Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments

Chapter 1: Introducing the concept of food reformulation (rationale, objectives, history, conventional/non-conventional approaches) Potential authors: Catherine Birch, Georgios Koutsidis, Rachel Griffiths, Cristina M. Rosel
Chapter 2: Reformulating food products for health (public health, sugar, salt, saturated fats, trans fats, energy density) Potential authors: Miriam Clegg, Sangeetha Thondre, Bhupinder Kaur, Viduranga Waisundera
Chapter 3: Improving the nutritional composition of foods by reformulation (fruits & vegetables, less common nutrients, natural products, phytochemicals, nutrient delivery, processed ingredients) Potential authors: Panagiotis Kandylis, Konstantina Nasopoulou, Julia Rodriguez Garcia, Lisa Marshall, Tassos Koidis, Mick O' Sullivan
Chapter 4: Food reformulation as a strategy to promote sustainability (food security, by-products of processing, underutilized plants, food waste, processed ingredients, environment) Potential authors: Andrew Planket, Denise I. Skonberg, Anabela Raymundo, Charlotte Jacobsen
Chapter 5: Food reformulation: the challenges to the food industry (technical aspects, product formulation and development, financial impact, effects on food properties, case studies)
Potential authors: Stephen R. Euston, Chris Ritzoulis, Ioanna Mandala, Emma Weston, Jon Wilkin, Seamus A O'Mahony, Leo Stevenson
Chapter 6: Food reformulation and consumer acceptability (sensory properties, food choice, modern diets, consumer behavior, health education)
Potential authors: Vassilis Kontogiorgos, Marcella Mastromatteo, Lisa Methven, Carla Di Mattia, Joyce Boye
Chapter 7: Policy implications in food reformulation (legislation, food guidelines, labelling, information campaign, public health challenge) TBD
Chapter 8: Future trends in food reformulation (the future of food security/technology/sustainability/manufacturing) TBD