Trading Standards The Salt Aware Schemeand the

Better Butchers Bangers process

Presented by:XXXXXX

Why reduce salt intake?

Should be eating maximum 6g a day

Actually only need 1-2g a day to maintain vital functions

Currently eating 10-12g a day

Why does too much salt matter?

The Scientific Advisory Committee on Nutrition (SACN) has directly linked salt consumption to circulatory diseases

1 in 3 deaths are caused by circulatory diseases like high blood pressure

A recent Food Matters report suggested that a 1g reduction in salt consumption could prevent 6700 premature deaths every year

Why did the Government focus on sausages?

The Government focused on all foods that contributed too much salt to the diet

Sausages are in the top 3 food categories that contribute lots of salt to the diet simply because they are so salty and the Food Standards Agency estimated that 88% households eat sausages regularly

What has the Government done to reduce salt levels?

Introduced voluntary salt ‘targets’ so food producers have a level to aim for

Applied pressure to large food manufacturers to gradually reduce salt levels

Educated the public about the dangers of consuming too much salt

Who is responsible for salt reduction?

Ultimately the producer of the food The Food Standards Agency has assisted

large manufacturers to reduce salt Trading standards are assisting local

producers, such as butchers and bakers, to reduce salt

Norfolk Trading Standards devised the Salt Aware Scheme which won the 2010 FSA Food Vision Award.

Why salt reduction, why not just educate consumers?

Even when eating a healthy diet over 75% of salt is already in the food we eat

Most people consume more than the recommended daily amount without adding any extra salt to their food

Therefore it is very difficult for people to reduce salt consumption independently

Is salt reduction optional?

Government salt targets only a recommendation – Not law

Legislation may be introduced if voluntary reduction fails

Are consumers ready for salt reduction?

Recent East of England survey identified salt levels in food as top concern

Everyday foods like bread and breakfast cereal are getting less salty

Palettes acclimatising to less salt

Norfolk butchers V Salt targets

2008 survey identified only 17% of locally produced sausages met the 2010 salt targets

Most butchers unaware of the salt targets

None actively working to meet the salt targets

Salt Aware Scheme Criteria

Make sausages using a recipe that is capable of meeting the recommended salt target of 1.4g per 100g of sausage (1.4% salt)

Any questions?

Reducing sausage salt levels

Step 1 - Solving common sausage production problems that increase salt levels

Step 2 - Using the new ‘Better Butchers Bangers’ process (paste method) of sausage production

Step 1 - Common sausage production problems

Seasoning separation Inadequately rinsed skins Incorrect recipe No fixed recipe Double seasoned meat Particularly salty seasoning mix

Any questions?

Step 2 - New Better Butchers Bangers process (paste method) of sausage production

Reduce seasoning by up to 20% in order to meet 2010 salt targets

Activate seasoning mix by mixing with water

Less seasoning + Paste method = Same or better flavour + less salt

Any questions?

Benefits to the paste production method

Preservative working immediately

Total bacteria count Type ‘A’ made using ‘paste’ method and 20% less seasoning.

0

50000000

100000000

150000000

200000000

250000000

300000000

350000000

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8

Sausage type A1 Sausage type A2 Sausage type A3

Sausage type B1 Sausage type B2 Sausage type B3

Benefits to the ‘paste’ production method

‘3D’ taste that consumers love

More surface meat proteins denatured giving improved texture

Consumer taste trial 1Eaten fresh 24 hours after production

Couldn't taste anydifference - 8%

Preferred sausage type A- 63% (made using pastemethod and lessseasoning)

Preferred sausage type B- 29% (made usingtraditional method)

Consumer taste trial 2Frozen for 2 months then eaten 48 hours after defrosting

Couldn’t taste anydifference - 8%

Preferred sausage type A- 59% (made using pastemethod and lessseasoning)

Preferred sausage type B- 33% (made usingtraditional method)

Taste trial commentsAdditional comments about type A (less salty paste method)

More flavour/spicier -47%

Quality anddepth/richness offlavour - 27%

Less salty - 10%

Better texture - 16%

Taste trial commentsAdditional comments about type B (more salty traditional method)

More flavour/spicier -84%

Quality anddepth/richness offlavour - 5%

More salty - 6%

Better texture - 5%

Benefits to the ‘paste’ production method

Up to 20% cost saving on seasoning mixes

Tasty sausages that have up to 35% less salt

Product that is instantly microbiologically safe that can be sold immediately

Any questions?

Benefits of joining the Salt Aware Scheme

Able to meet specification requirements from public sector buyers

Increased customer base Increased sales Helping your customers stay fit and healthy Potential savings on production costs

Any questions?

You could -

Produce tasty sausages 2/3 customers prefer

Increase sales and customers

Save money on seasonings

Contribute towards saving lives