SFDF Reformulation Programme - Case studies

The Reformulation Programme was a free of charge service which provided hands on technical support to SMEs in Scotland to help them reformulate their products.

A number of success stories were achieved through the programme, we hope these efforts will inspire others.

Biscuits and cakes

Maclean's Highland Bakery: 17% salt reduction in oatcake products

Stockan's:

Reid's of Caithness: Award winning Caithness baker reduces salt content of biscuits by 30%

SM Bayne & Co. Ltd: Calorie reduction in chocolate éclair product

Chalmers Bakery: Sugar content of round shortbread base reduced by 17%


Pies and Pastry

Chalmers Bakery:

Maclean's Highland Bakery: Steak pie recipe amended to lower salt content by 50%

Skinner of Kippen: Stirlingshire butcher lowers salt in award winning steak pie by 50%


Bread and fermented products

R T Stuart Ltd: Salt content of the morning roll has been reduced by 14%

Chalmers Bakery: 10% salt reduction and 21% fat reduction in buttery product

Maclean's Highland Bakery:


Ingredients

Dalziel Food Ingredients: Dalziel reduce salt content of pork and beef sausage seasonings by 33%

Kerry Ingredients & Flavours: Longstanding ingredients brand innovates to reduce salt

Scobie & Junor: Lower salt seasonings enhance flavour of sausage products

The Dalesman Group: 20% salt reduction in sausage seasonings

Yeung's Chinese Foods:


Meat and butchery

George Bowman Butchers: Local Leith butcher reduces salt content of sausages by 21%

Murdoch Brothers: Award winning Forres butcher reduces salt content of sausages by 20%

Skinner of Kippen: Stirlingshire butcher reduces salt content of sausages by 45%

Stirling Family Butchers: Award winning Stirling city butcher reduces salt content of sausages by 20%

Scott Brothers: Tayside butcher reduces salt content of sausages by 10%


Next - in this report:

Spotlight on students: Why hire interns?

Download the full PDF booklet: Reformulation for health: Guidance for SMEs


Last reviewed: 28 Nov 2014