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Reformulation: a best practice guide

A free interactive best practice guide to reformulation

About this article

This user-friendly interactive guide includes:

  • Guidance on how to reduce the saturated fat, salt and energy (including sugars) in your products
  • A downloadable nutrition calculation tool and decision-making template
  • The latest info on relevant health and nutrition policies
  • Guidance on sensory testing and benchmarking
  • Case studies and examples from other companies

Currently 65% of men and 58% of women are overweight or obese (Health Survey for England 2013) and many exceed their recommended intake for salt, saturated fat and sugar. Although there are many reasons for this, pressure is mounting on food companies to do their bit - and not only provide new healthier products but improve the nutritional content of existing products through reformulation.

The government’s Public Health Responsibility Deal sees a role for reformulation in helping people improve their diet. 

Many companies have already been very successful in reformulating products, particularly to reduce levels of salt and in removing artificial trans fats. Often the companies making the biggest strides have plenty of internal resource and expertise.

For smaller companies who are yet to start their reformulation journey it can be far more challenging to know where to start.

IGD's Industry Nutrition Strategy Group (INSG) saw this as an opportunity to bring together best practice guidance to help smaller companies to reformulate products to reduce levels of salt, energy and saturated fat, thereby helping consumers make healthier choices.

This reformulation guide will be of interest to all those working in the food and drink industry who wish to improve the nutritional content of their products. 

The benefits of reformulating your products include:

  • Aligning with existing clients’ and customers’ health agendas
  • Winning new contracts and listings by delivering on health
  • Potentially saving costs by removing and reducing ingredients
  • Reviewing and refining recipes by comparing to other products on the market
  • Improving credibility for your business’ commitment to health
  • Developing an improved understanding of your products, ingredients and supply base
  • Ultimately improving the diets of your consumers/employees

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IGD's Healthy Eating programme has been co-created by industry and IGD and consists of three parts:

  1. Nutrition information on pack
  2. Healthy eating in the workplace
  3. Reformulation

If you'd like to receive occasional email updates about our Healthy Eating programme, please register your details here.

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