We looked at reformulating a classic breakfast, improving nutrient profile, cost, and environmental impact. Read on for a round-up of the results.
Here’s what we changed:
Two thick sausages that were fried in vegetable oil were replaced with one thick sausage that was grilled.
Three bacon rashers that were fried in corn oil were replaced with two reduced salt bacon rashers that were grilled.
Two fried eggs were swapped out for one poached egg.
The black and white puddings were removed and replaced with grilled tomatoes.
The number of grilled mushrooms was increased from 63g to 100g.
A large hash brown originally 84g was replaced with a smaller version weighing 40g.
1 slice of sourdough bread was swapped for two slices of wholemeal bread.
The butter was removed from the recipe.
Reformulation results: nutritional profile
The reformulated dish had under half the number of calories, with just 714 rather than the original 1,886. This reduction of 1,172 calories is equivalent to 4 x 100ml chocolate-coated ice creams! At the same time, overall fat dropped from 120g to 31g, and saturated fat from 34g to 9.5g. Salt content fell from 10.2g to 3.5g.
Reformulation results: sustainability
We also saw stark results in the environmental impact of the dish. Greenhouse gas emissions dropped from 2.78kg to 1.19kg, changing the Foodprint sustainability score from an E to a D. The CO2 saved would have taken a tree 26.49 days to absorb — equivalent to traveling 0.41km on the London underground.
In addition, the water saved per serving was reduced from a whopping 3,018L to 1,350L — a saving equivalent to spending 111 minutes in the shower.
Reformulation results: production cost
Once again, we were pleasantly surprised by the cost savings per portion. The original Full English cost €3.37* per portion, compared to the reformulated version with a much lower cost of €2.02. Assuming 50 covers per day, this saving of €1.35 per portion adds up to a monthly saving of €2,025.