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.
Reformulation Program resources
Find the Reformulation Program's full list of resources.
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 Program – Executive Committee communique – December 2022
This document presents a summary of discussions and decisions by the Healthy Food Partnership Program Executive Committee at its December 2022 meeting.
Healthy Food Partnership Program – Executive Committee communique – August 2021
This document is a summary of the Healthy Food Partnership Program Executive Committee's August 2021 meeting.
Partnership Reformulation Program – Implementation plan
This implementation plan details the actions we will take to implement the Partnership Reformulation Program. This includes stakeholder engagement, risk management strategies, the monitoring and reporting framework and considerations for evaluation.
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.
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