fsai srp update 2010-2011

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Last Updated - Monday, September 20, 2010

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Salt Reduction Programme (SRP) 2010 to 2011

Written Achievements and UndertakingsSubmitted by the Food Industry to the Food SafetyAuthority of Ireland (FSAI)

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Table of Contents

1. Abbreviations2. Sodium/Salt Conversion Factors

3. Currently Agreed FSAI/Industry Guidelines for Sodium4. Frequently Asked Questions about the FSAI-SRP5. Update Period August 2010 to August 2011

Readers Notes on Written Achievements and Undertakings Summary of Submissions Companies Removed from the FSAI-SRP Companies not making a new written submission to the FSAI-SRP within the required timescale Companies Declining to Participate in the FSAI-SRP New Members of the FSAI-SRP Existing Members of the FSAI-SRP

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1. Abbreviations

SRP Salt Reduction ProgrammeFSAI Food Safety Authority of Ireland

IBBA Irish Bread Bakers AssociationIBCA Irish Breakfast Cereals AssociationIDIA Irish Dairy Industries AssociationIHF Irish Hotels FederationIASC Irish Association of Seafood CompaniesITICA Irish Traditional Italian Chipper AssociationISSA Irish Soups and Sauces AssociationIPS Irish Prison ServiceRAI Restaurants Association of IrelandCMAI Catering Management Association of IrelandSFAI Snack Food Association of IrelandFDII Food Drink Industries IrelandUK United KingdomFSA Food Standards AgencyNa Sodiummg Milligramsg Grams

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2. Sodium/Salt Conversion Factors

Converting sodium to salt: Multiply value by 2.54 Converting salt to sodium: Divide value by 2.54 Calculating sodium contribution from Sodium Bicarbonate: Divide value by 3.65 Calculating sodium contribution from Monosodium Glutamate: Divide value by 7.35 Calculating sodium contribution from Sodium Nitrate: Divide value by 3.69 Calculating sodium contribution from Sodium Propionate: Divide value by 4.18

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3. Currently Agreed FSAI/Industry Guidelines for Sodium

Cooked uncured meat products: 600mg Na/100g Black & White Puddings: 600mg Na/100g Bacon: 1300 mg Na/100g (Maximum value) Sausages: 550 mg Na/100g Bread (White and Wholemeal Based Recipes): 450 mg Na/per 100g (Average value) Burgers (Raw, Fresh and Frozen): 400mg Na/100gNotes:1. The above agreed FSAI/Industry Guidelines for Sodium are currently being reviewed and will be discussed and renegotiated were

necessary, with industry in 2011

2. The FSAI has agreed with industry that salt equivalency labelling will be included on product labels

3. The FSAI has advised the industry against the use of salt substitutes for reduction of sodium in products.

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4. Frequently Asked Questions about the FSAI-SRP

What are the Requirements for Joining the SRP?There are no specific requirements in terms of the type, size etc., of company/organisation which joins the programme as the

programme is currently voluntary in nature. However, when a company joins the programme the FSAI will ask for a formalwritten notification of its undertakings in relation to salt reduction for the coming year. This normally happens in May of eachyear. At this time the FSAI will also ask that the company outlines any achievements (which need to be of a technical naturerather than a marketing promotion) it has made in relation to salt reduction from the previous years. These submissions arenormally supported by data etc. from the company which is held confidentially by the FSAI. All the information a companysubmits is then be captured in a table which is published on the FSAI website in September of each year.

What are the Requirements after Joining the SRP?After joining the SRP companies or organisation will be required on an annual basis to provide detail of salt reduction work andachievements carried out in the preceding year and outline undertakings for salt reduction in the coming year. The FSAI willrequire documented proof of all achievements and undertaking

Is there Financial Support available from the FSAI for the SRP?The FSAI is unable to provide financial support for companies joining its Salt Reduction Programme

Is there Technical Support available from the FSAI for the SRP?The FSAI will ensure that any technical expertise it has at its disposal or through other competent authorities and organisationswill be made available to companys participating in the programme, should they require it. In addition there is technicalsupport available from state bodies such as Teagasc and RELAY. There is also technical assistance available through somemembers of Food Drink Industries Ireland (FDII).

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5. Update Period August 2010 - August 2011

Readers Notes on Written Achievements and UndertakingsThe Food Safety Authority of Ireland (FSAI) has endeavoured to ensure the accuracy of the information provided in this table upto and including August 2010. However, by its nature it is an interpreted summary of information received from the foodindustry. If you feel that the information is incorrect in any way please contact the FSAI on (01 817 1300) as soon as possible todiscuss amendments. Indications in the table that updates have not been received (or words to that effect) does not necessari lyindicate an unwillingness to participate by a particular company or trade body but may indicate a breakdown in thecommunication process while compiling the table within the prescribed timescale which may be rectified at a future date.Please also note the following:

Tables are alphabetically ordered Companies producing a number of product lines are grouped together under one heading Levels of Sodium are in mg/100g and salt is in g/100g unless otherwise indicated Companies and trade associations who have not made a submission to FSAI in the last two years are presumed to no longerbe part of the salt reduction programme and as is the policy they are removed from the current updateSummary of Submissions Registered companies/trade associations in the FSAI-SRP 2010-2011 = 58 a Number of companies/trade associations (excluding new members) unable to provide updates at this time = 5 Number of companies/trade associations actively involved with updates for the FSAI-SRP 2010-2011 = 52 b Number of new companies/trade associations participating in the 2010-2011 FSAI-SRP = 5 Number of companies/trade associations removed from the 2010-2011 FSAI-SRP = 5 c Number of companies/trade associations approached to join the 2010-2011 FSAI-SRP = 25Notes:aDoes not include individual company submissions which are made through representative trade bodiesbAll companies and trade associations who contacted the FSAI with updatescIndicates cessation of involvement due to failure to respond to FSAI communications for the last two consecutive years, 2009 and 2010.

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Companies Removed from the FSAI-SRP(Alphabetically Listed)No new written submissions from these companies or organisations have been received by the FSAI for the last two consecutiveyears. As is the policy of the SRP the FSAI will remove the listed companies or organisations from this years programme.

However, should these companies or organisations wish to rejoin the programme they may do so at any time.

AbrakebabraIrish Hotels Federation (IHF)ODonohues Bakery Ltd (Tullamore)Pallas FoodsRestaurants Association of Ireland (RAI)Notes

1. The IHF did contact the FSAI and indicated that in 2010 as in 2009,due to current economic circumstances many of its memberswere in severe difficulty and salt reduction would not be a priority.

2. The RAI did contact the FSAI and indicated that they had advised their members on the reduction of salt in their menus and weredelighted to have been a part of the FSAI-SRP.

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Companies not making a new written submission to the FSAI-SRP within therequired timescale (Alphabetically Listed)No new written submissions from the listed companies or organisations below have been received by the FSAI this year. The FSAIhopes that all the listed companies are still committed to its SRP. The FSAI would greatly appreciate correspondence from the

companies in relation to their plans for salt reduction in the coming year.

BurgerKing LtdDunnes StoresJinnys BakeryOBriens Irish Sandwich Bars LtdBrady Family Ham & Rudds Fine Foods LtdNotes:

1. BurgerKing Ltddid contact the FSAI in relation to its submission which is delayed due to company policy on salt reduction nowbeen decided at a European rather than national level. The FSAI hope to receive a submission from the company and will updatethe table accordingly.

2. Brady Family Ham & Rudds Fine Foods Ltd did make a submission to the FSAI. However, the achievements listed for 2009-2010were the same as that given for 2008-2009 and as such could not be accepted. In relation to the undertakings provided by thecompany these were also similar but indicated that a review of the Rudds breakfast range will be carriedout in 2011. This reviewwill involve reducing the salt levels in the sausages and puddings.

3. Dunnes Stores did contact the FSAI in relation to its submission which is delayed due to personnel changes within the company. TheFSAI hope to receive a submission from the company and will update the table accordingly.

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Companies Declining to Participate in the FSAI-SRP (Alphabetically Listed)The following companies were invited by the FSAI to participate in the FSAI-SRP for 2010 to 2011. Of the companies invited toparticipatethe IASC, McCluskeys Bakery and Ballymaloe Country Relish (Hyde Ltd), responded to the FSAI. McCluskeys Bakery,and Ballymaloe Country Relish (Hyde Ltd)declined to participate in the programme and the IASC indicated it would consult withits membership for interest in participation. However, no further response was received by the FSAI from the IASC.

