1. Trading Standards The Salt Aware Scheme and the Better Butchers Bangers process
Presented by:
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2. 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

3. 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

4. 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

5. 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

6. 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.

7. 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

8. Is salt reduction optional?
Government salt targets only a recommendation – Not law
Legislation may be introduced if voluntary reduction fails

9. 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

10. 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

11. 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)

12. 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

13. Step 1 - Common sausage production problems
Seasoning separation
Inadequately rinsed skins
Incorrect recipe
No fixed recipe
Double seasoned meat
Particularly salty seasoning mix

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

15. Benefits to the paste production method
Preservative working immediately

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

17. Benefits to the ‘paste’ production method
‘3D’ taste that consumers love
More surface meat proteins denatured giving improved texture

18. Consumer taste trial 1 Eaten fresh 24 hours after production

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

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

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

22. 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

23. 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

24. You could - Produce tasty sausages 2/3 customers prefer
Increase sales and customers
Save money on seasonings
Contribute towards saving lives