26 June 2006 - The Food Safety Authority of Ireland (FSAI) today announced that impressive progress has been made by the Irish food industry in reducing the level of salt in manufactured and prepared foods, as part of an FSAI initiated national salt reduction policy aimed at reducing average daily salt intake by Irish adults to 6 grams by 2010. Extensive dietary sodium levels contribute to hypertension which is an important contributory factor in cardiovascular disease which is estimated to result in 41% of annual deaths in Ireland.
In 2005, 52 food business and their representative groups joined the FSAI's coordinated initiative, following concern over the excessive levels of salt being consumed by Irish adults, of which 65-70% comes from manufactured foods. Today, that number is up to 65 food manufacturers, retailers, caterers, and representative bodies committed to the ongoing programme. New commitments to reduce salt have also been agreed with the FSAI as part of the ongoing initiative.
Key undertakings which were achieved during the first phase of the initiative include:
Meat products – the Irish meat industry has achieved its undertakings for 2005 with a range of salt reductions across bacon, sausage, cooked hams, gammon steaks, puddings and burger products. Further salt reductions will require research to ensure food safety is not compromised.
Bread – white and brown bread brands now contain less than 1.14g salt per 100g, a reduction of 10% since 2004. Some manufacturers have extended their salt reduction work across all bread lines, and the first salt reduction in soda bread was achieved by one manufacturer.
Breakfast cereals – salt levels are 11% lower than in 2003.
Soups and sauces – manufacturers have reduced salt by 10%.
In addition, the FSAI reports that a number of the major retail multiples have made considerable strides in salt reduction in own brand goods, while the symbol groups have been matching the work undertaken by the multiples and have also committed to reducing salt in deli counter foods. The major food service providers have shown a high level of support, with salt reductions in bouillons by one manufacturer and in cured meats by another. Most are also liaising with suppliers to encourage them to reduce salt in their products. This is important so that salt reduction can be achieved by caterers.
The catering representative bodies are working to inform their members of salt and health issues and advise them on ways to reduce salt. A programme is underway across a number of Government bodies to reduce salt in institutional and staff canteen catering. A number of hotel groups, restaurant chains and snack food manufacturers have also come on board, increasing the breadth and penetration of the salt reduction programme into the community.
Dr Wayne Anderson, Chief Specialist: Food Science, FSAI, is pleased with the progress that has been made so far, but believes the industry still has a long way to go, and states the FSAI will continue to work closely with the industry to ensure that further reductions are undertaken: “Food businesses have a central role to play to assist lower salt intake levels amongst Irish people and we are very pleased at the level of support the industry has given this initiative to date. We would however, maintain that whilst considerable achievements have been made, more is required. There needs to be solid commitments by the food industry to continue to decrease level of salt usage over the long term, and we want to expand the focus of the programme, which to date has been on core food products meat/fish, bread, cereals and soups/sauces, to encompass other foods such as prepared sandwiches, milk products etc.,” Dr Anderson states.
The FSAI has secured a range of new commitments from the food businesses across a wide range of foodstuffs. These include:
Meat products - sodium levels in sausages will be reduced to 0.75g per 100g by June 2007.
Milk products - up to 10% reduction in salt in processed cheeses will be attempted and work is underway to reduce salt in yellow fat spreads, which is more difficult due to consumer taste preferences.
Soups and sauces - a further 5% average salt reduction to be achieved in dry sauces and meal makers by mid-2007 and all new products will have lower than average salt content. Some soups to be reduced by up to 10% by mid-2007.
Prepared sandwiches - 10-15% salt reductions on main sandwich lines of a major manufacturer.
Retailers - a range of reductions across ready meals, pizza, quiche, bread, soups, sauces, sandwiches and other confectionary and grocery products have been agreed.
Caterers – continued programmes to reduce salt usage aided by the supply of low-salt processed foods.
The FSAI acknowledges that a gradual reduction in salt levels is necessary so that Irish palettes become accustomed to less salt: “We are fully committed to supporting the industry in whatever way we can to achieve a reduction in salt. It is encouraging to see manufacturers launching low-salt breads and snack foods, however we know that the most challenging part of the programme is yet to come. There will be issues and challenges involved for manufacturers in terms of research and development, and technical adaptations. We understand the business implications in terms of investment in research and will work with the sector on realistic long term planning. Our ultimate objective is to secure a reduction in salt added to food during processing/preparation by up to one third. This is a long term initiative, which won't happen overnight, we need the continued commitment of the food industry if we are to achieve it,” Dr Anderson continues.
“Salt has an important role in the diet, but consumption levels are simply too high and currently pose a serious health threat. Just one teaspoon less of salt per person per day would have a very favourable influence on public health, and the food industry is in a powerful position to assist that change. We are optimistic that real change can, and will be achieved, with the continued support of the industry, to reduce overall salt intake in the average daily diet in Ireland . We will be undertaking a full review of the salt reductions programme to date later this year,” Dr Anderson concludes.