Ingredient innovations for food reformulation: Functional ingredients, alternative proteins, and fat, salt and sugar replacers.

The growing demand for healthier and more sustainable foods, while maintaining palatability, has driven innovation in food reformulation. This book chapter discusses ingredient-based strategies focused on improving the nutritional value and eating quality of novel health-oriented food products. This chapter provides a comprehensive overview of key functional ingredients recovered from agri-food by-products, highlighting their nutritional relevance and challenges associated with their applications in food fortification, with particular emphasis on dietary fiber, polyphenols and lipid-derived bioactive compounds. The chapter further evaluates the use of alternative protein sources, including plant-, fungal- and insect-based foods, and reviews recent ingredient innovations aimed at addressing challenges related to eating experience. Additionally, novel strategies for the replacement of fat, salt and sugar with ingredients providing nutritional and health benefits are discussed. Overall, the chapter discusses how ingredient innovation and functional fortification strategies can support the development of healthier, more nutritious and sustainable, and consumer-acceptable food products.