Category 1 Meat Products

SALT TARGETS REVIEW - FURTHER ANALYSIS OF MEAT PRODUCTS CATEGORIES At the salt target review meeting for meat products, it was agreed that the Department would conduct some further analyses as follows: • Introduction of a maximum sodium figure for bacon and ham. • Introduction of a sales weighted average figure for categories where currently there is only a maximum target. • Further analysis of sausages category 1.3.1 to determine whether a ‘speciality’ sausage sub-category is necessary. • Further analysis of the burgers and grillsteaks categories to compare sodium levels in chilled vs frozen burgers and consider combining the two categories. • Provide details of the analysis and suggested target figures for the cooked sausages, cooked uncured meats and Frankfurter categories which were only discussed briefly in the meeting. This document gives the results of this further analysis and any suggested revised targets. Comments are invited on these proposals. Introducing a Sales Weighted Average Introducing a sales weighted average (SWA) to categories which have previously only had a maximum target should help to provide greater consistency and clarity across all categories. It will also help in driving further reductions across the category. This approach provides companies with the ability to plan their sodium reduction efforts according to which products are most amenable to reformulation and/or those that will have the biggest impact on sodium reduction. It can be difficult to reformulate all products to fall under a maximum target, especially if products contain a number of high sodium ingredients. Introducing a SWA has the potential of motivating further progress in companies where reaching the maximum target for some products is not a possibility. For some meat products categories where a sales weighted average has been introduced, it has been necessary to increase the maximum target. This may be because the new sales weighted average has been set at the same level as the previous maximum. A higher maximum may also help to encourage businesses to make reductions in those products with the highest levels in the category.

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CATEGORIES DISCUSSED IN DETAIL AT THE MEETING 1.1 Bacon To consider the introduction of a maximum target 2012 Salt Target – Processing Average

2.88g salt or 1150mg sodium

Calculated average

1311mg sodium

Real data at or below average

16%

Sodium range

700-2000mg

Suggested revised target figures Processing average Maximum (new)

2.88g salt or 1150mg sodium 3.5g salt or 1400mg sodium

The introduction of a maximum target was suggested in order to help ensure bacon products with high sodium levels are curtailed. We are proposing a maximum of 1400mg. As there has been little progress made towards achieving the current salt target for bacon, it was suggested that the processing average remains the same. Suggested revised figures for bacon category Current processing average – 2.88g salt or 1150mg sodium Suggested new maximum– 3.5g salt or 1400mg sodium 1.2 HAM To consider the introduction of a maximum target. 2012 Salt Target – Processing Average


Calculated average

833mg sodium

Real data at or below average

Less than 20%

Sodium range

550mg - 1700mg

Suggested revised target figures Processing average Maximum (new)


The introduction of a maximum target was suggested in order to help ensure ham products with high sodium levels are lowered. We are proposing a maximum of 900mg. Products such as turkey hams and canned pork & ham products would be typically affected by this target although there appear to be equivalent versions at levels below the figure proposed. As there has been little progress towards achieving 2

the current salt target for bacon, due in part to food safety and technical issues, it was suggested that the processing average remains the same. Suggested revised figures for ham category Current processing average – 1.63g salt or 650mg sodium Suggested new maximum – 2.25g salt or 900mg sodium 1.3.1 SAUSAGES To consider: • A separate sub category for sausages with additions; • Introduction of a sales weighted average target for sausages. Sausages with additions Calculated average

543mg sodium

Real data at or below max

16%

Sodium range

400-740mg

All sausages with additional ingredients such as apple, leek, cheese etc. were removed from the existing sausages category and further analysis conducted. This revealed a calculated sales weighted average of 543mg sodium per 100g and 16% of this market meeting the current maximum. It is therefore concluded that this is not sufficiently different to the standard sausages category to warrant the formation of a new category and target. Introduction of a SWA target for sausages 2012 Salt Target – Maximum


Calculated average

580mg sodium


Less than 10%

Sodium range

300-1000mg

Suggested revised target figures Sales weighted average


Maximum


It is suggested that the SWA target is introduced at the current maximum target level and that the current maximum target is revised to 550mg sodium. Suggested revised figures for the sausages category Sales weighted average – 1.13g salt or 450mg sodium Maximum – 1.375g salt or 550mg sodium 3

