Don’t Blame the Crisps: Nutrition Data Reveal Bakery and Sauces Make Up 55% of Salt Purchased in Packaged Food

Packaged food delivers half of the recommended WHO’s salt intake level per day

Globally in 2014, packaged food delivered 2.5g of salt per capita, per day, accounting for half of the WHO’s 5g recommended intake level. In a number of countries however, including Japan and Germany, salt purchased from packaged food, at the level of 7g per capita per day, exceeds the total recommended daily intake.

Sauces and bakery contribute up to 55% of salt intake

Sauces and bakery together accounted for 31% and 24% respectively, of total salt purchased from packaged food globally. A cross country comparison can be even more striking. On average Mexicans buy 5g of salt per capita, per day in bakery products, while Chinese consumers buy only 3g per capita per day, from all packaged foods.

Average consumer in developed markets gets 1g of salt more per day from packaged food

Developed countries show an average of 4g per capita per day of salt purchased from packaged food, higher than the 3g per day purchased by consumers in emerging markets, although emerging markets are rapidly catching up. Consumers in developed markets show little signs of reverting to fresh food, presenting reformulation opportunities for packaged food manufacturers.

Salt reduction by stealth is the way forward

The packaged food industry is playing a pivotal role in helping consumers limit salt purchased. With products positioned as reduced salt only seeing a limited success, reduction by stealth is the only way to achieve substantial salt reduction levels.

By 2019, over 5 million tonnes will be sourced from packaged food

Assuming constant 2013 salt content, salt purchased from packaged food globally will amount to 5.4 million tonnes by 2019, with 3.1 million tonnes sourced from bakery and sauces, dressings and condiments alone.