FSA and CAFRE launch Pancake Reformulation Technical Guidance for Northern Ireland
As part of the Food Standards Agency’s (FSA) Making Food Better (MFB) programme, the Northern Ireland branch of the organisation and College of Agriculture, Food and Rural Enterprise (CAFRE), are issuing new guidance to help businesses produce pancakes lower in sugar and salt.
Daniel Sproule, the FSA’s Senior Nutrition Policy Advisor in Northern Ireland says:
“Through our Making Food Better Programme we have been working with the food industry to create healthier options, supporting businesses to reduce calories, saturated fat, sugar and salt in the food they produce, sell or serve. Last year in partnership with CAFRE we launched guidance on ice-cream reformulation which was very well received. Businesses embraced the opportunity to alter their recipes which enhanced consumer choice and promoted positive dietary changes. This year, we’ve focused on pancakes given their popularity in Northern Ireland (Mintel, 2022, Bread and Baked Goods, Ireland). We know that reformulation in this category has the potential to reduce the intake of calories sugar and salt in the diet of NI consumers.”
Dr Emanuele Armaforte, Senior Technologist of CAFRE says:
“Initially we carried out a sampling programme of pre-packed pancakes sold in retail outlets across Northern Ireland to determine portion sizes and nutritional composition. There are two pancake offerings available in terms of size: a standard pancake (41g) and a large pancake (84g), with the average sugar content for pancakes sampled 15.04g of sugar per 100g. Our consumer analysis also indicated that two standard sized (41g) pancakes was considered to be a portion. We then considered the technical role of the ingredients, flour, raising agents, buttermilk, fats, salt, sugar and egg. Using a control recipe, we experimented with modifications and substituted ingredients to mimic the functionality of the original ingredients. We successfully created a new recipe with reduced sugar and salt content and taste tested it with consumers to make sure it met expectations. It was a winner!”
Reformulation support for food business owners is available via INVEST NI and CAFRE simply contact https://www.cafre.ac.uk/business-support/food/
This isn’t a new topic to us here at Erudus - we’ve long been dedicated to finding solutions so that all kinds of food can be safely enjoyed by everyone - those with allergies or diabetes, those on a reduced salt diet or who are dairy free.
We do this both with our tools like Recipe Builder and Menu Planner, and by pulling together our own lists of tips and guides - such as this one about creating pancakes suitable for any diet.
Here’s a snippet...
Paleo Pancakes
People following a paleo lifestyle usually eat lean meats, fish, fruits, vegetables, nuts and seeds - limiting processed foods in their diet.
Usually they might shy away from pancakes, but we have the answer to make Shrove Tuesday a-ok for Paleo devotees. Swap normal flour out for coconut or almond flour - these are very low in carbohydrates and come from natural sources.
Fry in either olive, avocado or coconut oil.
Healthy Pancakes
Give your stack a healthier twist by making the batter with rolled oats, banana, eggs, baking powder and salt. Fry the batter over medium high heat until golden brown, and once cooked on both sides serve with a choice of fruit and a drizzle of yoghurt and honey.
Low Calorie Pancakes
Use a mixture of banana, egg whites, fat free plain greek yoghurt, fat-free milk and flour for your batter and it’ll come in at just 40 calories per pancake. Want to make them pack a fruity punch? Add blueberries into the batter once on the griddle.
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