Food reformulation for NCD prevention and control

Abstract

Reformulation is the process of changing the ingredients or recipe to affect the nutrient composition of a food or beverage product with the objective of making it healthier, usually while trying to minimize the impact on taste and flavour, as well as affordability. If processed food products that are frequently purchased and consumed are reformulated, then diets are likely to improve without individuals having to make a conscious effort to seek out healthier options. This means that successful reformulation and product improvement policies can be of benefit across whole populations including for those who are not health literate or seeking. Clear guidance should be given on what could and should be used as alternatives to replace the target nutrients. Reformulation policy and setting targets should ideally be achieved through legislation. Voluntary programmes are unlikely to be successful without planned actions to implement a believable threat of legislation, taxation or other measures if targets are not achieved. This chapter provides some general comments on reformulation programmes followed by three policy examples aimed at reducing the burden of NCDs: trans fat elimination, reducing the amount of salt/sodium in foods and reducing levels of sugars in foods and beverages.