Social impact/Health/Reformulation/Case studies

 

Reformulation case studies

 

 

Explore inspiring case studies of companies reformulating products to make them healthier.

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The National Food Strategy: how will the plan navigate us to a healthy and sustainable diet?

27 July 2021
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Quorn’s mission to revolutionise meat-free meals

01 July 2021
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The power of influence to help families cook healthy meals on a budget

26 April 2021
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How Sainsbury’s increased sales by using ‘pester power’ for good

22 February 2021
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Tesco increases shopper loyalty by helping kids to eat more fruit & veg

22 February 2021
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Will capitalising on convenience reinvigorate the pulse category?

22 February 2021
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Aldi: Reducing sugar in cheesecakes

28 October 2019
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PepsiCo: Tropicana Whole Fruit increasing fibre in fruit juice

22 July 2019
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Nestle UK&I: reducing fat, saturated fat and salt in Maggi noodles

05 March 2019
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Noble Foods: enriching eggs with vitamin D

26 February 2019
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Asda: reducing sugar in granola

31 October 2018
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Nestlé UK & Ireland: reducing salt in MAGGI Mashed Potato Flakes

03 April 2018
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Caterlink: reducing sugar in primary school meals

14 February 2018
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Nestlé: developing a reduced sugar and increased fibre variant for NESQUIK®

20 November 2017
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Asda: reducing salt in own-label crisps

11 May 2017
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Premier Foods: new Viennese Whirls

21 March 2017
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Mars Chocolate: overcoming major technical challenges to make key ingredient changes in chocolate bars

10 January 2017
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Tesco: reducing ‘reds’ in Food-To-Go

10 January 2017
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Tesco: overcoming technical challenges with ingredient changes when reformulating

10 January 2017
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Dairy Crest: reducing fat and saturated fat in cheddar cheese

10 January 2017
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Brakes: reducing sugar in yogurts

10 January 2017
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