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F8. Saturated Fat Reduction
26 October, 2013
Submitted: 27 April, 2015
Please list the saturated fat reduction activities undertaken over the past year and where possible provide data to indicate the scale of activity.
Some indicative examples are given here as a guide.
Example 1. Reformulation: this could be presented as a percentage of sales or as the number or percentage of products/menu items/stock keeping units that have been reformulated. It would also be helpful to indicate the scale of reduction achieved.
Example 2. Development of new lower saturated fat options: this could be presented as the number or percentage of new products/menu items/stock keeping units with a lower saturated fat level.
Example 3. Portion size control: this could be presented as the number or percentage of products/menu items/stock keeping units that have had a portion size reduction where the previous portion size is no longer on sale or where a new portion size has been introduced to the market.
Example 4. Changing the balance of your portfolio/menu: this could be presented as the number or percentage of products/menu items/stock keeping units that have been introduced or changed where this alters the proportion of lower and higher saturated fat products.
Example 5. Customer information/education: this could be presented in terms of circulate of print media or website downloads.
Example 6. Incentivising consumers to choose healthier options: this could include shifting the proportion of the company’s overall marketing to lower saturated fat products, appropriate merchandising and price promotions.
If you are also signed up to pledge F4. Calorie Reduction, activities that affect both calorie and saturated fat levels can be reflected in both annual updates. However, reporting must be tailored to the relevant outcome.
Please list the saturated fat reduction activities undertaken:
We continue to build on the use of semi skimmed milks for our core production of 50% fat reduction cheese both meeting and exceeding government health targets. We continue working with major multiples and a major foodservice caterer to increase the sale of half and reduced fat cheeses and have continued to build on the recent launched of the Cheeky Cow Mature Cheese Half Fat Brand. In 2014/15 Cricketer farm reduced 967 tons of fat including 598.5 tons of saturated fat from across its range of cheeses and will continue to build on this.
Website http://cheekycowcheese.co.uk/ has been launched with focus on half fat cheese
Development of new lower saturated fat options:
We continue to innovate and develop and in January and March 2015 Cricketer Farm launched two new lines to its Cheeky Cow Half Fat Cheese Brand and were Cheeky Cow Half Fat 20g Mature Cheese Sticks and 180g Cheeky Cow Half Fat Mature Grated Cheese. The half fat and half fat low salt cheese has been endorsed by the Craft Guild of Chefs.
Incentivising consumers to choose healthier options:
Changing the Balance of Menus/Portion Size Control:
We continue to work closely with multiples and foodservice customers to provide nutritionally analysed menus that are closely linked to fresh herbs, vegetables and fruit and are actively developing food concepts that meet these requirements. Our website offers Portion size and control in its recipes http://cheekycowcheese.co.uk/recipes/
Activity intended to inform and educate consumers to making healthier choices:
We continue to provide information on appropriate portion sizes, healthier food choices and balanced diet through our http://cheekycowcheese.co.uk/ brand to highlight the 50% fat reduction as against full fat cheddar and http://cheekycowcheese.co.uk/news
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