from Clare Cheney, director general, Provision Trade Federation

Sir; Richard Clarke’s piece on salt targets in bacon and cheese (‘FSA ignoring advice on salt cuts in cured meat’, The Grocer, July 16,2005, p10) was a little premature in saying that the Food Standards Agency is ignoring industry advice. We need to wait for the consultation document before passing judgment. Your anonymous industry insider was wrong to say that the FSA was not discussing the issue with industry. The discussion is focusing on whether it is feasible to set target salt levels at all for these categories of food, given the inherent variability in salt levels in these products, where the main purpose is preservation, rather than flavour.