The aim of reformulating foods is to improve the healthiness of foods by changing the product formulation (e.g. lowering the sugar, salt, or fat content). Changing the formulation does, however, impact the taste, texture, and shelf-life of the food product.
We study the interplay between the formulation, product properties, and manufacturing process and the effect on the product quality. The customized use of food ingredients such as plant proteins, salt substitutes, and sugar substitutes allows us to optimize the texture, taste, and odor of reformulated foods. Our food pilot plant facilities comprise a fully equipped hygiene sluice and individual areas for different product groups (meat, baked products, dairy products, fruit/vegetables, and chocolate), so allowing processing in accordance with food hygiene standards. The manufacturing processes can be carried out on a laboratory scale up to a small pilot plant scale. Our analytical methods for rheological, textural, microbiological, and organoleptic evaluation complete our research activities on the reformulation of foods.