A number of food and drink businesses in Scotland have been awarded funding from a new grant developed to support Scotland’s foodservice sector.
The Healthier Food Service Fund is the latest industry support measure developed by the Food and Drink Federation (FDF) Scotland’s Reformulation for Health Programme, in partnership with Food Standards Scotland (FSS).
The initiative supports small and medium-sized food and drink manufacturers supplying the out-of-home environment, which includes cafés, restaurants, and workplace dining. Recipients of the fund will receive up to £5,000, which is provided by FSS. This will be used in conjunction with the free reformulation support provided by the Reformulation for Health Programme.
The programme is funded by the Scottish Government to help Scottish SME food and drink manufacturers make recipe adjustments which will make products healthier, helping to improve the nation’s dietary health.
This support package will help make healthier products available to consumers, by reducing fat, sugar, calories or salt, or increasing fibre, wholegrain, or fruit and vegetables in existing food and drink products.
Take up plans
Consumers across Scotland are set to benefit, with successful businesses spanning the nation. This includes Aberdeen-based Sandwich Larder which supplies sandwiches and snacks to NHS hospitals. While Brose Oats based in East Linton will use the funding to reduce the natural sugars and saturated fat in its chocolate oat milk, aimed at younger consumers. Edinburgh-based Saltire Patisserie will boost the health credentials of its bagel range by increasing the fibre and reducing the sodium content. These are supplied into the higher and further education sector, benefitting the dietary health of young adults across Scotland.
Meanwhile Malcolm Allan is set to reduce the sodium content of its steak pies and sausages, reviewing options for making the products healthier while maintaining the flavour and taste. Newton Stewart-based Rowan Glen will reduce the sugar content of yoghurts supplied to schools, while also exploring opportunities to add Vitamin D and fibre. Further businesses to receive support include Scottish brands Macsween of Edinburgh and Ayrshire-based Brownings the Bakers.
Joanne Burns, FDF Scotland’s reformulation for health manager, said: “We are delighted to support businesses that supply the foodservice sector in overcoming the challenges of reformulation and in making healthier options easier for consumers. The Reformulation for Health Programme has supported innovative projects that have removed billions of calories from Scottish food products in line with public health goals and we look forward to seeing these businesses achieve similar success.”
Lesley Curtis, public health nutrition advisor at FSS, said: ”Evidence shows that reformulation, for example, by reducing portion size or calories, is one of the most effective ways industry can help improve dietary health in Scotland. Food and drinks purchased when eating out or on the go foods tend to be higher in calories, fat, sugar and salt than those we buy from supermarkets.
“FSS is pleased to be supporting the foodservice sector in Scotland to engage in reformulating their products to ensure people can access healthier food when away from home, which can lead to a positive change to public health.”
If food and drink businesses are interested in finding out more about how FDF Scotland can support you with recipe reformulation please email reformulation@fdfscotland.org.uk.