All in All Ingredients Bagel Factory, Dublin Ballymaloe Country Relish (Hyde Ltd) Brogans Bakery, Castlerea Buckleys Bakery Tipperary Cameo Products Ltd Irish Association of Seafood Companies (IASC) Irish Traditional Italian Chipper Association (ITICA) John Spicers Bakery Keelings Group Kells Wholemeal, Kilkenny Kellys Bakery, Wexford M&D Sunshine Bakery, Waterford McCluskeys Bakery, Drogheda McDermots Home Bakery, Swinford Murphys Bakery Ltd, Kanturk, Co. Cork OTooles Bakery, Galway Pearl Bakery Ltd, Dublin Ryans Bakery Wexford Ltd Soul Bakery, Dublin Staffords Bakery, Gorey The Boyne Valley Group, Drogheda The West Cork BakeryLtd Traditional Polish Bakery, Dublin Twomey's Bakery Ltd, Limerick

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New Members of the FSAI-SRP (Alphabetically Listed)

Batchelors IrelandBatchelors Ireland was established in 1935 and is Irelands leading brand in canned baked beans, peas and pulses. Key brands

owned by the company include Batchelors Canned Vegetables, Erin Pour-Over Sauces, Cook in Casseroles, Gravies, Savoury Rice& Marrowfat Peas, Sqeez Fruit Juices & Juice Drinks, Amigo Ready-to-Drink Juice Drinks, Lustre Canned Fruit and Picnic CannedFish. The company are also distribution agents for a number of other major brands including Old El Paso and Green Giant

Dew Valley Foods LtdDew Valley Foods are a privately owned independent company producing & supplying a range of cooked bacon products to fastfood chains, manufacturers, airline & railway caterers, the sandwich industry, high street caterers, retail outlets and the pub,hotel, restaurant and leisure sectors.

Kelkin LtdKelkin Ltd. was established in 1976 and produces an extensive range of products including mueslis, seeds, pulses, snacks, juices,smoothies and vitamins

Natures Best LtdNature's Best Ltd is a leading producer of vegetable and fruit based Chilled Convenience Foods, both Own-Label and Branded,for major retail multiples in Ireland. The Company operates from a 60,000 square foot, purpose built factory, in Droghedaemploying 250 people. The Nature's Best brand includes a range of prepared vegetables and stir-frys, a wide range of saladsfrom leafy salads through to convenient Salad Shakers and protein based Meal pots.

Please Note: The FSAI is awaiting a detailed submission from Natures Best Ltd in relation to its undertakings for the comingyear.

Panelto FoodsPanelto Foods produce Ciabatta and Panini for in-store bakeries in retail multiples such as Tesco Ireland and UK, ASDA, DunnesStores the sandwich manufacturing industry and wholesale distribution. The company also produces variants of these productswith seeds or oats as inclusions or toppings

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Name of Business/ OrganisationAchievements

2009-2010Undertakings2010-2011

FSAI Comments

Batchelors Ireland

This section is not applicable tonew members. However, newmembers can submit any detailsthey wish for inclusion.

The company will undertake a

development plan to make thefollowing changes to their productrange during this period:

10% reduction in salt inBatchelors Baked beans from0.8g to 0.723g/100g

10% reduction in salt inBatchelors Processed Peas from0.79g to 0.71g/100g

10-15% reduction in salt acrossthe Erin in-house manufacturedFoodservice range

6-20% reduction in salt acrossErin Retail Casserole Mixes.

The FSAI is delighted to welcomeBatchelors Ireland to its SaltReduction Programme and looksforward to working with thecompany over the coming year.

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FSAI Comments

Dew Valley Foods Ltd.


The company has indicated thatit produces a range of low saltproducts which go further thanthe current FSAI guidelines or2010 FSA-UK targets. However,the companys market researchfinds that different markets

require different products withdifferent salt level

Some customers in Ireland andUK are using reduced sodiumproducts while some customers inGermany and Denmark aredemanding increased salt levels.

In relation to the companysentire range of bacon productsthere is a commitment to staywithin the guidelines/targets forsodium and continue to offercustomers a choice when itcomes to the levels of sodium

In relation to the bacon productsproduced the followingsalt/sodium ranges apply:

Salt: 1.01 - 2 .65g/100g(Average of cures 2.02g)

Sodium: 400mg - 1040mg/100g(Average of cures 800mg)

The above represents the rangeacross all of the cures (approx 66currently) the companyproduces. Each cure is differentand is developed to meet ourcustomers requirements. Thecompanies most common curesare ranging between 730 1020mg/100g of sodium.

The FSAI is delighted to welcomeDew Valley Foods Ltd to its SaltReduction Programme and looks

forward to working with thecompany over the coming year.

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FSAI Comments

Kelkin Ltd


Launched 3 new no added salt

cereal products:

Triple Berry Granola 500g:7.04mg sodium per /100g

Fruit & Nut Granola 500g:13.5mg sodium per/100g

Tropical Granola 500g:22.6mg sodium per /100g.

To launch a range of childrensproducts with no added salt

No Added Salt Rice Cakes 40g: Mini Rice Cakes

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FSAI Comments

Natures BestThis section is not applicable tonew members. However, newmembers can submit any detailsthey wish for inclusion.

Awaiting submission from thecompany on undertakings for thecoming year

The FSAI is delighted to welcomeNatures Best to its Salt ReductionProgramme and looks forward toworking with the company over thecoming year.

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FSAI Comments

Panelto Foods


Achievements 2008 2009:

All breads produced by PaneltoFoods have a maximum sodium

content of < 450mg/100g

The company has indicated thatall products have achieved the

FSA-UK 2010 targets for sodium

of 430mg/100g.

Going forward Panelto Foods are

committed to working towards the

2012 FSA-UK target of 400mg Na

/100g before 2012, where it is

technically feasible.

The FSAI is delighted to welcomePanelto Foods to its Salt ReductionProgramme and looks forward toworking with the company over thecoming year.

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Existing Members of the FSAI-SRP (Alphabetically Listed)



FSAI Comments

ADM Londis Plc

The company has indicated thatover the past year it has beenworking on reducing salt in itsown brand range of products.The company has a small rangeof own brand products which areaffected by the salt reductionprogramme including 29 meat

products, 2 bread products, 2cheese products & Londisprocessed beans & peas

With the exception of twosuppliers all suppliers to thecompany have an in-house saltreduction programme whichincludes Londis own brand labels.These suppliers have also madetheir submissions to the FSAIthrough their sectorrepresentatives.

Negotiations with sevenremaining suppliers for an updateon their progress in relation tosalt reduction in own brandproduct lines will continue.

The company remains committedto continue working with ownbrand suppliers of bacon, pork,bread, cheese, canned beans &peas to support the FSAI salt

reduction programme & achievesalt reduction targets

The company has been informedby some suppliers of technicaldifficulties in reaching the 2012FSA-UK targets for productranges such as bread & processedbeans/ peas & as such hasreceived no undertakings goingforward for further salt reductionin these products. However, thecompany remains committed to

the programme & fully intend toprogress matters over the comingmonths.

The FSAI is pleased with the steadyprogress being made by ADM Londisin its salt reduction programmethrough on-going negotiations withits suppliers.

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FSAI Comments

Aldi Stores (Ireland) Ltd

Skinless Sausages:

Reduction in salt from 2.0 g/100g to0.98

Cooked Sausages & Sausage MeatProducts:(White Pudding)Reduction in salt from 2.18 g/100gto 1.42

Bacon:(Hickory Thick Cut Back Bacon)Reduction in salt from 3.95 g/100gto 2.60

Ham/Cured Meats:(Back Bacon Joint)

New reduced salt product launchwith salt at 2.90 g/100g, belowcurrent FSA-UK 2010 Target of 3.5gsalt/100g

Bread & Rolls:(White Sub Rolls;Brown Sub Rolls; Crusty White Loaf;Crusty Brown Loaf)

Reductions in salt of 68%, 62%,40.5% & 40.5%, respectively. Newproduct launches of Stone BakedCiabatta & Pannini; Soft White &Brown Batch; White & Wholemeal

Sub Rolls all below current FSA-UK2010 Target of 1.1g salt/100g

Aldi UK & Ireland will continue tochannel time and resource into itssalt reduction programme, movingforward towards the FSA-UK 2012targets. From an Irish context Aldiwill pay particular attention to thefollowing during 2010-2011:

Continue work on reducing salt inexisting pork sausage range

Continue work on reducing salt inexisting bread range

Packet soups work underway onreductions

Frozen foods entire rangetargeting current FSA-UK 2010targets.

The FSAI is very impressed with AldiStores salt reduction programmeover the last year which shows

significant reductions across a rangeof products. In particular processedmeats and bread products which arelarge contributors to salt in the diethave been significantly reduced.

