UK Supermarket Soups Contain Excessive Salt Levels, New Study Reveals
Nearly a quarter of soups available in UK supermarkets contain excessive amounts of salt, according to a comprehensive new study examining hundreds of products. The research, which analysed both tinned and chilled varieties, found that 23 per cent of all soups tested exceeded the current voluntary salt targets established by the Labour Party government.
Detailed Analysis of Soup Products
The investigation conducted by Action on Salt and Sugar examined 481 different soup products from various supermarket shelves. The findings revealed significant disparities between branded and own-label products. Among the concerning statistics, nearly half (48%) of branded soups failed to meet the government's voluntary salt target of 0.59 grams per 100-gram serving. In contrast, supermarket own-brand products performed considerably better, with only 6 per cent exceeding the recommended limit.
Expert Concerns About Salt Reduction Progress
Sonia Pombo, head of impact and research at Action on Salt and Sugar, expressed serious concerns about the current state of salt reduction efforts in the UK. "The UK used to be a world leader on salt reduction, but progress has stalled," she stated. "Government must get back on the front foot with stronger incentives to drive reformulation, and proper accountability, so the healthier option becomes the default, not the exception."
Government Response and Industry Reactions
A Department of Health and Social Care spokesperson outlined the government's approach to addressing nutritional concerns in food products. "This government is bringing in a modernised food nutrient scoring system, which includes criteria for salt, to improve diets, which has a direct benefit to health," they explained. The spokesperson further detailed additional measures including restrictions on junk food advertising, limitations on volume price promotions for less healthy foods, and mandatory reporting requirements for healthy food sales.
Food manufacturers responded to the study findings with varying perspectives. A Heinz spokesperson highlighted their long-term commitment to salt reduction, noting they have been decreasing salt content in products since the mid-1980s. They acknowledged the complexity of reducing sodium without compromising taste and quality, stating there remains work to be done.
Mr Organic revealed they have been actively working on recipe development over the past five months to reduce salt across their soup range. Their spokesperson emphasised the limited availability of lower-salt options and described this as both an important opportunity and responsibility for their brand.
Labelling Error Identified
Daylesford Organic addressed a specific finding in the report concerning their minestrone soup. The company clarified that the reported salt content figure of 1 gram per 100 grams was based on a packaging misprint that has been independently verified as incorrect. Laboratory analysis confirmed the actual salt content is 0.67 grams per 100 grams, representing a 33 per cent reduction compared to the reported figure. The company confirmed corrected packaging is already in production and expressed regret for the labelling error while reaffirming their commitment to accurate nutritional information.
The study's findings highlight ongoing challenges in achieving meaningful salt reduction across the food industry, despite voluntary targets and increasing consumer awareness about the health implications of excessive salt consumption.
