Domino’s UK sets 2031 reformulation roadmap in first nutrition report

Domino’s UK & I has published its first nutrition report, setting out a long-term plan to reduce saturated fat, sugar and salt across its menu in the UK and Ireland. The report, titled The Future Tastes Good, was published on 15 October 2026. It says the company has built a roadmap of gradual changes and aims to be “well on our way” with those reformulations by 2031.

The report says reductions will come either from changing a recipe or, where that has too much impact on flavour, from reducing the portion size. It sets no numerical targets for 2031. The first reformulated ingredients are already on the menu, the company says, “with many more in the pipeline”.

What Domino’s has changed so far

The largest savings reported come from portion changes. Domino’s says that, working with suppliers, it cut its Cumberland sausage portion from 4g to 3.6g by slicing the sausages slightly thinner, which it estimates removes 66 million calories and 4.4 tonnes of fat a year, or 13 fewer calories per pizza. Reducing meatball weight from 7g to 6g gives an estimated annual reduction of 303 million calories and 43 tonnes of fat, or 72 fewer calories per pizza and 36 fewer per portion based on a pizza serving two, according to the 2026 Nutrition Report.

In early 2025 Domino’s reformulated its BBQ sauce to remove two allergens, mustard and celery, and 2g of sugar per 100g. A 2025 pilot of zero-sugar variants across its core drinks range in 78 stores was, in the company’s words, “less effective than we expected”: not every drink it sells has a zero-sugar version, and larger sizes were less appealing to customers. Domino’s says it will keep listing 500ml zero-sugar options alongside full-sugar versions where possible.

Cheeky Little Pizzas, rolled out to all stores in 2024, are all under 600 calories and made up 2.9% of all orders in 2025, up from 2.5% in 2024, the report says. Earlier trials of salads did not drive the appeal expected and led to food waste in stores.

All ingredients and recipes are assessed against the UK Nutrient Profiling Model (NPM) to determine high in fat, salt and sugar (HFSS) status. The company commits to keep modelling recipes on the 2004/05 version of the model and to share progress on offering more non-HFSS options. The report states that the executive team “have KPIs on health built into their remuneration”.

While some of the changes may go unnoticed as we work hard to preserve the signature taste of Domino’s; we remain committed to keeping you informed of the progress we make.

Nicola Frampton, Chief Executive Officer, in the report’s foreword

What the report does not disclose

The report gives no baseline for how much of the menu is classed as HFSS, no percentage reduction targets for salt, sugar or saturated fat, and no list of ingredients in the reformulation pipeline. Suppliers are not named. The calorie and fat savings are company estimates, not independently verified. The report does not say what the changes cost or how they affect sales, beyond the order share of Cheeky Little Pizzas.

The commitment to keep using the 2004/05 model matters because the government has published plans to change it. Just Food reported in January 2026 that the UK government had published plans to update the NPM, including a switch from measuring total sugars to measuring free sugars, and that the Department of Health and Social Care would consult on how the changes apply to the advertising and promotion rules.

F&B Today’s reading

• Analysis for ingredient and protein suppliers: Domino’s biggest quantified savings came from cutting portion weight, not from new recipes. Suppliers of toppings, cheese and sauces to large foodservice chains should expect specification requests built around smaller cuts and lighter weights that still look generous.
• Analysis for soft drinks suppliers: Domino’s account of its zero-sugar pilot suggests that in delivery, range gaps and the large shareable bottle still shape what customers pick. Brands offering zero-sugar versions across a full range, including large formats, may find an opening with delivery operators.
• Analysis for brand owners and operators: tying executive pay to health measures and publishing progress raises expectations of other large chains. But by anchoring on the 2004/05 NPM, any targets could need resetting if an updated model is adopted for HFSS rules, so businesses reformulating now should model products against both versions.