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Baked Beans:(Sugar-Free)New product launch with salt at 0.75below current FSA-UK 2010 Target of0.8g salt/100g

Ready Meals:New product launch of 4 productswith salt below current FSA-UK 2010Target of 0.8g salt/100g

Standard Crisps: Cheese & Onion - Reduction in

salt from 3.95 to 2.60

Smoky Bacon - Reduction in saltfrom 1.53 to 1.50. New productlaunch of 7 products, with 6 at orbelow the FSA-UK 2010 Target of

1.5g salt/100g

Salt & Vinegar Products:3 new products launched belowcurrent FSA-UK 2010 Target of 3.1gsalt/100g

Canned Peas:New processed pea productlaunched below current FSA-UK 2010Target of 0.5g salt/100g.

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FSAI Comments

Allied Bakeries Ireland(Northern Ireland)

Member of the Federation ofBakers UK

Bread & Rolls:

2010 FSA-UK target achieved inall remaining Sunblest, Kingsmill,Allinson & Allied Bakeries Irelandsupplied Retailer Own-BrandBreads by June 2010

All Sunblest, Kingsmill & AllinsonRolls have also now achieved2010 FSA-UK target. On average,salt levels have been reduced bybetween 13% & 20%

Morning Goods:

2010 FSA-UK target achieved in allKingsmill & Sunblest brands forPotato Farls, Soda Farls & pancakeranges. On average, salt levels havebeen reduced by approximately 18%

Fruit Loaf & Hot Cross Buns:2010 FSA-UK target achieved for allSunblest & Allied Bakeries Irelandsupplied Retailer Own-Label FruitLoaf, Fruit Brack & Hot Cross Buns.

Allied Bakeries Ireland will ensure

that any new products launched willcomply with the 2010 FSA-UK/ FSAItargets as a minimum

Bread & Rolls:Allied Bakeries Ireland suppliedRetailer Own-Label Breads & Rollshave been approved for launch byretailers, awaiting packagingdeclaration updates & artworkapproval. Launch timetabled forSeptember 2010. All sodium levelsnow achieve the 2010 FSA-UK target

of 430mg Na per/100g

Morning Goods:Allied Bakeries Ireland suppliedRetailer Own-Label Breads & Rollshave been approved for launch byretailers, awaiting packagingdeclaration updates & artworkapproval. Launch timetabled forSeptember 2010. All sodium levelsare now at or below the 2010 FSA-UK target of 500mg Na per/100g.

As in previous years Allied Bakerieshas an impressive salt-reductionprogramme in place & continues toachieve significant reductions acrossa broad range of bakery products.The FSAI commends the company forits continued support of itsprogramme of salt reduction.

The FSAI plans to meet with theIBBA in early 2011 to discuss saltreduction when the results of arecent FSAI survey on breadsbecome available. The results of thissurvey will be discussed with AlliedBakeries.

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FSAI Comments

BWG

Symbol Group Stores, Cash &Carries, & Food ServicesDivisions:

Mace Spar Eurospar Spar Express Value Centre XL BWG Food Service BWG Wines & Spirits

Bread (Sliced Pan):

Sodium reduced from 450mg/100gto 400 which is at the FSA-UK 2012target for sodium

Smoked Back Rashers:Currently sodium at 1000mg/100gwhich is below the FSA-UK 2012target for sodium

Pale Back Rashers:Currently sodium at 760mg/100gwhich is below the FSA-UK 2012target for sodium

Spar Black & White Pudding:Currently sodium at 900mg/100g &960, respectively

SPAR Crumbed & Traditional Hams:Sodium currently 1000mg/100gwhich is at the FSA-UK 2010 targetfor sodium

SPAR Beans & Peas:Sodium currently 300 mg/100g

Soup:Three varieties with two below FSA UK 2012 target for sodium of250mg/100g

Burger Buns & Soft Rolls:

Committed to reductions in thesecategories towards a 2012 target forsodium of 400mg/100g. Gradualreduction of this category has beenslowed down for technical purposes& due to manufacturers feedbackfrom customers.

Sausages:Short term reduction implemented.Trials are currently in progresswhere suppliers are working withtheir seasoning supplier on levels of

sodium of 720mg/100g for 2011.Levels of 560mg/100g aretheoretical aspirations & have notbeen verified analytically to date.Work in progress

Spar Black & White Pudding:Levels are good in comparison. Tocompetitors. Pudding trials ongoing.Objective reduction is 10%

SPAR Beans:Sodium reduced to 252mg/100g by

2012. Currently below 2010 FSAUKguidelines but manufacturer willtarget the FSA-UK 2012 Targets.Over next 2 years salt reductionswill be trialled in gradual stages

As with the previous years updateBWG continue to develop theirproduct lines with lower saltcontents. The FSAI is impressed withthis commitment & the reductions insalt been achieved for bread &rasher products in particular.

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Cheese:Five varieties of cheddar, with two,red & white sliced cheddar belowFSA-UK 2012 targets for sodium of720mg/100g

Sandwich Fillings (High Salt):5 varieties below FSA-UK 2010targets

Sandwich Fillings (Low Salt):4 varieties below FSA-UK 2010targets.

Soup:Committed to reductions in thiscategory towards a 2012 target forsodium of 250mg/100g.

Cheese:There are ongoing efforts in theindustry to research salt reductionin cheese. However due to thecomplexities & nature of cheesemaking the companies supplierscannot commit to salt reductionsuntil further research is successfullycompleted.

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FSAI Comments

Catering ManagementAssociation of Ireland (CMAI)

Continued support of Unileverand other companies with newreduced sodium products

Continued support andparticipation of IHF HappyHeart Programme. A number ofCMAI members have nowachieved this award

Continues promotion of the FSAISalt Reduction Programme atassociation functions,

conferences & seminars

CMAI members participated in asix week SafeFood Salt ReductionInitiative

Student Project under Dr. IvanPerrys (UCC) on St. StephensHospital salt reduction initiativecarried out. The projectexamined if a structured cateringinitiative could significantlydetermine food choice and salt

intakes in the public sector. Theproject has been submitted tothe HSE Achievement Awards2010.

The CMAI will continue toactively promote the FSAI SaltReduction Programme and sharesalt reduction informationamongst CMAI members, othergroups and companies.

The CMAI continue to be a strongleader in the catering sector for saltreduction and the FSAI look forwardto receiving an update on theimpact of the CMAI participation inthe SafeFood Salt ReductionInitiative.

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FSAI Comments

Carrolls Cuisine(Includes Pierres FoodService)

IAWS Foods UK / Ireland

Data on 161 products was submittedto the FSAI. 78% (126/161) of theseproducts are now in-line with 2010FSA-UK targets.

All manufactured products underthe Carrolls Cuisine brand & sub-brands confirm to the FSA-UKtargets

A number of products (someprocessed meats, sandwiches &ready meals) are beenredeveloped & trials are ongoing& planned for the coming year totry & bring these remainingproducts into line with FSAI &FSA-UK targets.

Carroll Cuisine submitted animpressive data set to the FSAI onits salt reduction programme whichwas difficult to summarise in thisupdate.

However, as in previous years thecompany has been exceptional inachieving significant salt reductionsacross a wide variety of products.

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FSAI Comments

Clonakilty Food Company

Bacon Products:

Development work has continuedthroughout the year & newproducts will launch in August2010.

Further reductions in the sodiumlevels of Clonakilty Mild Cure250g & Clonakilty Dry Cure 200gto 900mg/100g achieved

Pudding Products:Development work on black & whitepuddings of various retail weights

(260g, 280g, 350g & 420g) hascontinued throughout the year &products are now declaring lowersodium content of 500mg/100g incomparison to 2009 levels which isbelow the FSAI guideline of 600mg/100g

Sausage Products:Due to primary focus been on bacon& pudding projects as outlinedabove, the company has completedvery little work on their salt

commitments in sausage productsover the last 12 months.

Bacon Products: Launching 1st August 2010,

Clonakilty Boiling Bacon Joint750g; Clonakilty Roasting BaconJoint 750g; Clonakilty RoastingSmoked Bacon Joint 750g. Ineach of these products thesodium level will be 950mg/100g,significantly below the FSAIguideline for sodium of1300mg/100g

Review of Oak Smoked Baconover next 12 months to ascertainif the current sodium levels canbe reduced

Pudding Products:The company will continue to reviewtheir pudding products over the next12 months

Sausage Products:Committing to undertake reneweddevelopment work in 2011 on all

sausage lines, with a review toreducing current salt levels further.

The FSAI is pleased to see that theClonakilty Food Company will soonlaunch Bacon products which arebelow the currently agreed

FSAI/industry guidelines for sodiumin these products. The companyscommitment to continuedevelopment work for the comingyear is also welcomed.

