Reformulation as a Strategy for Developing Healthier Food Products

Vassilios Raikos, PhD, is a Research Fellow at the Rowett Institute at the University of Aberdeen (Scotland). His research interests lie in the interface between Food Science and Human Nutrition with particular interest in food reformulation, valorisation of secondary-products of food processing, characterisation and development of dairy products and beverage emulsions and improving the oxidative stability of vegetable oils. Dr. Raikos is a graduate of the University of Leeds (BSc in Human Genetics), University of Nottingham (MSc in Applied Biomolecular Technology) and Heriot-Watt University (PhD in Food Colloids). He has authored numerous publications in international, peer-reviewed journals, and has presented talks at several international conferences. He is also a Fellow of the Institute of Food Science and Technology (IFST) and an Associate Fellow of the Higher Education Academy. Viren Ranawana, PhD is a Research Fellow at the Rowett Institute at the University of Aberdeen. He is a human nutritionist with a background in food and culinary sciences, and has worked in academia, food industry and hospitality. He completed his undergraduate studies in food science and technology in Sri Lanka and then his Masters and PhD in human nutrition in the UK. His research interests are in the interface between food and nutrition. His current work focuses on the use of reformulation for developing healthier foods, valorising underutilised secondary products and novel plant products for chronic disease control, and identifying factors responsible for inter-individual variations in postprandial metabolic responses. He has a particular interest in work around diabetes control and dietary fibre. His research expertise spans human intervention studies, food product development and in vitro work (chemistry and cell model based).

Introduction-Reformulating Foods - Concept, Trends and Considerations.- Part 1.- Reformulation of Foods for Weight Loss: a Focus on Carbohydrates and Fats.- Digestible and Non-Digestible Polysaccharide Roles in Reformulating Foods for Health.- Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments - An Industry Perspective.- Nutritional Optimisation through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer Driven Techniques.- The Importance of Food Reformulation in Developing Countries.- Delivering Success in Practical Based Reformulation for Health.- Part 2.- Improving Lipid Content in Muscle-based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils.- Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients.- Reformulating Bread to Enhance Health Benefits using Phytochemicals and through Strategic Structuring .- Food Processing By-products and Waste: Potential Applications as Emulsifiers and Stabilisers.- Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials.- Reformulating Meat Products for Improving Nutrition and Health.