BANGERS AND CASH
Lower-fat ranges revive sausage sales
SAUSAGE sales are sizzling again as shoppers try out new ranges of healthier bangers.
We have scoffed an extra 4.4 million packs over the past year, with spending up more than £27million.
It’s a major turnaround for an industry which saw profits mashed as many shoppers snubbed processed foods, blamed for fuelling the obesity epidemic.
Sales dropped from £682million to £634million three years ago as we bought 5.5 million fewer kilos of bangers.
Shoppers snubbed processed foods blamed for fuelling the obesity epidemic.
Health campaigners also warned people off bangers because of their high fat and salt levels. But supermarkets and meat producers responded by introducing chicken, lamb and low-fat sausages. Ingredients such as rice flour and potato starch are used to reduce the fat content. Latest figures from analyst Kantar World Panel show sausage sales have risen for the first time since 2015, up four per cent to £672million in the past year. Experts say shoppers have been tempted back by healthier alternatives including chicken chipolatas, spicy lamb, and beetroot and apple sausages. There has also been a boom in artisan products on supermarket shelves. Nick Allen, of the British Meat Processors Association, said: “Everyone likes a sausage, and people keep coming up with new recipes. It’s quite amazing really.”