A recent report from UK Research and Innovation (UKRI) and the Royal Society (September 2025) identifies 27 actions to make UK food healthier, fairer, and more sustainable.
Among them, closing the nation’s “fibre gap” and increasing the use of plant-based ingredients such as pulses are highlighted as key priorities.
Addressing the fibre gap
The report notes that most people in the UK fall short of recommended fibre intakes, with children consuming around 6 g less per day than advised.
This shortfall has been linked to rising rates of obesity, type 2 diabetes and cardiovascular disease.
Practical interventions, such as using higher-fibre bread in schools, have shown that increasing fibre intake can be achieved without compromising taste or acceptance.
For food manufacturers, reformulating products to include more fibre offers an opportunity to support public health goals while responding to market and policy shifts.
The role of pulses and plant proteins
Pulses such as peas and beans are recognised as nutrient-dense, high-protein, high-fibre ingredients that also benefit the environment by improving soil health and biodiversity.
When sourced locally, they can also contribute to more resilient supply chains.
Reformulation challenges
Incorporating fibre and plant proteins into products can affect texture and flavour, requiring technical expertise and ingredient innovation.
Collaboration between manufacturers and ingredient suppliers is key to achieving the right balance between nutrition, sensory quality, and commercial feasibility.
Looking ahead
The UKRI report suggests that fibre enrichment and plant-based protein sourcing will become increasingly important for the food industry.
Reformulating to include these ingredients can help manufacturers align with health and sustainability goals, anticipate regulatory trends and meet growing consumer demand for plant-forward products.