Less Salt in Soups
Salt levels in soups sold in Australia will be reduced by the food industry over the next three years, the Parliamentary Secretary for Health and Ageing, Catherine King, said on 25 November 2011.
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25 November 2011
Salt levels in soups sold in Australia will be reduced by the food industry over the next three years, the Parliamentary Secretary for Health and Ageing, Catherine King, said today.
“The nation’s leading food manufacturers and retailers have voluntarily agreed to reformulate sodium targets in soup products,” Ms King said.
“The commitment will cover the manufacturers and retailers who provide more than 90 per cent of the market share for soup currently sold in Australia.
“This was agreed between the Australian Government’s Food and Health Dialogue and leading manufacturers and retailers.”
Ms King chaired a meeting of the Dialogue in Canberra this morning.
“I commend the efforts of soup manufacturers and retailers involved in this for agreeing to reduce the levels of sodium in their products,” Ms King said.
“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.
“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.
“The Government is committed to working with industry to provide healthier products to the Australian consumer,” Ms King said.
This 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.
Chaired by Ms King, the Food and Health Dialogue includes nominated members from the Australian Food and Grocery Council, Food Standards Australia New Zealand (FSANZ), the Heart Foundation, Woolworths, the Public Health Association of Australia, CSIRO, the Quick Service Restaurant Forum and Queensland Health (representing state and territory governments).
Leading manufacturers Unilever, Heinz, Campbell Arnotts and Nestle, along with major retailers Woolworths, Coles and ALDI, have agreed by the end of 2014 to:
- reduce the sodium content in dry soups to 290mg of sodium per 100g of product (as prepared)
- reduce the sodium content in wet and condensed soups to an average target (weighted by sales volume) of 290mg of sodium per 100g of product with a maximum target of 300mg per 100g of product.
More information on the Food and Health Dialogue is available on the Dialogue website at www.foodhealthdialogue.gov.au.
For more information, contact the Parliamentary Secretary’s Office 02 6277 4230
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