FOOD REFORMULATION: TECHNOLOGICAL STRATEGIES AND CHALLENGES FOR REDUCING SUGARS, SODIUM, AND FATS
DOI:
https://doi.org/10.63330/aurumpub.060-012Keywords:
Fats, Food reformulation, Food technology, Sodium, SugarsAbstract
Food reformulation has been widely adopted as a strategy to improve the nutritional profile of processed foods by reducing sugars, sodium, and fats, in response to public health recommendations and regulatory requirements. However, these ingredients play essential technological roles related to structure, texture, flavor, stability, preservation, and sensory acceptance, making their reduction or replacement a major technological challenge. This chapter aimed to present a narrative review of the main food reformulation strategies for reducing sugars, sodium, and fats, addressing their technological functions, replacement alternatives, technological challenges, and nutritional limitations. The review was based on recent scientific publications and documents from national and international organizations. The available evidence indicates that strategies such as gradual reduction, ingredient replacement, structured lipid systems, food matrix engineering, and sensory modulation can improve the nutritional profile of foods when appropriately adapted to the characteristics of each food matrix. Nevertheless, food reformulation should be evaluated from an integrated perspective, considering not only the reduction of specific nutrients but also its effects on the overall nutritional composition, technological quality, food safety, stability, and sensory acceptance. Therefore, multidimensional approaches represent the most promising pathway for developing foods with improved nutritional quality while maintaining technological functionality and consumer acceptance.
Downloads
References
ARANGO, Oscar; TRUJILLO, Antonio José; CASTILLO, Manuel. Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor. Food and Bioproducts Processing, v. 124, p. 24-32, 2020. DOI: 10.1016/j.fbp.2020.07.020.
BELZ, Markus C. E.; RYAN, Liam A. M.; ARENDT, Elke K. The impact of salt reduction in bread: a review. Critical Reviews in Food Science and Nutrition, v. 52, n. 6, p. 514-524, 2012. DOI: 10.1080/10408398.2010.502265.
BRASIL. Agência Nacional de Vigilância Sanitária. Resolução da Diretoria Colegiada - RDC nº 332, de 23 de dezembro de 2019. Define os requisitos para uso de gorduras trans industriais em alimentos. Diário Oficial da União: seção 1, Brasília, DF, n. 249, p. 97, 26 dez. 2019.
BRASIL. Agência Nacional de Vigilância Sanitária. Resolução da Diretoria Colegiada – RDC nº 429, de 8 de outubro de 2020. Dispõe sobre a rotulagem nutricional dos alimentos embalados. Diário Oficial da União, Brasília, DF, 2020a.
BRASIL. Agência Nacional de Vigilância Sanitária. Instrução Normativa nº 75, de 8 de outubro de 2020. Estabelece os requisitos técnicos para declaração da rotulagem nutricional nos alimentos embalados. Diário Oficial da União, Brasília, DF, 2020b.
DAI, Shuhui et al. Ultra-processed foods and human health: an umbrella review and updated meta-analyses of observational evidence. Clinical Nutrition, v. 43, n. 6, p. 1386-1394, 2024. DOI: 10.1016/j.clnu.2024.04.016.
DAOUST, Laurence. Food reformulation and public health. Nature Food, v. 5, n. 4, p. 274, 2024. DOI: 10.1038/s43016-024-00972-5.
FADILLAH, Ummul; DIRPAN, Andi; SYARIFUDDIN, Adiansyah. Fat replacers in food system: a focus on ingredients, fabrication methods, and applications in food products. Future Foods, v. 10, art. 100490, 2024. DOI: 10.1016/j.fufo.2024.100490.
FANZO, J.; MCLAREN, R.; BELLOWS, A.; CARDUCCI, B. Challenges and opportunities for increasing the effectiveness of food reformulation and fortification to improve dietary and nutrition outcomes. Food Policy, v. 119, 102515, 2023. DOI: 10.1016/j.foodpol.2023.102515.
FERDAUS, Md. Jannatul; BARMAN, Bishal; MAHMUD, Niaz; SILVA, Roberta Claro da. Oleogels as a promising alternative to animal fat in saturated fat-reduced meat products: a review. Gels, v. 10, n. 2, art. 92, 2024. DOI: 10.3390/gels10020092.
GANDERATS-FUENTES, Montserrat; MORGAN, Sherry. Front-of-package nutrition labeling and its impact on food industry practices: a systematic review of the evidence. Nutrients, v. 15, n. 11, p. 2630, 2023. DOI: 10.3390/nu15112630.
GRESSIER, Mathilde; SEGAL, Alexa; SASSI, Franco; FROST, Gary. The effect of single-nutrient reformulation initiatives on the nutrient profile of foods: a systematic review. Proceedings of the Nutrition Society, v. 79, n. OCE2, p. E565, 2020. DOI: 10.1017/S0029665120005145.
HUANG, Yunfei; LI, Chunmei; MCCLEMENTS, David Julian. Recent advances in plant-based emulsion gels: preparation, characterization, applications, and future perspectives. Gels, v. 11, n. 8, art. 641, 2025. DOI: 10.3390/gels11080641.
INGUGLIA, Elena S.; ZHANG, Zhihang; TIWARI, Brijesh K.; KERRY, Joseph P.; BURGESS, Catherine M. Salt reduction strategies in processed meat products: a review. Trends in Food Science & Technology, v. 59, p. 70-78, 2017. DOI: 10.1016/j.tifs.2016.10.016.
JIA-WEI, Kok; FU, Ming; ASYRUL-IZHAR, Abu Bakar; SURYANINGSIH, Lilis; UTAMA, Dicky Tri; ALIREZALU, Kazem; ISMAIL-FITRY, Mohammad Rashedi. The role of plant oils/lipids as innovative fat replacers in various food products: a review. Applied Food Research, v. 5, n. 1, art. 101010, 2025. DOI: 10.1016/j.afres.2025.101010.
