Salt
Salt reduction is a priority for the industry as part of its ongoing efforts to
reformulate products where technologically possible, safe and acceptable for
consumers. Industry's efforts have been praised by the FSA, the Government and
others, and we are seen to be leading the world on this issue.
Industry's salt reductions to date include:
- Bread: sodium levels have reduced by around 25% since the
late 1980s and recently
by a
further 5% in sliced bread.
- Breakfast cereals: achieved a 43% reduction in salt from
1998 to 2007. This means that
breakfast
cereals on average now contain less than 0.33g of sodium per 100g.
- Biscuits and cakes: members of the Biscuit Cake Chocolate & Confectionery Association have achieved
salt reductions of between 16%-50% in all biscuit and cake categories, since
February 2006. This is in addition to the significant reductions that had been
made
previously.
- Meat products: the industry has made significant progress
towards achieving the action
plan
which it launched in June 2004 to bring about further sodium
reductions.
- Savoury snacks: sodium levels have reduced significantly in
the last ten years; for
example,
potato crisps are 25% lower in sodium.
- Soups and meal sauces: manufacturers have achieved a 28.8%
reduction in meal sauces and a 24.5%
reduction in soups in the three years ending 2005.
Salt Labelling
The industry is introducing
some
of the most open and honest labelling in
Europe.
Industry not only clearly labels the legally required sodium levels on food, but
additionally labels salt equivalents on the back of pack. Many manufacturers
are
also putting this information on the front of pack as part of the Guideline
Daily
Amount labelling scheme.
More Information
Last reviewed: 21 Aug 2008