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FSAI Comments

Complete Cuisine

Extensive data supplied to the FSAIoutlining the companyscommitment to salt reductionthrough negotiation & dialogue withits suppliers.

Continue to review suppliers on anannual basis as part of thecompanys annual ISO audit

The FSAI commends CompleteCuisine for the level of datasubmitted & its commitment to thesalt reduction programme.

However, details of the companysproposed integration of the saltreduction programme into its ISOsystem highlighted in last yearsupdate should be submitted to theFSAI for review & comment.

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FSAI Comments

Cuisine de France

IAWS Foods UK/Ireland Group

Savoury Products:

73% (73/100) high volume savouryproducts are now at or below theirtarget sodium levels. CookedSausages are now within target

Bread Products:As & from July 2010, the majority ofbreads have reached or surpassedsodium targets. The average sodiumlevel in Cuisine de France breadmanufactured in the Republic ofIreland & high volume importedbreads is currently 436 mg

sodium/100g (1115mg salt/100gproduct). This equates to 90% ofthese products at or below 2010 salttargets. The companys saltreduction programme is on target tomeet undertaking of 1100mg salt(430mg sodium) average per 100gproduct by 2010 year end.

Savoury Products:

Continue to reduce sodium in highvolume savoury products currentlyabove FSA-UK salt targets. Sodiumreduction trials are well advancedon savoury products which requiresalt reduction to be compliant withthe FSA-UK 2010 target

Note:The average sodium target forsavoury products as indicated willonly be reduced when passinginternal shelf life & product quality

tests at each salt reduction stage

Bread Products:On target to meet undertaking of1100mg salt (430mg sodium) averageper 100g product by 2010 year end

Note:Similarly the average 430 mgsodium target for bread products isdependent on all further saltreduced products passing internalshelf life & product quality tests at

each salt reduction stage.

The FSAI notes the companysposition in relation to sodiumreduction in certain productcategories being dependent on shelflife & product quality tests.

However, the FSAI is pleased that

Cuisine de France continue toreduce salt across a range ofproducts and that levels of sodiumin breads in particular, continue todrop.

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FSAI Comments

Euro Toques Ireland

Food Forum & Fair held inSeptember 2009, encouraging theproduction & sourcing of lessprocessed, more natural porkproducts.

Chef development, collegeworkshops, school foodworkshops & the Happy Heart EatOut campaign will continue, witha view to educating chefs & thewider public about food quality &healthy eating

The policy of fresh, natural,seasonal sourcing will continuefor our members

In September 2010 a Family Dayis planned which will includecookery workshops/demos forchildren & parents on healthyeating.

The FSAI is pleased that Euro ToquesIreland continue to provideprogrammes designed to educatechefs about healthy eating.

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FSAI Comments

Food and Drink IndustryIreland (FDII), IBEC - MeatSector Group

Representing:

Dawn Farms Kepak Convenience Foods Kerry Foods AIBP Granby Ltd Rosderra Irish Meats Dawn Pork & Bacon

The FDII Meat Sector Group agreedto provide advice & expertise asrequired, to new members of theFSAI Salt Reduction Programme tohelp them overcome technologicalbarriers to salt reduction in meat &meat products

Sausages:Currently, the average value for thiscategory is 790mg sodium/100g

Burgers:As reported previously, the grouphas reached the FSAI 2010 target of400mg for burgers. There have beenreductions in sodium of up to 40% insome burger products

Cooked Uncured Meat:The FSAI target of 600mgsodium/100g for cooked chicken &

turkey has been achieved

General Undertaking:

FDII has undertaken to play its partin promoting the FSAI Salt ReductionProgramme to the wider industry

Sausages:The group is working towards atarget maximum value of 750 mgsodium/100g, which is higher thanthe level requested by the FSAI &the 2010 FSA-UK targets. However,the group points out that there aredifferences between thecomposition of sausages in Ireland &

the UK. Once a target maximumvalue of 750 mg sodium/100g isachieved, the group requests thatnew targets are agreed on the basisof 2009 FSAI survey results forsausages

Burgers:The group notes that in recent yearssales of products containing addedsalt have been on steady decline,with the vast majority of consumersnow preferring the no added salt

options

The FSAI is pleased that the FDIIMeat Sector Group continues tomake substantial undertakings toreduce salt in key processed meatproducts such as rashers & sausages.The FSAI also commends the groupfor making available its expertise insalt reduction to other companies.

Based on recent FSAI survey resultsfor sodium in processed meats &discussions with the industry, theFSAI will in 2011 agree new sodiumguidelines for key processed meatproducts, with the industry.

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Cooked Uncured Meat:The group will continue to reducesalt in this category wheretechnically feasible. They note the2012 FSA UK target of 300mg & see

this as a challenging target for thiscategory

Bacon Products (Including Rashers):The group has been working towardsa target average level of 1300mgsodium/100g. This will be achievedbefore the end of 2010. The groupremains committed to reducing saltin this category, where technicallyfeasible & will work towards the2012 FSA-UK target of an average of1150mg sodium/100g

Cooked Hams & Cured Meats:Similarly, to the bacon category,due to the traditional nature & therequirements for safety of theseproducts, we are working on thebasis of average values. The groupwill continue to work towards anaverage of 1000mg sodium/100g inthese products.

Puddings:The majority of the products

produced by the groups membersremain on course to achieve thelevel of 600mg sodium/100g beforethe end of 2010, in line with theFSAI request.

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FSAI Comments

Gala Retail Services Ltd

Gala Retail Services have begunwork with all nominatedsuppliers on the salt reductionprogramme , this is ongoing withregular updates from thecompanies suppliers

Each supplier has been notifiedof the companies support of theFSAI Salt Reduction Programme &some suppliers have submittingsalt reduced products for listingwith the Gala Group

The company wrote to allsuppliers to check on theircommitment in late 2009 & alsoin June 2010 to assess theavailability of salt reducedproducts listed with the GalaGroup by nominated & approvedsuppliers.

Gala Retail Services will continueto work with all nominatedsuppliers on the salt reductionprogramme & support reduced orsalt alternative products beingmade available to their retailers,consumers & to have theseproducts listed with the GalaGroup

Suppliers are continuing tosubmit salt reduced products for

listing with the Gala Group

Gala Retail Services will write toeach of their nominated suppliersto ascertain their commitment tothe reduction of salt within theirproducts & to encourage theavailability of salt reducedproducts.

Gala Retail Service Ltd joined theFSAI-SRP in 2009 & since that t imethe company has put in place a solidbasis for salt reduction through itssuppliers. The FSAI is pleased withthis steady progress.

In 2011 the FSAI will be asking GalaRetail Service Ltd for a detailedbreakdown of how precisely they areworking with suppliers on saltreduction.

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FSAI Comments

Glanbia Consumer Foods(Brand: Avonmore Soups)

FSA -UK 2010 Target for sodiumachieved across the entireAvonmore soup range

25% of the soups in the Avonmorerange are now below the FSA-UK2010 target for sodium.

Glanbia Consumer Foods haveindicated to the FSAI that theyhave among the lowest salt levelsof Irish Soup manufacturers &have an ongoing commitment tokeep salt levels at the lowestlevel acceptable to Irishconsumers

Glanbia Consumer Foods believethat the current levels of salt intheir soups are at the lowestcurrently acceptable to theirconsumers based on results from

sensory experiments. Glanbia arecommitted to continuouslymonitor this situation.

The FSAI are very pleased that levelsof sodium across the entireAvonmore soup range have nowreached average levels of 250mg/100g with 25% of soups less thanthat.

Results of a recently completed FSAIsurvey on the sodium content ofsoups in the Irish market will soonbe available & discussions with theindustry on sodium levels will follow

in 2011.

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FSAI Comments

Gresham Hotel

Replaced high-salt commercialstocks with kitchen made stocks

Continuing in our support of theHappy Heart Programme

Reviewing all new food relatedpurchases for salt content

The hotel will continue serving chipswithout added salt.

The FSAI is pleased with the

companys continued support of itsSRP and its decision to remove high-salt commercial stocks from use.However, the Gresham Hotelsundertakings for 2010-2011 arelimited.

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FSAI Comments

Horgan's DelicatessenSupplies Ltd

No low in salt or salt freeproducts were introduced duringthe past year

Where low in salt alternativeproducts are not available, it hasbeen noted that technically itwould not be possible to producethe products with a lower levelof salt without adverselyaffecting the product.

Continue to raise supplier awarenesswhen assessing potential newproducts & present these forcommercial consideration.

The FSAI is pleased with thecompanys continued support of itsSRP. However, the FSAI isdisappointed with Horgansundertakings for 2010-2011 and thelack of detail.

