FDF Scotland will support these food businesses with projects that will help improve the nutritional content of a variety of savoury and sweet bakery products including oatcakes, bread, cakes, desserts and biscuits.
The Healthier Bakery Fund has provided successful applicants with funds from £1,000 to £5,000 to be used for a wide range of activities. Some projects will help reduce calories, fat and sugar content while others will enrich products with fibre or fruit and veg.
Lesley Curtis, public health nutrition advisor at FSS, said: “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. 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.”