{"id":898962,"date":"2026-04-13T13:22:20","date_gmt":"2026-04-13T18:22:20","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2026\/04\/13\/big-foods-high-stakes-race-to-reformulate\/"},"modified":"2026-04-13T13:22:20","modified_gmt":"2026-04-13T18:22:20","slug":"big-foods-high-stakes-race-to-reformulate","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2026\/04\/13\/big-foods-high-stakes-race-to-reformulate\/","title":{"rendered":"Big Food\u2019s high\u2011stakes race to reformulate"},"content":{"rendered":"<p>Recipes <\/p>\n<article id=\"pn_rw\" data-clarity-region=\"article\">\n<h2>Recipes Big Food reformulation \u2013 summary<\/h2>\n<ul>\n<li>Regulation is primary reformulation catalyst, enabling compliance and cross market expansion<\/li>\n<li>Consumers demand healthier ingredients, and novel flavours and textures, driving recipe innovation<\/li>\n<li>Supply chain volatility forces recipe changes to manage costs availability<\/li>\n<li>Faster adaptable companies gain market share through quicker reformulation execution<\/li>\n<li>Execution risks include consistency, taste, texture and trust, requiring rigorous testing<\/li>\n<\/ul>\n<p>Big Food is in full reformulation mode, and the scale of change goes far beyond individual product lines.<\/p>\n<p>What once involved incremental tweaks is now a sector-wide reset, reshaping sourcing strategies, processing technologies, and even brand positioning, across global markets.<\/p>\n<p>So, what\u2019s behind the switch-up? And what does it mean for the future of food and beverage?<\/p>\n<h2>Recipes Big Food reformulates<\/h2>\n<p>Right now, the biggest driver of reformulation is \u201cregulatory change,\u201c says Renee Leber, food science and technical services manager at the Institute of Food Technologists (IFT). This is pushing manufacturers to rethink everything from sugar, salt and fat reduction to ingredient substitutions and additive removals, with global players like Nestl\u00e9, PepsiCo, Unilever and Danone all reformulating products in response to tightening nutrition targets and ingredient restrictions across key markets.<\/p>\n<p>Another major influence is changing consumer preference, with shoppers seeking exciting new ingredients, putting greater emphasis on health and nutrition, and showing a growing appetite for novelty \u2013 trends reflected in launches such as Coca\u2011Cola\u2019s Zero Sugar reformulations, Nestl\u00e9\u2019s reduced\u2011sugar KitKats, and PepsiCo\u2019s flavour\u2011forward Doritos.<\/p>\n<p>Sustainability considerations are also playing a growing role. Reformulation is increasingly used to reduce environmental impact, whether by switching to lower\u2011carbon ingredients, improving sourcing credentials, or supporting broader ESG commitments \u2013 Unilever has adjusted recipes across lines like Knorr to incorporate more sustainably sourced vegetables and plant proteins, and Danone\u2019s clean\u2011label yoghurt ranges improve traceability and transparency.<\/p>\n<p>And finally, reformulation can and most definitely is being shaped by supply chain pressures \u2013 from disruptions in ingredient availability to ongoing cost volatility. In response, companies are reworking recipes to manage risk and maintain supply, as seen in Mars adjusting formulations across some chocolate brands to cope with cocoa price fluctuations, or Kellogg\u2019s reformulating cereals to manage grain availability and costs while keeping products on shelf.<\/p>\n<h2>Recipes Reformulation\u2019s winners and losers<\/h2>\n<p>Reformulation is no longer just a technical exercise, but a strategic capability that influences time to market, portfolio performance and long\u2011term relevance.<\/p>\n<p>\u201cThe current wave of reformulation is reshaping market share by favouring companies that can move faster and adapt more effectively,\u201d says IFT\u2019s Leber. \u201cWhile many factors influence competitiveness, companies that respond quickly to shifting consumer preferences and evolving regulations are better positioned to bring products to market sooner.\u201d<\/p>\n<p>What\u2019s more, as the pace of change accelerates, companies that struggle to keep-up risk falling even further behind.<\/p>\n<p>And, it\u2019s not just about the speed of the reformulation itself, it\u2019s about the ability to quickly identify where changes are needed. This, says Leber, enables confident and effective portfolio restructuring. <\/p>\n<p>Retailers also play a growing role in determining winners and losers. From tighter own\u2011label nutrition standards to sustainability targets and the risk of delisting, retailer requirements are increasingly shaping how and when products are reformulated, particularly in Europe, where retailer influence is especially strong.<\/p>\n<figure>\n<div><picture><source  media=\"(max-width: 768px)\"><source  media=\"(min-width: 769px) and (max-width: 1058px)\"><source  media=\"(min-width: 1059px)\"><img decoding=\"async\" data-chromatic=\"ignore\" alt=\"recipes close-up of melted chocolate\" src=\"https:\/\/www.foodnavigator.com\/resizer\/v2\/MTQ4XSJ6EVCJ3NULAB2CDEEJOM.jpg?auth=306860815d471827905d3dc7ca572a3361012af82d27c77975f5105933315e67&#038;smart=true\" loading=\"lazy\"><\/picture><\/div><figcaption><span>Companies are turning reformulation into a competitive advantage, responding rapidly to evolving consumer expectations and regulations. (Image: Getty\/Portishead1)<\/span><\/figcaption><\/figure>\n<h2>Recipes Competitive edge<\/h2>\n<p>Companies are turning reformulation into a competitive advantage, responding rapidly to evolving consumer expectations and regulations. Brands must move quickly to meet new demands without sacrificing the attributes consumers know and trust.