Why food reformulation and innovation are key to a healthier and more sustainable diet – JL Buttriss *FREE ACCESS*
Reviews
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
Concluding article
Future foods: Is it possible to design a healthier and more sustainable food supply? – D. J. McClements
This Special Issue was supported by an educational grant from Tate & Lyle PLC which enabled BNF and the journal’s Editorial Advisory Board to maintain full editorial control.
