A Northern Ireland-based food business, Karri Kitchen, is highlighting the tangible benefits of financial and technical assistance in developing healthier food options for consumers. Founded by Shera McAloran, the Portadown-based company specialises in South-East Asian-inspired ready meals, prioritising nutritional content without compromising on flavour.
McAloran, who moved to Portadown from Australia in 2017, initially began by cooking for friends, drawing on her South-East Asian heritage. She identified a significant gap in the market for healthier ready-meal choices, particularly outside of Belfast. This observation, combined with her passion for cooking and local Northern Irish produce, spurred her to establish Karri Kitchen. The business has since flourished, now employing 20 individuals and notably receiving the FSA-sponsored Healthier Product Innovation Award at the 2022 Northern Ireland Food and Drink (NIFDA) awards.
A crucial aspect of Karri Kitchen's success has been its collaboration with educational institutions and the strategic use of available funding. McAloran sought expert nutritional input from Southern Regional College and the College of Agriculture, Food and Rural Enterprise (CAFRE) to ensure her products were not only shelf-ready but also met stringent health criteria, including the Food Standards Agency's (FSA) traffic-light labelling system. She aimed for 'green' or, at most, 'amber' ratings, actively reformulating recipes to avoid 'red' lights.
The development process involved innovative approaches to both ingredients and cooking methods. For instance, in their Mango Chicken Curry, fresh mango is used instead of high-sugar mango chutney, and low-fat coconut milk replaces full-fat alternatives to reduce fat and calorie content without altering the taste significantly. Furthermore, the company's fully electric factory employs cooking techniques such as slow-braising, slow-cooking, and steaming, eliminating deep-frying to maximise nutrient retention and minimise unhealthy fats.
McAloran encourages other businesses looking to reformulate products to engage with their local authorities, colleges, or universities. She credits initial funding, such as the 'Innovate Us' scheme, as a vital starting point when she was unsure how to begin. This case study, shared firsthand with the FSA's Dietary Health team in Northern Ireland, serves as a practical example of how support mechanisms can empower businesses to offer healthier alternatives to everyday products, benefiting both the economy and public health.
Source: Food Standards Agency (FSA)