Reformulation's Limits

As a response to the growing global obesity epidemic, the food industry along with the help of the academia, traditionally suggested removing fat, salt, and increasing sugar from products. However, reformulation has it's own limitations:

1. Reformulation can create a "health halo" around food thus prompting people to eat more of it than they otherwise would.
2. Consumers increasingly equate healthiness with preserving food's natural properties but not its nutritional profile.