Whilst we know that salt is a key flavour enhancer or used to improve preservation and texture, too much salt (sodium) in our diets increases the risk of high blood pressure, which in turn increases the chance of having a heart attack or a stroke2. Since 2005, average UK adult salt intakes have reduced by 11%, however, we’re still eating more than we should be so it’s clear we still need to do more about it3.
As more meals are eaten out of home, invariably there are more and more occasions where the consumer has little or no control of how the food is prepared and how much salt is added to their food. As an industry, we therefore have a massive responsibility if we are to help consumers to reduce their average intake of salt to no more than the recommended 6g per day for adults.
At Nestlé Professional, we take salt reduction very seriously. As one of the first major foodservice companies to sign up to the Public Health Responsibility Deal 2017 Salt Reduction pledge, we aim to lead by example. We’ve updated recipes for our soups, gravies and mashed potato to create better, but still tasty, products and are working towards achieving the 2017 salt targets.
We know that weaning people off salt can be a challenge so it’s important to find alternative ways to enhance flavour. We encourage our customers to use specific herbs and spices to add flavour to menus and some even offer fresh herbs or chilli flakes on tables for consumers to tailor dishes to their preference.
We also remain committed to collaboration need to continue to work together as an industry if we’re going use less salt in food.