As part of its Reforuml8 Challenge Fund, the Food and Drink Federation (FDF) Scotland has revealed the 14 food and drink businesses that will receive funding to make their products 'healthier'.
The fourth round of funding was announced by Gary Maclean, the National Chef of Scotland, at a reformulation and innovation for health event hosted by FDF Scotland and Interface at Dynamic Earth in Edinburgh.
According to FDF Scotland, business will receive up to £5,000 to "help kick start a range of projects", including reducing the salt content in butchery products, decreasing fat in savoury pastries, reducing sugar and meeting labelling and public health nutritional targets.
Some of the businesses receiving funding include Cooper Butchers, Macsween of Edinburgh, Simon Howie Foods and Malcolm Allan.
Joanne Burns, reformulation for health manager at FDF Scotland, said: "I am delighted to provide 14 of Scotland's iconic food and drink businesses with funding to make their popular food and drinks healthier. FDF Scotland is looking forward to supporting these projects and sharing the amazing achievements soon.
"This work is helping food and drink businesses to meet growing consumer demand for healthier options and to achieve public health targets.
"We are working with Scotland's food and drink producers helping to improve the health of Scotland's people one product at a time."
Public Health Minister Jenni Minto said: "I have been lucky enough to see first-hand how Scotland's talented food producers are reformulating and innovating the ingredients they use in their food and drink products to create healthier options.
"This is part of a range of work being undertaken to help people make healthier choices supported by the Scottish Government's Reformulation for Health Programme run by Food and Drink Federation Scotland.
"I recognise how challenging the last few years have been for businesses and manufacturers which makes this important work even more impressive."
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
