Australian Food Industry To Cut Salt Levels In Soup Products

Leading Australian food manufacturers Unilever, Heinz, Campbell Arnotts, and Nestle, along with major retailers Woolworths, Coles, and ALDI, have agreed by the end of 2014 to reduce salt content in their soup products.

AsianScientist (Nov. 28, 2011) – Salt levels in soups sold in Australia will be reduced by the food industry over the next three years, said the Parliamentary Secretary for Health and Ageing, Catherine King.

At a meeting of the Dialogue in Canberra on Friday, leading manufacturers Unilever, Heinz, Campbell Arnotts, and Nestle, along with major retailers Woolworths, Coles, and ALDI, agreed to reduce salt content in their soup products by the end of 2014.

In future, dry soups will contain no more than 290mg of sodium per 100g of product (as prepared) – similar for wet and condensed soups – with a maximum target of 300mg per 100g of product. The products targeted and the amount of sodium reduction per year will be determined by the individual companies involved.

Ms. King commended the efforts of soup manufacturers and retailers involved for agreeing to reduce the levels of sodium in their products.

“Research has found that consuming too much sodium (a major component of dietary salt) is linked to high blood pressure and an increased risk of cardiovascular disease, ” Ms. King said.

“With processed foods forming the bulk of the food supply for sale in Australia, manufacturers, processors and retailers have an increasingly important role to play in securing the health and wellbeing of the Australian community,” she said.

The reduction in salt levels is the fifth round of targets announced under the Food and Health Dialogue.

It follows an earlier commitment by the food industry to reduce the sodium content of leading breads, breakfast cereals, simmer sauces, and processed meats sold in Australia.

More information on the Food and Health Dialogue is available at the: Food and Health Dialogue website.

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Source: Australia Department of Health and Ageing.
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