Reformulation has become a critical resilience strategy for food and beverage companies navigating changing consumer expectations, sustainability pressures, ingredient constraints, and an evolving regulatory landscape. In this webinar, experts will examine how science-led reformulation can help companies adapt while protecting product performance, consumer acceptance, and business continuity.

Rebeka Davis, account manager at GNT USA, will explore reformulation through the lens of consumer acceptance and product performance, including the role of appearance and color in shaping product expectations. She will discuss practical considerations for evaluating plant-based color solutions and maintaining a familiar, high-performing product experience as formulations change.

A sustainability expert will examine how reformulation can support sustainability and supply-security goals through ingredient sourcing, circular economy approaches, upcycling, waste reduction, and more resource-efficient processing. The session will also address the technical, cost, scale-up, and credibility challenges that can arise when sustainability objectives are built into formulation decisions.

Renee Leber, manager of food science and technical services at the Institute of Food Technologists, will address reformulation for regulatory compliance and risk reduction. She will discuss how evolving requirements around ingredients, labeling, additives, and market access can influence formulation decisions—and how product developers can take a more proactive approach to regulatory change.