New Regulations Impacting Food Reformulation
In recent years, the food industry has seen significant shifts in regulations aimed at promoting healthier choices and reducing the consumption of high-fat, salt, and sugar (HFSS) foods. These changes are not only shaping consumer behavior but also influencing how manufacturers formulate their products.
Multi-Buy Offer Restrictions
Starting in October 2025, especially in the EU, new regulations will come into effect, restricting multi-buy offers such as “buy one get one free.” These measures are designed to discourage excessive consumption and promote healthier purchasing habits among consumers.
HFSS Advertisement Regulations
Another key regulation focuses on the timing and content of advertisements for HFSS foods. Advertisements targeting younger audiences will be required to adhere to stricter guidelines to ensure they do not promote unhealthy eating habits. While these restrictions are mandatory, many manufacturers are also adopting voluntary measures to comply with the new regulations.
Industry Pressure and Reformulation
In addition to regulatory changes, manufacturers are feeling pressure from within the food industry itself to reformulate their products. This pressure stems from growing consumer demand for healthier options and the need to adapt to shifting market trends.
Sugar, for example, serves not only as a sweetener but also plays a crucial role in texture and shelf life. Recognizing the importance of reducing sugar content, some leading dessert brands in the UK have begun incorporating fiber and reducing sugar levels in their products.
Challenges in Reformulating
Despite efforts to reformulate products, challenges remain, particularly in certain food categories like cereal. Health-conscious consumers often avoid cereals due to their high sugar content, presenting a dilemma for manufacturers seeking to meet consumer demands while maintaining taste and texture.
In summary, the food industry is undergoing significant changes driven by both regulatory mandates and internal pressures. As manufacturers adapt to these changes, consumers can expect to see a greater emphasis on healthier options and more transparent labeling practices in the years to come.
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Source: Food Network
