Foodvalley launches updated guide for reformulation and innovation

Following the successful launch of its first public edition in 2025, Foodvalley now presents an updated version of the Practical Guide for Reformulation and Innovation, expanded with new content on plant-based and novel protein and upcycled ingredients.

The enriched edition brings together fresh case studies, expanded supplier information and perspectives from across the food industry, offering professionals a practical way to explore reformulation and innovation through the experience of others.

Improving the nutritional and environmental profile of food products is a dynamic and complex task, where every ingredient choice shapes taste, texture, mouthfeel, appearance and functionality.

This guide brings together how others approach these reformulation decisions in practice, sharing real world experiences from across the sector. It provides practical guidance, real-world examples, and up-to-date solutions to help you navigate the reformulation process. It is aligned with the Dutch National Approach to Product Improvement (NAPV), but also relevant in broader international contexts. Nutrients such as salt, sugar, saturated fat, fibre and protein are approached through real cases, making the guide relevant for day-to-day practice.

Developed within Foodvalley’s The Healthier Food Community, and now enhanced with contributions from The Protein Community, The Upcycling Community and The Regenerative Agriculture Community, it captures a rich diversity of insights and learnings.

Key updates in this edition

This new edition significantly expands the guide in several ways:

• A dedicated chapter on plant-based and novel protein, complete with a list of solutions to replace meat, dairy and egg
• Upcycled ingredients are now included within the solution overviews, offering inspiration for more circular product development
• Additional case studies and ingredient suppliers across all chapters, providing additional context and practical examples.

Who is it for?

The Practical Guide is designed for professionals working in product development, R&D, innovation and marketing. It can be used to spark ideas, inform discussions and support decision making when working on healthier and more future proof products.

Foodvalley invites professionals to actively use the updated guide, apply the insights in practice and continue sharing feedback so the guide can keep evolving as a living and relevant resource for the industry.

Go to the ‘Practical Guide for Reformulation and Innovation’