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
reformulation group is to encourage companies with an interest in product
reformulation to work together and with academic experts to deliver products
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
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
alongside signposting to other sources of practical advice and information.
Last reviewed: 05 May 2016