Industry uses technical barriers to salt reduction as ‘an excuse’, says CASH

By Caroline SCOTT-THOMAS contact

- Last updated on GMT

Related tags: Salt reduction, Food

CASH: Technical barriers to salt reduction are 'an excuse'
Industry’s assertion that there are still technical barriers to salt reduction is often just an excuse to avoid further reformulation, claims the chairman of CASH (Consensus Action on Salt and Health) Graham MacGregor.

 The UK government is currently in the process of reassessing the 2012 voluntary salt reduction targets, with collaboration from public health agencies and organisations – including CASH – and industry. Targets will be set for each individual product category, with the overall aim of reducing average salt intake to under 6 g per person per day – the UK government’s upper recommended limit for good health.

But MacGregor says the industry needs to work faster. At the current rate of salt reduction, he says it would take another 12 years to reach the recommended average intake level.

“We need more urgency,” ​he said. “We are in a dilemma because we want to praise the food industry for their progress but we also want to get at them for not doing it quickly enough.”

He says it is estimated that for every gram of salt reduction, about 6,000 to 7,000 lives could be saved each year.

“It is amazing that we are making any progress at all when you make the industry itself responsible for something it doesn’t really want to do,”​ he said.

‘Considerable results’

Meanwhile, the industry insists that it is working to reduce salt as quickly as it can.

“Food manufacturers have been committed to reducing salt in their products for many years and gradual reductions in salt levels have achieved considerable results,”​ says Barbara Gallani, director of the regulatory, science and health division of the Food and Drink Federation (FDF), a trade body that represents the interests of the UK’s food and beverage industry.

“Recent Kantar data show that over the last five years alone FDF members have reduced salt in their products by 10% while continuing to meet consumer expectations with regard to taste and texture,”​ she said via email.

She added that new technical solutions were needed to meet some of the 2012 targets, citing a report released by Leatherhead Food Research last year​ (commissioned by the FDF and the British Retail Consortium), which summarised some of the main challenges and potential solutions.

‘Products are already on the market’

However, MacGregor claims that the industry continually says it has reached the limit in terms of what it can achieve, only to reach new targets soon after.

“There are products already on the market that are below the targets being set. That tells you that all of these things can be overcome,” ​he said.

“…It’s a question of attitude. If the food industry feels it is being watched and policed then they will get on with it.”

Targets under discussion are likely to aim for about another 10% reduction, a goal that he says is “too easy”.

Brands vs. private label

CASH regularly releases the results of its own surveys​ looking at current salt levels, and it has found that popular brands often lag behind the supermarkets’ own-brand products in terms of salt reduction.

“I think if I were a branded manufacturer, I might want to lead, but I suppose they want the supermarkets to take the risk,”​ MacGregor said.

“We feel the food industry has done a terrific job but it still has much further to go, and we would like to see branded manufacturers taking a much more entrepreneurial role and not come up with these excuses all the time.”

Apart from technical issues, he claims that brands may be too conservative about changing their recipes and over-reliant on consumer tasting panels.

What about taste?

“It has to be gradual. The question is ‘how gradual?’ We know that a 10% reduction cannot be detected by the salt taste receptors,”​ said MacGregor.

“A lot of the problem with consumer testing panels is that when you compare one with another directly, you can of course taste the difference. But that’s not how you eat cereal at breakfast.”

He does not accept that taste has been as big an issue for food manufacturers as they claim – and invites companies to send letters of complaint to CASH.

“We don’t accept that taste is a big problem without evidence,” ​he said.

So, where does it end? Does CASH expect companies to reformulate their products with no salt at all?

 “We are obviously not nuts,”​ said MacGregor. “If there really is a genuine reason that it can’t be done, then we recognise that.”

Related news

Show more

Related products

show more

Stable natural colours for meat applications

Stable natural colours for meat applications

Kancor Ingredients Limited | 22-Jul-2019 | Technical / White Paper

Addition of colour makes food more attractive and enhances its overall appeal. However, the addition of colours in meat and meat products poses several...

Stable antioxidants for deep frying applications

Stable antioxidants for deep frying applications

Kancor Ingredients Limited | 22-Jul-2019 | Technical / White Paper

Large quantities of wastage occur for frying oil in the snacking segment. When oil is fried at high temperatures, it quickly reaches its smoke point and...

Related suppliers

1 comment

CASH in reality?

Posted by B.Schranz,

Do the people at CASH truely understand sodium and salt and the roles they play in the food system? Yes there are products on the market below the sodium targets but they probably are NEW product introductions and not existing products edited to come in below sodium targets. Have CASH tell you the volume of products below the sodium targets being sold, not just that they are available for purchase, then we can have a meaningful conversation. These products are for a small target audience, not the greater populace. I spend my day formulating to reduce sodium for the same consumer I see shaking on salt at the table to make up for what I took out! Until the consuming public are ready, willing and able to handle lower sodium products the step in approach is working. Willing is the big hurdle here with consumers. At the end of the day,if people don't buy the product because flavor, texture and shelf life are impacted by lower sodium formulations no one wins. Throwing out numbers is easy, creating products that meet consumer liking is more of a challenge. I would love CASH to spend a day in a developers shoes to see the bigger picture.

Report abuse

Follow us

Featured Events

View more

Products

View more

Webinars