The third round of FDF Scotland’s Reformul8 Challenge Fund – part of its Reformulation for Health Programme – supports food producers working on a breadth of projects from salt reduction, fat reduction, fibre enrichments and sugar reduction.
Thirteen Scottish food and drink firms have benefited from the latest round of funding, including: biscuits and confectionery manufacturers Aldomak, Border Biscuits and Dean’s of Huntly; meat and butchery producers Bells Food Group, Hunters of Kinross, Macsween of Edinburgh, Malcolm Allan and Simon Howie; broccoli crisps producer Growers Garden; free from snacks manufactures Fodilicious; and ingredient suppliers Cardowan Creameries and R&W Scott.
This year’s Reformul8 Challenge Fund was made possible due to £50,000 of funding received from the Scotland Food & Drink Partnership Recovery Plan, supported by the Scottish government.
FDF Scotland reformulation for health manager Joanne Burns said: “I am delighted that we have been able to provide a third round of funding to help even more food producers make their recipes healthier. To date we have rewarded funding to 45 food businesses across Scotland.
Making food healthier
“I can’t wait to start working on these interesting projects with some of Scotland’s well-loved producers. Together we will be helping to make everyday food including biscuits, crisps, pies and haggis healthier. This in turn will improve the dietary health in communities across Scotland.”
Meanwhile, reformulating products to help improve their shelf life can not only reduce food waste but help save businesses money as well, according to food ingredients manufacturer Kerry.
Speaking at Food Ingredients Europe (FIE) 2022 in Paris, France, Kerry’s global marketing director Emma Cahill called for the industry to come together to eliminate food waste around the world; her address punctuated by a stark reminder that the global population is set to hit 10 billion people by 2050 and that we would need three planets’ worth of resources to feed all of those people.