News article
13 July 2012
Salt reduction reaching its limit
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PRESS RELEASE
An independent report examining ways of further reducing salt in foods is
published today (Friday) by the British Retail Consortium (BRC) and Food and
Drink
Federation (FDF).
The project, undertaken by Leatherhead Food Research (LFR), set out to identify
suitable techniques to reduce salt which would also address the related problems of products having a shorter
shelf-life or lacking taste or texture. The report shows potential future
methods
exist but need either considerably more scientific development, including
establishing their safety for consumption, or have yet to be tried in actual
foods.
BRC and FDF members are all committed to on-going efforts to reduce salt in
their foods wherever possible but, given the limited solutions identified in
the
report, in the future this is likely to mean salt reduction will be achieved
through small changes to individual products rather than dramatic reductions
across
entire ranges.
With retailers and major brands reaching the limit of what they can do until
there are further scientific advances, efforts to reduce salt consumption in
the UK
should focus on:
- Encouraging companies not currently engaged in the Responsibility Deal to get
involved.
- Spreading the successful approaches used by big name retailers and brands to
smaller businesses, particularly within catering.
- Consumer education, such as encouraging people to use herbs and spices when
cooking and to taste food at the table before adding salt.
British Retail Consortium Deputy Food Director, Andrea Martinez-Inchausti, said:
“The UK leads the world in salt reduction and we're approaching the limit of
what is currently possible. Producing foods with even less salt but which go
off
too quickly or lack flavour could simply result in consumers switching to
higher
salt products. That's no solution."
“Retailers take their commitment to public health extremely seriously and have
invested their own money in this research specifically to look for new ways of
doing even better on salt. There's no arguing with the science though.
Development
of new techniques is going to take time and retailers will have to wait for
those advances along with everybody else."
“There's no reason for efforts on salt reduction to stand still in the meantime.
Other business which lag behind the best or haven't even committed to reducing
salt need to catch up. Making our research freely available can help them do
that. And there has to be a realistic look at people's behaviour in the home.”
Barbara Gallani, Food Safety and Science Director at the FDF, said:
“This report illustrates the complexity of salt reduction, and demonstrates the need for all
parties to work together if continued progress is to be made to drive down salt
consumption."
“LFR were able to undertake such a thorough review due to cooperation from a
range of institutions including ingredient manufacturers, academics and CASH."
“We hope this report will be used both by our members and more broadly across
the food industry. It has been sent to the Department of Health and the Chair
and
members of the Responsibility Deal Food Network to inform the next stages of
the
salt reduction work.”
Dr Paul Berryman, Chief Executive at Leatherhead Food Research, said:
“Salt reduction is very complex. Each product category presents different
challenges because salt affects taste, texture, shelf life and food safety."
“Our research identified some exciting new techniques using mineral salts,
potassium replacers, taste enhancers and clever manipulation of salt crystal
size
and position. These will assist food companies new to salt reduction."
“However, Government should reconsider its discouragement of potassium replacers
and give clear guidance on how companies can gain legal approval for novel
approaches. Most importantly, we need a standard method to check that salt
reduction
does not compromise the safety and shelf life of the food. After all, salt is a
natural preservative.”
Notes to editors
The full report is published here and is being made freely available to anyone with an interest in the issue.
The Government's Public Health Responsibility Deal, launched in England in March
2011, included a commitment to reduce salt levels by another 15 per cent by the
end of 2012, compared with 2010. Signatories indicated that in some cases this
would only be possible if new techniques were found to help preserve and
flavour
food.
More information
FDF press Team:
Nicki Hunt on or 020 7420 7132 - nicki.hunt@fdf.org.uk
Avni Raval or 020 7420 7131 - Avni.Raval@fdf.org.uk
Anna Taylor or 020 7420 7118 - anna.taylor@fdf.org.uk
BRC Press Office 020 7854 8924 / 020 7854 8920 / 07557 747269
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