THE STATE’S food safety watchdog has abandoned plans to impose specific targets for reduced salt content in most processed products after opposition from the food industry.
The Food Safety Authority of Ireland (FSAI) had planned to adopt targets drawn up by the UK authorities which would have compelled manufacturers to reduce salt content to specified limits in each product category.
However, three-quarters of the food manufacturers and retailers it consulted expressed opposition to the plan; in contrast, over 70 per cent of other groups who made submissions supported the introduction of targets.
Overall, the proposals were supported by 44 per cent of those who made submissions, and opposed by 48 per cent.
The Irish stance is in sharp contrast to that of the New York City administration, which last month unveiled ambitious plans to cut salt intake by 25 per cent in five years. Mayor Michael Bloomberg said the aim was to improve and extend the lives of the city’s inhabitants.
The food industry put up a variety of arguments against the FSAI’s proposal, saying that Ireland’s existing voluntary programme of salt reduction was working well and arguing that the UK targets were not achievable.
Some claimed the move would put domestic producers at a competitive disadvantage against importers, and said the food categories used in Britain didn’t fit the Irish situation.
The FSAI subsequently decided not to introduce targets across all food categories, although it did not announce its decision publicly.
It now acknowledges that its target of reducing salt intake to 6g per person daily by this year will not be reached. Current consumption from eating processed foods stands at about 8g per day, not including the discretionary salt added at the table or in cooking.
The FSAI yesterday defended the decision, saying it would continue to operate Irish targets in a limited number of food categories, such as breads and meats, which accounted for most of the salt intake.
