February 2017 - Reformulation Event
Industry and academics share reformulation success stories
Around 80 people attended our reformulation event on 9 February run in
partnership with Interface. The event brought together food and drink manufacturers and
academics to hear the latest research and success stories on reformulation.
Delegates enjoying hearing from a varied range of speakers including keynote
speaker Professor David Hughes – who is a world-renowned food marketing expert.
Martin Ruck, Macphie's Head of Research and Development, gave a behind the scenes
insight into the work Macphie's has been doing on sugar reduction.
FDF's Scotland's CEO David Thomson highlighted the work food and drink
manufacturers are doing to improve public health. Academic speakers covered a range of
different topic from consumer acceptability of reformulated foods to different
replacements that can be used when reformulating.
David Thomson, CEO of Food and Drink Federation (FDF) Scotland, said:
"FDF Scotland's recent reformulation event held in collaboration with Interface
showcased some of the excellent work food and drink our member companies like
Macphies are already doing. But they stand ready to do more which is why we are
working closely with the Scottish Government, Food Standards Scotland and industry
partners to find the best way to improve the Scottish diet."
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
reformulation group is to encourage companies with an interest in product
reformulation to work together and with academic experts to deliver products
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
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
find out how reformulation could help their customers as well as their
alongside signposting to other sources of practical advice and information.
Last reviewed: 07 Mar 2017