Trading Standards The Salt Aware Scheme and the Better Butchers Bangers process Presented by: XXXXXX

Why reduce salt intake? Should be eating maximum 6g a day Actually only need 1-2g a day to maintain vital functions Currently eating 10-12g a day

Why does too much salt matter? The Scientific Advisory Committee on Nutrition (SACN) has directly linked salt consumption to circulatory diseases 1 in 3 deaths are caused by circulatory diseases like high blood pressure A recent Food Matters report suggested that a 1g reduction in salt consumption could prevent 6700 premature deaths every year

Why did the Government focus on sausages? The Government focused on all foods that contributed too much salt to the diet Sausages are in the top 3 food categories that contribute lots of salt to the diet simply because they are so salty and the Food Standards Agency estimated that 88% households eat sausages regularly

What has the Government done to reduce salt levels? Introduced voluntary salt ‘targets’ so food producers have a level to aim for Applied pressure to large food manufacturers to gradually reduce salt levels Educated the public about the dangers of consuming too much salt

Who is responsible for salt reduction? Ultimately the producer of the food The Food Standards Agency has assisted large manufacturers to reduce salt Trading standards are assisting local producers, such as butchers and bakers, to reduce salt Norfolk Trading Standards devised the Salt Aware Scheme which won the 2010 FSA Food Vision Award.

Why salt reduction, why not just educate consumers? Even when eating a healthy diet over 75% of salt is already in the food we eat Most people consume more than the recommended daily amount without adding any extra salt to their food Therefore it is very difficult for people to reduce salt consumption independently

Is salt reduction optional? Government salt targets only a recommendation – Not law Legislation may be introduced if voluntary reduction fails

Are consumers ready for salt reduction? Recent East of England survey identified salt levels in food as top concern Everyday foods like bread and breakfast cereal are getting less salty Palettes acclimatising to less salt

Norfolk butchers V Salt targets 2008 survey identified only 17% of locally produced sausages met the 2010 salt targets Most butchers unaware of the salt targets None actively working to meet the salt targets

Salt Aware Scheme Criteria Make sausages using a recipe that is capable of meeting the recommended salt target of 1.4g per 100g of sausage (1.4% salt)

Reducing sausage salt levels Step 1 - Solving common sausage production problems that increase salt levels Step 2 - Using the new ‘Better Butchers Bangers’ process (paste method) of sausage production

Step 1 - Common sausage production problems Seasoning separation Inadequately rinsed skins Incorrect recipe No fixed recipe Double seasoned meat Particularly salty seasoning mix

Less seasoning + Paste method = Same or better flavour + less salt Step 2 - New Better Butchers Bangers process (paste method) of sausage production Reduce seasoning by up to 20% in order to meet 2010 salt targets Activate seasoning mix by mixing with water Less seasoning + Paste method = Same or better flavour + less salt

Benefits to the paste production method Preservative working immediately

Total bacteria count Type ‘A’ made using ‘paste’ method and 20% less seasoning.

Benefits to the ‘paste’ production method ‘3D’ taste that consumers love More surface meat proteins denatured giving improved texture

Consumer taste trial 1 Eaten fresh 24 hours after production

Consumer taste trial 2 Frozen for 2 months then eaten 48 hours after defrosting

Taste trial comments Additional comments about type A (less salty paste method)

Taste trial comments Additional comments about type B (more salty traditional method)

Benefits to the ‘paste’ production method Up to 20% cost saving on seasoning mixes Tasty sausages that have up to 35% less salt Product that is instantly microbiologically safe that can be sold immediately

Benefits of joining the Salt Aware Scheme Able to meet specification requirements from public sector buyers Increased customer base Increased sales Helping your customers stay fit and healthy Potential savings on production costs

You could - Produce tasty sausages 2/3 customers prefer Increase sales and customers Save money on seasonings Contribute towards saving lives