1.4.1 DELICATESSEN, PORK PIES AND SAUSAGE ROLLS To consider the introduction of a sales weighted average target. 2012 Salt Target – Maximum


Calculated average

448mg sodium


40%

Sodium range

300-860mg

Suggested revised target figures Sales weighted average Maximum


Introducing a SWA for this category will allow for salt reduction to be achieved in products with different salt levels due to flavour or product type, as well as reducing salt in those that are sold in larger quantities. We suggest introducing a SWA target of 390mg and that the current maximum target of 450mg remains unchanged. Suggested revised figures for delicatessen, pork pies and sausage rolls Suggested new sales weighted average – 0.975g salt or 390mg sodium Current maximum – 1.13g salt or 450mg sodium 1.4.2 CORNISH AND MEAT-BASED PASTIES To consider the introduction of a sales weighted average target 2012 Salt Target – Maximum

1g salt or 400mg sodium

Calculated SWA

390mg sodium


36%

Sodium range

230-1600mg



Maximum


Introducing a SWA for this category will encourage salt reduction in products with different salt levels due to flavour or product type, as well as reducing salt in those that are sold in larger quantities. A SWA target of 360mg, which is a 10% reduction on the current calculated average, is proposed. As only 36% of products are currently at or below the maximum salt target, it is suggested that this figure remains unchanged at 400mg sodium.

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Suggested revised figures for Cornish and meat-based pasties Suggested new sales weighted average – 0.9g salt or 360mg sodium Current maximum – 1g salt or 400mg sodium 1.4.3 OTHER MEAT-BASED PASTRY PRODUCTS INCLUDING PIES AND SLICES To consider the introduction of a sales weighted average target 2012 Salt Target – Maximum


Calculated SWA

310mg sodium


42%

Sodium range

140-1600mg



Maximum


Introducing a SWA for this category will encourage salt reduction in different varieties of meat based pastry products. It is suggested that a SWA is introduced at 270mg sodium (13% lower than the current calculated SWA) and the maximum target remains the same. Suggested revised figures for other meat-based pastry products including pies and slices Suggested new sales weighted average – 0.675g salt or 270mg sodium Current maximum – 0.75g salt or 300mg sodium

1.6 BURGERS & GRILLSTEAKS 1.6.1 Standard fresh and frozen burgers and grillsteaks 1.6.2 Speciality and topped burgers and grillsteaks To consider: • Introduction of a SWA target; • Combining the two target categories; • Investigating whether a significant difference in sodium levels exists between frozen and fresh products. 5

2012 Salt Target – Maximum Standard burgers Speciality burgers


Calculated SWA Standard burgers Speciality burgers

384mg sodium 393mg sodium

Real Data at or below max Standard burgers Speciality burgers

32% 40%

Sodium range Standard burgers Speciality burgers

100-900mg 190-800mg

Suggested new target figures Sales weighted average Maximum


Because of the similarities between the categories in terms of calculated average, we suggest combining these categories and suggest a SWA target of 300mg sodium and a MAX target of 370mg sodium. Combining the categories would align with other similar meat categories, such as sausages, that also contain a variety of product types. Fresh vs frozen Calculated SWA Fresh burgers Frozen burgers

386mg sodium 383mg sodium

Product Range Fresh burgers Frozen burgers

trace-1200mg 100-800mg

Although there is a wider spread of sodium content for fresh burgers than for frozen, the vast majority for both types contain between 200mg and 500mg of sodium per 100g. In addition, the calculated SWA values are also very close. This suggests that there isn’t enough variation between fresh and frozen burgers to consider separate categories. Suggested revised figures for burgers and grillsteaks (categories 1.6.1 and 1.6.2 combined) Sales weighted average – 0.75g salt or 300mg sodium Maximum – 0.925g salt or 370mg sodium

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ADDITIONAL CATEGORIES NOT DISCUSSED IN DETAIL AT THE MEETING 1.3.2 Cooked sausages and sausage meat products 2012 Salt Target – Maximum


