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Recipe Reformulation
Tayside butcher reduces salt content of sausages by 10%
Scott Brothers butchers , poulterers and delicatessen was established in Dundee almost 80 years ago. The company prides itself on providing locally sourced produce to a loyal customer base in the Tayside area. Scott Brothers also has an online presence which enables UK wide sales.
Summary
Scott Brothers has reduced the salt content in its sausage range by 10% without compromising on taste or product quality.
The company is currently trialing alternative and lower salt seasoning combinations that would enable its finished products to meet the 2012 Food Standards Agency in Scotland (FSAS) Salt Targets.
Where the project is delivered
Scott Brothers' manufacturing base supplies its three shops which are based in the Dundee area. The company provides a delivery service to other outlets such as hotels and restaurants, and also supplies individual consumers within this area and across the UK.
Background
The Scottish Federation of Meat Traders (SFMTA) asked SFDF's Industry Technical Manager Chris Peace to present to butchers at five regional SFMTA events in April 2014. The events highlighted a new no added salt rusk product available from Dalziel Ingredients that, when used to replace existing rusks, has the potential to reduce the salt content of finished sausage mixes by up to 10%.
Process
Following the SFMTA event, Scott Brothers immediately placed an order with Dalziel Ingredients for a batch of the no added salt rusk. Following successful trials, the company now uses the no added salt rusk as the default rusk.
Results and impact
The work to date has resulted in a 10% salt reduction in the sausage product range, of which 1 metric tonne are sold each week.
What's next?
Following on from this success, Scott Brothers is interested in implementing further recommendations to reduce salt by trialing lower salt seasonings within its sausage range. If trials are successful and the changes are implemented in full, the entire sausage range would meet the 2012 FSAS Salt Targets.
Business comment
Working with SFDF's Scottish Government (Health) Reformulation Programme has been a great opportunity to increase our knowledge on ingredient products. We have made a simple change which has resulted in a salt reduction that has had no impact on the taste or quality of the product.
We are currently trialing a seasoning with a lower salt content, which if implemented successfully will enable the entire sausage range to meet the 2012 FSAS Salt Targets. It's this kind of assistance that helps our company evolve within the modern commercial environment and stay competitive in an area dominated by major retailers.