Scotland decreases salt, fat and calories content in food products

Scotland’s bakers, butchers and other small and medium-sized food producers have reduced salt, fat and calories in their products, as a part of a partnership between industry and the Scottish Government.

The recipes of a range of food products have been reviewed and improved to bring down the energy or salt content. Some products have seen close to 50% reduction.

The Scottish Food and Drink Federation (SFDF)’s programme is funded by the Scottish Government and has provided small and medium-sized producers with free, tailored recipe reformulation support since 2011.

A new guide titled ‘Reformulation for Health: Guidance for SMEs’ (small and medium enterprises) has been released to help producers reformulate their recipes for health.

This guide helps companies to look into the success story of the SFDF Reformulation Programme to show companies how they can make changes without affecting the quality of their products.

Scottish Food and Drink Federation director Colette Backwell said: "For more than a decade, the UK’s larger food and drink producers have been evolving their ranges to reduce calories, salt and saturates and add nutrients such as fibre to change the recipes of old favourites and create healthier options.

"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. We hope their efforts will inspire others."

Scottish Public Health Minister Maureen Watt said: "This guide is an example of what can be achieved when industry and government work together. It demonstrates also that although the companies themselves may be small, their influence over the sector and impact on consumers can be great."