Last year, I worked on another great Footprint research project which aimed to outline how foodservice can help tackle the health crisis by using product renovation, reformulation and innovation to make products healthier.

Commissioned by Nestlé Professional and produced by Footprint Media, the Recipe for Change report is an actionable, non-technical industry guide. It outlines how foodservice can help tackle the health crisis by using product renovation, reformulation and innovation to make products healthier. And, with a recent survey finding that 56% of casual diners would be more willing to go to a restaurant that offers healthy menu options, ensuring products are healthier helps keep customers happy and makes good business sense.

Based on in-depth industry research – including interviews with over 60 industry insiders – the report identified 12 essential ‘ingredients’ to successful reformulation. Discover what they are by reading the report on the Footprint website here.