Chalmers Bakery: Reformulation case study

Chalmers Bakery is a traditional Scottish bakery based in Aberdeenshire, established in 1956. The business manufactures and sells a range of traditional bakery products such as breads, savouries and cakes in 12 shops and via wholesale. The business manufactures and sells a range of traditional bakery products such as breads, savouries and cakes in 12 shops and via wholesale.

Chalmers BakeryThe nutritional content of all the top-selling products at Chalmers was reviewed to establish where reformulation could provide a significant health impact. As a result, a programme was put in place for a number of products.

Achievements

  • The round shortbread base was reformulated resulting in 17% reduction of sugar content and reducing the calorie content of the recipe.
  • The pastry shells used in a number of savoury pies were reformulated to reduce salt content by 56% and fat by 30%.
  • The puff pastry used in the sausage rolls were reformulated resulting in a 17% salt reduction and 17% reduction in overall fat.
  • Chalmers has created a Mediterranean vegetable pie containing only 3.5 grams fat. Compared to a typical traditional scotch pie the Mediterranean vegetable pie contains 68% less fat, 71% less saturated fat and more than 50% less salt.

Back to: The SFDF Reformulation Programme


Last reviewed: 06 Jul 2015