Does it help to have clear food labelling?

With the introduction of better food labelling during recent years it is a lot easier to identify ‘hidden’ sodium in foods. Many labels now clearly state the sodium content. Many manufacturers of processed and canned foods have taken measures to reduce the sodium content, and some have produced reduced-salt alternatives. Many supermarkets offer ‘healthy-eating’ brands that contain less sodium.

How to define salt:

A- Low salt, no more than 40mg of salt (16mg of sodium) per 100g of food, where a normal serving is less than 100g. Where a normal serving is more than 100g, the salt content of the serving must be less than 40mg.

B- Salt-free, no more than 5mg of salt (2mg of sodium) in 100g of food.

C- No added salt, no sodium or salt added to the food or any of its ingredients.

Up-to-date Info
Research by Consensus Action on Salt and Health (CASH) has found high levels of salt in a number of popular soup brands so the sensible thing to do it to leave them on the supermarket shelves and make your own, with very little salt!