Supporting Reformulation

Reformulation Common Interest Group

Building on the success of the Reformulation Programme, we have set up a Reformulation Common Interest Group in partnership with Interface. The aim of the reformulation group is to encourage companies with an interest in product reformulation to work together and with academic experts to deliver products with reduced energy density or increased nutrient content.

We welcome new to the group and are keen to hear from academics or organisations involved in reformulation who can support manufacturers to reformulate - please contact Cat Hay at SFDF for further information.

Reformulation for Health Programme

Around 50 small and medium-sized food producers reduced calories, salt and saturated fat in their products without compromising on taste supported by SFDF's Reformulation Programme.

During the Programme, some significant reductions in salt, saturates and energy were achieved, we have published a number of case studies that highlight the many success stories. Some of these case studies are also featured in FDF's Health and Wellbeing report 2015.

We published 'Reformulation for Health: Guidance for SMEs' to offer guidance and inspiration for food and drink producers that want to find out how reformulation could help their customers as well as their business, alongside signposting to other sources of practical advice and information.

More information


Last reviewed: 24 Nov 2016