Mitchells & Butlers plc
F5(b). Salt Catering: Reformulation of products as purchased by the customer
1 January, 2013
Submitted: 12 September, 2012
We will support and enable our customers to reduce their dietary salt intakes by:establishing the typical salt levels in products as they are offered to our guests for all our menus in the next 6 months.providing full nutritional information for our menus (that will include salt content) on our websites and in-house menu information guides by the end of 2014, enabling our guests to make an informed choice.We will prioritise reformulation activities of both procured product and complete menu items by focusing on the highest contributors to our guests salt intake whilst also considering the role salt plays in the food, in order to maximise the impact on our guests health whilst minimising impact on taste, quality or safety.