<\/p>\n<p>In some cases, this has led companies to introduce new products or expand portfolios with additional lines, most recently through the emergence of brands and products developed specifically for GLP\u20111 patients.<\/p>\n<p>\u201cLaunching new brands allows companies to signal commitment to these evolving behaviours without disrupting core products,\u201d says Leber. \u201cIn other cases, particularly when regulatory requirements change, companies focus on reformulating existing products.\u201d<\/p>\n<p>At the same time, advances in food science and technology are helping to unlock these strategies. Improvements in ingredient functionality, sensory science and formulation tools are enabling manufacturers to test faster, predict outcomes more accurately and accelerate time to market.<\/p>\n<p>Together, these strategies allow companies to adapt more quickly to consumer scrutiny, regulatory shifts and evolving expectations around ingredients and health.<\/p>\n<h2>Recipes Reformulation challenges<\/h2>\n<p>While reformulation is strategically important for manufacturers, success ultimately hinges on execution.<\/p>\n<p>One of the biggest challenges manufacturers face in reformulation, says Leber, is maintaining product consistency. \u201cConsumers expect the same experience every time they purchase a product so when reformulation occurs companies must ensure that the product continues to look, feel and taste the same.\u201d<\/p>\n<p>And this isn\u2019t always easy. Even small changes to ingredients or processing methods can have a knock\u2011on effect on flavour release, mouthfeel, appearance or shelf life, particularly in well\u2011established products with loyal followings.<\/p>\n<p>That risk was recently, and very publicly exposed by <a href=\"https:\/\/www.foodnavigator.com\/Article\/2026\/02\/17\/hershey-blasted-by-reeses-family-over-core-ingredient-changes\/\" target=\"_blank\" rel title=\"https:\/\/www.foodnavigator.com\/Article\/2026\/02\/17\/hershey-blasted-by-reeses-family-over-core-ingredient-changes\/\">The Hershey Company<\/a>, as changes to the chocolate in certain products led to backlash over perceived declines in flavour and quality \u2013 the company has since announced it\u2019s to <a href=\"https:\/\/www.foodnavigator.com\/Article\/2026\/04\/01\/hershey-returns-to-real-chocolate-in-reeses-products\/\" target=\"_blank\" rel title=\"https:\/\/www.foodnavigator.com\/Article\/2026\/04\/01\/hershey-returns-to-real-chocolate-in-reeses-products\/\">return to real chocolate<\/a>.<\/p>\n<p>Labelling and communication add another layer of complexity. Decisions around front\u2011of\u2011pack claims, clean\u2011label positioning and whether, or how, to communicate formulation changes can significantly influence consumer perception and acceptance.<\/p>\n<p>As a result, manufacturers must carefully balance nutritional or cost\u2011driven improvements with rigorous testing and validation to ensure reformulated products continue to meet, or ideally exceed, consumer expectations. Because, as Leber explains, even small changes can lead to dissatisfaction and loss of trust. Just look at Cadbury\u2019s Fruitier &#038; Nuttier range \u2013 launched as an HFSS\u2011compliant option, it failed to win over consumers and was discontinued following weak sales.<\/p>\n<h2>Recipes The future of reformulation<\/h2>\n<p>Reformulation has shifted from a reactive measure to an ongoing source of opportunity for food and beverage manufacturers. <\/p>\n<p>As regulations change, consumer expectations evolve, and supply chains remain under pressure, companies that can adapt formulations quickly, while protecting quality and brand trust, are opening the door to new markets, new consumers and renewed relevance. <\/p>\n<p>For manufacturers, the opportunity lies in embedding reformulation into everyday decision\u2011making, using it to innovate at pace, strengthen portfolios and respond to increasingly fragmented regional, retail and consumer demands.<\/p>\n<p><a href=\"https:\/\/www.foodnavigator.com\/Article\/2026\/04\/08\/inside-big-foods-food-and-beverage-reformulation-shift\/?utm_source=RSS_Feed&#038;utm_medium=RSS&#038;utm_campaign=RSS\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipes Recipes Big Food reformulation \u2013 summary Regulation is primary reformulation catalyst, enabling compliance and cross market expansion Consumers demand healthier ingredients, and novel flavours and textures, driving recipe innovation Supply chain volatility forces recipe changes to manage costs availability Faster adaptable companies gain market share through quicker reformulation execution Execution risks include consistency, taste, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":898963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1379,33731],"tags":[131512],"class_list":{"0":"post-898962","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-foods","8":"category-high-stakes","9":"tag-popular-recipes"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/898962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=898962"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/898962\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/898963"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=898962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=898962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=898962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}