Reformulation of food and beverage products for healthier diets

World Health Organization (WHO)
Resource type:
Advocacy and policy

Food reformulation is the process of altering the processing or composition of a food or beverage product, to improve its nutritional profile or to reduce its content of ingredients or nutrients of concern. Food reformulation can contribute to ensuring access to safe and nutritious food for all, and shifting towards healthier and sustainable consumption patterns.

This policy brief provides policy-makers and programme managers, health professionals and advocates with information and practical guidance for implementing effective policy actions to eliminate industrially produced trans-fatty acids (TFA) from the food supply, reduce the energy content per portion and lower the levels of saturated fats (SFA), sugars and salt/sodium in food."


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This resource has been peer reviewed