Research by Action on Salt has revealed that some of the most popular sliced bread sold in the UK has a higher level of sodium than some of our best-loved snacks and takeaway meals. This has had a detrimental effect on consumer health and well-being, resulting in a huge strain on the NHS.

Let’s look at the health facts.

• In the UK the recommended intake of salt is less than 6g a day
• Current studies have shown consumers are ingesting 40% more than the recommended, averaging at around 8.4g a day
• For every 1g reduction in population intake – more than 4,000 premature deaths could be prevented each year. This would result in an annual health saving of £ 288 million to the NHS.

Reducing the levels of sodium in our consumer’s diets has been identified as one of the most cost-effective measures to improve our population’s health.

Bread contributes 14% of our daily salt intake.

A huge proportion of our consumer’s sodium intake comes from salt within our daily foods including snacks, cured meats, ready meals and bread.

Bread is the largest contributor of salt in our diets providing 14% of our daily intake. Since the voluntary salt reduction targets were set in 2006 there has been around a 30% reduction, however, improvements are still required to meet the stringent 2024 targets.

A review on pre-sliced bread hasn’t been conducted by Action on Salt since the reduction program started back in 2006, so a new study has been done to see progress within the industry, highlighting success stories and seeing where improvements are needed.

Research into 10 Major UK Retailers

Pre-packaged loaves of pre-sliced bread were surveyed across the UK, from 10 major retailers including Aldi, Asda, Lidl, Marks & Spencer, Sainsbury’s, Tesco, The CO-OP, Iceland, Morrisons and Waitrose. A total of 242 products were included in the survey from 18 different manufacturers.

Packaged pre-sliced bread and all available sized loaves/slices were included in the research, excluding fresh bread, bread with additions (olives/sundried vegetables) and other forms such as pitta, naan, and ciabatta.

The research was measured using the targets that have been set for 2024, and where possible, they compared the salt content of bread to earlier research conducted back in 2011.

11% of surveyed products exceeded the maximum salt reduction targets.

Key findings from the research showed that there has been an 8% reduction in salt content within pre-sliced bread (from 0.98g/100g to 0.90g/100g.). Research also showed that:

• The average content per 100g was 0.9g and around 0.39g per slice.
• Three in four pre-sliced breads contained at least as much salt per slice as a packet of ready-salted crisps.
• 11% of products exceeded the salt reduction targets set for 2024.

 Why do we use salt in bread?

Texture and taste is very important to consumers when it comes to bread, two things that are enhanced with the use of salt.

• Dough formation – without the addition of salt the dough will have a sticky texture, with little resistance to extension. This will result in a lack of volume, and  the dough will struggle to rise.
• Shelf life – salt improves preservation and increases the shelf life of the product.
• Sensory – salt offers additional taste and flavour within the bread.

Finding alternative ingredient that offer the same solution can be difficult. This is one of the reasons why many of the 28 companies conducted in the survey find reformulation challenging. Other reasons included:

• Salt replacers in bread can be challenging when considering the additional costs in the reformulation.
• Some brands sell products in multiple countries, each with their own nutritional requirements. Trying to meet the sodium targets for each market can be extremely challenging, which puts brands off from reformulating.
• Concerns around microbial growth and the impact it will have on food waste.

How can Smart Salt® help?

Smart Salt® is a mineral-based salt replacer creating using a combination of magnesium chloride and potassium. This has proven to be a very effective at reducing levels beyond the 2024 targets. It’s flavour and technical capabilities offer a solution that reduces sodium without compromising taste, shelf-life, or safety.

Improvements are shown in mould-free shelf-life compared to salt and other replacers, helping reduce food wastage for retailers.

Smart Salt® is a 1:1 replacer, offering a straight swap for regular salt. This lowers costs around reformulation when reducing sodium levels in product.

It also works well across many challenging applications, find out more here.

How to Lower Sodium Levels

Talk to the team about how we can help lower your sodium levels today through Smart Salt® at 01386 761555 or info@brusco.co.uk.

 

 

Salt plays a huge part in baking, offering many functional properties that other ingredients struggle to fulfil. However, salt is also full of sodium, which is renowned for causing a lot of health issues for consumers, particularly when it comes to high blood pressure. Sodium reduction is something which the food industry is constantly trying to achieve.

Reduce sodium in baked goods

How can we reduce sodium in baked goods, whilst maintaining the many functional properties that salt offers?

Smart Salt® is a sodium reduction technology that has been formulated to replicate the taste of salt, but did you know that it also offers the same functionality, including the same preservation characteristics?

What are the Benefits of using Smart Salt® in Baking?

1. Helps manufacturers reach recommended sodium targets in baked goods.

Typical sodium reductions are expected between 30-50%, with no compromise in taste.

2. Flexible to the needs of the manufacturer

The technology in Smart Salt® allows it to be tailored to the manufacturer’s needs, making it cost-effective.

3. Enhances the flavour of the other ingredients.

Smart Salt® has flavour-enhancing properties and perks up the depth and complexity of other flavours.

