| IFST Technical Brief: Food Reformulation for Salt | Describes functional role of salt in food and technical strategies to reduce it from food products |
| IFST Technical Brief: Food Reformulation for Fats | Provides an overview of the types and sources of dietary fats, their health impacts, their functional roles in food, strategies for reformulating fats in products, sustainability implications, current understanding, and future directions. |
| IFST Technical Brief: Food Reformulation for Sugars |
Discusses the types and sources of dietary sugars, their health concerns, their roles and replacements in food, strategies for reducing sugars, current challenges, and future directions. |
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Cooper and Pardoe are experts in sugar chemistry with over 70 years’ experience between them. They have a wealth of experience in sugar replacers and a deep understanding of the exacting requirements. Here they outline related challenges |
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Food Science and Technology: Is Salt Reformulation a Magic Wand for Public Health? |
Pombo (Registered Nutritionist and Campaign Lead at Action on Salt, based at Queen Mary University of London) explains the urgent need to reduce salt intake and progress on reformulation of foods |
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What to look out for and best practice when taking an idea to launch. A panel discussion between 4 IFST members [experts in New Product Development (NPD) from various parts of the supply chain]. The discussion was part of International Food and Drink (IFE) 2022 Event at Excel, London |
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How food businesses can maximise the commercial value of their innovation. What is Intellectual Property and what are the key actions to protect it? |
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Bake In Space was a startup that sought to address the scientific and technical challenges relating to the production of fresh food in order to improve the wellbeing and comfort of humans travelling beyond low Earth orbit |
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A presentation by Professor Cooper on reformulation, its challenges, practical approaches and examples of sugar reformulation
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| IP Starter Pack* | This starter pack explains the different Intellectual Property (IP) rights and how they are used to identify, protect, exploit, and enforce the different parts of a food and drink business. Paying attention to this legal aspect will give you the best chance of maximising the value of your ideas. |
*Disclaimer: IFST’s values include our commitment to provide independent, authoritative evidence-based science. In signposting material and resources from other organisations, we cannot accept liability for their content, nor do we underwrite such commercial messages that they may contain.