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FSAI Comments

H.J. Heinz Ireland Ltd

Launched new range of (Heinz)Weight Watchers frozen pies,developed to meet 2012 FSA-UKtargets (Range Average Sodium300mg/100g)

10% reduction in sodium in(Heinz) Weight WatchersSpaghetti in Tomato Sauce withParsley & now meets 2012 FSA-UK target of 150mg/100g

12.5% reduction in sodium inHeinz Beans Recipe. Now meets

2010 FSA-UK target for sodium of300mg/100g (Since 1997 the saltcontent of this product has beenreduced by 40%)

14% reduction in sodium in HeinzSnap Pot Beans meeting 2010FSA-UK target outlined above

Launched new recipe HeinzTomato Ketchup with 29% lowersalt. Now meets 2010 FSA-UK

target

22% reduction in sodium acrossAmoy Stir Fry Sauce range in2009. All sauces now meet 2010FSA-UK target of 1200.

Heinz Spaghetti in Tomato Saucewill meet 2012 FSA-UK target of150 mg/100g sodium in early2011

Reduced salt/sugar variants ofHeinz Beans, tomato ketchup &HP Brown Sauce are popular withconsumers & will continue to beoffered by the company

Heinz BBQ Beans will meet 2010FSA-UK target before the end of2010

New product launches of cannedpasta with accompaniments willmeet 2012 FSA-UK targets

The company plans to graduallyreduce the average salt contentof its soup range to meet 2010FSA-UK targets during 2011.

Heinz Salad Cream recipe iscurrently being redeveloped tomeet 2010 FSA-UK target

Roll-out of newly launched recipeHeinz Tomato Ketchup with 29%lower salt in various size formatsthroughout 2010.

As in previous years Heinz haveapplied salt reduction across a widevariety of products. The FSAI is verypleased that the company hasfurther reduced salt in brand leading

products such as baked beans &ketchup.

The companys commitments for thecoming year is also varied &welcomed particularly plans toreduce average salt content of itssoup range.

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FSAI Comments

Irish Pride Bakeries

Also see entry for the IrishBread Bakers Association(IBBA)

The company has indicated thatin 2009 all of their breadproducts were at a maximumsodium level of 450 mg/100g &that salt reduction trials &assessments across food safety,quality, production feasibilityetc. have been conducted

In June August 2010 thecompany introduced a furtherreduction in sodium of almost 5%across their entire bread range

i.e. White, Wheaten, Wholemeal,Farmhouse, Wholegrain, MaltGrain & Seeded Breads, in allpack types. The companyscurrent maximum sodium levelacross its entire bread range isnow at 430mg/100g.

In terms of total salt reduction itis variable across product types,however, the range is between14%-18% lower in salt.

The company outlined, the aimof salt reduction in the breadmarket was for a harmonisedreduction process which wouldrecalibrate the consumers palletin the acceptance of lower saltbreads. The noticeable flavourassociations with salt reductionwould not be perceived by theconsumer as comparativeproducts would have similarreductions made.

However, this harmonisedprocess of reduction has nothappened & significant flavourdifferences (salt levels) are nowvery obvious across regionalmarkets.

To avoid commercial difficultiesregarding product taste, IrishPride cannot look at possibilitiesof further salt reductions wheretechnically possible until amarket rebalance is completed.

Irish Pride Bakeries have completedsubstantial reductions in the saltcontent of their products. The FSAIappreciates the position thecompany finds itself, in relation toits salt reduction programme.

The FSAI also understands theeffects further reductions may have

on the companys market share ifharmonised reductions are not seenacross the sector.

The FSAI plans to meet with theIBBA in early 2011 to discuss saltreduction when the results of arecent FSAI survey on breadsbecome available.

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FSAI Comments

Irish Bread BakersAssociation (IBBA)

Representing:

Irish Pride Bakeries Brennans Johnston Mooney & O'Brien Pat the BakerNote:The IBBA is composed ofrepresentatives from the four major

plant bread manufacturers inIreland. The IBBA tracks & addresseskey issues for the plant breadmarket in Ireland & promotes theinterests of the sector. The IBBA is amember of the Irish Association ofMaster Bakers.

All bread products produced by our

member companies are now withinthe agreed maximum limit forsodium of 450mg/100g excludingsoda bread.

The IBBA remains fullycommitted to working with theFSAI & playing its part in helpingto reduce salt consumption in theIrish population

The IBBA remain committed toworking towards the FSA-UK 2012target of 400mg sodium per 100gfor white & wholemeal breadwhere technically feasible

The IBBA have reiterated theiroffer to provide facilities &

technical expertise to assistcurrent researchers in obtainingpractical & transferable resultsfor salt reduction in bread

The IBBA ask the FSAI to widenthe scope of the salt reductioninitiative to include smaller &local bakeries as well asimported bread through thediscount retailers.

In terms of achieving targets onsalt reduction, the IBBA stronglybelieve that commitments mustbe universal to ensure thatconsumers can adapt to lowersalt tasting products.

The FSAI is currently surveying breadproducts produced by members ofthe IBBA and other bakeries forsodium levels & will report on theselevels before the end of 2010. TheFSAI plans to meet with the IBBA inearly 2011 to discuss salt reduction

when the results of this surveybecome available.

During 2009-2010 the FSAI invited 20bakery companies outside the IBBAto join its SRP. However, only one ofthese (Panelto Foods) agreed to jointhe programme. The FSAI willdiscuss this issue with the IBBA whenit meets in early 2011.

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FSAI Comments

Irish Breakfast CerealAssociation (IBCA)

Representing:

Kellogg's Nestl Cereals Weetabix FlahavansNote:The IBCA represents the interests ofthe breakfast cereal sector inIreland & acts as the voice of thebreakfast cereal industry & strivesto increase the awareness of theimportance of breakfast as part of ahealthy balanced diet. The IBCA is amember of the European Cereals

Association CEEREAL.

Since joining the FSAI Salt ReductionProgramme in 2005, the IBCA hasworked to reduce salt in breakfastcereals by using a self reportingmechanism. With this mechanismthe achievements of the associationover the previous 12 months on asales weighted basis are highlighted.In terms of figures on salt reductionthe IBCA provides the following.

1998 to 2005:20% reduction in salt content on

weighted portfolio basis

End of 2006:Further 10% weighted reduction

2007 to 2009:Further 10% weighted reduction to40%

2009 to 2010:Further 3% reduction giving a totalof 43% on a weighted portfolio basis

More specific details on saltreduction are available fromcompanies represented by the IBCAwho have made a separatesubmission to the FSAI.

The IBCA has indicated that for2010 & beyond it plans tocontinue its strategy to reducesalt levels in its membersproducts where technicallyfeasible & subject to consumerdemand. Within this strategy theIBCA will try to target saltreduction in those products that

are most popular withconsumers. In this way, thebiggest population health impactfrom a category that doesn'tcontribute greatly to populationsalt intake (5% IUNA) will beachieved

The IBCA consider the primaryfocus of salt reduction should bein those products which are mostpopular with their consumers.

The FSAI is pleased that the IBCAcontinues to gradually reduce thesalt content of its membersproducts & welcomes its continuedsupport of the SRP.

The FSAI plans to meet with theIBCA in early 2011 to discuss saltreduction when the results of anupcoming FSAI survey on breakfastcereals become available.

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FSAI Comments

Irish Dairy IndustryAssociation (IDIA)

Representing:

Irelands primary & secondarydairy processors.

Note:The IDIA promotes the interests ofits members at national, EU &international level & providescomprehensive information, advice& representation service to itsmembers. The key issues covered byIDIA include Trade & MarketCompetitiveness including - EU milk

policy, Common Agricultural Policyreform, WTO & global trade;Operational Issues such asenvironmental & energy issues, &

regulatory & technical affairs

In 2009, IDIA established aworking group of Irish Cheese

Manufacturers to discuss how thedairy industry can reduce salt

In 2009 the IDIA collected dataon salt levels in cheddar cheeseavailable on the Irish market

The Irish cheese manufacturingindustry remains supportive ofthe FSAI SRP

The maximum salt level incheddar cheese in 2009 was 2.2%(as per the Irish Dairy Boardspecification). The industry hasindicated to the FSAI they havereached a technical barrier tofurther reductions. In light of thissituation, the industry willappraise further reductions in

salt in cheddar cheese productsduring 2010-2011

The IDIA will co-ordinate ameeting with the FSAI to presentmarket data, developments insalt-in-moistures levels incheddar cheese & discussresearch on salt reduction incheese products

The IDIA will co-ordinate a plantvisit for the FSAI. The plant tour

will demonstrate the cheddarmanufacturing process, saltingsystems & the factors that giverise to variations in salt levels.

