EFFORTS TO reduce the amount of salt in the food we eat are foundering as suppliers and manufacturers show increasing resistance to the State’s salt-reduction programme.
Five companies and trade organisations have been removed from the programme run by the Food Safety Authority of Ireland (FSAI) after failing to make submissions in the past two years.
They are the Irish Hotels Federation, the Restaurants Association of Ireland, Abrakebabra, Pallas Foods and O’Donohue’s Bakery in Tullamore.
The hoteliers’ body said that in the economic climate many of its members were in severe difficulty and salt reduction was not a priority.
The restaurateurs said they had advised their members on reducing salt in menus and were “delighted to have been a part of the programme”.
Separately, 25 companies and trade associations invited to join the programme declined, according to the FSAI.
This list includes a number of independent bakeries, Ballymaloe Country Relish (Hyde Ltd), Keelings Group, the Irish Association of Seafood Companies and the Irish Traditional Italian Chipper Association.
The authority admitted that the reductions achieved by the 58 members of the programme would not be sufficient to reduce average daily salt intake by adults to the target of 6g a day by the end of 2012. Currently, it stands at about 10g.
It said consumers needed to make a greater effort to reduce the amount of salt they add to their food in cooking and at the table if targets were to be met.
It also urged consumers to opt for low-salt products to encourage the food industry to change.
The programme has gained five new members, including Batchelors Ireland and Kelkin. Some large companies, including Kerry Foods, Carroll’s Cuisine, Largo Foods, Aldi, Kelloggs Ireland, Lidl, Irish Pride Bakeries and Tesco, were commended for their achievement in the programmes.
Food and Drink Industry Ireland said it was happy with progress made to date and insisted its members were delivering on their commitments under the programme.
