Public Health England has published its first salt reduction report, which shows just over half of salt reduction targets were met by the food industry.
Set by the government in 2014, the most recent targets cover 28 food categories for the food industry to achieve by 2017. This applies to retailers, manufacturers and out of home sector.
Companies were asked to meet average and maximum targets for salt content per 100g, with the maximum targets ranging from 0.13g in canned vegetables, to 3.75g in curry pastes.
For retailers and manufacturers, key findings show:
- All average salt targets were met in 9 food categories, including breakfast cereals and baked beans, however, meat products met none of these targets
- Just over half of all average salt reduction targets were met, with retailers making more progress than manufacturers
- Four in five foods had salt levels at, or below, the maximum targets set
In addition to the targets set for all industry sectors across the 28 categories, the out of home sector was also set maximum per-serving targets in 11 food categories, including sandwiches, pasta dishes and children’s meals.
The report shows:
- Seven in 10 foods didn’t exceed maximum targets
- Salt levels are generally higher in out of home products, compared to in-home
Salt reduction forms part of PHE's wider reduction programme that also includes work to reduce sugar and calories in everyday foods.