Scientists called in to try meet new salt targets

Retailers and food manufacturers are funding research in aneffort to meet challenging targets to reduce levels of salt in food. The workis being commissioned by the British Retail Consortium (BRC) and Food and DrinkFederation (FDF).

The Government’s Public Health Responsibility Deal, launchedin England in March, included a commitment to reduce salt levels by another 15per cent by the end of 2012, compared with 2010. In some cases this will onlybe possible if new techniques are found to help preserve and flavour food.

Retailers and manufacturers in the UK are leading the rest ofthe world in reducing salt levels in food, and many met the previous target onsalt reduction a year early. Salt is present in food for many reasons as wellas flavour, including structural and food safety roles. It is hoped that theproject which is now out to tender will identify new ways to reduce saltlevels.

British Retail Consortium Deputy Food Director, AndreaMartinez-Inchausti, said: "Our members have made fantastic progress reducing the levels of salt infood in recent years. In some cases we’ve come as far as we can without helpfrom science. The fact retailers are choosing to spend their own money lookingfor new solutions shows how seriously they take their commitment to publichealth.

"If salt is reduced further there’s a danger that productswill no longer taste the way customers want them to. It’s pointless to putthis much effort into reducing salt as an ingredient if consumers simply add alarge amount themselves. We also need to find ways of preserving foodeffectively so it doesn’t go to waste."

Terry Jones, Food and Drink Federation CommunicationsDirector, said: "Food manufacturers have already goneto great lengths to reduce the salt content of many of the UK’s much-lovedbrands while keeping the great taste that consumers demand. Nevertheless withthe challenging 2012 targets on the horizon, we are funding this work on behalfof our members to identify and assess technical solutions to further reducesalt in key categories."