A £40,000 project involving a number of collaborators and meat producers has seen the launch of healthier products with 20% less saturated fat and salt without negatively impacting on the taste.
The project was supported by economic development agency Scottish Enterprise, the food innovation team at Abertay University and Quality Meat Scotland (QMS), which is a public body behind the promotion
and development of the Scottish red meat industry. Working with several meat producers,
the collaborators set out to investigate the potential of lowering the salt and saturated fat content of eight products including Scotch pie, black pudding, and sausages and bacon.
"A key objective from the outset was the creation of a range of product formulations which would meet the nutrition specifications required by the public sector supplying venues such as schools and hospitals," said Jennifer Robertson, QMS health and education co-ordinator. "Getting the formulations right has taken time but it has also been incredibly rewarding and the Scotch pie in particular has been a great success."
Kippen-based butcher TR Skinner is now making pies with the new recipe. "The resulting pie has been such a success that we have now switched our range completely to the new recipe pie and our customers tell us they love them," said the butcher.