Resources

This Healthy Food Partnership Reformulation Program information brochure provides a handy summary of the Partnership Reformulation Program.

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.

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.

Use this form to sign up to the Healthy Food Partnership and commit to the recommendations in the Healthy Food Partnership guide to voluntary serving size reduction.

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.

This communique presents a summary of discussions and decisions by the Healthy Food Partnership Program Executive Committee from their 17th meeting held on 23 May 2024.

This infographic sets out the Healthy Food Partnership Plan for 2023-2027.

This document provides a quick reference guide for the sodium, sugar and saturated fat reduction targets for each food categories, as part of the Partnership Reformulation Program.

This document presents a summary of discussions and decisions by the Healthy Food Partnership Program Executive Committee at its December 2023 meeting.

This form provides information on how to sign up to the Healthy Food Partnership Reformulation Program.

Information about the Healthy Food Partnership Reformulation Program.

The Industry Guide to Voluntary Serving Size Reduction helps food companies to set appropriate serving sizes for food and beverages. The guide outlines voluntary maximum serving size recommendations for 11 discretionary food and beverage categories.

This document provides the background and rationale for the development of the Industry Guide to Voluntary Serving Size Reduction.

This report provides a provides a summary and analysis of the public consultation (open for 6 weeks, from 24 July 2021 through to 4 August 2021) and additional targeted consultation conducted on the Sweetened Beverages and Cakes categories (November 2021).

This document outlines the food categories included in the Industry Guide to Voluntary Serving Size Reduction, the (maximum) recommended serving size for each category, and which food products within those categories are included.

This document presents a summary of discussions and decisions by the Healthy Food Partnership Program Executive Committee at its December 2022 meeting.

This document is a summary of the Healthy Food Partnership Program Executive Committee's August 2021 meeting.

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.

This document is a summary of the Healthy Food Partnership Program Executive Committee's March 2021 meeting.

This report was commissioned by Department for the Healthy Food Partnership. It provides an overview of the current work addressing Australia's food culture, the evidence base behind promoting positive food culture and insights into improving future efforts to address food culture.

This document identifies potential risks from reducing saturated fat, sodium and sugar from processed and manufactured foods and drinks, as part of the Partnership Reformulation Program. It also identifies way to manage or minimises those risks.

This report provides a summary and analysis of the public consultation comments we received on the proposed sodium, sugar and saturated fats targets set under the Partnership Reformulation Program.