Salt

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• Progress with industry in relation to salt reduction

  Sunday 30 July 2006

  Salt reduction is a priority for Government as outlined in the White Paper on Public Health. Working with the food industry and other stakeholders, the Food Standards Agency has a target to reduce the salt intake of the population to 6g per person per day by 2010.

• Salt reduction strategy

  Monday 5 October 2009

  Since 2003 the FSA has had in place a programme of work to help UK consumers reduce their salt intakes. High salt intakes contribute to high blood pressure, which can increase the risk of heart disease and stroke. The Agency's initiative forms an important part of our work to make healthy eating an easier option and reduce diet-related diseases.

• Salt timeline of key events

  Monday 18 May 2009

  A summary of important events in the Agency's salt reduction work since 2003.

• Salt reduction targets

  Monday 18 May 2009

  In May 2009 the Agency published revised salt reduction targets for 2012, for 80 categories of foods. These are more challenging than the previous targets for 2010.

• Industry activity on salt

  Friday 6 August 2010

  About 75% of the salt we eat is already in the foods we buy, the majority in processed foods. The FSA is working with the food industry to encourage reductions in the levels of salt in these foods.

• Salt campaign

  Monday 5 October 2009

  In order to raise awareness of salt as a public health issue, and inform consumers how to lower their intakes, the FSA has been running a public awareness campaign since 2004 with supporting consumer-focused information on our websites.

• Support for FSA salt campaign

  Monday 5 October 2009

  As part of its salt campaign, the Food Standards Agency has been engaging with a wide range of stakeholders, including key industry organisations, charities and other non-governmental organisations.

• British Meat Processors Association guidance

  Thursday 21 June 2007

  The British Meat Processors Association (BMPA), in collaboration with the FSA, has published a guidance document for small and medium sized businesses on salt reduction. This publication provides information and practical tips for businesses on how to reduce salt in meat products, while considering factors such as food safety, labelling and additives.

• Effects of reducing salt in processed food on the population's salt intake - the salt model

  Wednesday 2 February 2005

  The Food Standards Agency has developed a model to look at the effects of reducing the average salt content of different food groups on the population's salt intake.

• Retailers' and manufacturers' salt commitments

  Friday 21 May 2010

  Since 2003, the Food Standards Agency (FSA) has been working with the food industry to secure reductions in the amount of salt in a wide range of foods, because about 75% of the salt we eat is already in the food that we buy.

• Salt in bread calculator

  Thursday 8 July 2010

  If you're a craft baker and you want to make a real difference to the health of your customers, while maintaining the quality of your bread, use the salt in bread calculator to calculate the levels of salt in your bread and gradually reduce them.