Reformulation
Overview
Public Health England (PHE) currently lead a comprehensive salt reduction programme and sugars reduction programme. Further to this, they are developing
new guidelines for calorie reduction, due to be published in 2020. This
reformulation toolkit
focuses on guidance for sugars reduction, with links to supporting documents.
Sugars Reduction
Public Health England (PHE) currently lead a comprehensive salt reduction
programme and
sugars reduction programme. Further to this, they are developing new guidelines
for calorie
reduction, due to be published in mid-2019. 2020. This reformulation toolkit
focuses on guidance for
sugars reduction, with links to supporting documents.
The programme challenges every business to a 20% reduction in the average sugars
per 100g of
their portfolio*, weighted by the sales volume of each product. The baseline
year is 2015, and the
20% reduction is to be achieved by August 2020.
*The foods included in the programme cover key categories of foods shown to
contribute the
most sugars to children's diets: breakfast cereals; yogurts; biscuits; cakes;
morning goods; puddings;
ice cream, lollies, and sorbets; chocolate confectionery; sweet confectionery;
and sweet spreads and
sauces. PHE's publication with the category guidelines can be found here.
PHE have committed to publishing yearly progress reports, the first of which was
published in
May 2018 (found here). Retailers and
manufacturers made a 2% reduction in the average sugars (weighted by sales)
across all the
categories assessed, and a 2% reduction in calories (also weighted by sales) in
single serve
products. Soft drinks included within the Soft Drinks Industry Levy had reduced
sugars by 11% and
calories in single serve products by 6%.
PHE have also now asked that drinks excluded from the levy – milk-based drinks
and juice
drinks, reduce their sugars content. PHE's guidelines for this is published here.
FDF reformulation guidance
FDF has published a sugars reformulation guide to support the work SMEs are
doing to reduce
sugars. The guide, written by Leatherhead Food Research, provides information
on:
- The regulatory framework for using sugar replacers, and making claims on
packaging
- Types of sugars and sweeteners
- Factors affecting consumer acceptance of sugar reduced products
As well as information on how to reduce sugars in:
To supplement this guide, we have developed additional guidance on sugars reduction in chocolate confectionery and sugars reduction in puddings.
Sugar replacers
To further support companies in reducing sugars, we have a live document which acts as
a database for suppliers of sugars replacers. Information about the product and
contact details for the
company are included with the aim of short-cutting the process to find the
right
ingredient for your
product if you are wanting to use one.
Further information
FDF's guidance document on Comparative Nutrition Claims offers a step by step guide which may be helpful
when considering the requirements of the legislation and in providing accurate
information on product
packaging.
If you would like more information on reformulation, the Institute of Grocery
Distribution (IGD)
have also compiled information on reformulation on their website here.
If you have any comments on the above information, or additional areas you would
like to be
covered, please let us know to help us improve the information we provide and
ensure it is
appropriately tailored to the needs of small to medium sized businesses.
Did you find this information useful?
Find out more about what FDF can offer - our membership team will be happy to
answer any
questions that you have on 020 7420 7208 or email members.enquiries@fdf.org.uk
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of FDF membership
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