Food Processing

Latest Updates

Read the latest information from FDF on food processing and reformulation.

FDF State of Industry Q1 2024

20 May 2024
News Article

FDF responds to report on DEFRA's packaging reforms

01 December 2023
Webinar

Healthier Bakery – A Recipe for Reformulation Success

Published: 16 November 2023 | Updated:27 November 2023
News Article

Next steps to bridging the fibre gap

14 June 2023

Guidance and resources

Member only

FDF members: Food Processing

Given the growing debate around ultra-processed foods and rapidly emerging evidence, the FDF has produced a number of resources to keep members up to date on the recent developments and support members in understanding the issues.

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Food Processing

Food processing describes all the steps that raw ingredients go through to become the food and drink we consume. The vast majority of food we eat has undergone some kind of processing, whether in a factory or in the home. This can be as simple as chopping, freezing, heating, fermenting or adding functional ingredients like additives.

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Member only

FDF Policy Briefing

An overview of ultra-processed foods (UPF) for members, in particular focusing on the definition of the term, the evidence base linking UPF to poor dietary outcomes and a brief discussion of how it relates to food safety, sustainability and balanced diet policies.

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Stakeholder mapping - positions & activities

An overview of stakeholder activities, including Government, officials and public bodies.

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Timeline of developments

An overview of the timeline of developments regarding food processing.

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Global dietary recommendations & regulations

Global dietary guidelines and regulation on UPF.

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Consumer research summary

A summary of surveys that look at consumer attitudes towards processed and ultra-processed foods (UPF).

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Map of upcoming clinical studies on processed foods

A review of clinical trials on the topic of processed and ultra-processed food and health.

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Innovation for Healthier Diets

Raising awareness of industry innovation and highlighting positive member stories on food innovation.

Learn more about our IFHD campaign

Get Involved

Make the most of your membership with our committees, newsletters and alerts.

Diet & Health Committee (DHC)

The committee's vision is “For consumers, government and key stakeholders to trust and have confidence in our products from a diet and health perspective; to see them as socially responsible and to know that all products can fit into a balanced lifestyle.”

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Nutrition Committee (NUT)

The Nutrition Committee deals with issues relating to nutrition which affect, or have the potential to affect, the interests of the UK food and drink manufacturing industry.

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In case you missed it

Watch and listen to our previous webinars and podcasts on food processing and reformulation.

Fibre February Webinar: Working together to help bridge the gap between dietary intakes and fibre recommendations

For this years Fibre February, the FDF are hosting a webinar to talk about the importance of partnership in bridging the gap between fibre intakes and the dietary recommendation.

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Sodium reduction solutions

hear from industry experts on the importance of salt reduction and learn about a wide variety of innovative sodium reduction solutions and how they can be applied across food and drink manufacturing.

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Podcast: Celebrating innovation and reformulation for healthier diets

Head of Diet and Health at FDF, Amy Glass RNutr, chats to our Reformulation for Health team Joanne Burns and Harriet Heath MSc about a range of innovative product development projects in the food and drink industry.

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