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UK Experience in Reducing Salt, Fat and Sugar in Processed Foods Rosemary Hignett

UK Experience in Reducing Salt, Fat and Sugar in Processed Foods Rosemary Hignett. Salt: intakes & targets. Intake 8.1g/day. Intake 11g/day. Intake 6.1g/day. Around 75% of the salt we eat is already in the foods we buy. Three pronged approach:

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UK Experience in Reducing Salt, Fat and Sugar in Processed Foods Rosemary Hignett

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  1. UK Experience in Reducing Salt, Fat and Sugar in Processed Foods Rosemary Hignett

  2. Salt: intakes & targets Intake 8.1g/day Intake 11g/day Intake 6.1g/day Around 75% of the salt we eat is already in the foods we buy

  3. Three pronged approach: Reformulation of foods by retailers, manufacturers and caterers Increase consumer awareness Improved nutrition labelling Action to reduce salt intake

  4. Salt Targets published March 2006 www.food.gov.uk/multimedia/pdfs/salttargetsapril06.pdf

  5. Gaining Industry Support 75%+ of food sold in the UK is now made or sold by companies that are committed to meeting the Agency’s salt reduction targets

  6. Phase 1 Salt Campaign Phase 2 Phase 3

  7. Working with Industry

  8. Amplifying the Message

  9. Our Partners • Age Concern • British Dietetic Association • British Heart Foundation • Blood Pressure Association • Consensus Action on Salt and Health • National Federation of Women’s Institutes • The Stroke Association

  10. Impact of campaign to date Number of consumers cutting down on salt has increased by over one-third 10 fold increase in awareness of the 6g a day message A 50% increase in those who look at the label to find out the salt content Number of consumers trying to cut down on salt by checking labels has doubled

  11. Targets Set Urinary Analysis Time Line of Salt Intake NDNS PFD estimates Urinary Analyses Target Level

  12. Target Category – Breakfast Cereals

  13. Review of targets in 2008 Monitoring progress Keeping abreast of research Work to support industry Working with other countries What now - Salt

  14. consumer awareness • greater availability of healthy options • smaller portion sizes • mainstream product reformulation

  15. Campaign to raise awareness – early 2009 Build on findings of consumer research and others’ experiences Agency’s commissioned research published on www.food.gov.uk What now…consumer awareness

  16. What now…….partnerships Reformulation - mainstream Significant contributors • Meat and meat products • Milk and milk products • Fat spreads • Cereal and cereal products • Snacks • Confectionery • Soft drinks • Potato products • Pastry Portion size • Accessibility • Effect on consumption Healthier alternatives • Increasing uptake – barriers and solutions

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