Nourishing neighbourhoods: making community food favourites healthier
The EIT Food team is delighted to join with Impact on Urban Health, ROTA, RSSL, and Reformul8 Scotland to collaborate on a project to work with manufacturers to reformulate food and drink products tailored to local community preferences.
2024
2025
Food environments are unhealthy and unaffordable, leading to poor health
All children should have access to healthy and affordable food, but unfortunately, unhealthy food and drink options is in most cases the most affordable and easiest to access. Children in low-income areas are more likely to be presented with unhealthy options where they live, play, and go to school.
Healthier food now costs three times as much per calorie as unhealthy food. Major health impacts can be achieved with minor recipe adjustments. Investment in healthier products has historically been targeted at wealthier consumers, but to level the playing field, food available in lower income areas needs to be affordable and nutritious.
Reformulation to lower levels of sugar, salt, calories and saturated fat can improve diets as there is a lower burden on the public to consciously review and sustain changes to what they eat.
Community demand to reformulate affordable and healthy products
The EIT Food team is delighted to join with Impact on Urban Health, ROTA, RSSL, and Reformul8 Scotland to collaborate on a project to work with manufacturers to reformulate food and drink products tailored to local community preferences.
We will take a community-led approach, guided by the concept of community level behavioural change, identify which products families would most like to see reformulated and work with producers so that culturally appropriate food can be both healthier and more affordable for local families.
Project outcomes
A number of small businesses took part, receiving support to explore product reformulation alongside technical guidance, specialist expertise and collaborative workshops.
The businesses ranged from West African cooking pastes and Ghanaian sauces to Jamaican-inspired patties, ice cream and gluten-free doughnuts. Their products and ambitions differed, but they shared a challenge: making meaningful improvements without losing the characteristics that made their food distinctive.
The programme produced measurable changes: Kwikish reduced the salt in its Jollof Paste by 50%, moving the product from High Fat Salt and Sugar (HFSS) to non-High Fat Salt and Sugar (HFSS); The Vegan Patty Lady reduced the fat in its pastry by 30%, with calories falling from 376 to 326; Borough 22 Doughnuts reduced sugar in its frosting by 30%, using chicory root fibre.
Impact on Urban Health is an independent urban health foundation. Working in partnership with others, it takes a place-based approach to tackling urban health issues in the London Boroughs of Lambeth and Southwark, sharing what it learns with other cities around the world. Impact on Urban Health takes a programmatic approach, focusing on a small range of big issues. Its Children's Health and Food programme aims to ensure all children and young people have equitable access to nutritious, tasty, affordable food as they grow up, no matter where they live.
A cutting-edge food and pharmaceutical research company, pushing the boundaries of science and innovation to help make our world safer, healthier and more sustainable. Their clients trust them to deliver innovative solutions to real-world problems through rigorous analytical testing, state-of-the-art research and development, product development services and customised consultancy. In everything they do, they are focused on transforming lives through science, innovation and collaboration.
Improving the health of Scotland’s products and people. Since 2019 the Reformul8 programme has worked to demonstrably improve the health of Scotland’s diet and embed the programme as the go-to voice for industry on reformulation support for Scotland. Innovative initiatives have been developed to support the food industry including a wide range of free to access webinars, podcasts, and guides, the Reformul8 partnership to drive collaboration across Scotland’s whole food system and a range of funds to support with the associated costs of reformulating. Paving the way for a healthier future though innovative industry support
FDF, Food and Drink Federation
Shaping the future of food & drink manufacturing. For over a century, the FDF has supported food and drink manufacturing in the UK by contributing to policy and legislation and championing the industry’s views on key policy areas. FDF’s skilled teams of experts work with businesses, government, regulators, and its members to create a business environment for the industry to thrive. As the UK's largest manufacturing sector, food and drink contributes over £37 billion to the nation’s economy, supporting half a million jobs making products that are loved in the UK and beyond.
ROTA’s role is to drive for structural change by using evidence and research, working collaboratively with impacted communities and the organisations that support them. They believe communities impacted by racism, and the organisations which serve them, already know how best we can create anti-racist policies and practices. ROTA works with these groups and uses its lobbying and communications expertise to enable communities to exercise their power, empowering them to wield their influence and drive change. They abide by the principal of ‘nothing about us without us’.
The EIT Food team is delighted to join with Impact on Urban Health, ROTA, RSSL Ltd and Reformul8, FDF Scotland to collaborate on this project. Reformulation to lower levels of sugar, salt, calories and saturated fat can improve diets as there is a lower burden on the public to consciously review and sustain changes to what they eat. We will take a consumer-driven approach, guided by the concept of community-led behavioural change and identify which products families would most like to see reformulated. We will then work with manufacturers to reformulate these products to tailor them to local community preferences and make them healthier. This pilot has the potential to improve access to affordable healthy and culturally diverse food and create positive long-term health impact, aligned with EIT Food’s Mission: Healthy Lives through Food.
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