Domino's Pizza Group Ltd
F5(b). Salt Catering: Reformulation of products as purchased by the customer
1 January, 2013
Submitted: 12 September, 2012
We have already started work to identify the ingredients that contribute the most salt to the total pizza, as well as some work looking at this in terms of sales. We have already reduced the salt in our pepperoni by 10%. Using this as our base, we will continue to work with our ingredient suppliers to start to reduce this level where possible. Factors that will have to be considered in the process include food safety and quality, as well as taste. We see this as a long term commitment through a gradual reduction programme. In addition to the reporting system, we will share information with the Department of Health, particularly where acceptable technical solutions are not yet available on particular products. We will also share customer feedback on the programme, although we would aim to minimise this due to gradual change, believing small steps are the best way to implement salt reduction. We will include details on this pledge and others in the Responsibility Deal on our website,http://www.takeafreshlook.co.uk/.