Special Issue - Food reformulation and innovation: Future solutions for healthier and more sustainable diets
The September 2020 Special Issue is available on the Nutrition Bulletin website here.
- Why food reformulation and innovation are key to a healthier and more sustainable diet - JL Buttriss *FREE ACCESS*
- Public health rationale for reducing sugar: Strategies and challenges - S. A. Stanner, A. Spiro
- The public health rationale for reducing saturated fat intakes: Is a maximum of 10% energy intake a good recommendation? - I. A. Brouwer *OPEN ACCESS*
- The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet - M. Lonnie, A. M. Johnstone *OPEN ACCESS*
- The public health rationale for increasing dietary fibre: Health benefits with a focus on gut microbiota - F. Koç, S. Mills, C. Strain, R. P. Ross, C. Stanton
News and Views
- The technological challenges of reducing the sugar content of foods - S. Erickson, J. Carr
- The technological challenges of reducing the saturated fat content of foods - J. H. Bruce
- Plant protein ingredients with food functionality potential - S. M. Loveday
- The technological challenges of reformulating with different dietary fibres - C. Bingley
- Rising to the challenges: Solution-based case studies highlighting innovation and evolution in reformulation - J. Poole, J. Bentley, L. Barraud, I. Samish, G. Dalkas, A. Matheson, P. Clegg, S.R. Euston, J. Kauffman Johnson, C. Haacke, L. Westphal, L. Molina Beato, M. Adams, A. Spiro
- Future foods: Is it possible to design a healthier and more sustainable food supply? - D. J. McClements
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