Case study: reformulate a sweet-and-sour marinade
August 2026
For food professionals, product reformulation is often a complex challenge. How do you improve a product's nutritional composition without compromising on taste, functionality, consumer acceptance, or commercial results? Dutch Spices supports producers in addressing these issues and developed two case studies.
This Technical Paper is brought to you by Dutch Spices.
READ THIS NEXT: How AI Can Accelerate Reformulation with Natural Colours
Functional Ingredients
El Niño puts food supply chains on alert as commodity risks build
Food manufacturers and procurement teams could face a prolonged period of commodity price volatility as a strengthening El Niño increases pressure on some of the world’s most weather-sensitive agricultural supply...
Functional Ingredients
Fi Asia Indonesia 2026 ties ingredient innovation to factory-floor realities
At Fi Asia Indonesia 2026, suppliers emphasized that ingredient performance depends on every stage of a product’s journey, from manufacturing and storage to cold-chain distribution and final preparation. Southeast Asian...
Functional Ingredients
Fi Asia Indonesia 2026 live: Ingredion turns to ingredient systems to balance health, texture and cost
Ingredion is putting ingredient systems at the center of its Southeast Asian formulation strategy, as manufacturers seek to reduce sugar and salt without losing indulgent textures or pushing up costs. At Fi Asia Indonesia 2026...
Upcoming webinars
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
Tirlán Ingredients
Register now
2027 Food Safety Risks for Quality & Compliance Leaders
FoodChain ID
Register now
Formulating for function: Developing benefit-led beverages with natural colours, botanicals, and flavours
Givaudan Sense Colour
Register now
