Reduction in salt and sugar

The New Zealand Heart Foundation is encouraging manufacturers of processed foods to reduce amounts of salt and sugar in their products.  A spokesperson said, “Most of the salt and sugar we consume in New Zealand comes from processed foods.  They are added for flavour, texture, preservation and other processing reasons, but often in amounts over what is required.  We work with food companies to reduce the amount of sodium, and more recently sugar, in key food categories”. 
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The objective of the Heart Foundation food reformulation programme is to have at least 80% of the market share (sales by volume) to meet the targets. This ensures high-volume foods in each category are prioritised.  As a result, over 250 tonnes of salt per annum have been removed from bread, processed meats and breakfast cereals. In addition to this work, many companies run their own internal reformulation programmes.

Heart Foundation target the following key food categories:

• Bread
• Breakfast cereals
• Processed meats
• Savoury pies
• Soups
• Cheese
• Potato, corn and extruded snacks
• Cooking sauces
• Edible oil spreads
• Savoury crackers
• Tomato sauce
• Baked beans
• Canned spaghetti

If your company is planning to reduce the use of salt and sugar, talk with Sally about BelleTech products and how they can be used to enhance flavour and texture.