Page 77 - FoodFocusThailand No.239 March 2026
P. 77

STRA
                                                                                                      STRATEGIC R&DTEGIC R&D







































                     FROM REDUCTION TO DESIGN:



                     A NEW PARADIGM IN MODERN

                     FOOD REFORMULATION




                     The global food and beverage industry is undergoing profound structural transformations. Traditionally,
                     product reformulation focused primarily on reducing specific components, such as sugar, sodium, or fat,
                     to comply with regulations and align with health trends. However, consumer expectations have become
                     increasingly complex. Consumers are no longer concerned solely with health; they also place greater
                     importance on environmental and social impacts, while still expecting uncompromising taste and a high-
                     quality consumption experience.




                        This shift has driven reformulation toward the concept of   food scientists are expected to act as designers of product
                     Science-based Reformulation, a product redesign process   experiences, integrators of interdisciplinary knowledge,
                     grounded in scientific principles, advanced technologies,   strategists who understand the overall business landscape
                     and  reliable data.  Rather than incrementally modifying   and global trends, and innovators willing to test new ideas.
                     existing recipes, this approach reimagines the food system   This evolution marks a true transition to a new era for the
                     from scratch. Its three key objectives are to enhance   food industry.
                     health value, promote sustainability, and create market
                     differentiation that is hard to replicate.          Scientific Tools for Reformulation Design
                        In  the  past,  research  and  development  (R&D)  was   Science-based reformulation is not a trial-and-error process;
                     often viewed as a support function, performing formulation   rather, it is a systematic design approach supported
                     testing, production process optimization, and quality control.   by scientific tools and approaches. These tools enable
                     However, under Science-based Reformulation, R&D role has   development of formulations that optimize product quality,
                     fundamentally evolved from a “problem solver” to a strategic   health benefits, and manufacturability. Key approaches
                     partner that actively shapes business direction. Modern   include:

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