Food companies are reformulating ingredient lists in response to rising costs and consumer demand for healthier products. From adding protein to removing sugar, brands are repositioning offerings as better-for-you while facing pressure from the MAHA movement Included in this Trendilne: Quality vs quantity: Food makers face tradeoffs when choosing protein source ‘Not all proteins are created equal’: Inside PepsiCo’s approach to functional ingredients Reformulation surge prompts Ingredion to reasses how it does business