The FSAI is pleased that the IDIAremain supportive of its SRP &acknowledge the undertakingsoutlined

Cheddar cheese is the largest sellingcheese in Ireland. While absolutequantities of cheese intake are smallin comparison to other foods,cheese contributes to sodiumintake. A recent FSAI surveyindicates that levels of sodium incheddar available on the Irish

market vary from 520mg/100g to770mg/100g, suggesting that furtherreductions are possible across thesector

The FSAI encourages the IDIA tofurther reduce sodium in cheddar byimproving process control & makinggradual absolute reductions.However, the FSAI will explore alltechnical issues associated with saltreduction in cheese with the IDIAover the coming year. The IDIA has

indicated that research in this areais currently ongoing. Adoption ofproposed FSAI guidelines for sodiumof 500mg/100g in butter & spreadswill also be discussed.

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FSAI Comments

Irish Defence Forces(Directorate of Ordnance)

The Defence Forces havecontinued to ensure that saltlevels in food contracts are keptto a minimum. Most foodcontracts are drawdownframework agreements & arerenewed only every three years.However, a tender process forvacuum packed beef & bacon hasincluded restricted salt levels asa specification.

The purchase of ready-meals &other convenience food itemshave been minimised during thisperiod. All locations arediscouraged from purchasing suchitems.

Chefs are encouraged not to usesalt in the preparation of meals.

The Irish Defence forces willcontinue to ensure that thefollowing measures, in support ofthe FSAI Salt Reduction Programmewill continue to be implemented:

Ensure that reduced salt contentwill be included in all foodspecifications

Maintain close contact willsuppliers & emphasise therequirement for reduced saltcontent in all food items.

The FSAI is pleased that the IrishDefence Forces remain supportive ofits SRP & acknowledge theundertakings outlined for thecoming year.

The FSAI would like to see theDefence Forces formalise theirtendering & procurement processeswith specific requirements for salt

content using currently agreedFSAI/Industry guidelines for sodium.

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FSAI Comments

Irish Prison Service (IPS)

The IPS has indicated to the FSAIthat in July 2010 it began reducingthe amount of the branded productLow-Low salt been given to clientson a daily basis.

The IPS will be piloting in 3 sitesduring 2010-2011 the completewithdrawal of salt available forclients at meal times with theintention of rolling thisprogramme out to the 11 otherprison sites over the next 12months

The IPS has indicated that theyare very much committed to theFSAI salt reduction programme &will continue to do so.

The FSAI is pleased that the IPSremains supportive of its SRP &acknowledge the undertakingsoutlined for the coming year inparticular its plans for the removalof table salt at meal times inprisons.

As with the Defence Forces, the FSAIwould like to see the IPS formalisetheir tendering & procurementprocesses with specific requirementsfor salt content using currentlyagreed FSAI/Industry guidelines for

sodium.

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FSAI Comments

Irish Soups & SaucesAssociation (ISSA)

Representing:

Premier Foods Unilever Ireland

The ISSA has indicated to theFSAI that its members are atdifferent stages in the saltreduction process & its notpossible to quantify overallreductions for the period 2009-2010 or current average &maximum levels for sodium.

However, the ISSA has assuredthe FSAI that reductionshighlighted in last years updatewill be achieved before the endof 2010

The ISSA also submitted data tothe FSAI on reduction of sodiumin soups since 2005 (unlessotherwise stated):

25% reduction in dry soups 16% reduction in instant

soups 7% reduction in wet soups 10.5% reduction in dry

sauces & meal makers 13% reduction in wet sauce

(since 2003)

The ISSA remain committed toreducing salt in the Irishpopulation & to contributetowards this goal by gradual &sustained salt reduction across all

members products

The ISSA has indicated that saltreductions in dry, instant & wetsoups, highlighted in last yearsupdate are on schedule & will beachieved before the end of 2010.

The FSAI is pleased that the ISSAremain supportive of its SRP &acknowledge the undertakings &achievements outlined.

As in 2008 & 2009 the ISSA is askedto present the FSAI with average &maximum sodium levels for thecategories of products identified, ona yearly basis up to 2010.

Results of a recently completed FSAIsurvey on the sodium content ofsoups & sauces in the Irish marketwill soon be available & discussionswith the ISSA on sodium levels inthese products will follow in early2011.

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FSAI Comments

Kellogg Company of IrelandAlso see the entry for the IrishBreakfast Cereal Association

Since 1999, Kellogg has achievedan overall reduction ofapproximately 44% in salt levelsacross their product range, from0.881g sodium/100g to 0.49 gsodium/100g (sales weightedaverage)

Some of the most recentreductions took place betweenSeptember 2009 & March 2010 &are outlined below. Thesereductions focused initially ontwo of the most popular brands

Kelloggs Corn Flakes & KelloggsRice Krispies. In both of thesebrands, the level of sodium wasreduced by approximately 30%.However, because these productsare both used as the baseingredient in a number of otherpopular Kelloggs cereal & snacksbrands, the benefit across thecompany portfolio was significant

Kelloggs Rice Krispies:30% reduction in sodium from

650mg/100g to 450

Kelloggs Coco Pops:33% reduction in sodium from450mg/100g to 300

Kelloggs will continue to monitor &

review the sodium levels across itsentire product range, with theobjective of continuing its reductionprogramme where possible

The FSAI are very pleased that thecompany has focused on reducingsodium levels in corn flakes & rice

based cereal products as requestedin last years update. The FSAI isalso pleased that the company hasalso reduced sodium levels in cerealbars aimed at the children.

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Kelloggs Ricicles:22% reduction in sodium from450mg/100g to 350Kelloggs Rice Krispies SquaresChoc Caramel:14% reduction in sodium from350mg/100g to 300Kelloggs Corn Flakes:29% reduction in sodium from700mg/100g to 500Kelloggs Frosties:22% reduction in sodium from450mg/100g to 350Kelloggs Frosties Cereal & milkBars:14% reduction in sodium from350mg/100g to 300Kelloggs Crunchy Nut:

22% reduction in sodium from450mg/100g to 350Kelloggs Crunchy Nut Clusters:12.5% reduction in sodium from400mg/100g to 350Kelloggs Crunchy Nut Bites:10% reduction in sodium from500mg/100g to 450Kelloggs Crunchy Nut Nutty:25% reduction in sodium from400mg/100g to 300.

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FSAI Comments

Kerry Foods

Includes Breeo Foods Ltd

Also see the entry for(FDII), IBEC - Meat SectorGroup

Sausages:Following integration, averagesodium levels of branded sausagesare 790mg/100g

Uncooked Cured Meats:Average sodium levels of brandedBacon/Turkey Rashers are

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Natural Cheese:Kerry Foods supplier for naturalcheese is the Irish Dairy Board (IDB).The IDB purchase specification forcheddar cheese, has taken accountof salt reductions developments in

the UK with their maximum saltlevel being reduced from 2.4% to2.2% in 2009. Consequently, this hasresulted in a reduction in averagesalt-in-moisture from 5.04 in 2008 to4.97 in 2009. This represents an8.3% reduction from 2007 salt levelsto 2009 levels. These levelsdiscussed above are maximumvalues. The target level of salt inCheddar & 22% fat cheese is 1.9% somuch of Kerry Foods product is

produced at salt levels well belowthese maximum limits. The averagefor 2009 was 1.9%

ProcessedCheese Slices:Since 2008, Kerry Foods hasachieved an 18% reduction in sodiumfrom 1400mg/100g to 1150

Branded Cheese Spreads &Triangles:In 2009 reduced the majority ofproducts to the 2010 target of

800mg sodium/100g.

Processed Cheese Slices:The company will now meet original2010 targets for this category. Asstated previously, any furtherreductions will be difficult toachieve as the company has now

removed all added salt & reducedsodium based emulsifying salts to alevel, below which, product quality& functionality are unacceptable.However, Kerry Foods remaincommitted to looking attechnological developments thatmay allow delivery of lower sodiumlevels going forward

Branded Cheese Spreads &Triangles:

The company will achieve the 2010target of 2g salt/800mg sodium per100g in all branded cheese spreads& triangles. However, it will bedifficult to reduce levels further asall added salt will have beenremoved

Across all product ranges thecompany is working with retailers toachieve the targets that they haveset for their own-labelled products.

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FSAI Comments

KP (Ireland) Ltd. / Robert

Roberts Ltd

Also see the entry for SnackAssociation of Ireland

Bacon Bear in the Big Blue House:Sodium reduced by a further 10%

from 1000mg/100g to 900 totalreductionsince project commencedis 36%

Bacon Rancheros:Sodium reduced by a further 7%from 1500mg/100g to 1400 totalreduction since project commencedis 30%

Salt & Vinegar Barney:This product with sodium of

900mg/100g has been redeveloped& replaced by Pizza Barney withsodium of 500, a reduction of 44%

The company has exceeded its 5year (2005-2010) average sodiumreduction target of 18% by volumeby end December 2009, across theKP Ireland range, achieving anaverage of 24%. The company hasindicated it has gone beyond targetsestablished in 2005 for 4 out of 5products in their ongoing product

range.

