In response to increasing demands from the consumer and health bodies to reduce salt consumption in the diet, the UK Food and Drink Federation (FDF), has launched an action plan to cut salt in breakfast cereals, soups and sauces. The move follows the publication by FDF of the first national manufacturers' survey of salt use in 2000.
Essentially, the survey set out to investigate the key reasons why salt content has an important role to play in food production. Product safety, product quality - texture, function - and product flavour and taste all rose to the top as prime factors. Although flavour outstripped the others with 95 per cent of food manufacturers citing flavour as a reason for adding salt.
Despite this, the action plan outlined by the FDF this week sees an industry commitment to a 10 per cent sodium reduction for ambient soups and sauces by end 2003, pushing for further, similar reductions in this sector in 2004 and 2005. In addition, the plan also sets out the first agreed baseline figures showing current sodium usage in processed food sectors. In statement the FDF said 'the figures will allow for a continued review of product formulations and consumer testing to ensure consumer preferences are met and an annual review of sodium levels on the same basis'.
Referring to the selection of products targeted in the action plan FDF Director General Sylvia Jay said:" Our manufacturers have now agreed with the Food Standards Agency (FSA) how to measure the significant salt reductions already achieved, as well as those planned, in breakfast cereals and soups and sauces.
These sectors have been identified by the FSA as contributing significantly to salt intake."
The FDF will no doubt be hoping that the launch of the action will go some way to appeasing the bete noir of consumer associations, the level of salt in processed foods.