A new report on salt reduction methods in food production will be published next year.

The Food and Drink Federation (FDF) and the British Retail Consortium (BRC) have teamed up with Leatherhead Food Research to fund and deliver the comprehensive report, which will be a free resource for manufacturers.

The project, which begins this month, will take stock of the food manufacturing industry’s achievements in salt reduction to date, and will look at how it can take its next steps, said the FDF.

Terry Jones, FDF’s communications director, said: “While food manufacturers have already invested heavily and made great strides in salt reformulation, this partnership demonstrates our industry’s keenness to find solutions to continue this good work.”
Andrew Opie, food director at the BRC, added: “Our members have shown their commitment to give consumers healthier choices by consistently meeting salt targets. They are backing this up with funding for credible, independent research which will make a valuable contribution to our understanding of where further salt reduction is practicable.”

The report is due to be launched in mid-2012.