Food Industry Under Pressure To Cut Salt
Packaged and restaurant foods should reduce their salt content by 25 percent over the next five years, says a national campaign led by New York City Health Commissioner Thomas Farley..
Nearly 80 percent of all salt consumed is added to foods before they are sold.
The American Meat Institute, which has published a fact sheet on the health and safety benefits of salt say it has “been active in the draft target process, participating in numerous webinars and meetings during the past several months, specifically addressing the proposed meat food category definitions, sodium reduction targets, the need for sodium functionality in meat products and food safety concerns.”
