Product reformulation - Clean label, salt or fat reduction?

Christian Sylvest Vestergaard

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Product reformulation

Product reformulation - Clean label, salt or fat reduction?

By experience, many industrial recipes suffer from excessive use of additives and ingredients. Often they can be removed, by carefully adjusting the recipe and manufacturing process.

Reformulation of your recipes cleans up your product label, yielding a number of advantages:

  • Compliance with regulatory limits – authorities gradually lower accepted levels of salt, fat and additives. How do you respond?
  • Meeting consumer demands – when consumers start to worry about additives or allergy, don’t let them down.
  • Improving marketing claims – don’t miss the chance of getting ahead of competitors introducing “less…” or “free from…” product claims.
  • Lowering the cost of ingredients and additives – basically, what is saved is earned!

DMRI has demonstrated substantial potential for salt and fat reduction, without negative effects on sensory properties, safety, shelf life or yield.

DMRI consultants have extensive experience from the global meat industry, and they are independent of ingredient suppliers.