Improve diets by changing the composition monte restaurant of processed foods may for many, help re

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Improve diets by changing the composition monte restaurant of processed foods may for many, help reduce the prevalence of diet-related diseases. These initiatives have so far focused on reducing calorie content, saturated fat and trans fats, salt and sugars. But the impact depends largely on consumer food choices and do be felt in the long term.
For these reformulation initiatives achieve measurable effects on energy and nutrient intake of the population, evaluate and target the food sources that contribute most to these inputs 1. For manufacturers, reformulation, the sense of a reduction in calories, salt, trans or saturated fat fats food, is not limited to the removal or replacement of an ingredient: lots other factors must be taken into account.
The replacement of an ingredient by another should significantly improve the nutritional properties of food without compromising taste 2. Also, it is important to know the potential substitution ingredients, including food additives, and to review the overall composition of the food in question. New ingredients used must be authorized in all countries where the product is sold. In some food categories, reformulation does not apply to certain ingredients monte restaurant because the final nutritional properties of the product will not change anything.
Reformulation projects also provide an opportunity to improve the overall nutrient density of foods by increasing their content right ingredients for health as minerals, vitamins and fiber. Quality and validation by consumers
The various ingredients play a role in food by their sensory properties, and reformulation efforts must meet consumer expectations for taste, texture, color, etc. We can gradually change the wording of food to enable consumers to get used to their new sensory properties 2.
Ingredient substitutions may amend the list of ingredients on the product label (type of ingredients, number, order, etc.) that can influence the perception of consumers, as in some cases If the legal name of the product changes. Transformation
Adaptation of particular ingredients such as saturated fats, may have an impact on the process of food production 3. New recipes may necessitate adaptation of technologies. Substitute ingredients may require special handling or changes in technology that can make more complex reformulation initiatives. Food safety
In addition to the taste aspects, monte restaurant salt and to some extent sugar are also added to foods to conservation needs one. They set the water to reduce the activity because it is essential for microbial growth and thus food spoilage. The reduction of these nutrients may compromise food safety and shorten conservation. A