Reformulating solves a complex technical problem. Manufacturers value titanium dioxide in food products for its strong physical attributes that bring multiple benefits to the table, such as intense and precise color and improved product stability. While one advantage can be achieved with an approved replacement such as calcium carbonate or a starch-based alternative, it often comes at the expense of another, less acceptable result. For example, as a food opacifier, titanium dioxide covers flaws or improves texture, promoting product stability. If calcium carbonate achieves the desired color and texture in cupcake icing, but the pH level causes the preservative to be ineffective, that’s not a workable solution for a bakery. A better option is to consider changing multiple ingredients in different proportions to arrive at a new color formulation fully tailored to the bakery’s needs.

Reformulating may result in a better product. Despite any initial misgiving companies may have about reformulating, starting over is an opportunity to innovate or create a better, more sustainable product. A new beginning invites collaboration between the customer and our innovative technical experts and food scientists, allowing for a better finished product that meets the needs of consumers and mitigates future ingredient issues. Ingredients and trends are constantly changing, so a more robust, efficient system is better for long-term growth.

Reformulating is good for the bottom line. Reformulating addresses the top priority of many manufacturers: total cost. Retrofitting old or outdated designs can be more expensive than developing a new, potentially more efficient concept. This is especially true for food formulators attempting to solve a challenging technical problem by replacing an additive as widely used as titanium dioxide in popular recipes and food products.