July 13/London/Leatherhead Food Research -- Consumers are unlikely to see further significant salt reductions in the food they buy as manufacturers await scientific advances, trade bodies claim. An independent study published by the British Retail Consortium (BRC) and Food and Drink Federation (FDF) said methods to reduce salt existed but needed more development.
The project, undertaken by Leatherhead Food Research (LFR), set out to identify suitable techniques to reduce salt which would also address the related problems of products having a shorter shelflife or lacking taste or texture. The report shows potential future methods exist but need either considerably more scientific development, including establishing their safety for consumption, or have yet to be tried in actual foods.