CH&Co Catering Limited

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F8. Saturated Fat Reduction

Committed since:

19 November, 2013

Delivery plan:

Submitted: 19 November, 2013

Reducing Sat Fat content of basic ingredients -
e.g.Switching to 1% fat milk from semi-skimmed as our default, reduced fat mayo as our default, option of low-fat Greek yoghurt.

Development of ‘Our Healthiest Cakes Ever’ Brand:
We looked at sales and identified which were are best-selling cakes and then worked for over six months with chefs to reformulate recipes for three of our most popular sellers. These were Chocolate Brownies, Carrot Cake and Lemon Drizzle and we also added a Yummy Loaf cake, as an alternative to fruit cake to our recipe portfolio.

Recipe Reformulation Of Main Meals :
Standardised recipes are not used throughout our business and individual sites, with the 300 plus chefs given the freedom to use their own recipes. We are however working on a central recipe reformulation to meet the saturated fat pledge in the following ways:
1) We are developing a bank of 500 cals or less main course recipes for use across our business
2) Individual Site Reformulation of Recipes:
We are analysing 3 of the most popular recipes from individual sites to reduce calorific content without compromising on taste. we will be running a competition to find the most effective recipes for these dishes across our business from our findings. the final 'approved' recipes will then be published and in use throughout the business.

Chefs’ Nutrition Training
From January 2014, CH&Co are running nutritional training courses for all head chefs and chef managers (we expect the number to be approximately 300 in total) within the company.

One of the key course modules of the course deals specifically with reducing the saturated fat content of dishes through recipe reformulation, simple cooking techniques and use of lower fat and innovative ingredients.

Wellbeingbeingwell Light / Love Me Wraps, Sandwiches and Salads
A range of under 350 calorie, lower fat, and implicitly lower saturated fat) recipes for wraps, sandwiches and salads have been created and made available.

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