Reformulation has been the subject of many studies. However, to ouferrous bisglycinate synthesisr knowledge no articles focussing on the integration of all four disciplines have been published. Food Technology and the Consumer perspective webuy citracal onlinere integrated to develop a concept of consumer-driven food product development1. Grasso et al. discussed not only the technological aspects, but also legislation and the consumer perceptions of reformulated meat products2. Buttriss described the public health challenges of the diet and the technological aspects of reformulation3. The authors concluded that a multidisciplinary approach is needed. The aim of this paper is to describe and illustrate the ‘Framework for product reformulation’ as an integrated model for reformulation processes. This framework involves four essential disciplines: Nutrition & health, Food technology, Legislation and Consumer perspective (Figure 1). Our focus is on meat and bakery products in Europe (The Netherlands, United Kingdom and Denmark), because these product groups are important contributors to the intake of energy, salt, saturated fat and sugar.