Basket Graphic.5.pngOur 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

Milestone

2025 - PHE final assessment of the 2024 salt reduction targets

Milestone

2025 - PHE final assessment of the 2024 calorie reduction guidelines

Milestone

News

On a roll: North East bakery creates new ‘healthier’ buttery

Hame Bakery has reformulated their original buttery recipe to create a new product to appeal to health-aware consumers. The family-owned business's healthier buttery has 73% less saturated fat and 91% less salt than the original.

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FDF Scotland response to Scottish Government restricting food and drink promotions regulations

Food and Drink Federation Scotland has responded to the Scottish Government consultation on restricting promotions of food and drink regulations.

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£50K of funding launched to help make Scottish food healthier

FDF Scotland has announced £50,000 of funding to help Scottish producers to make their food healthier.

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Reformulation case studies

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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

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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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Case Study

Tower bakery case study

" The reformulation process is not new to the business, who have been reformulating for years in order to meet retailers’ specification requirements "

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Related topics

reformulation

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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Salt

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 8 years ago, FDF member products now provide 24% less salt into the average shopping basket.

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Sugars

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 8 years ago, FDF member products provide 15% less sugars into the average shopping basket.

Report: Celebrating Food and Nutrition Report 2023

11 September 2023

This report provides a spotlight on the huge amount of work companies have already undertaken to help support consumers achieve a balanced diet.

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