How QMU's food experts can help businesses meet new HFSS rules
Scotland's new food promotion rules are increasing pressure on manufacturers to review products high in fat, sugar and salt. Experts at Queen Margaret University, Edinburgh's Scottish Centre for Food Development and Innovation explain what the changes mean and how businesses can respond.
This month (Oct ’26), new legislation has come into place that is setting its sights on changing and improving what people in Scotland eat. The Food (Promotion and Placement) (Scotland) Regulations 2025 will change how foods high in fat, salt and sugar are promoted in large shops and online, increasing pressure on food manufacturers to reformulate their products.
How will this affect food manufacturers?
The scoring system to assess High Fat, Sugar and Salt (HFSS) (high fat, sugar and salt) will allow food and drinks companies to see if their products comply with the legislation. Products are initially scored for energy value, saturated fat, sugar and sodium (“set A”). Helpfully, the scoring system demonstrates where product scores can be improved with the addition of fruit, vegetables, protein and fibre (“set C”) if scoring of set A allows. A score below 4 for foods, and below 1 for drinks, ensures compliance with the new regulations.
We know that it’s a tricky balance between making products healthier and the potential impact on flavour, texture and, let’s be honest, sales. So, if this all sounds a little daunting and you haven’t yet reviewed your products, then the Scottish Centre for Food Development and Innovation (SCFDI) based at Queen Margaret University, Edinburgh is can help. The team of food science, technology, sensory and nutrition specialists can assist with reviewing your products against HFSS scoring and make practical and achievable suggestions on how to improve your score using their in-depth knowledge of food applications and functional ingredients.
Whether you want to change your products very gradually, or substantially, the SCFDI can guide you through the new process, and assist with product development and labelling. The team of food experts has significant expertise in changing fat and sugar profiles in food products and reducing salt whilst maintaining flavour and texture. They also have the ability to create new product samples, and can test out proposed formulation changes on site or at your production facility.
Alternatively, if you would like assistance with creating new compliant products rather than reformulation, the SCFDI would be happy to talk through options using its knowledge of ingredient functionality and nutritional profile, ensuring you reach your goals.
If you would like a copy of our free guide on how these regulations may affect you and the promotion of your products, please contact us at E: helloSCFDI@qmu.ac.uk.
For further media information contact Lynne Russell, Communications Manager, Queen Margaret University, Edinburgh, E: lrussell@qmu.ac.uk (copy to E: pressoffice@qmu.ac.uk).
