Scientists at Leatherhead Food Research are to co-fund investigation into how UK food manufacturers can further reduce salt in their products.
Leatherhead is to team up with UK manufacturing association The Food and Drink Federation and retail body The British Retail Consortium to look into how companies can cut the salt contained in their food.
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As part of the UK government’s Public Health Responsibility Deal, a set of policies to improve public health, the country’s food industry has pledged to cut salt content by a further 15% on targets set for 2010 by 2012.
Leatherhead CEO Dr Paul Berryman said salt was a “complex issue” for manufacturers. “Salt reduction sounds easy, but it isn’t. We are particularly worried about the effects on food safety and shelf life. Salt is a traditional preservative, so we will be checking for unintended consequences, like unwanted bacterial growth. Consumers must be happy with the taste too, or they will just add in table salt.”
The report will be launched in the middle of next year. FDF director of communications Terry Jones said manufacturers were “keen” to continue to find ways to cut salt.
“While food manufacturers have already invested heavily and made great strides in salt reformulation, this partnership demonstrates our industry’s keenness to find solutions to continue this good work,” he said.
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