Seasoning producers help cut salt in sausages

Hundreds of butchers across Scotland now have access to lower salt seasonings which will help them to make their products healthier. The Scottish Food and Drink Federation (SFDF)’s Reformulation Programme has worked with four of the main seasoning companies in the UK, Dalesman, Dalziel, Kerry and Scobie & Junor, to create new seasonings for the butchery trade, some with around a third less salt.

The UK leads the world in salt reduction with many large food and drink producers having reduced salt in their products for many years while continuing to meet consumer expectations with regard to taste and texture. Through SFDF’s Reformulation Programme, small and medium sized companies are being helped to play their part in improved public health while accessing opportunities in the growing market for healthier products.

 Chris Peace, SFDF’s Industry Technical Manager, says,  “Working with a number of Scottish butchers, I became aware that although making traditional products for an often loyal and longstanding customer base, they were open to investigating lower salt seasonings. Making small, incremental salt reductions in recipes can deliver real health benefits for customers while maintaining consumer acceptance.  With many food producers actively reformulating recipes for health and consumers gradually adapting to a less salty taste, companies that don’t keep up with the market risk falling behind.”

Dr Colette Backwell, Director at SFDF, says, “Many of the UK’s largest manufacturers have reformulated to great effect in recent years, making progress in areas such as salt and saturated fat reduction and the elimination of artificial trans fats. But this tool is not just the reserve of the larger players, with 37 SME producers having worked directly with the SFDF Reformulation Programme. I hope that their achievements will inspire others.”

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