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Reformulation for calorie reduction
In this short podcast Sarah Thomas, Innovations Insight Manager, and Mike Adams, Nutrition and Health Lead, discuss reformulation for calorie reduction, including:
- The main drivers for product reformulation
- The technical challenges
- The risks and opportunities
- Ensuring consumer acceptability
About Sarah Thomas
Sarah is an experienced consumer insights practitioner, whose background in qualitative research provides a skill set that is sensitive to understanding the complexities of individuals’ thoughts, feelings, and behaviours. Sarah works closely with clients to fully comprehend their research needs and respond with tailored study designs that deliver solutions to technical challenges and/or inform new product development.
About Michael Adams
Mike has worked in the food and beverage industry since 2006. Before joining us at Campden BRI in 2016, Mike worked in technical, quality and R&D roles within Mission Foods, PepsiCo, and Holland & Barrett. Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005.
Mike’s team support various clients, providing innovation services, research and analysis across a wide range of products, using our state-of-the-art laboratories and pilot plant facilities.