Healthy bakery businesses awarded funding

The Food and Drink Federation (FDF) Scotland working in partnership with Food Standards Scotland (FSS) has provided funding to 13 Scottish bakery businesses across the country in an effort to make their products healthier.

Brands including Aulds Delicious Desserts, Cobbs Bakery, Dean’s of Huntly, Stoats and Stockan’s Oatcakes have all been awarded funding. A range of high street bakers such as the Bread Guy, cuckoo’s Bakery and others have received support.

FDF Scotland will support these businesses with projects to improve the nutritional content of a variety of savoury and sweet bakery products including oatcakes, bread, cakes, desserts and biscuits. Some projects will target reducing calories, fat and sugar content while others will enrich products with fibre or fruit and vegetables.

The businesses are based in a range of communities across Glasgow, the Highlands and Islands, Lothians and others. The Healthier Bakery Fund has provided successful applicants with funds from UK£1000 to £5000 to be used for a wide range of activities including accessing nutritional testing and technical support, working with ingredient suppliers to access and trial new innovative solutions that can improve the health of products.

“I am delighted to award funding to a wide range of popular bakery producers in communities right across Scotland. We had so many great applications – which gave the judges a tough time in picking the projects to fund,” said Joanne Burns, FDF Scotland’s Reformulation for Health Manager. “I can’t wait to start working on these interesting projects – together we will be helping to make some of Scotland’s favourite bakery products healthier.”

“Evidence shows reformulation, for example by reducing portion size or calories, is one of the most effective ways industry can help improve dietary health in Scotland,” added Lesley Curtis, Public Health Nutrition Advisor at FSS. “FSS is pleased to be supporting the Scottish bakery sector engage in reformulating their products, which can lead to a positive change to public health.”

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920

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