Stirlingshire butcher reduces salt content of sausages by 45%

Skinner of Kippen is a family butchers based in Kippen, Stirlingshire. The business is run by owner and third generation family member is Cameron Skinner.
In addition to traditional butchery products, including meat pies, the business also supplies a range of innovative premium sausages. This range includes flavours such as 'Banana & Madras' and 'Wasabi Chicken & Pickled Ginger'.

Summary
Skinner of Kippen has reduced the salt content in their premium sausage range by a total of 45%.
The work has been a culmination of three years stepped reductions in salt content.
The sausage range now meets the Food Standards Agency in Scotland (FSAS) 2012 Salt Targets.

Where the project is delivered
Skinner of Kippen is a traditional butcher shop operating from its base in the small retail frontage of its shop in Kippen. In the last 12 months, the shop has been refurbished which has enabled the company to increase production. The business has grown with an additional outlet in a local farm shop and an increasing wholesale business supplying local shops and restaurants. Skinner of Kippen also provides meat for events including weddings, birthdays and outside catering events in the locality.

Results and impact
The work to date has resulted in a total reduction of 45% salt reduction in the sausage range, which has ever growing sales and currently sell over 105,000 individual sausages per annum. A new seasoning has been introduced and developed in conjunction with food ingredients company the Dalesman Group. This has a huge potential to impact on the many hundreds of people that purchase these sausages from the retail shop or consume them at catering events such as weddings and other functions.

Background
Chris Peace SFDF's Industry Technical Manager has been working with Skinner's since 2011 reviewing a range of product recipes but concentrating on the core products of sausages and steak pies. In 2012, Skinners had reduced the salt content of the sausages by 25% by altering the recipe formulation. However, Cameron Skinner was keen to embrace latest health criteria and achieve the FSAS 2012 Salt Targets.

Process
Following the success with the initial reformulation, where the salt content was reduced by 25%, the company worked with the Dalesman Group to reduce the salt content by a further 20% using a new lower salt seasoning. The reason salt reduction in food is important is because this reduces sodium in the product, which impacts on health. To make the lower salt seasoning, as well as considering salt levels, sodium was lowered by removing all monosodium glutamate (MSG) from the product. Strong sales and customer feedback show that the changes have been positively received by their core customer base.

What's next?
Skinners will continue to review their product ranges to build on the success achieved with the sausage range. As well as removing all MSG from their products, the company is also looking at opportunities to make their products gluten free where possible.

Business comment
Working with SFDF and the Reformulation Programme has enabled us to improve the consistency of our products, whilst also improving their health credentials. We are grateful to Chris Peace for his time and expertise. This has been fundamental in our business gaining a better understanding of the science behind the processes and opportunities available to reformulate our products.