Reformulation can lead to cost savings and increased sustainability

Reformulation can lead to cost savings and increased sustainability

Innovative gluten-free solutions that satisfy customer need and exceed business requirements, without compromising product integrity

Opportunity

Gluten-free diets have reached mainstream proliferation and carry a health halo that appeals to consumers across the board. But while a host of gluten-free products are on the market, researchers have said they have a very different nutritional make-up to conventional staples.

With consumers increasingly looking for healthier alternatives but the same great taste, the pressure was on for our client, a well-known bread manufacturer. This client came to us to reduce the fat content in its gluten-free bread while maintaining the same great sensory quality and cost.

Approach

Campden BRI analysed the product and assembled a value optimisation team to explore viable solutions. They investigated new ingredients which could help reduce fat whilst maintaining the taste, mouthfeel and texture of the product. The team also reworked the original gluten-free formulation by:

  • consolidating and reducing the number of ingredients used
  • identifying lower grade materials that delivered similar performance
  • reformulating the recipe to lower the usage of the most expensive ingredients
  • reviewing and improving processing

Results

Thanks to their combined experience, extensive ingredients and processes knowledge, the team was able to achieve a fat reduction of over 30% while delivering the same sensory characteristics as the original gluten-free bread. The label change was appealing from a consumer perspective because of the desire for alternative foods to be healthy.

Meanwhile, the new formulation not only reduced the fat content in the gluten-free bread but also lowered production costs by 20%. By minimizing expenditure on raw materials and transportation, it brought down the carbon footprint of the product, improving its sustainability and exceeding our client’s expectations.

The Campden BRI difference

The food and drink industry presents a fast-paced, constantly changing environment that requires creative thinking, quick responses and cost-effective solutions to meet consumer demand. Campden BRI can help overcome these challenges.

Our knowledge and expertise place us at the forefront of global scientific innovation in this sector. No matter what our client challenge may be, we consistently deliver innovative solutions, helping them optimise their product to put them in a much better position to conquer their market.

Find out more about our value optimisation service here or contact us and speak to our product value optimisation experts.

How can we help you?

Contact us and speak to our product value optimisation experts to find out more about how we can help.

support@campdenbri.co.uk Online form +44(0)1386 842000

Are you a Campden BRI member who attends the MIG meetings?

- If not, you’re missing out on a whole host of exclusive benefits such as learning from industry-leading experts and networking with peers to overcome your challenges.

Member Interest Groups

More on NPD and reformulation

Range of high fat, salt and sugar foods

Understand UK HFSS legislation in 3 points

The new series of restrictions on the promotion of foods that are high in fat, sugar and salt (HFSS) comes into force in England and Wales in October 2022. ...


Sensory testing

Calling time: Dynamic sensory methods

Food and beverage product reformulation and development, especially that linked to 'Health & Wellness', should take into consideration not only consu...


white cake

Titanium dioxide: The reformulation challenge countdown has started

Titanium dioxide (TiO2), also known as E171, is widely used for optimising whiteness to foods. Following the adoption and publication of a new EU Regulation ...


Scientist in lab

Webinar: Food and drink science MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 4 November 2021.


Sowing the seeds of success for plant-based product

Sowing the seeds of success for plant-based product

With the growing adoption of plant-based diets, is your NPD capitalising on recent trends and meeting the expectations of an increasingly discerning customer...


ECOTROPHELIA Europe

The future of food – what innovative products are students developing?

A promising way to spark innovation and bring a new perspective to NPD is to have passionate students design - from scratch - new, inventive food products.


Contact an expert