Trading Standards The Salt Aware Scheme and the Better Butchers Bangers process

1. Trading Standards The Salt Aware Schemeand theBetter Butchers Bangers process Presented by: XXXXXX

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. Any questions?

13. 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

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

15. Any questions?

16. 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

17. Any questions?

18. Benefits to the paste production method • Preservative working immediately

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

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

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

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

23. Taste trial commentsAdditional comments about type A (less salty paste method)

24. Taste trial commentsAdditional comments about type B (more salty traditional method)

25. 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

26. Any questions?

27. 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

28. Any questions?

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