Reformulation has become a critical resilience strategy for food and beverage companies navigating changing consumer expectations, evolving health priorities, ingredient changes, and a shifting regulatory landscape. In this webinar, experts will examine how science-led reformulation can help companies adapt while protecting product performance and consumer acceptance, improving nutritional quality, and reducing regulatory risk.

Rebeka Davis, senior 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.

Lisa Sanders, PhD, RD, owner and principal scientist at Cornerstone Nutrition, LLC, will focus on science-based reformulation for nutrition and health. She will examine the shift from nutrient reduction toward nutrient density, growing scrutiny of ultra-processed foods and processing, and demand for credible, evidence-based nutrition benefits. Sanders will share practical approaches for evaluating the overall nutritional profile, aligning evidence and substantiation with development timelines, and avoiding unintended nutritional tradeoffs or a misleading “health halo.”

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.