Steve Merritt, Managing Director of European Process Plant Ltd (EPP) discusses how the growing consumer interest in healthier, more functional products is prompting food manufacturers to rethink formulations, with EPP helping brands navigate the technical challenges of reformulation.
EPP has seen a clear shift in the priorities of food manufacturers’, driven by growing consumer demand for products that deliver greater nutritional value in smaller portions. Research indicates that searches for high-protein foods have more than doubled[1] over the past year, reflecting rising interest in high protein, energy dense products. This trend is being influenced in part by increased awareness of appetite management and weight loss treatments, alongside a broader focus on health and satiety.
This shift is shaping how bakeries and food producers approach innovation. Recipes are being revisited to increase protein levels while maintaining taste, texture, appearance and shelf life. Achieving the right balance presents technical challenges. Ingredients behave differently and higher protein formulations can affect structure and moisture retention of products.
In Scotland, HFSS restrictions will come into force on 1 October 2026[2], increasing pressure on manufacturers to invest in reformulation strategies that ensure compliance while maintaining product quality and affordability. To support this work, FDF Scotland has launched a new grant fund of up to £5,000[3] to help manufacturers cover research and development costs associated with reformulation.
The team at EPP is supporting manufacturers through this transition by connecting them with specialist equipment partners and their test facilities. These environments allow trial formulations at pilot scale, refine processes and assess performance before committing to full production. This reduces risk and helps teams move forward with confidence.
Access to testing is becoming an important part of product development, particularly where reformulation sits alongside existing lines. Trials make it possible to understand how alternative flours, protein inclusions and functional ingredients respond during processing.
EPP’s network of partners offers support across each stage of this process. Equipment can be configured for a wide range of dough types and ingredient profiles, while test bakeries provide a space to experiment and validate ideas.
“We are seeing a clear increase in requests for support with reformulation, particularly where higher protein content is involved. The challenge lies in preserving the qualities consumers expect while adapting the recipe. Our partners’ test facilities give manufacturers the opportunity to trial, adjust and move to production with greater certainty” comments Steve Merritt, Managing Director at European Process Plant Ltd.
To learn more about EPP or to find out more about test facilities, please visit www.eppltd.co.uk or contact the EPP team at sales@eppltd.co.uk.
[1] https://www.ife.co.uk/news/protein-beyond-gym-wellness-revolution-reshaping-consumer-choices
[2] Scotland’s HFSS rules pile reformulation pressure on food manufacturers