What's Next for India's Reformulation Journey?

India faces the double burden of malnutrition with high rates of undernutrition coexisting alongside increasing rates of obesity and non-communicable diseases (NCDs). 

The burden of NCDs has increased from 30% to 55% from 1990 to 2016, accounting for one in five NCD-related deaths. India represents 40% of the world’s diabetes burden affecting 72 million in 2017. It is estimated that 98 million people may be diagnosed with Type 2 diabetes by 2030. 

In view of the growing disease burden in India, the food industry has been working on various solutions to deliver better nutrition. Through product innovation and reformulation efforts, it has been fortifying foods with vitamins and minerals as well as reducing the amount of public health sensitive nutrition. 

Steven Bartholomeusz, FIA’s Policy Director, sits down with Food Navigator Asia to share the major factors driving reformulation in India, as well as the hurdles that food companies in India encounter in accelerating their reformulation progress. 

After carrying out a four-country study to understand the reformulation landscape in some of the key markets in Asia, FIA will be sharing the findings of the studies at the inaugural Asia Reformulation Conference and exploring new ingredient and product innovations that has enabled the industry to provide consumers with tasty products that are of high nutritional quality. 



 
'Healthier Product Reformulation in India' report

Reformulation in India: Good taste and clear nutrition labelling found to be key factors for success


Keeping products tasty and providing clear nutrition labelling have been found to be key factors influencing consumer appeal when it comes to food and beverage reformulation in India, a new report has found. 

According to the Healthier Product Reformulation in India report released by IGD and Food Industry Asia, 83% of consumers reported that they would be ‘happy if the product recipes are changed to make them healthier, provided they are still as tasty’. 

“Taste is one of the factors that can hinder consumer acceptance, as it remains one of the top considerations when buying products,” FIA Policy Director Steven Bartholomeusz told FoodNavigator-Asia. 

“Hence, it is crucial that companies maintain existing flavour profiles while improving the nutritional quality of their food and beverage portfolios.” 

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