4. No change to baking performance.

Production-scale manufacturing of bread made with Smart Salt® indicates there are no difficulties in baking performance. The rheological behaviour of mineral-salted doughs is not critical especially when mixing times are optimised.

5. Smart Salt® is a weight-for-weight replacement for Salt.

In unleavened or chemically-leavened bakery systems, Smart Salt® is a suitable direct weight for weight replacement, without any changes in processing required.

6. High consumer acceptance.

Consumer tests have indicated that there are no significant differences between white bread made with regular salt and Smart Salt® for overall liking, appearance, aroma, flavour or texture.

7. Smart Salt® significantly increases the process lethality of pathogenic bacteria in bread after baking compared to regular salt.

In addition, total aerobic viable counts in the bread were significantly reduced after day 6 at storage temperatures of 21C and 25C compared to regular salt.

8. Smart Salt® improves shelf-life and reduces food waste.

Smart Salt® contains magnesium which has a bigger anti-bacterial effect than sodium or potassium which means that it is more effective at reducing pathogenic organisms like Bacillus cereus in bread and reducing total bacteria and fungal counts in baked goods which often results in an extra day of shelf-life.  This shelf-life improvement can help to reduce food wastage.

Smart Salt® samples are available to try during your production run, please talk to the team about trying it for yourself and arrange a quote on 01386 761 555 or info@brusco.co.uk.

A recent report by Action on Salt has revealed that 25% of chilled sliced meat products sold within the UK are saltier than Atlantic Sea water.

The research was conducted by the Queen Mary University of London and took into consideration sliced meats sold in leading grocery stores. These meats included household favourites such as ham, chicken, salami, and corned beef.

1/3rd of meats fail to meet sodium reduction targets

1 in 3 of these meats failed to meet the national salt reduction targets and was considered dangerously high in salt.

Action on Salt has criticised efforts made by manufacturers and food companies, expressing that not enough has been done to reduce the levels of salt in food. Even after the salt targets were set in 2006.

Considering all products reviewed in the research, the salt content varied between 0.26g and 6g per 100g, showing a huge difference between product ranges. The levels averaged at around 2.1% per 100g, taking up 65% of the range selected. Only four products were considered as having low salt content.

Sonia Pombo, Campaign Manager for Action on Salt, said:

“Why are these everyday sliced meats, which are frequently consumed by children, so high in salt when it is not required for taste or food safety? Whilst some salt may be needed in processed meat, there is scope for extensive reductions, as demonstrated by some of the more responsible companies.

There’s no excuse. Other manufacturers must now follow their lead and put their customer’s health first.”

Sodium Reduction Targets can be met

Even the most challenging of applications can achieve a successful reduction in sodium with a simple switch, including in charcuterie meats such as prosciutto and chorizo.

Graham MacGregor, Professor of Cardiovascular Medicine at Queen Mary University of London, and Chairman of Action on Salt said:

“Reducing salt is the most cost-effective measure to lower blood pressure and reduce the number of people suffering from strokes and heart disease and life-changing disabilities associated with this – all of which are completely avoidable. It’s a disgrace that food companies continue to fill our food with so much salt when there is the option to reformulate, which our research shows can easily be done. The Government needs to force the industry to comply, to ensure that many thousands of people don’t die unnecessarily.”

Sodium replacement technology such as Smart Salt® is key to successful reformulation. It offers a 1:1 replacement for regular salt and offers the same taste and functionality. In some applications, it can also extend shelf life because of the magnesium ions in Smart Salt® slowing microbiological growth.

Simply replace your regular salt with the same quantity of Smart Salt® and achieve up to a 60% reduction in sodium levels. Research even shows that some find the taste profile even more flavoursome with Smart Salt®.

If you are ready to investigate options regarding sodium reduction, talk to the team today at info@brusco.co.uk or 01386 761 555 for a sample of Smart Salt®. See first-hand how it can help improve the nutritional profile of your product.

Allergies are very common within the UK, with 1 in 4 people being affected at some point in their lives. Some have very minor symptoms and suffer for years without treatment, for others, it can be a real health risk; every label must be read, ingredients checked and people around them notified.

Many recipes contain allergens, which make them unsafe to eat for those who suffer from allergies leaving their choices in food limited.

What are allergen-free ingredients?

Allergen-free or ‘allergen safe’ means that the food you are consuming or producing is free from detectable levels of allergens known for creating uncomfortable or health-related symptoms.

They are free from the top 14 EU-recognised allergens, which include: celery, gluten-based cereals (oats and barley), fish, crustaceans (crabs, prawns and lobsters), molluscs (oysters and mussels), eggs, lupin, milk, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if they are at a concentration of more than 10 PPM – parts per million) and tree nuts (hazelnuts, almonds, walnuts, cashews, pecans, brazil nuts, pistachios and macadamia nuts).

Allergen-free alternatives you can use in your products?

