REFORMULATION OF FOOD – REALITY, OBJECTIVES AND CHALLENGES
Journal Title: Българско списание за обществено здраве (Bulgarian Journal of Public Health) - Year 2018, Vol 0, Issue 4
Abstract
This paper aims to present the main steps in the food reformulation process and to outline the opportunities faced by food manufacturers for the creation of healthy food products. The right and informed choice, as well as consumer demand for „quality“ foods, are a guarantee that the reformulation process has been successfully completed in the long term and meets certain nutritional and health claims.
Authors and Affiliations
Desislava Gyurova
Keywords
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