Food salt levels cuts on hold
Consumers are unlikely to see further significant salt reductions in the food they buy as manufacturers await scientific advances, trade bodies have claimed.
A study published by the British Retail Consortium (BRC) and Food and Drink Federation (FDF) said potential methods to reduce more salt existed but needed more development or were yet to be tested in food.
The BRC said retailers and manufacturers risked producing food which had less salt but went off too quickly or lacked flavour, which it claimed could turn consumers away to food with higher amounts of salt.
The BRC and FDF said members remained committed to reducing salt but that this was likely to mean small changes to individual products rather than dramatic reductions across entire ranges “given the limited solutions identified in the report”.
They said the focus should shift to encouraging companies not engaged in salt reduction to get involved, spreading successes by big name retailers and educating consumers.