There are many ingredients that consumers don’t expect to contain allergens. From alcohols to herbs and spices, they really can appear in many forms.

How great would it be if your customers could enjoy their favourite dishes, without worry and without losing some of the most vital flavours?

If you are looking to make your range more inclusive, here are some alternative ingredients to think about…

Coconut Aminos instead of soy sauce

Soy sauce is found in many products including flavourings, meat substitutes, frozen meals, Asian foods, peanut butter, condiments plus many more.

It is produced using two of the top eight allergen ingredients; soybeans and wheat.

The distinctive sweet, salty umami taste of soy is created with a clever delicate balance of components, which can be closely replicated using coconut aminos.

Coconut aminos have over 70% less sodium than soy. It’s gluten-free, soy-free and utterly delicious; already winning over a selection of our customers.

It can be used in many recipes, whether it’s a simple salad dressing, within a sauce or to add flavour to ready meals and home recipes.

Coconut milk instead of cow’s milk

Coconut milk can be a delicious, creamy replacement for cow’s milk or cream. Possibly not within tea, but great for a flavoured coffee. Also fantastic in smoothies, ice creams, iced drinks, curries or puddings.

We have used coconut milk instead of dairy in our latest vegan chestnut cheesecake recipe, why not try it for yourself?

Note: In the US, coconuts are recognised as a tree nuts, therefore are considered an allergen. This is not the case for the European market.

What is Gluten?

Gluten is one of the most common allergens, causing many uncomfortable symptoms until treated.

It is a type of protein found in various grains including rye, wheat and barley and is most commonly used to make a product light and spongy in texture, including bread.

Many think going gluten-free is great for weight loss, however, this isn’t always the case. It is more beneficial when used as part of a long-term eating plan for consumers with gluten intolerance, sensitivity or coeliac disease.

What is the difference between coeliac disease and gluten intolerance?

Coeliac disease is an immune disorder which attacks the tissue of the small intestine over a long period. It leads to long long-term such osteoporosis, iron deficiency anaemia and vitamin B12 and folate deficiency anaemia.

Symptoms of coeliac disease include stomach ache, diarrhoea, indigestion, constipation and bloating.

Gluten intolerance is a fairly common issue throughout the UK and worldwide and is characterised by a reaction to gluten. It offers similar symptoms to coeliac disease, but without the long-term effects as it’s an allergy rather than an autoimmune disease.

A gluten-free diet is the best way to control the symptoms of both coeliac disease and gluten intolerance.

How do you know if something is gluten-free?

Gluten levels in food and drink are measured by PPM – parts per million.

Food that contains between 21 – 100 ppm is described as very low gluten, meaning they are OK for those who are intolerant. Food that is 20 ppm or less is gluten-free and safe for those with coeliac disease.

Many ingredients are naturally gluten-free, however, their production environment runs the risk of cross-contamination.

Our gluten-free ranges are produced and packed in a gluten-free environment, meaning you can cook and create with sound peace of mind.

Gluten-free alcohol

Distilled alcohols such as vodka, bourbon, whiskey and scotch are great for making sauces, glazes, and sweet confections. They adapt texture, add flavour and offer real depth to a recipe.

We offer a great selection of branded and unbranded gluten-free distilled alcohols, ready for use.

As well as being produced in a contaminated environment, certain wines also use a gluten-fining process. The barrels they are stored in the can at times be sealed with a wheat paste, meaning some wines you are drinking contain gluten.

You may be surprised to know, wine isn’t always vegan-friendly either! Talk to the team about our vegan and gluten-friendly wines so you can add extra flavour to your recipe.

Traditional beers, lagers and ales use wheat as their basic grain, meaning many of them to contain gluten. Gluten-free beers are available as they are based on cereals such as rice, corn, buckwheat or millet.

Whether you want a Merlot for your chilli, a beer to add flavour to your pie or a splash of brandy for your sauce, we have gluten-free options to suit.

Gluten-free herbs and spices

In their natural state, herbs and spices are gluten-free. However, in some cases, they can be contaminated with wheat flour or starch to lower costs.

Our range of herbs and spices are wheat free, and safe to use within your upcoming taste sensation.

Gluten-free seeds

Seeds are fantastic for helping boost food processors’ capability to create snacks and baked goods that are rich in nutrients.

Our range of gluten-free seeds includes millet, pumpkin, linseed, chia, sunflower, buckwheat, nigella, sesame and caraway, plus many more.

Not only can they offer a new way to improve the health benefits of your product, but they also add fantastic texture and flavour.

Talk to us about allergen-free ingredients

There has been a huge shift in the food industry towards companies being aware of food intolerance and dietary requirements.

Customers are interested in what is going into their food and companies are adapting their production and ingredients to suit.

Variety is very important to our team at Brusco. We make sure our range includes allergen-free, vegan-friendly choices between ambient and frozen products.

Talk to the team today at +44 (0) 1386 761555 or info@brusco.co.uk to discuss alternative ingredients to make your range more inclusive for customers with dietary requirements.