UK agencies move to tighten salt labelling

Government agencies in the UK are compelling food manufacturers to more clearly label the salt contents of processed foods in an effort to reduce the daily salt intake of the population.

Scientific advisers have said that the association between excessive consumption of salt and high blood pressure had grown stronger in recent years and the industry must help consumers to cut down their intake from 9 grams a day to 6.

Recently published reports from the Scientific Advisory Committee on Nutrition (SACN) recommendations, which go to health departments and the food standards agency, indicate that voluntary measures have not had the desired effect. The baking industry and supermarket own-brands are recognised by campaigners for trying to reduce levels of salt. But other food processors are said to have made little change to help matters.

Currently there is no legal requirement in the UK to label how much salt content is in foods.

The Food and Drink Federation welcomed the recommendations, but also pointed out that the industry has already done much to try and curb salt consumption. It also pointed out that salt is an essential ingredient for many processed foods, acting as a preservative, enhancing texture and giving added flavour.

The committee has advised manufacturers that they should detail sodium, and preferably the salt content on the ingredients label - stressing exactly how much salt is contained in the product.