Book Chapter

Reformulation of foods for weight loss: A focus on carbohydrates and fats


The Health Survey for England 2016 shows that the prevalence of overweight and obesity is increasing with 27% of adults being obese and 40% of men and 30% of women were overweight. As half of the UK population is expected to be obese by 2050, reformulation of food products can play a significant role in production of healthier foods with low energy density that can increase satiety and reduce food intake. Fat is the most energy-dense nutrient; hence it is a key area of reformulation for weight loss. The focus for reformulation in terms of fat is often on reducing saturated fat, but for weight loss overall fat reduction is the most important. This can be achieved through fat replacement products or altering the type of fats added to products to make them more satiating. Food reformulation in carbohydrate foods mainly involves reducing sugar and increasing fibre content. Considering that the current UK population has a high intake of sugars and low intake of fibre, reformulation strategies using bulk and intense sweeteners (ISs) as well as various dietary fibre ingredients are a viable way to have a positive influence on public health. The current chapter focuses on how carbohydrate and fat in food products can be reformulated to promote satiety and weight loss.

Attached files


Thondre, Pariyarath S.
Clegg, Miriam E.

Oxford Brookes departments

Department of Sport, Health Sciences and Social Work


Year of publication: 2019
Date of RADAR deposit: 2019-10-17

All rights reserved.

Related resources

This RADAR resource is the Accepted Manuscript of Reformulation of foods for weight loss: A focus on carbohydrates and fats
This RADAR resource is Part of Reformulation as a strategy for developing healthier food products [ISBN: 9783030236205] / Vassilios Raikos, Viren Ranawana (Springer, 2019).


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