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F5(b). Salt Catering: Reformulation of products as purchased by the customer
1 January, 2013
Submitted: 4 June, 2013
1. Please describe the progress you have made over the last year on:
(a) establishing the salt levels of your top-selling lines
(b) providing the salt content for each of your products on your company's website and in menu information guides
(c) prioritising your reformulation activities to maximise the total amount of salt removed from your products
There is a 2000-character limit when completing this section.
We currently provide full nutritional information on all dishes in a leaflet available in all pubs. This includes g salt per portion or dish, as well as 5 daily GDA and is verified by an independent consultant (Sai Global). This information is also easily accessible on our website.Additionally, since August 2012, we have added the g salt per portion / dish for the childrens main meals on the menu. Over the past 4 years, we have worked with our suppliers to reformulate products and recipes to reduce the salt in products to achieve 2012 salt targets, where possible. Examples of this are as follows: Organic Tomato Basil Soup from 2.6g per portion to 1.2g salt per portion. We will look at portion sizes and enable customers to order smaller and healthier portions (i.e. small or large gammon). We are currently working on approx. 15 dishes that are higher in salt to reduce the salt content in the component products and these products will be reformulated, recipes reviewed and if we cannot reduce the overall salt to an acceptable level, we will remove the dish completely from the menu.
2. Please estimate the reduction in product salt content that your reformulation activities have delivered and explain how you arrived at this estimate. For example, the levels of salt in individual products or in your complete menu range before and after reformulation; a percentage reduction in salt content of individual products or across your complete menu range; or the amount of salt removed from individual products, menu or range.
Since 2009, we have reduced the overall salt content in our meals by approx. 20%. This figure is derived from the reduction per dish across the menu range, but does not take into account dishes that have been removed or new dishes added in the same period. Our activity has been focused on the highest salt level dishes first but now encompasses all menu items. Examples of this are our children's meals - since June 2012, we have reduced the salt in our children's cheesy pasta meal from 1.3g to 0.8g salt and in our children's spaghetti bolognaise from 1.1g to 0.5g. Our Superfood Wholewheat Pesto Pasta has been reduced from 1.5g to 1.2g and our porridge from 0.6g to 0.2g.
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