HFSS Reformulation in Action! (2/2)

In our last blog, we discussed the impact of the HFSS restrictions.

If history has shown us anything, it’s that this type of legislation often has a seismic impact on the industry – for manufacturers and retailers alike.

For example, the 2018 soft drinks levy caused a massive 18% reduction in volume sales of full sugar soft drinks! Additionally, of those products that did reduce sugar content, more than 80% were due to product reformulation.

Reformulation is one of the most effective ways to improve nutritional profiles and achieve HFSS compliancy.

Technologies used:

A Points

• avanté 87

Emma managed to reduce the sugar by 30% using avanté 87, taking the sugar score from 5 to 3

• delyte 5

Vegetable oil is used in the control recipe meaning the points for saturated fat were already relatively low, however, this contributed to the calorie points so by replacing some of the oil with delyte 5 decreased both the energy and saturated fat scores by 1

The combination of using both avanté & delyte technologies in the compliant muffin meant the A points are below 11 and we could utilize our complex range of proteins.

C Points

• complex 18

This has a protein content of 80% protein, increasing the protein score to 3

• scilia WF90

This has an insoluble fibre content of 98% increasing the score to 5

Both these products carry a simple declaration of ‘wheat’ making them suitable clean label alternatives within bakery products.

The amalgamation of these technologies boosted the C points to 8, achieving an overall score of -1.

If you’re interested in any of these concepts or want to learn more about HFSS solutions, please feel free to get in touch or alternatively, you can watch our webinar on HFSS Healthy Reformulation HERE.