Food and Health Dialogue oversees a reduction of salt in simmer sauces and processed meats

Salt in Australian-manufactured simmer sauces, and salt and saturated fat in processed meats, is being reduced by leading food manufacturers to improve the diets and health of Australians as part of an industry, retailer and government partnership called the Food and Health Dialogue.

Under the Dialogue - chaired by Parliamentary Secretary for Health Catherine King - salt and saturated fat reduction targets have now been set for 85% of leading brand simmer sauces as well as 95% of processed meats.

“While salt is an important part of our diets, eating too much can be harmful and that’s why industry has been involved in salt reduction strategies for a number of years - industry is also committed to reducing saturated fats in manufactured foods,” said AFGC Chief Executive Kate Carnell, who acknowledged the support of other Food and Health Dialogue representatives including the National Heart Foundation, Public Health Association, Quick Service Restaurant Forum, Woolworths and CSIRO.

“This is a triple win - for consumers who will find it easier to eat healthily, for government with population health improvements and for manufacturers with new product innovations to meet consumer needs,” Carnell said.

“Australia’s leading food and grocery manufacturing companies continue to move forward in salt reduction as well as reducing saturated fats from diets.

“Many other leading companies are also proactively identifying other food product areas where salt and fat can be reduced including soups, and processed chicken.”