UK Snack Makers Rethink Recipes Amid Tougher Nutrient Rules

Since the January 2026 ban on online advertising of high-fat, salt and sugar (HFSS) products, the UK government is reviewing the Nutrient Profiling Model (NPM) that determines which foods are classed as “less healthy.” The proposed model tightens thresholds for free sugars and gives greater weight to fibre. Manufacturers have already altered many flagship snacks: a Ritz cracker now contains about 80 % less saturated fat, and BelVita’s soft-bake range reduced sodium by 56 %. Mondel-Éclair International has invested £40 million since 2020 in reformulation work, operating the country’s largest food-science hub with more than 750 scientists and engineers at its Bournville centre and the Reading Scientific Services Ltd (RSSL) laboratory. The Food and Drink Federation warns that roughly 80 % of products already reformulated could be re-classified as “less healthy” under the new model, especially those targeting sugar reductions.

The Guardian

RSSL’s reformulation pipeline moves from ingredient selection to texture testing. Salt-reduction often starts with natural alternatives that lower sodium without altering flavour. Texture specialists use 3D-printed models and industrial CT scanners to map internal structures, ensuring biscuits soften in tea as expected. The process is complicated by the lack of a universally accepted definition of “free sugar” and the absence of a standard laboratory method to separate free from intrinsic sugars.

The Guardian

Kate Halliwell of the Food and Drink Federation says companies need a stable target because reformulation can take years from investment to market launch. Sonia Pombo, head of research at Action on Salt & Sugar, counters that the existing NPM is over 20 years old and that the updated model reflects the latest scientific evidence.

The Guardian

Government officials acknowledge that the current NPM, drawn up in 2018, counts free sugars in product scores but admit there is no settled definition of the term. The upcoming review aims to clarify the metric and align it with contemporary nutrition science, though no specific timeline has been set.

The Guardian

• “The inclusion of free sugars in the 2018 NPM model is incredibly challenging for manufacturers, as there is no universally agreed definition of what a free sugar is,” — Jacinta George, managing director at RSSL

The Guardian

• “Sugar does more than sweeten – it provides texture, bulk and preservation,” — Jacinta George, managing director at RSSL

The Guardian

• “I think companies can’t really see how they can do it,” — Kate Halliwell

The Guardian