Calculated SWA

616mg sodium

% real data

70%

% at/below maximum

39%

Sodium range (min & max)

62mg – 1200mg

Suggested SWA


Suggested Maximum


Proposed changes to the category

Introduce a SWA

Category includes all cooked sausages and sausage meat products e.g. stuffing, turkey roll with stuffing etc. Excludes Scotch eggs. Data analysis Kantar data collected in 2011 was used to analyse this category. Online verification of the data took place in the second half of 2013 to identify and update levels for key products and manufacturers. Technical issues • Salt is used in these products for shelf life, food safety and flavour. • There are a range of salt levels between similar products in this category, with some of the biggest selling products already achieving the suggested target. • Some products within this category are seasonal e.g. turkey roll with sausage meat stuffing.

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Suggested revised figure – Sales weighted average 1.38g salt or 550mg sodium per 100g A SWA has been introduced for consistency and to encourage reductions across the range of products. Suggested revised figure – Maximum 1.7g salt or 680mg sodium per 100g A higher maximum figure is proposed to encourage reductions in the highest salt products.

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1.5 COOKED UNCURED MEAT There are 3 categories within cooked uncured meat as follows: • Cooked uncured meat – whole muscle • Cooked uncured meat – reformed whole muscle • Cooked uncured meat - comminuted chopped reformed Difficulties were experienced when trying to identify and categorise certain cooked uncured meats. In addition, there was little real and accurate sodium data within the Kantar dataset for these products. Due to these issues, a 10% reduction has been suggested for all 3 categories. Category

Current Target (Maximum)

Sodium range

Suggested revised maximum

Whole Muscle


200-1000mg


Reformed whole muscle


300-1000mg


Comminuted or chopped reformed


500-1100mg


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1.7.1 Canned frankfurters, hotdogs and burgers 2012 Salt Target - Maximum


Calculated SWA

883mg sodium

% Real data

98%

% at/below maximum

13%


300mg – 1740mg (Kantar) 240mg – 1740mg (verified online)

Suggested SWA figure


Suggested Maximum figure



Introduce a SWA

Category includes canned frankfurters, hotdogs and burgers only. Excludes fresh and frozen burgers, sausages and chilled frankfurters. Data analysis Kantar data collected in 2011 was used to analyse this category. Verification of the data took place in the second half of 2013 to identify and update levels for key products and manufacturers. Technical issues • We are aware that many products within this category are imported. • There is a wide range of sodium levels within this category. Branded products have higher salt levels than retailer products. • Frankfurters and hot dogs are canned in brine, which can be absorbed by the product. However, retailer products are available below the current target and children’s varieties are available canned in water, containing only 240mg sodium. Therefore, much lower levels appear to be achievable.

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Suggested new figure – Sales Weighted Average 1.375g salt or 550mg sodium per 100g A SWA has been introduced for consistency and to encourage reductions across the range of products. Suggested revised figure – Maximum 1.75g salt or 700mg sodium per 100g This is an increase on the current target due to the fact that so few products are achieving the current target and that a sales weighted average has been proposed.

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1.7.2 Fresh chilled frankfurters 2012 Salt Target – Maximum


Calculated SWA % real data % at/below maximum

Data not available – limitations with Kantar data due to coding errors.


480mg – 1010mg (verified online)

Suggested SWA figure


Suggested Maximum figure



Introduce a SWA

Data analysis Kantar data collected in 2011 was used to analyse this category. Verification of the data took place in the second half of 2013 to identify and update levels for key products and manufacturers. Due to errors in coding Kantar data it is not possible to display a meaningful graph. Technical issues • We are aware that many products within this category are imported. • There is a wide range of sodium levels within this category. Branded products have higher salt levels than retailer products. However progress has been made in one of the leading brands, which is meeting the current target. • Several products appear to be available at 480mg sodium. Suggested new figure – Sales Weighted Average 1.5g salt or 600mg sodium per 100g A SWA has been introduced for consistency and to encourage reductions across the range of products. Suggested revised figure – Maximum 1.88g salt or 750mg sodium per 100g A higher maximum figure is proposed to encourage reductions in the highest salt products.

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