Foodvalley Expands Reformulation Guide With New Focus On Alternative Proteins And Upcycled Ingredients
Foodvalley, a Netherlands-based independent non-profit organisation focused on accelerating innovation and sustainability across the food system, has released an updated edition of its Practical Guide for Reformulation and Innovation, adding new content on plant-based and novel proteins, upcycled ingredients and ingredient sourcing.
The revised guide builds on the first public edition launched in 2025 and is designed to support food manufacturers seeking to improve the nutritional and environmental profiles of their products while maintaining product quality and functionality.
According to Foodvalley, reformulation remains a complex process in which ingredient choices can influence taste, texture, mouthfeel, appearance and processing performance. The guide brings together practical examples and industry experiences to help product developers evaluate different approaches to reformulation and innovation.
Among the main additions is a dedicated chapter on plant-based and novel proteins, including solutions aimed at replacing meat, dairy and egg ingredients. The publication also expands its coverage of upcycled ingredients, which are now included within the solution overviews as potential options for more circular product development.
The updated edition contains additional case studies and supplier information across multiple ingredient categories, providing further examples of how companies are addressing formulation challenges related to nutrition, sustainability and product performance.
Foodvalley said the guide addresses nutrients including salt, sugar, saturated fat, fibre and protein through practical case studies and real-world applications. While the publication is aligned with the Dutch National Approach to Product Improvement (NAPV), the organisation notes that the content is intended to be relevant for food manufacturers operating in international markets.
The guide was developed through Foodvalley’s The Healthier Food Community and expanded with contributions from The Protein Community, The Upcycling Community and The Regenerative Agriculture Community.
Targeted at professionals working in product development, R&D, innovation and marketing, the guide aims to support decision-making and stimulate new ideas for healthier and more future-focused food products.
Foodvalley is encouraging food industry professionals to use the guide and provide feedback to support its continued development as a practical resource for reformulation and innovation projects.
