The Campbell Soup Co has a new CEO, Denise Morrison, who has outlined her plans for the year ahead - among them rolling out 27 new soups and changing the recipes for 46, and bringing back some higher-sodium soups after several years of working to reduce sodium, sometimes at the expense of taste as many critics have bemoaned.
Another new study is questioning the oft-repeated connection between the consumption of too much salt and the development of cardiovascular disease. The meta-analysis, just published online in the American Journal of Hypertension, examined the results of seven clinical studies and found no solid proof that reducing salt consumption prevents heart conditions.
Despite the “considerable efforts” of industry to reduce salt content in food products, a new UK study suggests it is having zero impact on people’s salt intake. The Food Standards Agency in Scotland (FSAS) has published research indicating that there has been no significant change in the amount of salt consumed by people in Scotland since 2006.
Nutrition is being politicised, with food authorities bowing to pressure from minority interests and lobbyists in areas such as salt reduction at significant risk to consumer health, according to one expert.
Health Minister Aaron Motsoaledi is planning to introduce legislation to lower the salt content of food, he advised Parliament this week. Motsoaledi said SA could learn from the UK, which decided in 2006 to reduce the salt content of food by 40% within five years.