**UK Food Industry Calls for More Support Amid Dramatic Reduction in Salt and Sugar**
British food companies have significantly reduced the salt and sugar content of their products in the past decade, new findings reveal, but industry leaders are calling for greater government backing to maintain and accelerate progress towards healthier eating.
A recent analysis, published by the Food and Drink Federation (FDF) and based on research from Kantar Worldpanel, shows an impressive 31% drop in salt and 30% reduction in sugar in products produced by FDF members compared to ten years ago. Furthermore, calorie content has fallen by a quarter, indicating a marked shift towards healthier recipes and product ranges. However, while this progress is notable, food manufacturers warn that mounting costs and regulatory demands threaten the momentum of innovation aimed at improving public health.
The FDF, whose membership covers approximately a quarter of all food and drink brands available in the UK, highlighted that about £180 million was invested in 2024 alone to create healthier choices. This broad-scale effort has included a range of initiatives, from revising recipes to offering smaller portion sizes and integrating more vegetables into meals. Some companies even invested in state-of-the-art machinery to refine manufacturing techniques that reduce unhealthy ingredients without compromising taste.
Yet the federation’s current survey paints a less optimistic picture for the immediate future. Due to rising economic pressures and an increasingly strict regulatory environment, about 41% of surveyed firms indicated they plan to decrease their spending on product innovation aimed at promoting healthy eating. Industry insiders fear this trend could stall or even reverse the advances made in recent years unless substantial support is provided.
In response, the FDF is urging the government to take bold and coordinated steps to sustain and enhance the industry’s achievements. Among their proposed strategies is the introduction of mandatory reporting on the sales of both healthier and less healthy foods not only within manufacturing, but extending to retail and hospitality sectors as well. The organisation argues that a standardised approach to health policy and clearer food labelling would empower consumers to make informed choices, regardless of where they purchase or consume food.
Additionally, the FDF is recommending targeted assistance for small and medium-sized enterprises in the food industry. Citing Scotland’s Reformulation for Health programme as an example, they believe dedicated schemes can provide vital support for businesses with fewer resources to invest in large-scale product reformulation and innovation. The group also emphasises the importance of increased funding for scientific research and technology that can lead to the next generation of healthier food.
Karen Betts, Chief Executive of the Food and Drink Federation, commented on the developments, noting: “The strides made in reducing calories, salt and sugar in everyday food and drink are substantial. The sector’s investment has resulted in a far broader selection of healthier products for consumers. But to genuinely address the complexity of poor diets and unhealthy lifestyles, a well-coordinated approach that unites government and industry is essential.”
Betts further stressed the need for comprehensive, joined-up action, underscoring that only through sustained partnership between policymakers and the food sector can real progress be achieved on public health challenges like obesity and diet-related illness.
The government has responded by affirming its commitment to preventative healthcare as part of its wider ‘Plan for Change’. A spokesperson detailed several recent measures, including curbs on junk food advertising and limits on fast food around schools, aimed at making it easier for people—particularly children—to make nutritious choices. Authorities say their ultimate goal is to reduce preventable diseases and create a fairer food system so more people live longer, healthier lives.
The dialogue between government and industry is far from over. With the cost-of-living crisis continuing to bite and health concerns ever-present, balancing economic realities with the urgent need to reinvent the British food landscape will remain a central challenge in the months and years ahead. The question now is whether policymakers will heed the food sector’s call and provide the necessary backing to ensure the healthiest options become the standard for all.