12 Scottish food businesses receive funding to make products healthier
Food and Drink Federation (FDF) Scotland has announced that 12 food businesses across Scotland will receive funding through its Reformulation for Health Programme to help make their products healthier.
The successful businesses are:
- Aldomak
- The Bread Guys Bakery
- David Comrie & Son
- Ingram Brothers
- Jess Fine Foods
- Kinnaird Kitchen
- Rowan Glen
- Shaws Fine Meats
- Slow Sauce
- Strathmore Foods
- Taylors Snacks
- The Victor Pizza Co
Each business will receive up to £5,000 to support projects aimed at improving the nutritional profile of their products.
Funded projects include reformulating a wide range of foods – from pizza, macaroni cheese, sausages, burgers and meat pies to cakes, crisps and oat bars. Many of these products are sold across retail, hospitality and public sector settings, including schools.
The latest round of funding is delivered through the Reformulation for Health Programme and funded by Food Standards Scotland (FSS). It focuses on supporting businesses to improve the nutritional profile of products made and sold in Scotland by reducing their Nutrient Profile Model (NPM) score – helping businesses prepare for upcoming High in Fat, Sugar or Salt (HFSS) regulations.
Public Health Minister, Maree Todd said:
“The Reformulation Challenge Fund is helping to accelerate progress by food and drink manufacturers to reduce levels of fat, sugar and salt in their products.
“Their support to businesses across Scotland, is a vital step towards helping people access healthier food choices. I look forward to seeing the impact of these projects in the months ahead and the positive impact they will have on improving diets.”
Joanne Burns, Reformulation for Health Manager, FDF Scotland, said:
“I am delighted to provide 12 of Scotland’s iconic food and drink businesses with funding to make their popular food and drinks products healthier.
“Reformulating products to make them delicious, nutritious and safe can be very resource and time heavy. The Reformulation for Health Programme offers one-to-one support to help businesses navigate these challenges and develop healthier versions of commonly consumed products that can improve the health of Scotland’s people.
This funding will assist businesses with the associated costs of reformulation, including nutritional testing, trialling recipes, process changes and technical support.
“The successful projects reflect a range of business drivers. Some are looking to improve their NPM score to meet non-HFSS criteria, while others aim to achieve salt reduction targets or respond to retailer and consumer demand for healthier products.
“We look forward to supporting these projects and sharing their achievements in the coming months.”
Laura Wilson, Head of Public Health Nutrition at FSS, said:
“Ensuring everyone has access to healthier, more affordable food has never been more vital to improving public health. To achieve that, we need to focus on improving the food environment that surrounds us and shapes what we eat to put healthier food in reach of everyone.
“Improving the nutritional content of products means that everyone can benefit, without the need for consciously making different choices. That’s why FSS is proud to support the Reformulation for Health Programme to provide direct support to industry to help make healthier food a reality for more people”.
The NPM measures the overall nutritional balance of a product by weighing factors such as saturated fat, salt, sugar and calories against beneficial elements like fibre, fruit, vegetables and protein. It is used to determine whether a product is classified as HFSS or not.
Under The Food (Promotion and Placement) (Scotland) Regulations 2025 – coming into force on 1 October 2026 – HFSS products within 13 ‘in-scope’ categories will face new restrictions on how they are promoted and displayed.
This includes limits on prominent in-store placements, such as end-of-aisle or checkout displays, as well as volume promotions like buy-one-get-one-free and multi-buy offers. Seasonal and provenance promotions – including Burns Night, St Andrew’s Day and Christmas – will also be affected.
Categories in scope include soft drinks with added sugar, confectionery, breakfast cereals, yoghurts and desserts, cakes and biscuits, savoury snacks, pizza, ready meals, and potato products such as chips.
Food and drink businesses interested in finding out more about reformulation support can contact FDF Scotland at reformulation@fdfscotland.org.uk
ENDS
For more information, please contact kirsty.tinsdale@fdfscotland.org.uk / 07508 303 736.
Notes for editors:
- FDF Scotland’s Reformulation for Health Programme, funded by the Scottish Government, is helping small and medium sized food companies to make their products healthier.
- Since the launch of the Reformulation for Health Programme in 2019 we have helped to remove billions of calories and tonnes of salt from the Scottish diet.
- FDF Scotland launched the NPM Reduction Fund to support food and drink businesses with the associated financial costs of making their products healthier. Funding awards range from £250 to £5,000. Applicants must provide at least 50% of the total project costs. Businesses may contribute more than 50% of the total but the maximum fund remains fixed at £5,000.
- Food and Drink Federation (FDF) Scotland is a division of the FDF - the voice of the food and drink manufacturing industry – the UK's largest manufacturing sector. For more information about FDF Scotland and the industry we represent visit our website.