SCOTS OFFERED £5,000 TO MAKE HEALTHY REINVENTION OF HAGGIS

They are the staple of the Scots diet, notorious for their fatty and salty contents.

But now the nation's favourites, including square sausage, haggis and steak pie, will be given a healthy makeover.

Food businesses north of the Border have been given funding to rethink the delicacies and reformulate the recipes.

Firms have been awarded grants of up to £5,000 by trade body Food and Drink Federation (FDF) Scotland in partnership with Food Standards Scotland (FSS) to producer tasty but healthy versions of the dishes.

The Healthier Food Service Fund was launched last year to support projects to reduce the fat, sugar, calories or salt content or to increase fibre, wholegrain, or fruit and vegetable content in recipes.

It was aimed at targeting foods which people eat 'on the go' such as savoury bakery goods, sandwiches and pasta pots as they are estimated to make up a quarter of all the calories we eat.

Among the businesses who have received funding is Aberdeen-based Sandwich Larder which supplies sandwiches and snacks to NHS hospitals.

Brose Oats based in East Linton will use the cash to reduce the natural sugars and saturated fat in its chocolate oat milk, which is a firm favourite with their younger consumers.

Butcher Malcolm Allan is set to reduce the sodium content of their much-loved steak pies and sausages, making the products healthier while maintaining the flavour and taste.

Edinburgh-based Saltire Patisserie will boost the health credentials of its popular 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.

Fans of bubble tea in Glasgow will benefit from the development of lower sugar boba-tea flavour options by Tempo Tea Bar while Newton Stewart-based Rowan Glen will reduce the sugar content of yoghurts supplied to schools.

Further businesses to receive support include haggis firm Macsween of Edinburgh and Ayrshire-based Brownings the Bakers, makers of the Kilmarnock Pie.

Joanne Burns, FDF Scotland's reformulation for health manager, said: 'We are delighted to support businesses that supply the food service 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.'

The fund can be used to pay for activities such as accessing nutritional testing and technical support and working with ingredient suppliers to source and trial new innovative solutions that can improve the health of products.

It is being offered because the costs of reformulating foods can be very expensive for businesses.

Lesley Curtis, public health nutrition advisor at Food Standards Scotland, 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 food service 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.'

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2025-01-16T00:55:46Z