Dairy foods reformulation by lower salt, sugar, and fat content

Abstract Food reformulation is used for changing the composition of processed foods to obtain a healthier product by limiting certain nutrients in the diet, such as sugars, saturated fat, trans fat, salt, and/or sodium. The excessive consumption of these substances has been associated with negative health effects, including obesity, diabetes, cardiovascular disease (CHD), and stroke. However, these substances have specific technological roles in foods, in addition to providing flavor, improving texture, and affecting microbial growth. Therefore food reformulation must consider all these roles to create a product that is still attractive to consumers. This chapter presents why the reduction of salt, sugar, and fat content is important, epidemiological aspects, and current reduction strategies for dairy product development.