Regulations, food safety
How to turn (re)formulation under multiple constraints into a lever for innovation?
13
Oct
Published on: 13/10/2025
By Carla LUCET, Sarah GERVAIS and Gilles BERTHEAU - October 2025
Introduction
To read the full article, download it here: TechTime Article - October 2025 - Formulation under multiple constraints
Have a question? Contact Carla LUCET, Development Project Manager and National Start-up Manager : clucet@ctcpa.org
Sarah GERVAIS, Nutritional Quality Project Manager: sgervais@ctcpa.org
Gilles BERTHEAU, Head of Cereals, Plant Proteins & Pulses : gbertheau@ctcpa.org
Introduction
Against a backdrop of changing regulations, rising raw material prices and environmental pressure, food companies are having to rethink or adapt their products. (Re)formulation under multiple constraints involves adjusting recipes to simultaneously meet nutritional, regulatory, economic and environmental requirements, while preserving organoleptic and technological qualities.
The CTCPA supports manufacturers in this process, whether they are developing new products, optimizing existing ranges or greening their offering, by combining technical expertise, innovation and sustainability.
To read the full article, download it here: TechTime Article - October 2025 - Formulation under multiple constraints
Have a question? Contact Carla LUCET, Development Project Manager and National Start-up Manager : clucet@ctcpa.org
Sarah GERVAIS, Nutritional Quality Project Manager: sgervais@ctcpa.org
Gilles BERTHEAU, Head of Cereals, Plant Proteins & Pulses : gbertheau@ctcpa.org
