Salt Reduction in Seasonings

Hundreds of butchers across Scotland now have easy access to lower salt seasonings which will help them to make their products healthier.

Salt Reduction in SeasoningsSFDF's Reformulation Programme 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 achieving significant results. This partnership shows how changes carried out by ingredient suppliers can deliver a significant, positive impact by making healthier options available to these companies' customer base.

Achievements

  • Dalziel reduced the salt content in a number of its pork and beef sausage seasonings by up to 33%.
  • Kerry reduced the salt content in a number of its pork seasonings by up to 35%.
  • Scobie & Junor reduced the salt content in its sausage seasoning range by 20%.
  • Dalesman reduced the salt content in a number of its pork and beef sausage seasonings by 20%.
  • By using these reduced salt seasonings, these company's butchery customers can meet the Food Standards Agency Scotland (FSAS) 2017 salt target of 1.13g per 100g finished product.

Next page: Maclean's Case Study

Back to: The SFDF Reformulation Programme


Last reviewed: 06 Jul 2015