Pupils relishing Better Burger Challenge
High school students throughout Scotland are relishing the change to get their teeth into their own recipes with the launch of this year’s Better Burger Challenge.
Our members have been voluntarily lowering fat, salt and sugars in recipes for decades. Companies have also developed ‘low-in’ products, cut portion sizes, and introduced resealable packaging, along with providing clear, consistent nutrition information.
FDF member products provide 10% less calories, 12% less sugars and 16% less salt into the average shopping basket compared to 20171.
Reformulation is technically challenging, costly and time consuming. A stable regulatory environment is needed so companies have the confidence to invest.
We are proud to deliver Reformulation for Health, a Scottish Government funded programme to support smaller businesses based in Scotland to make their products healthier.
1. Kantar Worldpanel data for FDF members, nutrient growth versus the overall volume growth (percentage difference) from 2017 – 2021
Future milestones
2022 – PHE final assessment of the 2020 sugars reduction guidelines
Milestone2025 - PHE final assessment of the 2024 salt reduction targets
Milestone2025 - PHE final assessment of the 2024 calorie reduction guidelines
MilestoneNews
Scottish firms awarded funding to make healthier recipes
Over a dozen well-known Scottish bakery businesses have been given funding to make their products healthier.
Better Burger Challenge Winner Announced
The Better Burger Challenge, a contest aimed at encouraging pupils to explore product reformulation and create healthier versions of the classic burger, has announced its winner. The Better Burger Challenge was developed in partnership with Food and Drink Federation Scotland and Quality Meat Scotland.
Reformulation case studies
Case Study
Reformulation case studies
Case studies from: pladis, Coca-Cola, Lucozade, Cereal Partners Worldwide UK, Danone UK, Premier Foods, Kerry Foods
Case Study
“Engaging the workforce in a reformulation challenge equally has a positive impact, in that the business is seen to be thinking of the next generation.” John Farley Director, Sutherlands of Portsoy
Case Study
Peacock salt reformulation case study
“We feel so positive about our new blends. We’re not just selling more salt, we’re selling something different, and meeting a key need for a lot of customers. And the market for it will grow as people become more and more health-conscious.”
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Related topics
Calorie reduction
FDF members are committed to working alongside government as it develops calorie reduction guidelines. Compared to 8 years ago, FDF member products provide 13% fewer calories into the average shopping basket.
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Report: Celebrating Food and Nutrition Report 2023
11 September 2023
The FDF and our members are committed to developing healthier products and have made substantial progress to date. This is not straightforward but is one of the most important measures food producers can take to improve the nations' health.
Read more