Sir, - In response to the letter from Dr Perry (November 19th) and his interest in what food manufacturers are doing to reduce salt in their products, I am writing to let you know about the positive steps that Kellogg's is taking.
Kellogg's has been actively working to reduce the salt content of its products while maintaining the high taste and quality that people have come to expect from the company.
To this end, extensive consumer research is being undertaken on possible salt reduction options across a range of our products. Full results are due in early 2000.
Tests already completed on Kellogg's Rice Krispies indicate that a significant reduction in sodium levels is both achievable and acceptable from a consumer perspective and this will be implemented shortly.
Kellogg's offers consumers a choice of foods containing varying amounts of sodium and it is important to remember that cereals contribute only around 5 per cent of each person's daily salt intake. There is no clear scientific agreement on the need or benefits for all consumers to reduce their sodium intake.
Cereals are an excellent source of complex carbohydrates but contain little or no fat, and no cholesterol; many are high in fibre and fortified with folic acid.
We hope to be able to make other such announcements early in the New Year, when we receive the results from our latest research. - Yours, etc., David Mackay,
Managing Director, Kellogg Marketing and Sales Company Ltd (United Kingdom & Ireland), Santry, Dublin 9.