Nairns - reformulation case studies
“Our customers are becoming increasingly sophisticated in their knowledge of
what constitutes a healthy and balanced diet. At Nairns our highest priority is
to
meet their expectations with delicious tasting products”
Mark Laing, Managing Director, Nairns
- The company's salt reduction programme began in 2003.
- A 56% reduction in salt has been achieved on the back of new equipment and
baking profiles.
- A key challenge is to understand the chemical pathways which cause rancidity in
oatcakes in order to extend the shelf life whilst reducing the saturated fat.
- Work continues to achieve further reductions in salt content of the range.
- New manufacturing equipment has been purchased to improve product, taste,
texture and
consistency.
Nairns has long been at the forefront of the manufacture of biscuits and
oatcakes that are
better for you. That's why twin targets of lower salt content and 'better for
you' fats have
been the priority of its product improvement programme.
In 2003 work started on salt reduction in Nairns Rough Oatcakes. High levels of
salt
were traditionally considered to be a necessity in the production of an oatcake
both to
achieve taste and texture.
The new product development department initiated an in-depth study of the
challenge
and using a programme of kitchen and plant trials underpinned by extensive
consumer
research the company has been able to reduce the salt levels in Nairns Rough
Oatcakes by 56%.
To achieve this remarkable result new capital equipment was purchased and new
baking profiles were introduced, which have improved the texture, taste and
consistency
of the product.
Work continues to investigate further reductions in the salt content of the
oatcake
range.
Nairns has started work on a Knowledge Transfer Partnership project with The
Scottish
Crop Research Institute to progress work on 'better for you' fats.
Since 2006 the project has already shown a 37% reduction of saturated fats in
Nairns Rough Oatcakes.
Work is being carried out to understand the relationship of the chemical
pathways which
cause rancidity in oatcakes so the shelf life of the product can be extended
whilst reducing
the amount of saturated fat.
The key, however, is to retain the product's quality, taste and texture, for
which Nairns
is renowned. The company continues to be proactive in the delivery of new
recipe
formulations to meet the requirements of its discerning customers.
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Last reviewed: 30 Nov 2011