were interviewed with a semi-structured topic list. Interviews were transcribed, coded and analysed. Interviews illustrated that there were opportunities to lower salt, sugar and saturated fat (Nutrition & Health). However, there were barriers to replacing the functionality of these ingredients (Food Technology). Most companies would like the government to push reformulation more (Legislation). Traditional meat products and luxury sweet bakery products were considered less suitable for reformulation (Consumer Perspectives). In addition, the reduction of E-numbers was considered important. The important role of the retailer is stressed by the respondents. In conclusion, all four disciplines are important in the reformulation processes in food companies. Reformulation does not only mean the reduction of salt, saturated fat and sugar for companies, but also the reduction of E-numbers. MDPI 2018-04-20 /pmc/articles/PMC5920429/ /pubmed/29677158 http://dx.doi.org/10.3390/foods7040064 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
van Gunst, Annelies
Roodenburg, Annet J. C.
Steenhuis, Ingrid H. M.
Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies
title Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies
title_full Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies
title_fullStr Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies
title_full_unstemmed Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies
title_short Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies
title_sort reformulation as an integrated approach of four disciplines: a qualitative study with food companies
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920429/
https://www.ncbi.nlm.nih.gov/pubmed/29677158
http://dx.doi.org/10.3390/foods7040064
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