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Ingredient innovations for food reformulation: Functional ingredients, alternative proteins, and fat, salt and sugar

Nuria Prieto1, Matthew G Nosworthy2, Óscar López-Campos1

  • 1Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada.

Advances in Food and Nutrition Research
|September 8, 2026
PubMed

Keywords:
Alternative and hybrid protein systemsBioactive compoundsBy-product valorizationDietary fiber and prebioticsFat, salt and sugar replacersFunctional ingredientsNutritional and eating qualityReformulation ingredients

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