Perspective: Achieving Sustainable Healthy Diets Through Formulation and Processing of Foods

TLDR

Food processing and reformulation support sustainable healthy diets by ensuring a stable, safe, affordable supply while balancing safety, sensory appeal, cost, consumer acceptance, and environmental impact. Voluntary reformulation of processed foods—through fortification with protein, fiber, micronutrients, plant‑based proteins, and fermentation products—improves nutrient density, diet quality, and food security.

Abstract

Food processing and food (re)formulation can contribute to achieving sustainable healthy diets. Distinct from product formulation, the main purpose of food processing is to provide a stable and resilient supply of safe, shelf-stable, and affordable foods. Although efforts at reformulating processed foods have focused on removing excess added fat, sugar, and salt, product formulation can also take the form of voluntary fortification with protein, fiber, and micronutrients to improve dietary nutrient density and address population health needs. Advances in food technology have also led to the addition of desirable ingredients, including plant-based proteins and fermentation products, to processed foods. Among continuing challenges to product (re)formulation are the need to ensure product safety, maintain sensory appeal, control product cost, assure consumer acceptance, and manage the environmental footprint across the value chain. Voluntary (re)formulation of processed foods by the food industry can help improve diet quality and food security for all.