ReviewFood science & nutrition2023
Global nutritional challenges of reformulated food: A review.
Review in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers, 2 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
28 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Pooled it
- Pooled it
- Commercial interests in health policy dialogues: a qualitative content analysis of NEDLAC's engagement with South Africa's Health Promotion Levy.Globalization and health · 2026Article
- Consumption of vitamin A-rich foods among 6-23-month-old children in Jigjiga town: a community-based cross-sectional study.International health · 2026Article
- Cross-border food reformulation: changes in nutrient content in Uruguay following the implementation of front-of-package policies in neighbouring countries.BMC public health · 2026Article
- Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and Commercialization.Foods (Basel, Switzerland) · 2026Review
- Enhancement of low-temperature growth ofbioRxiv : the preprint server for biology · 2026Article
- Digital food advertising exposure and perceptions among school-age children: a mixed-methods study in Kazakhstan.Frontiers in public health · 2026Article
- Mitigating acrylamide formation using agrifood waste materials: A concise review.Food chemistry: X · 2025Review
- Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life.Scientific reports · 2025Article
- Nutritional Composition, Bioactive Properties, and Sensory Evaluation of Breadsticks Enriched with Carp Meat (Foods (Basel, Switzerland) · 2025Article
- Techno-Functional Properties and Applications of Inulin in Food Systems.Gels (Basel, Switzerland) · 2025Review
- An Updated Definition of "Healthy" Foods in the United States: How Do They Measure in Nutrient Density, Cost, and Frequency of Consumption?Current developments in nutrition · 2025Article
- Changes in food quality and habits in urban Ghana: evidence from a mixed-methods study.BMC public health · 2025Article
- Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products.Foods (Basel, Switzerland) · 2025Article
- Sugar Reformulation in Solid Foods: Limitations and Challenges.Nutrition bulletin · 2025Article
- Nutritional portrait of processed foods purchased in Québec (Canada), 2016-2022.Public health nutrition · 2025Article
- Millets, pulses, and oil seeds-based flatbread premix: A protein-rich functional food for healthier dietary habits and prevention of lifestyle disorders.Journal of food science · 2025Article
- A comprehensive review on cardiovascular disorders development due to salt intake: an emphasis on policy implementation.Health research policy and systems · 2025Review
- Impact ofFrontiers in nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.