Note: Nutrition and health claims are authorised claims that comply with Regulation (EU) 1169/2011. The claims relate to 100g trimmed, lean raw beef and lamb, based on the nutrient content documented in McCance and Widdowson’s Composition of Foods. Cooking methods will vary and influence the final nutrient content of red meat as some nutrients reduce by heat. Also when meat is cooked it loses water and fat, so for example protein levels change from approx. 20-25g in raw meat to 28-30g per 100g in cooked meat.
*Rich in niacin, vitamin B6, vitamin B12 and zinc and a source of riboflavin, iron, potassium and phosphorus.
Our New Product Development team have delivered many projects to advance the health benefits of our value-added products and work to make them more sustainable, healthier and nutritious. We look at ways to address obesity through improved portion control and reduced sugars and salts in added ingredients, working well beyond FSA 2024 guidelines on salt reduction. We are committed to helping all customers have a healthy and sustainable diet that is rich in protein and a variety of fruits and vegetables. As such we will look for opportunities to increase the national benefits of all our products through the inclusion of vegetables, where suitable and beneficial to the product.
Progress in this area is incremental as we are largely suppliers of private label meat products to multiple retail and foodservice outlets. We encourage both our customers and the ultimate consumers of our products, to make better nutritional choices by offering more of these products for sale with the relevant factual science-based information.
We continue to research and implement the science around the role red meat plays throughout our life stages as part of a balanced diet, which feeds into our ongoing new product development.