UK Cuts 350 Tonnes of Salt from Cheese
UK - British Dairy companies have managed to eliminate hundreds of tonnes of salt from their cheeses since 2007 says Dairy UK.
5 February 2009
1 minute read
As National Salt Awareness Week gets under way, industry data reveal that there is at least 350 tonnes less salt in UK produced cheese than there was two years ago. Milk, yogurt and cream contain no added salt, but the ingredient is essential in making delicious, safe, consistent quality cheese. Working closely with the Food Standards Agency, these major salt savings have been achieved through industry-wide action.
On Cheddar and similar hard cheeses, the dairy industry is using 5 per cent less salt than in 2007. This equates to a reduction of one kilogram of salt per tonne of cheese. Soft cheeses have seen an even bigger average fall, down more than 0.2g to less than 0.8g of salt per 100g of product. Technical Director Ed Komorowski said: “Working with the FSA salt reduction programme we have achieved major salt savings in excess of 350 tonnes per year. That equates to a 7 per cent reduction in salt content.
“Most dairy products contain no added salt. In cheese, the salt plays a vital role in ensuring microbiological safety and consistent flavour. But these results show that the industry is committed to reductions where technically possible.”
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