Reformulation is transforming the food and beverage industry, as brands strive to meet growing consumer demand for healthier, cleaner, and more sustainable products. Consumers are consciously changing their eating habits, with reductionism emerging as the second most important healthy eating approach after naturalness.1 Over the past year, nearly one in three consumers reported actively limiting or reducing products and ingredients perceived as harmful. While sugar and alcohol lead overall, salt stands out as the second most limited ingredient among older generations.1 

From oleogels to microcrystalline salt and clean-label stabilisers, this webinar dives into technologies enabling healthier, cleaner, and more sustainable products that delight consumers and drive growth.