These individual spread portions are high in polyunsaturates, a 55% vegetable fat spread and just 1% salt, making them a healthy alternative to butter.
They meet the 2012 and 2017 salt reduction targets set out by the Food Standards Agency and Department of Health – making them unique in the foodservice market. This is great news for caterers in the education and healthcare sectors, as well as those in the profit sector who are looking to promote healthy eating credentials.
They’re also suitable for vegetarians, vegans and people following a lactose-free diet.
The spread itself is stable to 15°C, which means there will be no drop in quality if the product is left on a servery over lunchtime.