UK salt summit achieves results
salt in manufactured food products. In a joint report from
manufacturers, farmers and the hospitality sector, salt in sliced
bread is to be further reduced and targeted reductions in processed
meats will be released in the spring.
In addition, an industry policy aimed at sodium reductions in biscuits, cakes and savoury snacks was also agreed along with promises of new research on the technical aspects of salt reduction. The farming, hospitality, manufacturing and retail sectors have now written to public health minister Melanie Johnson outlining the food chain's commitment to working with the government on salt reductions.
Some of the details of the announcement suggest that food manufacturers in the UK are finally taking the high salt content in many food products seriously. The UK's leading bakers for example have promised to reduce salt content by a further 5 per cent by the end of 2004 as concluded in an arrangement with the Food Standards Agency (FSA). This follows the 10 per cent reduction achieved in 2000 and the 12.5 per cent reduction made in the late 1980s.
The Food and Drink Federation (FDF) meat group and the British Meat Processors Association, in conjunction with the Meat and Livestock Commission, has agreed to set up a working group to develop a proposal to achieve targeted reductions in the salt content of a number of categories of meat products. The group hopes to present an agreed strategy to Government by May 2004.
In addition, all members of the Biscuit Cake Chocolate and Confectionery Association (BCCCA) have agreed to a policy aimed at reducing sodium in their products.
These announcements build on the 2003 salt reductions in breakfast cereals, soups and sauces, as well as the more than 25 per cent reduction in sliced bread achieved to date. And according to the government's own figures, sodium levels in potato crisps have fallen by approximately 25 per cent over the past ten years.
"Today's announcement demonstrates the industry's continued commitment to making salt/sodium reductions where practical," said Martin Paterson, FDF deputy director general. "But for such reductions to have an impact on consumers' diets, industry action needs to be coupled with government-led education informing consumers on the role of salt in their diets.
"It is crucial that there is cohesive government action on all the many food and health issues - only government is in a position to take the lead in coordinating the range of ministries, sectors and components involved."
