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HeartSAFE e-News

Would you like an update of food reformulation and the progress and opportunities for food manufacturers here and around the globe?  Then read HeartSAFE e-News.  The newsletters covers a variety of initatives and programmes that improve the nutritional profile of food supply.

HeartSAFE e-News

August 2012: An update on food reformulation in New Zealand and around the globe.

 

This issue of the HeartSAFE e-news features the progress of the New Zealand food industry, a look at what is happening around the globe, and an update on some technical aspects.


Progress from the NZ Food Industry
Many companies have long standing internal salt reduction campaigns, and some are working towards the relevant HeartSAFE guidelines. There have been some great examples of progress from the breakfast cereal sector, work is being done in the processed meat sector, and the bread industry are investigating further reductions.


UK: Salt Intake Drops From 9.5g to 8.1g/day
... since the salt reductions targets for industry were set 7 years ago.  Studies suggest that this approximate 1.5 gram reduction in average daily salt intake will prevent about 20,000 strokes, heart attacks and heart failure (8,500 of which are fatal) in the UK every year.


Canada: New Reformulation Support Document
As part of Health Canada's extensive salt reduction programme, they have published a document to support the food industry in their sodium reduction efforts.  They aim to get the population intake down to 2300mg per day by 2016.  


Italy: Investigate Salt Reduction Initiatives
Many EU countries have started initiatives to reduce sodium intake, (Finland, Holland, France, Spain), and Italy may be next.  This paper outlines the recommended approach, including extending the reformulation from bread (15% reduction over 2 years) to all sectors, front of pack labeling and education programmes.


Aroma Helps To Reduce Salt Content
Food manufacturers face the challenge of maintaining consumer acceptability (flavour) when reducing sodium.  Aroma can help reduce the sodium in a food by up to 25% without effecting the taste profile. 


Sodium Reduction Topical at the International Food Technology Conference
The International Food Technology conference was held in Las Vegas June. It showcased many new products and technology developments that had a focus on salt and sugar reduction, reflecting the growing international demand for this kind of innovation.

 

Check out our previous issues here:

 

Sign-up to HeartSAFE if you want to know more about the reformulation of the food supply

Next steps

To get involved contact Sara Collie at sarac@heartfoundation.org.nz.


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