NEWS
SALT REDUCTION FIGHT IS HOTTING UP T
he UK Food and Drink Federation (FDF)and British Retail Consortium (BRC) have partnered with
Leatherhead Food Research to fund and deliver a comprehensive report on salt reduction methods in food production. UK food manufacturers and retailers
already lead the rest of the world in reducing salt levels in food. This research project, which will
begin this month, will take stock of industry’s reformulation achievements to date and help industry take its next steps. FDF and BRC’s partnership with
Leatherhead Food Research, coupled with the institution’s decision to co- fund the research, demonstrate a food chain-wide commitment to increase consumer choice and maximise its use of reformulation as a tool to improve public health, where possible. The report, to be launched in mid-
2012, will be a free resource and its findings are expected to support food manufacturers world-wide. Terry Jones, Food and Drink Federation
Communications Director, said: “While food manufacturers have already invested heavily and made great strides
4
Director, Andrew Opie, said: “Our members have shown their commitment to give consumers healthier choices by consistently meeting salt targets. “They are backing this up with
funding for credible, independent research which will make a valuable contribution to our understanding of where further salt reduction is practicable.” Dr Paul Berryman, CEO of
Leatherhead Food Research, said: “We are delighted to be working with the FDF and BRC on this project. It is so important that we decided to co-fund the research. “Salt reduction sounds easy, but it
isn’t. We are particularly worried about the effects on food safety and shelf
in salt reformulation, this partnership demonstrates our industry’s keenness to find solutions to continue this good work. “Leatherhead Food Research’s salt
reduction expertise made them the natural choice to work with on this project. “We are pleased by their enthusiasm
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. It’s a complex issue.” n
Potato Processing Int. Magazine - Digital Digest •
www.potatobusiness.com 4
for the project and its objectives as shown by their decision to co-fund.” British Retail Consortium Food
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13