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The British Retail Consortium (BRC) and Food and Drink Federation (FDF) have published a report examining ways of further reducing salt in foods.
The project, undertaken by Leatherhead Food Research, set out to identify suitable techniques to reduce salt which would also address the related problems of products having a shorter shelf-life or lacking taste or texture. The report shows potential future methods exist but need either considerably more scientific development, including establishing their safety for consumption, or have yet to be tried in actual foods.
The BRC and FDF said its members are all committed to ongoing efforts to reduce salt in their foods wherever possible but, given the limited solutions identified in the report, in the future this is likely to mean salt reduction will be achieved through small changes to individual products rather than dramatic reductions across entire ranges.
For the full report, click here.