F2. Salt Reduction (pledge now closed)
1 January, 2013
Submitted: 8 March, 2012
We are committed to reducing salt across our product range without compromising on taste and quality in an attempt to meet the FSA 2012 Salt Reduction targets. We have reviewed each product category and if we havent already will continue to work closely with suppliers to reduce salt in raw materials, however some technical difficulties exist in meeting targets for cheeses and cured meats. In a further attempt to improve the nutritional value of our range we have reformulated several products with a particular focus on our soups, soup pots, salads, toasties and sandwiches. We have introduced reduced salt bacon to our sandwich range and reduced salt stock to our soups and soup pots.Our biggest achievement to date which resulted in a 30% reduction in total salt across the soup range was reducing the portion size of our Very Big soups from 32Oz to 24Oz. We implemented this in 2010 after listening to our customer feedback.To achieve the potato crisp category (11.1) target we delisted Rosemary Garlic crisps and to meet the morning goods category (2.3) we reduced the salt content in our Fruited Brioche by 50%.