The Food and Drink Federation (FDF) has published a range of publications to highlighting the achievements and accomplishments of the FDF and our members.

Our publications are divided into the following categories:

Latest Publications

Report of FDF Members' Survey of Food and Packaging Waste Arisings in 2015

Published April 2017

This report presents the results of the survey commissioned jointly by FDF and WRAP to collect data on food and packaging waste arisings from FDF members' manufacturing sites in 2015.

Packaging for people, planet and profit - A sustainability checklist

Published March 2017

This Checklist has been prepared jointly by the Food and Drink Federation (FDF) and INCPEN – the Industry Council for research on Packaging & the Environment.

We encourage our members and others to use it and commend it to their suppliers, customers and other companies.

FDF's Environmental Ambition: Progress Report 2016

Published February 2017

This progress report highlights the collective environmental progress our members achieved under the Five-Fold Environmental Ambition, and are taking forward under Ambition 2025.

Ambition 2025 - Shaping Sustainable Value Chains

Published October 2016

FDF's 'Ambition 2025 – shaping sustainable value chains' is the next step on our journey to help deliver a sustainable food system into the future. It is a journey that will see our industry continue to take a leading role to further improve resource efficiencies and address the wider sustainability agenda.

Pictorial Representation guidance

Published September 2016

This resource provides food businesses with advice on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product.

Reformulation guide - Spotlight on Sugars - for small to medium sized companies

Published August 2016

A free reformulation guide for small and medium sized companies developed by Leatherhead Food Research (LFR).

This new guidance sets out the regulatory framework covering the reduction of sugars, key considerations when reducing sugars or using sugar replacers and factors affecting the consumer acceptability of sugar replacers. The guide covers the different challenges and opportunities in reducing sugars in the soft drinks, dairy and baked goods categories, and also discusses ingredient and labelling considerations.

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