Background
The Challenge
The original product included multiple components that were contributing to its Nutri-Score classification: protein, bread, vegetable mix and sauce. To successfully optimize the product, we needed to evaluate each product component and identify an optimized recipe that improved Nutri-Score classification and maintained taste expectations for consumers.
Our Approach
Griffith Foods assembled a taskforce of culinary, nutrition, and sensory experts to analyze the customer’s product and identify reformulation opportunities. We focused on each product component, successfully reformulating each element to reduce nutrients of concern while infusing ingredients with higher nutrient density that helped to improve the Nutri-Score. Throughout the process, we conducted iterative sensory testing to ensure flavor and texture remained uncompromised.
The Results
We delivered a significantly more nutritious product without compromising taste. The end product resulted in:
- 12% less saturated fat
- 22% less sugar
- 25% less salt
- 131% more fiber
Due to our significant nutrition improvements, the Nutri-Score improved from D to B , indicating the food product has a balanced nutritional profile. Griffith Foods also conducted an independent review of HFSS, and assessed the product moved from a 12 to a 1, allowing the reclassifying of the product as Non-HFSS.
Summary
At Griffith Foods, we combine crafted culinary solutions with nutrition expertise to help our partners deliver products that consumers love. This nutritional improvement project is an example of Griffith Foods’ chef-driven creations backed by science to achieve better nutrition without sacrificing taste.
Ready to create products that are not only delicious but also nutritious? Contact Griffith Foods today and let’s work together to bring your next innovation to life. Let’s continue Creating Better Together.™
