Helping food SMEs to change their product recipes without compromising on taste

Between 2011 and 2014, the Scottish Food and Drink Federation (SFDF) worked with around 50 small and medium-sized food producers, to help them improve the healthiness of their products through the Scottish Government funded Reformulation Programme.

SFDF’s Industry Technical Manager provided free, hands-on technical support for companies to help them change their product recipes without compromising on taste. Four nutrition students from Robert Gordon University were given internships to help extend the reach of the programme.

The programme achieved many successes. For example, Skinner of Kippen, a family butcher, reduced the salt content of its steak pie gravy by 50%; family bakers SM Bayne & Co. reduced the portion size of their chocolate éclair product, which resulted in a 6% calorie reduction; and Maclean’s Highland Bakery reduced the salt content of a number of its bread products by 20%.

Building on the programme, Reformulation for Health: Guidance for SMEs provides case studies to inspire other companies to improve the healthiness of their products. Importantly it also gives guidance for food and drink producers that want to find out how reformulation could help their customers as well as their business, alongside sign-posting to other sources of practical advice and information.

Scottish food reformulation

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