IFE Manufacturing: Campden BRI and IFST to address reformulation of processed food
Campden BRI and the Institute of Food Science and Technology (IFST) are hosting a one-day event focusing on the challenges and opportunities of reformulating processed foods.
The forum, ‘Reformulation of Processed Food: Perceptions, Realities and Finding the Balance’ will take place on Monday, 17 March 2025 at ExCeL London, as part of the IFE Manufacturing exhibition.
The event will be chaired by Professor Colin Dennis, former director general of Campden BRI and ex-chair of the board of trustees of the British Nutrition Foundation, with support from Lewis Wallis, regulatory affairs advisor and Mike Adams, head of the product innovation and insights group at Campden BRI. It will also bring together experts from across the food sector to explore the evolving drivers of reformulation and the approaches the industry is taking.
The main focus will be on the practicalities and innovations surrounding healthier processed foods, including strategies for reducing sugar, salt and fat, and how to meet growing consumer demand for transparency in labelling.
“Reformulating processed food to meet consumer expectations while navigating regulatory requirements can be challenging. This forum will provide valuable insights and practical case studies to help industry leaders and manufacturers make more informed decisions,” said Mike Adams.
The event will cover key topics including reformulation for health – improving the nutritional profiles of processed foods, clean label trends – enhancing consumer trust through transparent labelling, HFSS reformulation – reducing the prevalence of unhealthy products in the market and nutrient profiling – approaches to optimising the nutritional value of reformulated products.
Industry leaders Caroline Saunders, senior director of global health and wellness at Pladis, and James Foreman, supply chain technical, The Compleat Food Group, will present case studies. Following this there will be a panel discussion featuring key experts including Mike Adams, Campden BRI, Andrea Cattaruzza, director at AndCat, Joanne Burns, reformulation for health manager at FDF Scotland and Joanne Lunn, partner & senior ethics and sustainability manager, health, Waitrose.
Lewis Wallis added: “As more people look for healthier food options, we know that the food industry needs to find the right balance between nutrition, regulation and consumer preferences. I am looking forward to this important forum that will present the latest strategies for effective food reformulation, alongside the challenges of implementation.”
Attendees will have the opportunity to network and exchange ideas with professionals working at the forefront of food innovation.
Registration is now open, with tickets costing £20 for student members, £35 for IFST/ Campden BRI members and £75 for non-members.
Places are limited, and early booking is recommended. Register now at: IFST & Campden BRI Forum: Reformulation of Processed Food – Perceptions, Realities and Balance | Institute of Food Science and Technology
