Reformulation, fortification and functionalization: Big Food corporations’ nutritional engineering and marketing strategies

Abstract

In response to health concerns arising from the consumption of highly processed foods, the world's largest food and beverage manufacturing corporations (i.e. ‘Big Food’) have responded by modifying their existing products and introducing new products with ‘improved’ nutrient profiles. Three distinct strategies used by food corporations to nutritionally engineer and market their products will be identified: the reformulation of foods to reduce levels of harmful food components, the micronutrient fortification of products to address micronutrient deficiencies, and the functionalization of products that claim to provide optimal nutrition and health benefits. These nutritional strategies gain scientific legitimacy by drawing upon the dominant nutritional ideology of ‘nutritionism’, which is characterized by a reductive focus on nutrients as a way of understanding a food's effects on dietary health. Food and beverage corporations promote these nutritional strategies as an important part of their corporate social responsibility agendas, and as evidence that they are addressing the health issues associated with both over-nutrition and under-nutrition. However, these corporations are also using these nutritional strategies to legitimize and grow the markets for their products in the global North and South.