Salt Reduction: why, how & what next?

Claire HughesCompany Nutritionist

Marks & Spencer

Northern Ireland 20091.Newtown Abbey2.Armagh3.Ballymena4.Bangor5.Belfast6.Boucher Road7.Bow Street Mall8.Coleraine9.Cookstown10.Cresent Link

Year 09/10Population coverage

83%

Market Reach:

Southern Ireland 20091.Athlone2.Blanchardstown3.Blackrock4.Clarion Quay5.Clonmel6.Cork7.Drogheda8.Dundrum9.Dun Laoghaire10.Galway

11. Grafton Street12. Killarney13. Letterkenny14. Liffey Valley15. Mary Street16. Mullingar17. Naas18. Navan19. Newbridge20.Tallaght

11. Douglass Ise of Man12. Enniskillen13. Foyleside14. Lisburn15. Belfast Malone16. Newry17. Newtownbreda18. Omagh19. Upper Newtownards

Salt Reduction - why

� High blood pressure is one of the main contributors of heart disease

� Too much salt in the diet is a risk factor for high blood pressure

� Treble risk of heart disease and stroke

� Average salt intake in Ireland is 10g a day – should be around 6g!

� 65-75% of the salt in manufactured foods

Salt Reduction – not new at M&S

� Started a programme of salt reduction in bread - 1998

� Worked with British Retail Consortium to develop salt targets

� These targets where for areas that contributed most salt in thediet

e.g. prepared meals, soup, sausages etc.

� Average salt intake in Ireland is 10g a day – should be around 6g!

� 65-75% of the salt in manufactured foods

Salt Reduction - CSR commitment

• Plan A Commitment:

93. Salt Making further reductions to the amount of salt in our foods by working to M&S targets, many of which go beyond those set by the FSA.

Climate change Fair partner Raw materials Waste Health

Salt reduction – our approach

� Internal and supplier consultation on realistic targets

� Gradual reduction over time

� Developed a salt policy/guidelines for development teams− minimise added salt where possible− reducing quantity of high salt ingredients− reformulation to reduce added salt− reviewing where salt comes from in recipes− using alternatives e.g. herbs and spices

� Training sessions/engagement sessions− stores− suppliers− internal development teams

Salt reduction – our approach

� Quarterly salt tracking � Independently audited by Ernst and Young

Salt reduction – healthy products

� Maximum Salt limits in M&S healthy food offer:− Eat Well − Count on Us (diet range)− Children's range

Progress against FSA 2010 (original) targets

� Prepared meals

� Bread

� Cakes

� Pizzas

� Sandwiches

� Sausages

� Meat Pies

� Breakfast Cereals

� Soups

� and many more …

Currently meet over 70% of salt targets including categories that

contribute most salt to the diet:

FSA 2010 Areas of Challenge

�Dried noodles

Classification and textural properties e.g. poppadoms

Other cereals

1 product – sweetcorn!Canned vegetables

Salt required for textural properties and shelf life

Soft and processed cheese

Salt required for product safetyCooked meats

Case Study: every day sliced meatsWhat we did:

� Worked with Danish Meat Research Institute

� Established framework for minimum level of salt

� Reduced salt in brine in various amounts across ham range (whole muscle, reformed and shaped)

Achievements:

� Reduced salt in our biggest selling lines by 28% across the range

− Everyday ham 33%

− Honey roast ham 33%

− Breaded ham 33%

� Resulted in removal of 15000 tonnes of salt a year

Restrictions:

� Shelf life reduction and product safety

� Changes in product texture and flavour

Case Study – all butter cakes

What we did:� Switched to unsalted butter� Changed raising agents� removed added salt

Achievements:

� Reduced salt in our cakes by 17%

− Carrot cake 21%

− Chocolate sponge roll 27%

− Eccles cakes 43%

Restrictions:

� Limited scope to replace sodium bicarb in slow rising products e.g. crumpets

Case Study- prepared meals and pizzas

What we did:�Reduction of added salt� Alternative ingredients such as herbs and spices

Achievements:

− Chicken Casserole 55%

−Chicken Korma 19%

− Lamb Casserole 61%

− Cheese and Tomato pizza 23%

− Mushroom and Bacon pizza 27%

Restrictions:

� Limit innovation of products using high salt ingredients such as soya/ fish sauces, cheese, ham, bacon etc

� Customer complaints- tasteless

Case Study- Bread

What we did:

� Reducing added salt

Achievements:

� Reduced by 20% across the bread range:

− soft oatmeal rolls 33%

−everyday white loaf 23%

− 10” tortilla wraps 48%

Restrictions:

� Further salt reduction would require innovations in bread technology- salt required for:

− adding flavour

− helping the bread take shape

− stopping the bread rising too much (salt slows down the yeast)

− prevents poor load and collapsing

� Speciality breads require higher salt levels

Challenges with FSA 2012 Targets

� Currently meet 30% of new 2012 targets, however there are many challenging areas

� Need to be average or maximum targets

Reducing the level of added salt will lead to reduction in life, change in texture (salt needed to develop protein binding) and flavour reductionPossibility to remove sodium metabisulphite(preservative) but this has knock on consequences of reducing shelf life and potentially impacting on waste

Sausages and Burgers

Sodium nitrite contributing to the analysed sodium value. Reduction will impact upon shelf life (a min. 7 day reduction) and potentially upon the safety

Bacon

Limits innovation, product differentiation, challenging for speciality breads

Bread with high salt additions

Limited by base, cheese, and cured meat toppingsPizzas

Challenges with FSA 2012 Targets

�Reformed and formed products, textural and physical stability problems

�Whole muscle products will produce poor cure at best and a possible miscure� Microbiological safety risk

�Reduced shelf life

�Research effort and cost involved in trying to safely achieve a 1.75% maximum disproportionate to salt intake benefits.

Ham and other cured meats

Product Labelling

Customer Information

WebsiteCustomer Fact Sheet

Summary

� Continue to reduce salt across our food without compromising on safety or customer acceptability

� We won’t reach all the proposed FSA targets by 2012:o Gradual, step by step approach works besto Research on safety limitso Taking our customers with uso Education to help consumers balance their diet

� Requires:o Committed and expert technical and product development

teamo Stakeholders working together to share knowledgeo Ingredient, flavour, sensory research