Food and meat industry salt targets making progress
Meat and food industry businesses have achieved ‘mixed progress’, with just over half of all average salt reduction targets met so far, compared to the Governments salt reduction targets as set by Public Health England (PHE), according to a new report.
Burgers in a bun exceeded salt levels.
In five out of 11 categories set for the ‘out of home’ eating sector (breaded/battered chicken, pizza, children’s main meals, beef/chicken/roast main meals and sandwiches), at least 75% of products had salt levels below the maximum per serving target.
When looking at manufacturers and retailers combined, all average targets were met for nine product categories. However meat products did not meet any average targets, with 43% still showing salt levels above maximum target.
Burgers in a bun and pasta meals had about half of products with salt levels above maximum targets (50% and 48% respectively). Overall, 71% of products had salt levels at or below their maximum per serving target.
Kate Halliwell, FDF head of UK Diet and Health Policy said: “This report shows the good progress manufacturers have made under the ambitious salt reduction programme, with almost three quarters of foods falling below the maximum salt targets.
“Nevertheless, we recognise there is more to be done and manufacturers remain committed to the government’s various reformulation programmes.”
PHE confirmed that “clear progress” had been made since work began to reduce salt intakes in 2004 but states that further “realistic but ambitious goals” were needed. PHE expects to publish an assessment of current salt intakes for adults in England by early 2020.
The full report can be accessed by clicking here.
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