Heinz has bowed to health campaigners – at the expense of angering traditionalists – by cutting the salt in HP Sauce by almost 40%.
The US manufacturer announced yesterday it had reduced the amount of salt in the fry-up staple from 2.1g per 100g to just 1.3g.
The move was part of the company’s bid to “reduce salt in line with health targets”, Heinz said. It marks the first ever change to the ingredients of the HP Sauce recipe in more than a century.
But some fans of the sauce claimed the new recipe had less flavour than the original. With a reduced-salt version already available, they queried whether the new version was necessary.
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Facelift underway at HP’s former factory (19 March 2011)