Trading Standards
The Salt Aware Scheme
and the
Better Butchers Bangers process
Presented by:
XXXXXX
Why reduce salt intake?

Should be eating maximum 6g a day

Actually only need 1-2g a day to maintain
vital functions

Currently eating 10-12g a day
Why does too much salt
matter?



The Scientific Advisory Committee on
Nutrition (SACN) has directly linked salt
consumption to circulatory diseases
1 in 3 deaths are caused by circulatory
diseases like high blood pressure
A recent Food Matters report suggested that
a 1g reduction in salt consumption could
prevent 6700 premature deaths every year
Why did the Government focus
on sausages?


The Government focused on all foods that
contributed too much salt to the diet
Sausages are in the top 3 food categories
that contribute lots of salt to the diet simply
because they are so salty and the Food
Standards Agency estimated that 88%
households eat sausages regularly
What has the Government
done to reduce salt levels?

Introduced voluntary salt ‘targets’ so food
producers have a level to aim for

Applied pressure to large food manufacturers
to gradually reduce salt levels

Educated the public about the dangers of
consuming too much salt
Who is responsible for salt
reduction?




Ultimately the producer of the food
The Food Standards Agency has assisted
large manufacturers to reduce salt
Trading standards are assisting local
producers, such as butchers and bakers, to
reduce salt
Norfolk Trading Standards devised the Salt
Aware Scheme which won the 2010 FSA
Food Vision Award.
Why salt reduction, why not
just educate consumers?

Even when eating a healthy diet over 75% of salt is
already in the food we eat

Most people consume more than the recommended
daily amount without adding any extra salt to their
food

Therefore it is very difficult for people to reduce salt
consumption independently
Is salt reduction optional?

Government salt targets only a
recommendation – Not law

Legislation may be introduced if voluntary
reduction fails
Are consumers ready for salt
reduction?

Recent East of England survey identified salt
levels in food as top concern

Everyday foods like bread and breakfast
cereal are getting less salty

Palettes acclimatising to less salt
Norfolk butchers V Salt targets

2008 survey identified only 17% of locally
produced sausages met the 2010 salt targets

Most butchers unaware of the salt targets

None actively working to meet the salt targets
Salt Aware Scheme Criteria

Make sausages using a recipe that is capable
of meeting the recommended salt target of
1.4g per 100g of sausage (1.4% salt)
Any questions?
Reducing sausage salt levels

Step 1 - Solving common sausage production
problems that increase salt levels

Step 2 - Using the new ‘Better Butchers
Bangers’ process (paste method) of sausage
production
Step 1 - Common sausage
production problems






Seasoning separation
Inadequately rinsed skins
Incorrect recipe
No fixed recipe
Double seasoned meat
Particularly salty seasoning mix
Any questions?
Step 2 - New Better Butchers
Bangers process (paste method)
of sausage production

Reduce seasoning by up to 20% in order to
meet 2010 salt targets

Activate seasoning mix by mixing with water

Less seasoning + Paste method =
Same or better flavour + less salt
Any questions?
Benefits to the paste
production method

Preservative working immediately
Total bacteria count Type ‘A’ made
using ‘paste’ method and 20% less seasoning.
350000000
300000000
250000000
200000000
150000000
100000000
50000000
0
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Day 7
Day 8
Sausage type A1
Sausage type A2
Sausage type A3
Sausage type B1
Sausage type B2
Sausage type B3
Benefits to the ‘paste’
production method

‘3D’ taste that consumers love

More surface meat proteins denatured giving
improved texture
Consumer taste trial 1
Eaten fresh 24 hours after production
Couldn't taste any
difference - 8%
Preferred sausage type A
- 63% (made using paste
method and less
seasoning)
Preferred sausage type B
- 29% (made using
traditional method)
Consumer taste trial 2
Frozen for 2 months then eaten 48 hours after defrosting
Couldn’t taste any
difference - 8%
Preferred sausage type A
- 59% (made using paste
method and less
seasoning)
Preferred sausage type B
- 33% (made using
traditional method)
Taste trial comments
Additional comments about type A (less salty paste method)
More flavour/spicier 47%
Quality and
depth/richness of
flavour - 27%
Less salty - 10%
Better texture - 16%
Taste trial comments
Additional comments about type B (more salty traditional
method)
More flavour/spicier 84%
Quality and
depth/richness of
flavour - 5%
More salty - 6%
Better texture - 5%
Benefits to the ‘paste’
production method

Up to 20% cost saving on seasoning mixes

Tasty sausages that have up to 35% less salt

Product that is instantly microbiologically safe
that can be sold immediately
Any questions?
Benefits of joining the Salt
Aware Scheme



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Able to meet specification requirements from
public sector buyers
Increased customer base
Increased sales
Helping your customers stay fit and healthy
Potential savings on production costs
Any questions?
You could 
Produce tasty sausages 2/3 customers prefer

Increase sales and customers

Save money on seasonings

Contribute towards saving lives