Salt Reduction. Industry impact of governmental initiatives

Transcription

1 Salt Reduction Industry impact of governmental initiatives

2 Overview - Governmental positional progress salt reduction targets - status - Actual salt reduction barriers - The potassium debate - Next steps

3 Governmental positional progress

4 Salt reduction - a national initiative Started 1991 when a COMA report set Reference Nutrient Intake (RNIs) for food, energy and nutrients Campaigning group CASH set up in 1996, reinforcing COMA recommendation Government listened and commissioned SACN to write a report on Salt and Health

5 SACN report on Salt and Health There is a strong link between a high salt intake and high blood pressure A reduction in the average salt intake of the population would proportionally lower population BP It is recommended to reduce the current level of 9.5g to 6.0g salt/day

6 Governmental response to 2003 SACN paper Via FSA (and in part DoH) Commitment to reduce population salt intakes by 1. Public awareness campaign 2. Pressurizing industry* to reformulate foods to lower salt levels *industry = retailers, food manufacturers, trade associations, caterers and suppliers to the catering industry

7 FSA - Public Awareness campaign 2004: too much salt is bad for you (Sid the Slug) 2005: eat no more than 6g salt a day 2006: reinforce the above and ask: is your food full of it? (Jenny Éclair adverts)

8 FSA - Industry Pressure Stakeholder meetings had with over 250 organizations Barriers expressed: 1. Consumer acceptance 2. Technological barriers 3. Microbial safety March 2006: voluntary targets set by FSA for 85 categories of food

9 FSA 2006 voluntary targets Focused on foods that contribute most to salt intake: Everyday foods: bread, bacon, ham, cheese, breakfast cereals Convenience foods: pizza, ready meals, savory snacks, cakes and pastries Review progress 2008

10 FSA 2008 salt target review Population average salt intake fallen from 9.6g to 8.6g/day (10% reduction). Potential impact: 6,000 lives saved per annum 19,700MT salt removed from the foods we eat Reduction achieved not enough 2010 targets set will not go far enough to achieve 6g/day, therefore 2012 targets set

11 2011 change of ownership Following change of government, responsibility for targets move from FSA to DoH Salt reduction programme will continue through the Public Health Responsibility Deal

12 DoH 2012 salt target review Population average salt intake fallen from 8.6g to 8.1g/day (only 5% reduction). Reduction achieved not enough 2012 targets set will not go far enough to achieve 6g/day, therefore 2017 targets set

13 To date only 39 groups have pledged to work towards 2017 targets what s blocking progress?

14 1. Change of governmental ownership? With a change of government, the FSA was stripped of driving salt reduction and target setting was returned to the health department Salt reduction rate definitely slowed following this Is industry reacting to a lack of enforcement or proper monitoring of salt levels?

15 2. The same barriers as in 2003? Consumer acceptance Technological barriers Microbial safety Or is something else standing in industry s way???

16 In our experience there are 2 main barriers to progressing salt reduction

17 1. Cost Salt is the cheapest ingredient available anything used instead will add cost There is not only the cost of a new ingredient but there are also reformulation costs Retailers are not allowing manufacturers to increase the cost of their products

18 2. What can be used instead of salt? There are many salt reduction tools available but which one to use? The simplest tool is partial substitution of sodium chloride with potassium-based replacers but is it acceptable?

19 The potassium-based replacement debate

20 Sodium vs. potassium Both elements are vital to the maintenance of normal blood pressure In 2013 the WHO stated that adults should consume less than 2,000mg sodium/day and more than 3,510mg potassium/day

21 Governmental view of using potassium We want to change consumers palates away from salt flavours using potassium as a partial substitute will still leave foods tasting the same salt should be removed altogether There is a small proportion of the population which may react adversely to increased potassium levels

22 Realizing that further salt reduction may not be possible without a change in position, SACN have been asked to review potassium-based salt replacements for sodium chloride

23 SACN report on Potassium based salt replacers Still not finalized waiting for a report from COT (committee on toxicity) regarding potassium and hyperkalemia (high levels of potassium in the blood)

24 Latest from COT April 2015 draft statement released Healthy adults & children are not expected to have adverse effects to potassium based salt replacers Those diagnosed with CKD (chronic kidney disease) should already be told by their doctors to avoid potassium so would notice this on food labels

25 Latest from COT contd. Conclusion: If potassium-based salt replacement of sodium chloride were to be implemented, it would be advisable to monitor its application ideally such monitoring should include collection of baseline data before the replacement begins

26 Next steps its up to the government to create the guidelines

27 But it is possible!

28 LoSalt - a brief history - Parent company = Klinge Chemicals Ltd: world leaders of specialist potassium chloride manufacture market opportunity: create a reduced sodium salt alternative that tastes just like regular salts LoSalt launched in UK - Today: - UK s no. 1 salt brand - distributed worldwide: retail & f/service - trusted brand with loyal/growing consumer base

29 LoSalt - USPs - All the flavour of regular salts with 66% less sodium - Blend of 2 natural mineral salts: - potassium chloride (66.6% minimum) - sodium chloride (33.3% maximum) - Clean pack declarations: - only additional ingredient dec. = potassium chloride - allergen free - Kosher (Parev/Passover) & Halal suitable

30 LoSalt - manufacturing applications - We have the ability and product application knowledge to tailor our product to allow for 1:1 substitution - Consumers have made the switch and so has the industry

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32 Thank You Caroline Klinge Technical Sales Manager Klinge Chemicals & Foods Ltd