Editor’s choice: What could go wrong?

In a sector in which all the players are tweaking, or outright overhauling, their formulations, it pays to remember that a reformulation has as many potential pitfalls as the original recipe.

So a guidebook is a good tool to have — which is, essentially, what Food Technology Magazine, a publication of the Institute of Food Technologists, offers in the article, “Reimagining Reformulation: What could go wrong?”

Reformulating is no cheap fix: Back in 2002…