Pickled Onion Meanies:Sodium will be reduced by a further7% to 1300mg/100g by end 2011.

Products that are reformulatedor replaced will be replaced bylower sodium alternatives

Review of sodium reduction goingforward is ongoing

KP Foods (UK) Ltd. sodiumreduction work is ongoing, whichpositively affects KP & otherUnited Biscuits plc snack brands(i.e. McCoys & Phileas Fogg)which are sold in Ireland.

The FSAI is pleased that KP Irelandcontinue their product development

work on salt reduction across theseproducts.

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FSAI Comments

Largo Foods

Brands: Hunky Dorys, King &Tayto

Also see entry for SnackAssociation of Ireland

Largo Food have indicated thatfollowing review of their Crisps,Snacks, Popcorn & Nut productsthe sodium levels continue toperform well against thecompetition & category average.Over the period covering 2009 to2010 the company feel they haveexhausted available technologiesfor salt reduction in snack foods.

However, Largo Foods remaincommitted to sodium reduction

across all their products & willcontinue to develop theirproducts, process & suppliers totarget the reduction of sodium

Popcorn:Achieved target of average sodiumof 700mg/100g across popcorn rangeequivalent to a 12.5% reduction insodium

Salt & Vinegar Products:Achieved average sodium of

1000mg/100g against a target of900mg/100g across our range,equivalent to a 5% reduction insodium

Technological limitations on theamount of salt reductionachievable have been reached inmany products, particularly inrelation to functional aspects ofthese products, e.g. expansion onpellet products.

However, for 2010-2011 therewill be a commitment to reviewsodium levels across existingproduct ranges with a view toreformulating where technically

& commercially viable, includingthe following commitments:

Salt & Vinegar Products:Continue to progress the final 10%reduction to average sodium levelsfor these products to 900mg/100g

Extruded Snacks:The company believe there is scopefor further reductions in thiscategory & will target a 15%reduction from the current average

sodium levels of 1100mg/100g

The FSAI acknowledges the technicaldifficulties of salt reduction in snackfoods highlighted by Largo Foods.However, the FSAI is very pleasedwith the substantial reductionsachieved by the company across arange of products.

The FSAI acknowledges that by theirnature some snack foods are salty intaste and as such there arelimitations to salt reduction.However, Largo Foods havecommitted to further reductions insodium in particular in Salt &Vinegar crisps & extruded snackswere salt reduction is particularlytechnically challenging.

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Crisps:Achieved stated target of700mg/100g average sodium acrosscrisp range, equivalent to a 10%reduction in sodium

Extruded Snacks:Exceeded stated target of1100mg/100g average sodium acrossextruded snacks range

Nuts:Achieved target of 1100mg/100gacross range

Pellet Based Snacks:Achieved target of 1200mg/100gacross range, equivalent to an 8%reduction in sodium.

Nuts:Have set a target to reduce averagesodium from 1100mg/100g to1000mg/100g, equivalent to a 9%reduction in sodium

Pellet Based Snacks:Will target a reduction from1200mg/100g sodium to an averageof 1100mg/100g, equivalent to an8% reduction in sodium.

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FSAI Comments

La Rousse Foods Ltd 16% reduction in salt level in LaRousse Foods Sunripe vegetables.

To monitor salt levels of chocolateproducts produced on site sinceJune 2010 & check in 2011 ifreductions could be achieved.

The company has indicated that ithas more data to assess salt levels of

its products

The FSAI asks that La Rousse Foodsbe more proactive by instructingtheir suppliers to source low saltfoods

As outlined in last years update thecompany should set maximum levelsfor meat products, bread, soups &sauces in line with FSAI and FSA-UKtargets and these should becommunicated to the companiessuppliers and included onspecifications for procurementproposes.

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FSAI Comments

Lidl Ireland GmbH

Lidl Ireland GmbH joined the FSAISRP in 2009. To date, all Irish & UK

suppliers have been contacted & asupplier review was carried out toestablish salt content of products &identify products that exceed the2010 & 2012 FSA-UK targets

Ready Meals (with accompaniment):100% of range meets FSA-UK 2010 &2012 targets:

Average Salt Content =0.63g/100g

Maximum Salt Content =0.76g/100g

Sauces:100% of sauce range (thicksauces/marinades) meets FSA-UK2010 & 2012 targets:



Cakes:100% of cakes meet the 2010 & 2012targets

From July 2010, Lidl IrelandGmbH will continue to work

towards achieving FSA-UK 2010 &2012 targets which the companyare on course to achieve in mostproduct categories

The company has extended thesalt initiative to include Dairyproducts (Cheese, Butter, FatSpreads, Yoghurts) & will workclosely with the suppliers ofthese products in the comingmonths to reach the FSA-UKtargets

The company is committed to &will continue to work with LidlUK & Lidl Stiftung (Germany) tomeet the FSA-UK targets for 2010& 2012.

The FSAI is very impressed with LidlIrelands salt reduction strategy. Inthe last year the company has made

significant reductions across a rangeof products. In particular, processedmeats which are large contributorsto salt in the diet have beensignificantly reduced.

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Breads:The average salt content of bread is1.18g/100g

Morning Goods:The average salt content ofmorning goods is 1.57g/100g

Meat & Meat Products:Average 21% reduction in salt acrossthe range of meat & meat productssince 2009

The average salt content ofbacon is 3.09g/100g, belowthe revised 2010 FSA-UKtarget of 3.13g/100g

Theaverage salt content ofrashers is 3.13g/100g in linewith the revised 2010 FSA-UK target of 3.13g/100g

L U d d M d S b 20 2010

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FSAI Comments

Marks & Spencer (M&S)

The company has achieved 94% ofthe original FSA UK 2010 VoluntarySalt Targets (an increase of 25% onthe previous year) including many inthose categories that are recognisedas contributing a large percentageof salt to the diet.

The company will continue towork towards achieving all FSA-UK 2010 targets, by the end ofthe year pending that productsare acceptable to consumers

The company remains committedto continuing to drive saltreduction across all their foods aspart of all product development,within the limitations of safety,quality & customer acceptability.

The FSAI is pleased that M&S remain

supportive of its SRP & acknowledgethe undertakings and achievementsoutlined

As in last year the FSAI commendsM&S for their comprehensive saltreduction programme which now has94% of their products at the current2010 FSA-UK salt reduction targets.

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FSAI Comments

McCambridge Ltd No new writtenachievements provided

McCambridge Ltd is not in aposition to further lower sodium

levels in their main lines as it willcompromise the traditionalproducts they produce

However, the company remainscommitted to the FSAIprogramme & will consider theprogramme when developing newproducts

With soda bread there is quite ahigh level of sodium because ofadded sodium bicarbonate butnot necessarily added salt.Sodium bicarbonate is critical tothe process & has the samefunction as yeast, helping thebread to rise. The present levelof sodium in soda bread is500mg per/100g. Of thisapproximately 283mg arises fromsodium bicarbonate & 217mgfrom sodium chloride

The company pointed out that incomparison to other Soda Breadproducts on the market-McCambridge has one of thelowest levels of sodium.

The FSAI is pleased thatMcCambridge Ltd remain supportiveof its SRP and acknowledge thesignificant salt reductions to dateachieved by the company. However,it is disappointed that no newwritten achievements weresubmitted by the company

However, soda bread is a difficult

category for sodium reduction andthe problems with furtherreductions are accepted

The FSAI is currently surveying breadproducts, including McCambridgeproducts for sodium levels & willreport on these levels before theend of 2010. The FSAI will discussthe findings of this survey with thecompany in early 2011.

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FSAI Comments

McDonald's Restaurants of

Ireland

New Hash Brown has beendeveloped by McDonalds supplier &will have 33% (1.2g salt/100g) less

salt than the current products

McDonalds have indicated to theFSAI that they are working with their

suppliers in an effort to reduce saltin as many products as possible

Hash Brown:New Hash brown should be launchedby the end of 2010. Further productdevelopment will be carried out toreduce salt further to bring it withinthe FSA-UK 2012 targets

Cheese Slices:Trials are ongoing to reduce saltcontent. Supplier is looking at ayeast extract salt replacer tocompensate for flavour loss & inparallel the supplier is working onreducing salt from the current valueof 2.4g/100g to 1.9

Chicken Selects:Trials are ongoing in reducing thesalt content by 10%

Chicken Legend:Trials are ongoing to reduce salt

content by 15%.

