Reformulation for health resources
Click through the following expanding panels to view the range of free to access resources.
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We will shortly be releasing our new Sensory analysis guide for SME's developed for the reformulation process. You can request a copy by emailing firstname.lastname@example.org
You can find the Reformulation for Health podcasts on the FDF Scotland podcast page, or on your preferred podcast platform; search "FDF Scotland" to subscribe.
FDF Scotland produces regular podcasts featuring insights and updates from Scotland's food and drink industry. These focus on behind the scenes of the food and drink business, skills, reformulation, environment and other topics of interest.
Click through to view recordings of our previous webinars, featuring a range of industry experts:
Listen to our Sodium reduction solutions webinar which took place on the 17th March to learn about salt’s place in public health, and methods of salt reduction using alternative ingredients.
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2024 salt and calorie targets
UK salt reduction has been achieved through a number of stepwise reductions, allowing for consumers pallates to adjust over time. Nutritional targets for both salt and calorie content have been set, to be achieved by 2024, with guidance and maximum levels for salt, sodium and calories.
We have summaried just some of these targets in our condensed guidance sheets.
Please consult the full documentation before beginning your reduction project:
Thinking of making your products healthier?
FDF Scotland's Reformulation for Health advice tool will help you start your reformulation journey.
Complete for bespoke advice and support on making your products and processes healthier.
We will then contact you to develop your reformulation action plan.
Feeling confused about the process of reformulation?
Our reformulation guides explain the eight principles of reformulation, with information on each of the nutritional components and helpful tips for achieving your reformulation goals.
FDF Scotland Research
Consumer and business attitudes to reformulation
FDF Scotland carried out research with Levercliff to determine consumer and business attitudes to product reformulation.
View the results:
- Product Reformulation: Attitudes of typical consumer profiles
- Product Reformulation: Understanding Scottish consumers
- Product Reformulation: Food business feedback
The results were discussed in an FDF webinar
View the slides from the webinar here
IGD reformulation guidance
IGD is a research and training charity which sits at the heart of the food and consumer goods industry. Visit their website for a range of useful reformulation guidance and tools.
Guide: Spotlight on sugars
Read our Spotlight on sugars report, for comprehensive guidance on:
- Considerations for sugars reduction
- Available sugar replacers
- Factors affecting consumer acceptance of sugar replacers
FDF members are committed to working alongside government as it develops calorie reduction guidelines. Compared to 4 years ago, FDF member products provide 11% fewer calories into the average shopping basket.
PHE is developing voluntary guidance on infant food and drink, which will be published later in 2020. The guidance will be set for total sugars, free sugars and salt, but portion size / energy guidance will not be included.
In the UK, a nutrient profiling model is used to define products high in fat, salt or sugar (HFSS), to determine what can or cannot be advertised to children on TV, internet, outdoor spaces and in print media.
FDF members are working towards government’s voluntary sugar reduction guidelines of 20% by 2020. Great progress has been made, particularly in soft drinks. Compared to 4 years ago, FDF member products provide 11% less sugars into the average shopping basket.
The UK is widely acknowledged to be leading the world in salt reduction and companies are working to specific voluntary guidelines set by Government. Compared to 4 years ago, FDF member products now provide 14% less salt into the average shopping basket.