It has reduced fat and salt content by a quarter for the relaunch of its Bells branded chilled steak pie range. The move was aimed at supporting healthier eating and reflected a change in dietary attitudes, the company said.
The healthier steak pie is the first in a recipe development project to review fat and salt content across the entire Bells range, which includes puff pastry, pies, doughballs, savoury puddings and haggis. The recipe for mince pies is due to change in August.
Bells has also revamped its packaging, moving from flow-wrap packs to boxes with a brighter, more eye-catching design, which also provide better protection for the products. The pies, which are available in three sizes, hit the shelves this month.