The FSAI is disappointed thatMcDonalds have made only minorachievements over the last year.While the company has indicatedsome important ongoing productdevelopment, this work neglects keyproducts in the McDonalds menuwhich would have a more significantimpact on the Irish populations saltintake if salt content was reduced

The FSAI still awaits an update fromMcDonalds on trials on salt reductionin apple pies outlined in the 2008and 2009 updates.

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FSAI Comments

Musgrave Wholesale Partners

The company has updated itsown brand ingredient & nutritionpolicy in line with the FSA-UK2012 salt targets

Year to date there has been oneaddition to the MusgraveExcellence Range, a ChocolateChip Cheesecake with salt levelswithin the FSA-UK 2012 target forsalt of 0.35g/100g.

The company has196 chilled,frozen & ambient products in its

own brand range & has madesignificant progress with themajority (171/196) meeting theFSA-UK 2010 guidelines. Of the25 products not meetings the2010 FSA-UK targets they include

Cooked turkey breast * Scone mix Cheese lines Ethnic frozen lines Carrot & walnut cake * Tables sauces ketchup &

browns sauce * Cheesecakes Seasoned wedges

Note *Reduced salt versions have beensigned off & the company isawaiting packaging run-out beforelaunching

Plans for the remainder of 2010are to continue to work towardsthe FSA-UK 2012 targets toensure the salt levels of all ownbrand products launched arewithin the salt levels laid down intheir ingredients policy.

The company continues to makegood progress in bringing all its

product lines into compliance withthe FSA-UK targets.


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FSAI Comments

Musgrave Retail PartnersIreland

Franchise Retail Stores:

Supervalu Centra Londis Daybreak Budgens Dialour Dialprix

Sandwiches:

SuperValu: Average of 16.5% saltreduction across 8 lines inSuperValu pre-pack sandwichrange with reductions varyingfrom 5.9% to 34%

Centra: Average reduction of 16%across 6 lines in Centra pre-packsandwich range, reductionsvarying from 3.7% to 34%

Sausages:Salt levels remain at 2009 levelswith work ongoing to reduce levelswithout compromising on taste. Thecurrent salt levels are in line withthe competitors on market

Ambient Sauce: SuperValu Nice Price Curry

Sauce: Reduction of salt from1.5g per/100g to 1.0g per/100g(New product will be on shelfSept 2010)

SuperValu Supreme Tomato &Basil Sauce: Reduction of saltfrom 1.3g per 100g to 1.25g per100g

No new written undertakingsprovided.

FSAI welcomes the continuedprogress been made by MusgraveRetail Partners during 2009-2010.

The excellent progress outlined in2009 in relation to sandwichescontinued in the last year asrecommended by the FSAI. However,the FSAI is disappointed that no newwritten undertakings were providedby the company for the coming year.


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Ready Meals:Reformulation of 2 ready meals inSuperValu resulted in the followingsalt reductions:

SuperValu Lasagne: 3.2g salt to1.2g salt per portion

SuperValu Cottage: Pie 3.2g saltto 2.2g per portion

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FSAI Comments

Neville's Bakery Dublin

In 2010 levels of sodiumbicarbonateor baking soda werereduced by 5% in all crustyproducts (i.e. soda breads, cobs,bloomers, scones etc.) & 5%added salt in all yeast products

Overall there has been a 15%reduction in added salt in yeastproducts & 18% reduction in

sodium bicarbonate in crustyproducts.

Since 2004, Nevilles BakeryDublin has reduced added salt in

all plant bakery sliced pans by17.5% to an average sodium levelof 440mg/100g across all slicedpan products

The company feels they are at alevel of salt which is the same orbetter than the IBBA & havedecided to remain at this leveluntil further reductions are madeby the IBBA

Further salt reductions presentsignificant technological &product acceptability issueswhich are difficult to overcome

The company are satisfied thatits progress since 2004 shows itscommitment to the FSAI saltreduction programme goingforward.

The FSAI is pleased with thecontinued reductions been achievedby Nevilles Bakery & it progress toreach average sodium levels of440mg/100g across all sliced panproducts. The FSAI also appreciatesthe position the company findsitself, in relation to its saltreduction programme

The FSAI plans to meet with the

IBBA in early 2011 to discuss saltreduction when the results of arecent FSAI survey on breadsbecome available. The results of thissurvey will be discussed withNevilles Bakery.


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FSAI Comments

OCallaghan HotelsNo new writtenachievements provided.

Promote & encourageparticipation of customers in the

Irish Heart Foundations HealthyHeart programme

Review our menus & supplierswith the commitment to reducesalt levels by 2%

Foot notes on all new menus tomake customers aware of ourcommitment to salt reduction

Distribution of article on saltreduction circulated to ourcustomers via our website & facebook

Continue to serve chunky fries &wedges without salt

Reduce the amount of saltpurchased by 2% through ourpurchasing department

Through Salt awareness to ourchefs & service staff on a dailybasis through pre service meeting& on staff notice boards.

The FSAI is pleased that O`CallaghanHotels have provided a submissionfor this years SRP. The FSAI wouldlike to see O`Callaghan Hotelsformalise their tendering &procurement processes with specificrequirements for salt content usingcurrently agreed FSAI/Industryguidelines for sodium.


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FSAI Comments

Olhausens Ltd

Pork Sausages (All Varieties): 20% reduction in sodium to 669

mg/100g in some varietiesachieved. Development workcontinues on remaining varieties

Puddings (Black & White): Some of these products have

been reduced by 20% from 2.7gto 2.2g salt/100g. With othervarieties reductions of 15-20%have been achieved.

Sausages: The company is currently

carrying out trials on furtherreductions of sodium in theirsausages. Trials at levels of500mg/100g sodium areunderway whilst striving tomaintain the balance betweentaste profile & shelf life.However, further productdevelopment is still required toachieve a target level of 450mg/100g of sodium by the end of2012

Puddings (Black & White): The company has begun salt

reduction of these products withproduct development to continuefor the current period.

The FSAI is pleased that Olhausenswill continue their trails on sausageproducts with more technologicallychallenging salt reduction targetsset for the coming year. Theaddition of puddings to this saltreduction work for the coming yearis also welcomed.


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FSAI Comments

PepsiCo(Walkers Snack Foods)

Also see entry for Snack FoodAssociation of Ireland

Building on sodium reductionachievements between 2005 & 2009the company has continued toreview opportunities & newapproaches to reduce sodiumfurther. This work is in line with thecompanys ongoing commitment to

use minimum levels in new products& to reformulate existing productswhere technically possible &commercially viable.

By 2012 Walkers crisps & snacks willeither meet or surpass the following

targets:

Standard Potato Crisps:550 mg Na/100g average; 650 mgNa/100g maximum

Extruded Snacks:750 mg Na/100g average; 1000 mgNa/100g maximum

Pelleted Snacks:900 mg Na/100g average

Salt & Vinegar Products:850 mg Na/100g average; 1200 mgNa/100g maximum

Average targets will be based on thesales-weighted average for all of ourproducts in each category; themaximum targets relate to eachproduct in each category on anindividual basis.

The FSAI is pleased that PepsiCocontinue to reduce salt across awide range of products. Itsparticularly pleasing to see thecompany continue to makeundertakings to reduce salt in

standard potato and salt & vinegarcrisps.


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FSAI Comments

Redbrook Ingredient ServicesLtd

Note:Redbrook Ingredient servicesLtd. provides a food ingredienttechnical partnership with the foodmanufacturing industry in Ireland.Due to this technical relationshipwith their customers many recipe

formulations are customer specificor confidential.

Over the past number of

years Redbrook Ingredient Serviceshave been implementing saltreduction guidelines within theirNPD process.

This work impacts on a variety ofproducts across many prominentbrands available on the shelf to theconsumer e.g. Beef, Lamb & PorkBurgers, Breaded & non BreadedPoultry Products, Pork Sausages,Snacks, Cooked Meats, Bacon, DecorGlazes, Marinades etc.

Redbrook Ingredients are committedto & work towards the FSAI SRPrecommendations in conjunctionwith all their customers and willcontinue to do so over the comingyear.

The FSAI is pleased that RedbrookIngredients remain actively involvedin salt reduction with their clients.The FSAI recognises the confidentialnature of the companies work andappreciates the difficulties insubmitting specific data related tosalt reduction projects.


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FSAI Comments

Snack Food Association ofIreland (SFAI)

Representing:

Largo Foods Walkers Crisps Robert Roberts - KP

(Ireland) Ltd

Note:The SFAI represents the interests ofthe snack food manufacturers inIreland & acts as the voice of theindustry in Ireland as well as

providing technical & legislativesupport for its me

fsai srp update 2010-2011

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