The Healthier Food Service Fund is part of a broader effort to enhance public health by ensuring that healthier food options are available when eating out or on the go, from empire biscuits to Scotch pies.
Addressing the crisis
In recent years, the health and wellness trend has become a significant focus within the global food and beverage industry. Consumers are increasingly seeking out healthier options and this demand has not gone unnoticed by foodservice providers.
Reformulating products, though, is not just about responding to consumer trends; it’s a key strategy in improving public health.
As Lesley Curtis, public health nutrition advisor at FSS, said, “Reformulation, such as reducing portion size or calories, is one of the most effective ways the food industry can contribute towards improving dietary health in Scotland.”
The initiative recognizes that food and drinks purchased outside the home account for a significant portion of daily calorie intake – up to 25%, according to FSS estimates. These foods are often higher in calories, fat, sugar and salt, and can contribute to poor dietary health if not addressed. Approximately 28% of adults in Scotland are classified as obese, and when combined with those who are overweight, the figure rises to about 65% of the adult population. Childhood obesity is also troubling, with around 16% of children aged 2-15 classified as obese.
These statistics underscore the urgency of initiatives aimed at improving dietary habits and promoting healthier lifestyles in Scotland. The high prevalence of obesity is associated with increased risks of chronic conditions such as heart disease, type 2 diabetes, and certain cancers, making it a critical area for public health intervention.
However, the stumbling block for many businesses, lies in the associated costs of reformulating existing products to meet these health standards. For small and medium-sized enterprises (SMEs) especially, the financial burden of reformulating products can be daunting.
The newly launched Healthier Food Service Fund is a strategic response to this challenge, providing crucial financial support to businesses willing to make their products healthier.
F&B companies in Scotland that supply the foodservice sector can apply for grants of up to £5,000 to support projects that aim to reduce the fat, sugar, calorie or salt content in their products or to increase beneficial ingredients such as fiber, whole grains, fruits and vegetables.
The importance of this initiative cannot be overstated, particularly as the food industry faces increasing pressure to align with public health objectives. It’s not just about cutting unhealthy ingredients but also about promoting the inclusion of healthier options. Moreover, it encourages businesses to be at the forefront of innovation, leading the way in creating healthier food options that can influence broader market trends.
How to
Traditionally, empire biscuits are sweet and buttery, often with a layer of jam and a sugary glaze. Reformulating these could involve lowering the amount of sugar or using natural sweeteners like honey or maple syrup. Producers should consider using whole grain flours or adding oats for extra fiber, and possibly replace some butter with healthier fats, like avocado or coconut oil. Also think about adding ingredients that boost nutritional value, such as seeds or nuts.
Scotch pies are traditionally meat-filled and quite rich. A healthier version could focus on using leaner cuts of meat or incorporating plant-based proteins to reduce fat content, adding veggies to increase fiber and nutrients and opting for whole grain or reduced-fat pastry options. Reducing the salt content will make them heart-healthier.
If done right, these healthier options can cater to health-conscious customers while still preserving the essence of traditional Scottish cuisine. Additionally, widespread adoption of
As such, the fund can also be used for various activities, such as accessing nutritional testing, obtaining technical support and working with ingredient suppliers to source and trial new, healthier solutions. This not only helps SMEs improve their product offerings but also supports the overall goal of making healthier food more accessible to the public.
“This funding will support food and drink businesses to make changes to their recipes that will help improve dietary health in communities across the country,” said Joanne Burns, FDF Scotland’s Reformulation for Health Manager.
“Foodservice providers play such an integral part in supporting the health of Scotland’s people, with many people in education and the workplace consuming one or two meals a day out with the home.
“Many of these products have been sourced directly from a supplier and not further altered by the catering team. We wish to target these items, which include sweet and savory bakery products, desserts, butchery items, readymade sauces, ready meals and grab-and-go products such as sandwiches and pasta pots. I look forward to seeing healthier Scottish favourites such as empire biscuits, caramel shortcake, Lorne sausage and Scotch pies in outlets in the near future.”
A call to action
In the context of a global shift toward healthier eating, the Healthier Food Service Fund represents a significant step forward for Scotland’s food and drink industry. It serves as a reminder that reformulation is not just a trend but a critical component of the food industry's responsibility to public health.
It also positions businesses to meet consumer demands. As more seek out healthier options, businesses that take proactive steps to reformulate their products will be better positioned to thrive in a competitive market.
The Healthier Food Service Fund is open to all micro, small and medium-sized food and drink companies based in Scotland that supply the foodservice sector. Funding has been provided by Food Standards Scotland and successful applicants will be awarded up to £5,000. They will need to provide at least 50% of the total project costs. Applications details are available from FDF Scotland’s website and applicants have until September 13 to apply.
