‘Reformulate to cut salt or fall behind’

By Nicholas Robinson contact

- Last updated on GMT

Less salt is an acquired taste
Less salt is an acquired taste

Related tags: Salt targets, Salt reduction, Flavor, Food and drink, Taste, Scottish food and drink federation

Calls to lower salt in processed foods by groups such as Consensus Action on Salt & Health (CASH) have been heeded by four of the UK’s largest seasoning companies.

Dalesman, Dalziel, Kerry and Scobie & Junor worked with the Scottish Food and Drink Federation’s (SFDF’s) reformulation programme (which has received £172,000 from the Scottish government) to reduce the salt in their sausage seasonings for butchers by up to a third.

Food producers must continue to actively reformulate recipes for health reasons, as consumers gradually adapt their tastes to less salt, said SFDF industry technical manager Chris Peace, who had been working with the ingredients firms on the recipes for 18 months. “Companies that don’t keep up with the market risk falling behind,”​ he added.

Two of the firms were able to reduce salt in their seasonings by more than 30% and the other two by 20%, he said.

Targets

Peace spoke after the Department of Health (DH) issued salt targets for foodservice operators last month (March).

Per-serving targets were issued by the DH for salt reduction in 11 food categories and 24 sub categories. They were based on the 10 most popular food groups consumers buy in the ‘out-of-home’ sector, which included chips, burgers, pies and curries.

A target of 1.8g of salt per 100g was also set for children's meals in the out-of-home category, apart from schools.

Many of the UK’s largest food manufacturers had successfully reduced the salt in their products over the years, said the Food and Drink Federation. Salt consumption had also reduced by 15% in the last six years, according to DH statistics.

Related news

Show more

Follow us

Products

View more

Webinars

PRODUCTS & SERVICES