Firms in Scotland trim salt, fat and calories

By Rod Addy contact

- Last updated on GMT

Salt, as well as fat and sugar, has been cut to improve Scottish foods
Salt, as well as fat and sugar, has been cut to improve Scottish foods
Scottish firms have slashed salt, fat and calories further in a reformulation drive to make products healthier for consumers.

Bakers, butchers and other small and medium-sized food producers across Scotland had been cutting the amount of such ingredients in some cases by more than half, said the Scottish Food & Drink Federation (SFDF).

Since 2011, small and medium-sized producers have received free, tailored recipe reformulation support as part of the SFDF’s Reformulation Programme funded by the Scottish government.

The SFDF has published Reformulation for Health: Guidance for SMEs ​(small and medium-sized enterprises), which captures the programme’s success stories and shows how other firms can achieve similar things.

Case studies

Case studies include Stromness-based bakery Stockan’s, which has cut the salt content in its oatcake range by 20%, and butcher Skinner of Kippen, which halved the salt content of its steak pie gravy.

Aberdeenshire-based Chalmers Bakery reduced the sugar in its Empire biscuits’ shortbread base by 17%, cutting calories, and the fat content of its pastry shells by 30%. And Moray-based Maclean’s Highland Bakery lowered the salt content of its buttery range by 25%.

In addition, during the programme, seasoning companies Dalesman, Dalziel, Kerry, and Scobie & Junor, created new lower salt seasonings to help Scottish butchers make healthier sausages.

“Over the last three years, SFDF’s Reformulation Programme has helped smaller companies, who typically do not have a significant technical new product development resource or in-house reformulation, to do their bit in improving consumer health,”​ said SFDF director Dr Colette Backwell. We hope their efforts will inspire others.”

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