From science to the supermarket

By Eleanor Bradford
BBC Scotland health correspondent

Dr Rowe said institutions like his can help manufacturers develop products

In the past, food manufacturers haven't exactly helped us stay thin.

Processed food and ready meals are often high in fat, sugar and salt, but now a new range of foods is appearing on supermarket shelves.

These have translated the latest scientific research into cereals, yoghurts and sandwiches. All of them have added protein, to make you feel fuller for longer.

One range was developed by the University of Aberdeen's Rowett Institute, but the institute's food industry expert, Dr Alan Rowe, said it's not just big supermarkets who can develop these kinds of products.

"We have a great range of naturally healthy ingredients in Scotland as a strong starting point," he said.

"Smaller companies can seize opportunities faster than their larger counterparts."

Oats is one of these things that helps you feel full, keeps you going longer, and helps get you through the day Dr Alan Rowe Rowett Institute

One example is a loaf of bread which was developed in collaboration with a bakery.

The Rowett Institute needed a loaf of bread with a high oat content for a research project, so they approached local baker JG Ross.

"The special thing about this bread is that it contains three-times as many oats as conventional oat bread," Dr Rowe said.

"Oats is one of these things that helps you feel full, keeps you going longer, and helps get you through the day."

Dr Alan Rowe discusses the new generation of foods on the market

Huge potential

As well as having a high oat content, the bread is low in salt and has become one of JG Ross's bestsellers.

They are about to extend its distribution outside the north east of Scotland.

Dr Rowe wants to encourage other Scottish food manufacturers to take advantage of the scientific research being conducted on their doorstep, and the huge market potential of these healthier products.

If they lack the resources, Dr Rowe said academic institutions like his could help.

"We're working on initiatives now which are going to help smaller companies shift the ideas we have in the research base into real products that people can buy in their supermarket on a day-to-day basis," he said.