{"id":301945,"date":"2025-07-29T19:07:07","date_gmt":"2025-07-29T19:07:07","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/301945\/"},"modified":"2025-07-29T19:07:07","modified_gmt":"2025-07-29T19:07:07","slug":"scotland-and-wales-offer-support-to-reformulate-food","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/301945\/","title":{"rendered":"Scotland and Wales offer support to reformulate food"},"content":{"rendered":"

Reformulation might not be as attention-grabbing as a bold rebrand or a viral flavor launch, but make no mistake, it\u2019s one of the most powerful tools the food industry has for improving public health. <\/p>\n

Whether it\u2019s 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\u2019s food supply.<\/p>\n

And now, Scotland and Wales are turning up the volume. Both nations have relaunched reformulation support programs \u2013 Scotland with direct grants through its Reformul8 Challenge Fund 5; and Wales through a revamped technical support network under the Helix Programme. It\u2019s a timely push, as all four UK nations prepare for tighter HFSS (high fat, sugar, salt) legislation and retailers lean harder into healthy reformulation.<\/p>\n

There\u2019s 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.<\/p>\n

Still, progress hasn\u2019t been even across the board. Reformulating cakes, cookies and confectionery remains a tough nut to crack \u2013 especially for smaller producers without access to inhouse food scientists or innovation labs.<\/p>\n

That\u2019s 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.<\/p>\n

Also read \u2192 Global reformulation snapshot: Who\u2019s actually making bakery & snacks healthier<\/a><\/p>\n

With funding windows open now \u2013 and reformulation pressure mounting \u2013 it\u2019s 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.<\/p>\n

Scotland\u2019s Reformul8 Fund: Big support for small producers\"Baker<\/p>\n

Scotland has led the way with its Reformul8 Challenge Fund, a core part of FDF Scotland\u2019s Reformulation for Health program. Now in its fifth round, the fund offers up to \u00a35,000 per business, helping SMEs take on reformulation projects with confidence and support.<\/p>\n

Eligible companies \u2013 those with fewer than 250 employees \u2013 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.<\/p>\n

And this isn\u2019t just theoretical. The program has already supported 92 manufacturers to reformulate everyday products, making them healthier while staying commercially viable. Businesses like Kate\u2019s 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\u2019s Highland Bakery has launched reduced-fat versions of traditional bakes that align with modern dietary expectations.<\/p>\n

What\u2019s key here is the focus on the foods people eat every day. \u201cThis is about improving the nutritional quality of commonly consumed products \u2013 not just niche health lines,\u201d<\/a> Joanne Burns, FDF Scotland\u2019s reformulation lead, told us at last year\u2019s Reformulation for Health celebration. \u201cBy helping producers improve what\u2019s already in lunchboxes, trolleys and caf\u00e9s, we\u2019re addressing inequality and improving health outcomes across the board.\u201d<\/p>\n

The fund is also futureproofing businesses against upcoming policy shifts. With Scotland\u2019s 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.<\/p>\n

Wales relaunches Helix with new firepower\"Nutritional<\/p>\n

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.<\/p>\n

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<\/a> in Ceredigion, Coleg Menai\u2019s Food Technology Centre<\/a> in Anglesey and the Zero2Five Food Industry Centre<\/a> in Cardiff. With the relaunch, AberInnovation<\/a> \u2013 a leading academic research hub \u2013 has also joined the delivery team, bringing deeper scientific and sustainability expertise to the table.<\/p>\n

AberInnovation is now leading delivery of the program\u2019s 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.<\/p>\n

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\u2019s also helped companies gain certifications, conduct waste audits and improve process efficiency \u2013 making businesses more resilient as well as more nutritious.<\/p>\n

Support available ranges from shelf-life and microbiological testing to packaging trials, process optimization and technical upskilling for staff \u2013 making it a comprehensive innovation toolkit, not just a reformulation service.<\/p>\n

It\u2019s particularly well-suited to small bakeries and manufacturers looking to tackle specific reformulation challenges without disrupting daily operations. Pettigrew Bakeries \u2013 a Cardiff-based sourdough and pastry specialist \u2013 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.<\/p>\n

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\u2019s weekly planning meetings, helping shift managers pinpoint loss hotspots and refine yields.<\/p>\n

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 \u2013 a major advantage for SMEs managing limited bandwidth.<\/p>\n

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\u2019s Food and Drink Strategy, which aims to create \u201cone of the most environmentally and socially responsible food supply chains in the world.\u201d<\/p>\n

Reformulation as a competitive edge\"Consumers-crave-healthier-indulgence-from-the-bakery-aisle.jpg\"<\/p>\n

Although government pressure is mounting, reformulation shouldn\u2019t be seen as a regulatory headache \u2013 it\u2019s a competitive edge. Healthier products don\u2019t just tick policy boxes; they\u2019re what retailers want on shelves and what parents are reaching for in stores.<\/p>\n

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.<\/p>\n

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 \u2013 especially when legislation is tightening and consumers are voting with their forks.<\/p>\n

Also read \u2192 Countdown to colour change: A food technologist\u2019s guide to dye-free reformulation<\/a><\/p>\n

So, whether you\u2019re a bakery tweaking your dough or a meal kit business looking to cut sodium, funding and support are up for grabs.<\/p>\n

In Scotland, the Reformul8 Challenge Fund is open<\/a> for applications until September 5, 2025. In Wales, the Helix Programme backed by AberInnovation\u2019s R&D firepower<\/a> is already working with businesses of all sizes to improve products, processes and outcomes. And with no hard deadlines, businesses can apply when they\u2019re ready to act.<\/p>\n

And with HFSS regulations tightening, shopper expectations rising and nutrition in the spotlight like never before, there\u2019s never been a better moment to reformulate \u2013 especially when someone else is willing to foot half the bill.<\/p>\n","protected":false},"excerpt":{"rendered":"Reformulation might not be as attention-grabbing as a bold rebrand or a viral flavor launch, but make no…\n","protected":false},"author":2,"featured_media":301946,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5009],"tags":[748,13781,38591,33650,12985,35,10709,1203,786,4884,622,44888,7746,18290,3145,111476,2249,6661,712,38603,111477,5697,661,16,15],"class_list":{"0":"post-301945","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-scotland","8":"tag-britain","9":"tag-carbohydrate","10":"tag-close-up","11":"tag-cultures","12":"tag-dieting","13":"tag-energy","14":"tag-fat","15":"tag-food","16":"tag-food-and-drink","17":"tag-great-britain","18":"tag-healthy-eating","19":"tag-horizontal","20":"tag-label","21":"tag-macro","22":"tag-number","23":"tag-nutrition-label","24":"tag-photography","25":"tag-protein","26":"tag-scotland","27":"tag-selective-focus","28":"tag-single-word","29":"tag-sugar","30":"tag-text","31":"tag-uk","32":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114938094831588646","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/301945","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=301945"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/301945\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/301946"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=301945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=301945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=301945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}