About the partnership
Read about the partnership, its goals and how we're achieving those goals.
Reformulation Program
Find out how we're working with industry to reduce sodium, sugar and saturated fat from processed foods.
Industry Guide to Voluntary Serving Size Reduction
Find out how we're helping food companies reduce the serving sizes of foods and beverages.
Committee and groups
See what the program's committee and working groups do.
Reformulation food categories and targets
See a quick reference guide for the sodium, sugar and saturated fat reduction targets for each food categories, as part of the Healthy Food Partnership Reformulation Program.
Latest resources
Latest resources
Healthy Food Partnership Reformulation Program information brochure
This Healthy Food Partnership Reformulation Program information brochure provides a handy summary of the Partnership Reformulation Program.
Industry Guide to Voluntary Serving Size Reduction – Reporting and Monitoring template
The Industry Guide to Voluntary Serving Size Reduction Reporting and Monitoring template is to be used by participating companies to report the serving sizes of their products at baseline (2023) and 2-yearly.
Partnership Reformulation Program – Food category definitions
This document includes the food categories and reformulation targets that make up the Partnership Reformulation Program and what products in each category are included or not.
Healthy Food Partnership – Industry Guide to Voluntary Serving Size Reduction – Implementation and monitoring plan
This guide informs and support food companies to determine appropriate serving sizes for food and drinks to support consumers to manage their energy intakes. It provides serving size recommendations for 9 priority food categories.
Date last updated: