How do I improve nutrition and keep the appeal?

Practical ingredient and processing strategies for coated products that improve nutrition while maintaining taste, texture and consumer appeal.

Consumers increasingly expect healthier food choices, but nutritional improvement only creates value when products continue to deliver on taste, texture, appearance and overall eating experience. Whether the objective is more protein, less fat, reduced salt or added nutritional value, manufacturers need to balance nutrition targets with consumer preference, manufacturing performance and product quality.

Join experts from GEA Food Solutions and Solina, a global partner in savoury food solutions combining formulation, flavour, sensory and functional expertise, for a practical discussion on how formulation and processing can work together. The session will explore approaches to nutritional reformulation, the factors that influence consumer acceptance, and processing considerations that support consistent quality, throughput and resource efficiency.

During this webinar, you will learn how to:

• Improve nutritional value while maintaining taste, texture and product appeal.

• Apply practical reformulation strategies for protein enrichment, fat reduction and salt reduction.

• Understand what drives consumer acceptance and repeat purchase of healthier products.

• Explore processing solutions that support product quality, throughput and resource efficiency.

This webinar is designed for:

Operations and Plant Managers, Production Managers, R&D Managers, Quality Managers, Procurement Managers, Owners and CEOs, CFOs, Food Technologists, Service and Maintenance Managers, and Operators involved in product development, reformulation or production performance.

Date: December 8, 2026

Time: 11:00h GMT +2

Duration: 45 minutes

Format: Live online webinar

Learn how ingredient innovation, flavour expertise and optimized processing can improve nutritional profiles while maintaining the sensory qualities consumers expect.