Retailers and food manufacturers fund research into reducing salt levels in food
The industry bodies representing retailers and food manufacturers are working together to fund research in an effort to meet government targets for reducing levels of salt in food.
The work is being commissioned by the British Retail Consortium and Food and Drink Federation.
The Government’s Public Health Responsibility Deal, launched in England in March, included a commitment to reduce salt levels by another 15% by the end of 2012, compared with 2010. In some cases this will only be possible if new techniques are found to help preserve and flavour food.
The BRC argues that retailers and manufacturers in the UK are leading the rest of the world in reducing salt levels in food, and many met the previous target on salt reduction a year early. The organisation hopes that the project, which is now out to tender, will identify new ways to reduce salt levels.
BRC deputy food director, Andrea Martinez-Inchausti, said: “Our members have made fantastic progress reducing the levels of salt in food in recent years. In some cases we’ve come as far as we can without help from science. The fact retailers are choosing to spend their own money looking for new solutions shows how seriously they take their commitment to public health.
“If salt is reduced further there’s a danger that products will no longer taste the way customers want them to. It’s pointless to put this much effort into reducing salt as an ingredient if consumers simply add a large amount themselves. We also need to find ways of preserving food effectively so it doesn’t go to waste.”
Terry Jones, Food and Drink Federation communications director, said: “Food manufacturers have already gone to great lengths to reduce the salt content of many of the UK’s much-loved brands while keeping the great taste that consumers demand. Nevertheless with the challenging 2012 targets on the horizon, we are funding this work on behalf of our members to identify and assess technical solutions to further reduce salt in key categories.”
