Innovation is playing a central role in shaping a healthier UK food system as businesses respond to evolving consumer needs and nutritional challenges. At a recent webinar hosted by Innovate UK Business Connect, industry experts highlighted the importance of reformulation, technical collaboration and adapting to new health trends. The discussion emphasized that innovation is required not only in product development but also in scaling production to meet growing demand for healthier options.
Reformulation remains one of the most impactful strategies for improving public health outcomes. Joanne Burns from the Food and Drink Federation Scotland outlined how targeted reductions in salt, fat and sugar, alongside increases in fibre, have led to substantial calorie and sodium reductions across everyday food products in Scotland. Since 2019, the reformulation programme has removed billions of calories and significant quantities of salt from commonly consumed foods, demonstrating that relatively modest investment can generate meaningful population-level health benefits.
The webinar also explored the importance of technical expertise and partnerships in accelerating the development and scaling of healthier foods. Lucinda Bruce-Gardyne, founder of Genius Foods, shared her experience of creating a high-quality gluten-free bread and the challenges of commercial scale-up. Collaboration with specialists such as the Edinburgh Complex Fluids Partnership has helped bridge the gap between scientific research and practical food manufacturing. Initiatives like community-based technical outreach are designed to make advanced formulation knowledge more accessible to food businesses.
Another significant theme was the impact of GLP-1 weight loss medications on nutrition and consumer behaviour. The growing use of these treatments in the UK is altering purchasing patterns and creating demand for nutrient-dense, high-protein foods in smaller portion sizes. Experts from the British Nutrition Foundation noted potential nutritional challenges associated with reduced appetite and food intake, highlighting the need for product innovation that supports balanced diets.
Overall, the discussion underscored that collaboration between academia, industry and policymakers will be essential to address shifting dietary needs and market dynamics. Continued investment in research and development, including funding opportunities supported by BBSRC and Defra, aims to strengthen the UK’s position as a global leader in food innovation while building a more resilient and health-focused food system.
