Salt

Industry reformulation & nutrition guidance

There has never been more of a focus or pressure on food manufacturers to reformulate products in a bid to improve the nutritional content of products.  The good news is that UK shoppers don’t mind their favourite products being reformulated – just so long as they taste as good!  So are you ready to rise to the challenge?

Whether this is reducing sugar, salt or saturated fat or even enriching foods with the nutrients that we need to consume more of – you might find the collection of case studies from the Institute of Grocery Distribution (IGD) a good source of inspiration and ideas.  Here are some of the reformulation highlights:

 

  • ASDA reduced sugar in the base dough recipe of their donuts by 50% without any technical issues.  They also reduced salt in sour cream & onion party bites by simply adding a crisp without added salt to the mix.
  • Premier Foods adopted a ‘health by stealth’ approach by making gradual changes to the sugar content of their popular Mr Kipling Viennese Whirls.
  • Reducing sugar by 33% and salt by 21% in Musgrave cooking sauces took Greencore 8 months to achieve by boosting the tomato and vegetable content.  This required new ingredients to be sourced and new procedures creating.  A similar approach was taken by Mars Food for Dolmio sauces.
  • It took 12 months for Tesco to reformulate honey & mustard chicken pasta due to technical issues with creating a lower fat dressing that doesn’t split when honey is an ingredient.  Tesco also identified that mayonnaise and butter were common ingredients in sandwiches so they replaced this with a reduced fat mayonnaise and also removed the butter.
  • Dairy Crest worked for 2 years to produce a high quality lower fat mature cheese.
  • M&S enriched their loaves and rolls with fibre and used a type of yeast that produces vitamin D.  Clear front of pack labelling was also a significant element as customers find positive messages more motivating.

  • Greggs launched a new ‘Balanced Choice’ range consisting of products <400 calories and with no red colour coded nutrients.  They also reformulated some traditional favourites by replacing puff pastry with shortcrust and developing lower fat fillings.
  • Tesco reformulated trifles taking several years to achieve a multi-component nutrient reduction.  This not only resulted in a healthier product, but the cream had a fresher & cleaner taste and organoleptic properties were improved at end of shelf life.
  • Sainsbury’s made a simple swap from whole milk to semi skimmed in drinks served from in store cafes resulting in significant reductions in both calories and fat.  They also provide the nutritional composition of their products on menu boards to help customers make informed choices.
  • Co-op worked collaboratively with one of their suppliers – Tulip, using a solution called IPOSOL in order to achieve a 30% reduction in salt in gammon.
  • Morrisons removed sugar from extruded breakfast cereals by replacing it with a bulking carbohydrate that did not increase calories.  The ratio of cereal types was altered to boost fibre content and improve texture.

Another new resource that will be of particular interest if your are a catering manager or chef is the Nutrition guide from the British Hospitality Association.  This go-to guide is full of useful information about how to provide healthier options and the legal obligations that must be complied with.

The guidance helps caterers to design healthier menus including those specifically aimed at children or for those with allergies.  Packed with ideas on how to maximise the use of fruit and veg, purchasing tips, food preparation techniques to preserve nutrients and ways to remove/reduce/replace fat, saturated fat, sugar and salt, it even advises on ways to promote your new menu and ensure that you are making legally compliant nutrition and health claims.

 

Whilst the reasons for formulating products are varied it’s clear that consumers and external influences are big a stimulus for healthier reformulation.

 

AB Food Nutrition works with manufacturers to provide nutrient composition values of their products for labelling or menu boards and also during product development or reformulation. We can work with you to assess the impact recipe changes will have on nutritional content as well as advising on ways to achieve a desired nutritional profile such as reducing fat, sugar or salt including advice on which nutrition or health claims you can use in product marketing.  Contact Anne for further information about our nutrition and labelling services.

Look our for hidden salt – 17th Salt Awareness Week House of Commons Reception, 2016

hidden salt cash logo

Salt Awareness Week is an annual campaign, run by Consensus Action on Salt and Health (CASH), to help reduce the amount of salt in our diets and, as a result, improve public health. Since its inception in 1996, a lot of progress has been made – a number of foods are now 50% lower in salt than they were 10 years ago. However, many of us are still consuming more than the recommended maximum intake of 6g of salt a day, which means that there is still work to be done.
[Professor Graham MacGregor, Chairman of CASH] It is now 20 years since it was first set out to reduce salt in the UK. We are still well away from the 6g max per day – we all have a responsibility to read food labels and choose foods with less salt.

HoC

The House of Commons reception is an opportunity for Industry & MPs to join and discuss the future of salt reduction in the UK. Exhibitors this year included Co-op, Waitrose, Subway, Kudos Blends, Low Salt, McCain and Stroke Association, with many other supporters of the week itself.

[Sir David Amess, MP] CASH survey – released at the start of salt awareness week found that salt had increased in DApopular supermarket foods: Canned Tomato Soup, White Bread, Cheddar, Cornflakes and Chilled Ready Meals. Some were found to contain more salt that a Big Mac or slice of Dominos Pizza and bread is one of the largest contributors of salt in the UK diet. The Responsibility Deal is to blame. Since 2010, the food industry has been policing itself and little has been done to reduce salt in products. When the FSA were responsible, they set targets for 86 categories resulting in salt reductions that effectively saved the NHS £1.5 billion.  Decreasing salt by just a pinch a day can prevent 4,000 deaths from stroke every year.

Urgent action is needed to improve the nation’s health and an independent agency needs to be responsible for setting targets for salt, sugar and saturated fat.

[Lord John Krebs, Former Chairman FSA] 2003 SACN report on salt & health found that reducing salt would benefit LKeveryone not just hypertensives. Salt was the cheapest way to flavour food that had none or little flavour – so the food industry were concerned that consumers wouldn’t like it. One year later came the “Sid the Slug” TV campaign after which major retailers noted that consumer queries were mainly about salt. Reducing salt then became a marketing advantage, so despite a 15% reduction in between 2003-2011 it is disappointing that 20 years later efforts have slowed or reversed. More must be done whether it means working with industry or regulation. There needs to be more use of food chemistry/sensory techniques to look at salt alternatives more creatively. Salt is one of the easiest nutrients to reduce, but there should also be focus on fat and sugar – dietary disease is just as much an issue as alcohol and smoking.

 

[Andrew Gwynne, MP] Between 1998-2000 salt in cereals decreased 44%, 2004-2008 salt from out of home DGpurchases decreased one third. It is sad to see this has slowed – the Responsibility Deal has failed and we have seen those steps forward made going back again. It is hoped that when the Childhood Obesity Strategy is launched – that it will tackle high salt food. Labour opposition will do all that they can to make sure Government steps up to its responsibility. They will support Government in making sure messages are heard and in legislation if it’s needed because the public health gains are too important.

 

 

[Professor Graham MacGregor, Chairman of CASH] In the 20 years since CASH was set up, we now know that diet is Profthe biggest cause of death/disease. Nutrition was taken away from the Department of Health to the FSA – this was a great move in reducing salt in the UK. Around the world, approx. 70 countries have copied the UK plan with slight modifications such as regulation. Many members of industry would prefer legislation – as this creates a level playing field. Andrew Lansley restructured the health service, introducing the Responsibility Deal and putting the food industry in charge. This hasn’t worked. The latest NDNS 24 hour urinary sodium excretion result will be available soon and using this CASH will be able to calculate the number of deaths that should have been prevented since the control for salt reduction was taken away from the FSA. The Responsibility Deal was under the coalition government so is now finished and nothing is happening. Hoping that this year there will be positive news from the Prime Minister.

Facebook IconTwitter Icontwitter follow button