LAN, Haijing; CHEN, Lei. Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: a review. Food Safety and Health, v. 2, n. 3, p. 362-379, 2024. DOI: 10.1002/fsh3.12055.
LI, X.; ZHOU, S.; CHEN, H.; ZHANG, R.; WANG, L. Pomelo fiber-stabilized oil-in-water emulsion gels: fat mimetic in plant-based ice cream. Food and Bioprocess Technology, v. 18, p. 422–432, 2025.
LORÉN, Niklas; NIIMI, Jun; HÖGLUND, Evelina; ALBIN, Rickard; RYTTER, Elisabet; BJERRE, Karin; NIELSEN, Tim. Sodium reduction in foods: challenges and strategies for technical solutions. Journal of Food Science, v. 88, n. 3, p. 885–900, 2023. DOI: 10.1111/1750-3841.16433.
LOUIE, Jimmy Chun Yu. Sugar reformulation in solid foods: limitations and challenges. Nutrition Bulletin, v. 50, p. 345–356, 2025. DOI: 10.1111/nbu.70004.
MAGRIPLIS, Emmanuella; PANAGIOTAKOS, Demosthenes. Ultra-processed foods and cardiovascular health risks: a position review of current evidence, guidelines, and statements. Hellenic Journal of Cardiology, 2026. DOI: 10.1016/j.hjc.2026.05.002.
MCKENZIE, Elle; LEE, Soo-Yeun. Sugar reduction methods and their application in confections: a review. Food Science and Biotechnology, v. 31, n. 4, p. 387–398, 2022. DOI: 10.1007/s10068-022-01046-7.
MONTEIRO, Carlos Augusto; CANNON, Geoffrey; LAWRENCE, Mark; LOUZADA, Maria Laura da Costa; MACHADO, Priscila Pereira. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome: Food and Agriculture Organization of the United Nations (FAO), 2019.
NARALA, Vikram Reddy; ORLOVS, Ivars; ASNATE JUGBARDE, Madara; MASIN, Markus. Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes. Applied Food Research, v. 2, n. 1, art. 100066, 2022. DOI: 10.1016/j.afres.2022.100066.
ONYEAKA, Helen et al. Global nutritional challenges of reformulated food: a review. Food Science & Nutrition, v. 11, 2023. DOI: 10.1002/fsn3.3286.
ORGANIZAÇÃO MUNDIAL DA SAÚDE (OMS). Reformulation of food and beverage products for healthier diets: policy brief. Geneva: World Health Organization, 2022. Disponível em: https://www.who.int/publications/i/item/9789240057098. Acesso em: 10 ago. 2026.
ORGANIZAÇÃO MUNDIAL DA SAÚDE (OMS). Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline. Geneva: World Health Organization, 2023. ISBN 978-92-4-007363-0 (electronic version). Disponível em: https://www.who.int/publications/i/item/9789240073630. Acesso em: 10 ago. 2026.
ORGANIZAÇÃO MUNDIAL DA SAÚDE (OMS). Sodium reduction. Geneva: World Health Organization, 2026. Disponível em: https://www.who.int/news-room/fact-sheets/detail/sodium-reduction?linkId=100000202663036&utm_source=chatgpt.com. Acesso em: 10 ago. 2026.
SAHIN, Aylin W.; ZANNINI, Emanuele; COFFEY, Aidan; ARENDT, Elke K. Sugar reduction in bakery products: current strategies and sourdough technology as a potential novel approach. Food Research International, v. 126, art. 108583, 2019. DOI: 10.1016/j.foodres.2019.108583.
SILVA, Roberta Claro da; FERDAUS, Md. Jannatul; FOGUEL, Aline; SILVA, Thais Lomonaco Teodoro da. Oleogels as a fat substitute in food: a current review. Gels, v. 9, n. 3, art. 180, 2023. DOI: 10.3390/gels9030180.
SINESIO, Fiorella; MASCIOLA, Francesca; MONETA, Elisabetta; PEPARAIO, Marina; CIVITELLI, Eleonora Saggia. Combining progressive salt reduction and surface salt distribution as a reformulation strategy: a longitudinal study on a commercial salty cracker. Food Quality and Preference, v. 136, art. 105766, 2026. DOI: 10.1016/j.foodqual.2025.105766.
SOUZA, Thaiza S. P. de; LEMOS JUNIOR, Wilson José Fernandes; CIPOLAT-GOTET, Claudio; SANT’ANA, Anderson S. Innovations in sodium reduction: integrating technologies in food reformulation. Food and Humanity, v. 5, art. 100817, 2025. DOI: 10.1016/j.foohum.2025.100817.
THE LANCET. Ultra-processed foods: time to put health before profit. The Lancet, v. 406, p. 2601, 2025. DOI: 10.1016/S0140-6736(25)02322-0.
WEN, Pengcheng; ZHU, Yanli; LUO, Jie; et al. Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese. Journal of Dairy Science, v. 104, n. 1, p. 228-242, 2021. DOI: 10.3168/jds.2020-18450.
XUE, H.; HONG, K.; KANG, X.; GAO, Y.; TANG, Y.; HUANG, W.; ZHAN, J.; LIU, J.; YOU, Y. Sugar reduction in complex food systems: linking metabolic mechanisms, matrix engineering, and safety evaluation. npj Science of Food, 2026. DOI: 10.1038/s41538-026-00882-9.
ZHANG, Zhen-Yu; ZHOU, Hui-Ming; BAI, Yi-Peng. Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes. Journal of Cereal Science, v. 100, art. 103256, 2021. DOI: 10.1016/j.jcs.2021.103256.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
