Less than 1% of the UK population meet The Eatwell Guide recommendations1; as a nation we consume too much saturated fat, sugar, salt and calories and not enough fibre, fruit and vegetables. Optimising the nutritional quality of products through new product development or reformulation is an important tool in the mission to shift diets towards The Eatwell Guide 2 and to make healthy diets easy and accessible to everyone.
Our Product Development and Reformulation Guide has been developed for nutritionists and product technologists working in the food industry. Through this guide, we aim to inspire and guide industry towards improving the nutritional quality of products by limiting the saturated fat, sugar, salt and calorie content, providing an appropriate portion size, and, where appropriate, increasing the amount of fibre, protein, fruit and vegetables delivered. Download below.
1 Harland JI, Buttriss J and Gibson S. Achieving eatwell plate recommendations: is this a route to improving both sustainability and healthy eating? Nutrition Bulletin. 2012;37: 324-343. Available here.
2Public Health England in association with the Welsh Government, Food Standards Scotland and the Food Standards Agency in Northern Ireland. Eatwell Guide [Internet]. London: Public Health England; 2016 [cited 2023 May 25]. Available here.