Publications

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

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.

Food and drink manufacturing priorities for a new UK-EU relationship

Published July 2016

FDF has published its first manifesto which sets out food and drink manufacturers' key priorities for the negotiations on the UK's new relationship with the European Union. This document includes the key short and longer-term actions the largest manufacturing sector – food and drink requires if it is to remain competitive and successful.

Unlocking talent – The key to driving food and drink productivity

Published July 2016

The food and drink sector has a strong record on productivity growth, outstripping overall UK productivity and many global competitors. The Food and Drink Federation (FDF) and National Skills Academy for Food and Drink, working alongside apetito, Butt Foods, Nestlé, Mars, Mondeléz International and Premier Foods, have identified essential steps to maintaining the talent pipeline.

The key findings and business actions under the project, which forms part of Sir Charlie Mayfield's Government Productivity Review, have been captured in a report - 'Unlocking Talent – The Key to Driving Food and Drink Productivity'.

Guidance on Authenticity of Herbs and Spices

Published June 2016

This document has been developed to provide Industry Best Practice Guidance on vulnerability assessment for culinary dried herbs and spices (including blends), in order to mitigate against potential adulteration and substitution.

It is focussed on the authenticity of herbs and spices and therefore does not cover general food safety controls. However, food safety and labelling requirements still apply.

Growth through Exports

Published April 2016

Five steps to food and drink export success

Discover your career in food and drink

Published March 2016

With a range of entry routes into food and drink, there's something for everyone!

Careers in food and drink cover a whole range of areas, including food science, product development, marketing and communications, nutrition and wellbeing, HR, packaging, research and design – with a particular demand for engineers. The options are endless!

More Information