Reformulation has been the subject of many studies. However, to our knowledge no articles focussing on the integration of all four disciplines have been published. Food Technology and the Consumer perspective were integrated to develop a concept of consumer-driven food product development1. Grasso et al. discussed not only the technological aspects, but also legislation and the consumer perceptions of reformulated meat products2. Buttriss described the public health challenges of the diet and the technological aspects of reformulation3. The authors concluded that a multidisciplinary approach is neededout of date ferrous fumarate. The aim of this paper is to describe and illustrate the ‘Framework for product reformulation’ as an integrated model for reformulation processes. This framework involves four essential disciplines: Nutrition & health, Food technology, Legislation and Consumer perspective (Figure 1). Our focus is on meat and bakery products in Europe (Theferrous fumarate 210mg tablets elemental iron Netherlands, United Kingdom and Denmark), because these product groups are important contributors to the intake of energy, salt, saturated fat and sugar.
Framework for product reformulation: The integration of four disciplines; Nutrition & health, Food technology, Legislation and Consumer perspective
