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

The Food and Drink Federation members products now contribute 33% less salt, 25% fewer sugars and 24% less calories to the GB grocery market when compared to 2015¹FDF 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’s Worldpanel GB Take Home Purchase data for FDF members, 2023 vs 2015 total nutrient volume contribution (percentage difference)

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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

Join us to celebrate food innovation and reformulation for health!

FDF Scotland, in partnership with Food Standards Scotland, is hosting a Celebrating Innovation and Reformulation for Health event on 12 March in Edinburgh. This event is a must-attend for food and drink manufacturers looking to stay ahead of public health needs, regulations, and consumer trends.

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FDF Scotland announces new leadership and sets priorities for industry growth

FDF Scotland is pleased to announce the appointment of James Macsween, Managing Director at Macsween of Edinburgh as its new Chair and Katherine Durie, European Legal Counsel at Baxters Food Group as new Vice Chair.

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Innovation fund helps launch 5-a-day ready meal

A new range of ready meals has been launched that contains all 5 recommended portions of your 5-a-day.

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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.”

diet and health

Case Study

Reformulation case studies

Case studies from: pladis, Coca-Cola, Lucozade, Cereal Partners Worldwide UK, Danone UK, Premier Foods, Kerry Foods

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How we can help your business

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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