Trading Standards

The Salt Aware Scheme and the Better Butchers Bangers process

Presented by: XXXXXX

Why reduce salt intake?

 Should be eating maximum 6g a day  Actually only need 1-2g a day to maintain vital functions  Currently eating 10-12g a day

Why does too much salt matter?

 The Scientific Advisory Committee on Nutrition (SACN) has directly linked salt consumption to circulatory diseases  1 in 3 deaths are caused by circulatory diseases like high blood pressure  A recent Food Matters report suggested that a 1g reduction in salt consumption could prevent 6700 premature deaths every year

Why did the Government focus on sausages?

 The Government focused on all foods that contributed too much salt to the diet  Sausages are in the top 3 food categories that contribute lots of salt to the diet simply because they are so salty and the Food Standards Agency estimated that 88% households eat sausages regularly

What has the Government done to reduce salt levels?

 Introduced voluntary salt ‘targets’ so food producers have a level to aim for  Applied pressure to large food manufacturers to gradually reduce salt levels  Educated the public about the dangers of consuming too much salt

Who is responsible for salt reduction?

 Ultimately the producer of the food  The Food Standards Agency has assisted large manufacturers to reduce salt  Trading standards are assisting local producers, such as butchers and bakers, to reduce salt  Norfolk Trading Standards devised the Salt Aware Scheme which won the 2010 FSA Food Vision Award.

Why salt reduction, why not just educate consumers?

 Even when eating a healthy diet over 75% of salt is already in the food we eat  Most people consume more than the recommended daily amount without adding any extra salt to their food  Therefore it is very difficult for people to reduce salt consumption independently

Is salt reduction optional?

 Government salt targets only a recommendation – Not law  Legislation may be introduced if voluntary reduction fails

Are consumers ready for salt reduction?

 Recent East of England survey identified salt levels in food as top concern  Everyday foods like bread and breakfast cereal are getting less salty  Palettes acclimatising to less salt

Norfolk butchers V Salt targets

 2008 survey identified only 17% of locally produced sausages met the 2010 salt targets  Most butchers unaware of the salt targets  None actively working to meet the salt targets

Salt Aware Scheme Criteria

 Make sausages using a recipe that is capable of meeting the recommended salt target of 1.4g per 100g of sausage (1.4% salt)

Any questions?

Reducing sausage salt levels

 Step 1 - Solving common sausage production problems that increase salt levels  Step 2 Using the new ‘Better Butchers Bangers’ process (paste method) of sausage production

Step 1 - Common sausage production problems

 Seasoning separation  Inadequately rinsed skins  Incorrect recipe  No fixed recipe  Double seasoned meat  Particularly salty seasoning mix

Any questions?

Step 2 - New Better Butchers Bangers process (paste method) of sausage production

 Reduce seasoning by up to 20% in order to meet 2010 salt targets  Activate seasoning mix by mixing with water 

Less seasoning + Paste method = Same or better flavour + less salt

Any questions?

Benefits to the paste production method

 Preservative working immediately

Total bacteria count Type ‘A’ made using ‘paste’ method and 20% less seasoning.

350000000 300000000 250000000 200000000 150000000 100000000 50000000 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Sausage type A1 Sausage type B1 Sausage type A2 Sausage type B2 Day 7 Day 8 Sausage type A3 Sausage type B3

Benefits to the ‘paste’ production method

 ‘3D’ taste that consumers love  More surface meat proteins denatured giving improved texture

Consumer taste trial 1 Eaten fresh 24 hours after production

Couldn't taste any difference - 8% Preferred sausage type A - 63% (made using paste method and less seasoning) Preferred sausage type B - 29% (made using traditional method)

Consumer taste trial 2 Frozen for 2 months then eaten 48 hours after defrosting

Couldn’t taste any difference - 8% Preferred sausage type A - 59% (made using paste method and less seasoning) Preferred sausage type B - 33% (made using traditional method)

Taste trial comments Additional comments about type A (less salty paste method)

More flavour/spicier 47% Quality and depth/richness of flavour - 27% Less salty - 10% Better texture - 16%

Taste trial comments Additional comments about type B (more salty traditional method)

More flavour/spicier 84% Quality and depth/richness of flavour - 5% More salty - 6% Better texture - 5%

Benefits to the ‘paste’ production method

 Up to 20% cost saving on seasoning mixes  Tasty sausages that have up to 35% less salt  Product that is instantly microbiologically safe that can be sold immediately

Any questions?

Benefits of joining the Salt Aware Scheme

 Able to meet specification requirements from public sector buyers  Increased customer base  Increased sales  Helping your customers stay fit and healthy  Potential savings on production costs

Any questions?

You could -

 Produce tasty sausages 2/3 customers prefer  Increase sales and customers  Save money on seasonings  Contribute towards saving lives