Grant helps Silvermoor Haylage launch healthy new products

Grant helps Silvermoor Haylage launch healthy new products

The £76,140 grant amounted to 40% of the total project, and has helped the company develop a new, healthier horse feed which is set to launch in November.

Silvermoor Swingers will be the first swinging forage block on the market, it has been created as a healthier alternative to current blocks, which can be consumed at a fast pace or contain excess sugar.

The hanging, swinging element of Silvermoor Haylage’s new creation means that the horse will be able to graze, continually consuming small portions of feed over longer periods of time.

The Silvermoor Treatsies range was created to provide healthy treats for horses, which are low in sugar and starch. Silvermoor Treatsies come in two flavours, Turmeric and Chamomile, and are made from natural ingredients.

The company has been producing haylage since 1992. The farm grows and processes all of the grass it uses in its range of products and has used experts such as Peter Schofield, of Oliver Seeds, for growing advice, vet Lesley Barwise-Munroe for feeding expertise and also Clare McLeod, who is an independent equestrian nutritionist.

Over the next five years, the business aims to add more new, healthy, innovative products to its current offering. To support its growth plans, it also aims to purchase a new site and build new premises.

Ralph Thompson, managing director said “Adding Silvermoor Swingers and Treatsies to our current product range will enhance and strengthen our current offering. As well as increasing sales with our current customer base, it will help us to engage with new customers and expand the company’s customer portfolio.

“We’ve applied for a patent for Swingers as it will be the only hanging forage block on the market, which we’re extremely proud of. We’ve received some great feedback from the trials it’s gone through and talking to our customers, so we have every confidence that it will help to take our company to the next step.”

Published: 05 October 2017

Article by Ellen McGann
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