Scottish programme reduces salt in butchers’ bangers
Published:  12 March, 2014

A reformulation programme from The Scottish Food and Drink Federation (SFDF) has reduced salt in seasonings for the butchery trade, to help create healthier products.

The announcement comes in Salt Awareness week, 10-16 March, when the Scottish government is encouraging people to consider the amount of salt in their diet.

The Scottish Government-funded project worked with four of the main seasoning companies in the UK – Dalesman, Dalziel, Kerry and Scobie & Junor – to create the seasonings, some of which now have a third less salt.

Hundreds of butchers will now have access to seasonings that will make healthier sausages.  

Michael Matheson MSP, minister for public health in the Scottish government said: “This is National Salt Awareness Week, so it’s an ideal time for all of us to think about how much salt we’re eating.

“Much of the salt we consume is contained in processed foods, and this is exactly why the Scottish government is funding this reformulation programme through the Scottish Food and Drink Federation. The companies who have committed to substantially reducing salt levels in their products should be applauded, and I hope many others will follow their example and make this important step towards improving the nation’s health.”

Through SFDF’s Reformulation Programme, small and medium-sized companies are being helped to play their part in improving public health.

Enjoyed this article? Get more stories like this direct to your mailbox with our FREE email newsletter. Click here to sign-up today!