In seeking to tackle obesity and metabolic disease, research on reformulating ultra-processed foods has intensified in recent years. Despite numerous publications, information on reformulation may not be accessible to many small and medium sized enterprises (SMEs), because they are generally low-tech with little budget for research and development. This paper presents the development of a knowledge-base that illustrates a holistic approach to food reformulation to provide SMEs with practical information on successful methods to reduce sugar and fat from existing products. This knowledge-base uses recent findings in food reformulation, assesses and evaluates outcomes and presents them in an industrially relevant context. The knowledge-base (which is demonstrated on a working example of sweet American-style muffins) identifies the readiness of various reformulation techniques for industrial application by indicating the consequences of different techniques of reformulation on a products' nutritional profile, acceptability, quality and processability. Adhering to the sequential process described ensures that processed foods are reformulated using healthier alternatives, comply with food legislations and are suitable to be used on an industrial scale.

在寻求解决肥胖症和代谢疾病方面，近年来对重新配制超加工食品的研究已经加强。尽管有许多出版物，但许多中小型企业（SME）可能无法获得有关改制的信息，因为它们通常是技术含量低，研发预算很少的技术。本文介绍了知识库的发展，该知识库说明了食品重新配方的整体方法，旨在为中小型企业提供有关成功减少现有产品中糖和脂肪的方法的实用信息。该知识库使用食品重新配制中的最新发现，评估和评估结果，并在与工业相关的情况下展示这些结果。知识库（在一个甜美的美国风格的工作示例中进行了演示松饼）通过指示不同配方技术对产品营养成分，可接受性，质量和可加工性的影响，从而确定了各种配方技术在工业上的准备情况。遵守所述的顺序过程可确保使用更健康的替代品来重新配制加工食品，符合食品法规并适合在工业规模上使用。