Just last month, the Department of Health slammed the
out-of-home sector for its poor response to the call to cut salt
levels in food, which it said was impeding further progress in the
overall campaign.
Since 2011, Aviko has removed more than 16 tonnes of salt from its
10 most popular frozen and chilled products - including staples
such as its Roast Potatoes, Mash and Herb Dice Potatoes - while
newer lines such as Hash Brown Bites, premium Sweet Potato Fries
and Garlic & Herb Wedges all meet Food Standards Agency
targets.
The urgent need for such salt-safe options was highlighted in a
2013 survey by CASH (Consensus Action on Salt & Health), which
launches its 15th Salt Awareness Week next Monday (March
10-16th 2014).
It unearthed "shockingly high levels of salt' in its examination
of 664 main meals from 29 popular high street and celebrity
restaurants, fast food, pub and cafe chains which, it said, proved
chefs were 'still hooked on the white stuff'. More than half (52%)
of these meals contained more than 2.4g of salt, while the worst
offenders packed in more than the maximum recommended daily
allowance of 6g.
Mohammed Essa, General Manager UK and Ireland, Aviko,
commented: "Aviko is a keen supporter of Salt Awareness Week
and its efforts to educate people on the dangers of eating too much
salt. We have actively reduced the salt levels in our products to
provide caterers with a range of safe options for menus throughout
the day, from breakfast to dinner.
"However, this is only one part of the equation. Crucially,
reduced-salt lines such as our Herb Diced Potatoes and Garlic &
Herb Wedges - which also fall well below FSA targets - use
appetising herbs and spices such as garlic, parsley and basil in
place of salt. This allows caterers to really get behind the
'switch the salt' theme of the upcoming Awareness Week with full
confidence that they will not disappoint their customers' taste
buds."
"It's a substitution customers will appreciate - CASH's research
found that 54% of consumers found restaurant meals too salty and
90% thought chefs should let them choose whether or not to add salt
to their meal.
As further proof that reduced salt does not translate into reduced
taste, Aviko's low-salt mash was the first frozen product to win
Craft Guild of Chef endorsement.
Aviko's salt reduction programme is part of its overall CSR drive
to achieve sustainable best practice across the board which
includes its goals to use 100% certified sustainable palm oil by
2015 and switch to sunflower oil for its specialities, as well as
its introduction of ground-breaking LPG 'E-mission Low' lorries
which capture and recycle carbon dioxide as a coolant.
Launched in 1999, Salt Awareness Week attracted its highest ever
level of support last year, when it generated more than 900 local
events and spread worldwide to 22 countries. CASH says its aim of
reducing average daily salt intake from a current 8.6g to a maximum
6g for adults would prevent a further 17,500 premature deaths a
year and save the economy around £4b.
More details about Salt Awareness Week - along with free posters,
leaflets and factsheets - can be viewed at www.actiononsalt.org.uk.