Call for more collective action on salt reduction 

- Last updated on GMT

Related tags: British retail consortium, Nutrition, Sodium, Catering

Work is underway to foster closer collaboration over salt, fat and sugar reduction as deadlines loom, according to Clair Baynton, head of the Department of Health’s (DoH’s) Nutrition Science and Delivery branch.

"The FDF (Food and Drink Federation) and the BRC (British Retail Consortium) are setting up a technical forum to discuss these issues,"​ said Baynton.

Reaching the current goal for individual consumption of 6g of salt a day would only be achievable through collaboration and the foodservice sector needed more focus, said Baynton. "There needs to be an equal response assumed by the catering industry. It requires collective action now ... There need to be mechanisms to share best practice."

The government is issuing technical guidance on calorie labelling to the business and enforcement communities. It will also launch a study into salt consumption, drawing on the National Diet and Nutrition Survey; sales figures from Kantar Worldpanel; and urinary sodium content analysis, with results expected next year.

Under the Responsibility Deal, Baynton's branch will work with trade bodies, processors and other stakeholders to promote reformulation targets.

Related topics: Food Safety, Food safety and labelling

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