Supporting Reformulation

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 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: 07 Mar 2017