The global functional food and beverage sector is valued at over US$281 billion today and is anticipated to exceed US$500 billion by 2028. Reformulation is at the heart of product reinvention, whether cutting fats, salt, or sugar, while preserving taste and nutrition. 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.

Join this Fi Global Insights webinar on reformulation to uncover the
tools and technologies enabling brands to deliver products that align with consumer demand for taste, health, and sustainability.

Key Trends:

• Fat reduction & alternatives: using oleogels, plant-based fats, and hydrocolloids for mouthfeel and profile.

• Salt-reduction strategies: imicrocrystal salt, umami boosters, and seaweed extracts to lower sodium without taste loss.

• Sugar reduction & sweeteners: blending natural sweeteners and flavour enhancers to reduce added sugar.

• Clean-label reformulation: preplacing artificial emulsifiers and additives with enzymes, pectins, and plant-derived ingredients.

• Ingredient supply & sustainability: ethical sourcing, alternative supply chains, and upcycled inputs. 
• Weight-management positioning: high-protein, low-calorie format trends aligning with functional benefits. 

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