Reformulation might not be as attention-grabbing as a bold rebrand or a viral flavor launch, but make no mistake, it’s one of the most powerful tools the food industry has for improving public health.
Whether it’s lowering salt in bread, trimming sugar in baked goods or boosting fiber in everyday snacks, these small recipe shifts are adding up to big changes across the UK’s food supply.
And now, Scotland and Wales are turning up the volume. Both nations have relaunched reformulation support programs – Scotland with direct grants through its Reformul8 Challenge Fund 5; and Wales through a revamped technical support network under the Helix Programme. It’s a timely push, as all four UK nations prepare for tighter HFSS (high fat, sugar, salt) legislation and retailers lean harder into healthy reformulation.
There’s already been meaningful progress. According to data from the Office for Health Improvement and Disparities (OHID), salt levels in UK products like bread, ready meals and breakfast cereals have fallen by up to 20% since baseline targets were introduced. Sugar levels in yogurts and cereals are down by an average of 13%, and portion size reductions across foodservice desserts and packaged goods are helping to curb excess calories.
Still, progress hasn’t been even across the board. Reformulating cakes, cookies and confectionery remains a tough nut to crack – especially for smaller producers without access to inhouse food scientists or innovation labs.
That’s why financial and technical support is so vital. It can help cover the costs of ingredient trials, expert consultants, new labeling and process tweaks that are otherwise out of reach for many SMEs.
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With funding windows open now – and reformulation pressure mounting – it’s the right moment to take a closer look at what Scotland and Wales are offering, and why this kind of support matters more than ever.
Scotland’s Reformul8 Fund: Big support for small producers
Scotland has led the way with its Reformul8 Challenge Fund, a core part of FDF Scotland’s Reformulation for Health program. Now in its fifth round, the fund offers up to £5,000 per business, helping SMEs take on reformulation projects with confidence and support.
Eligible companies – those with fewer than 250 employees – can apply for matched funding to cover a wide range of activities: trialling new ingredients, nutritional testing, improving operational processes or bringing in external consultants to troubleshoot a recipe.
And this isn’t just theoretical. The program has already supported 92 manufacturers to reformulate everyday products, making them healthier while staying commercially viable. Businesses like Kate’s Farm Foods have lowered salt in sausage rolls. The Bread Guy in Aberdeenshire reduced sugar in its cookies and scones without losing customers. And MacLean’s Highland Bakery has launched reduced-fat versions of traditional bakes that align with modern dietary expectations.
What’s key here is the focus on the foods people eat every day. “This is about improving the nutritional quality of commonly consumed products – not just niche health lines,” Joanne Burns, FDF Scotland’s reformulation lead, told us at last year’s Reformulation for Health celebration. “By helping producers improve what’s already in lunchboxes, trolleys and cafés, we’re addressing inequality and improving health outcomes across the board.”
The fund is also futureproofing businesses against upcoming policy shifts. With Scotland’s own HFSS restrictions on multibuy promotions due to roll out in autumn 2026, companies that get ahead of the curve will be better placed to stay on shelves and win over increasingly health-savvy shoppers.
Wales relaunches Helix with new firepower
Wales is taking a different, but equally impactful, approach through its Helix Programme (Y Rhaglen Helix), a refreshed version of the long-running Project Helix.
Rather than giving out direct grants, the program connects Welsh food businesses with hands-on technical support delivered by three regional food centers: Food Centre Wales in Ceredigion, Coleg Menai’s Food Technology Centre in Anglesey and the Zero2Five Food Industry Centre in Cardiff. With the relaunch, AberInnovation – a leading academic research hub – has also joined the delivery team, bringing deeper scientific and sustainability expertise to the table.
AberInnovation is now leading delivery of the program’s Research & Development workstream, offering businesses access to state-of-the-art laboratories, pilot-scale food manufacturing and processing facilities, and opportunities for long-term collaboration with academic researchers. This includes everything from food and drink reformulation to new ingredient development and early-stage product testing.
Since its original launch in 2016, the program has helped create 188 jobs, safeguard more than 6,000, and supported the development of over 500 new products. It’s also helped companies gain certifications, conduct waste audits and improve process efficiency – making businesses more resilient as well as more nutritious.
Support available ranges from shelf-life and microbiological testing to packaging trials, process optimization and technical upskilling for staff – making it a comprehensive innovation toolkit, not just a reformulation service.
It’s particularly well-suited to small bakeries and manufacturers looking to tackle specific reformulation challenges without disrupting daily operations. Pettigrew Bakeries – a Cardiff-based sourdough and pastry specialist – turned to Zero2Five to trial instant yeast as a longer-lasting, cost-effective alternative to fresh yeast. The trials were a success and the bakery now plans to roll it out across its pastry range, saving time and reducing waste.
Meanwhile, high-protein snack manufacturer ANR-Probake worked with the Helix teams on a full-scale production waste audit. The insights gathered are now part of the company’s weekly planning meetings, helping shift managers pinpoint loss hotspots and refine yields.
The Helix Programme operates as a rolling open-call, meaning there are no fixed application deadlines. Food and drink businesses can apply any time before January 31, 2026, making it easier to access support when the timing and project plans are right – a major advantage for SMEs managing limited bandwidth.
While Helix includes support for health-driven reformulation, its broader remit spans sustainability, food safety and innovation at every stage of product development. The program also aligns with the Welsh Government’s Food and Drink Strategy, which aims to create “one of the most environmentally and socially responsible food supply chains in the world.”
Reformulation as a competitive edge
Although government pressure is mounting, reformulation shouldn’t be seen as a regulatory headache – it’s a competitive edge. Healthier products don’t just tick policy boxes; they’re what retailers want on shelves and what parents are reaching for in stores.
These programs are helping make that shift more accessible. They remove financial barriers, de-risk experimentation and connect small businesses with the kind of technical firepower usually reserved for bigger brands.
England, for now, lacks a comparable national fund or coordinated reformulation support network. Many producers there are voluntarily meeting salt and sugar targets through private investment or regional grants, but structured help for smaller companies remains limited. Still, as Scotland and Wales have shown, a little support can go a long way – especially when legislation is tightening and consumers are voting with their forks.
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So, whether you’re a bakery tweaking your dough or a meal kit business looking to cut sodium, funding and support are up for grabs.
In Scotland, the Reformul8 Challenge Fund is open for applications until September 5, 2025. In Wales, the Helix Programme backed by AberInnovation’s R&D firepower is already working with businesses of all sizes to improve products, processes and outcomes. And with no hard deadlines, businesses can apply when they’re ready to act.
And with HFSS regulations tightening, shopper expectations rising and nutrition in the spotlight like never before, there’s never been a better moment to reformulate – especially when someone else is willing to foot half the bill.