Case studies

 

 

All of our reformulation case studies

Asda

  • Reducing sugar in granola

Asda

  • Reducing sugar in own brand donuts

Asda

  • Not one type fits all to reduce sugar in yogurt

Asda

  • Reducing salt in own-label crisps

Brakes

  • Reducing sugar in yogurts

Caterlink

  • Reducing sugar in primary school meals

Co-op

  • Working in collaboration to reduce salt in gammon

Dairy Crest

  • Reducing fat and saturated fat in cheddar cheese 

Greggs

  • Updating customer perceptions through healthier choices and product reformulation

Jamie's Italian

  • Making healthier choices available

Kraft Heinz

  • The art of food reformulation

Marks and Spencer

  • Enriching bread with fibre and vitamin D

Mars

  • Overcoming major technical challenges to make key ingredient changes in chocolate bars

Mars

  • Reducing salt in ready-to-use sauces 

Morrisons

  • Making gradual changes to children's breakfast cereals

Musgrave and Greencore Grocery

  • Reducing salt and sugar in cooking sauces

Nestlé

  • Developing a reduced sugar and increased fibre variant for NESQUIK®

Nestlé UK

  • Removing gluten and MSG from MAGGI Nestlé Professional bouillons

Nestlé UK & Ireland

  • Reducing salt in MAGGI Mashed Potato Flakes

Nestlé UK & Ireland

  • Reducing fat, saturated fat and salt in MAGGI noodles

Noble Foods

  • Enriching eggs with vitamin D

POM support and Compass Group

  • Introducing reformulated cheese by stealth

Premier Foods

  • New Viennese whirls

Sainsbury’s

  • Simple solutions in cooking methods to reduce nutrients

Sainsbury’s

  • Simple swaps in milk make big changes

Sainsbury’s

  • Taking action on cookies and doughnuts

Tesco

  • Overcoming technical challenges with ingredient changes when reformulating

Tesco

  • Reducing ‘reds’ in Food-To-Go

Tesco

  • Reformulating own label trifles

Waitrose

  • Reducing sugar in breakfast cereals

Weight Watchers

  • Taste is paramount to success