Sir: In reference to your article ‘Will 2013 bring an end to the salt reduction stalemate?’ (The Grocer, 5 January), we’d like to stress that lot of development work is still going on to further reduce salt in bacon.

It is not easy because of the uneven levels of salt penetration during curing, the reduction in shelf life and consumer acceptability. People like bacon because of the taste. A meal of two trimmed back rashers with unsalted accompaniments of a poached egg (or two), mushrooms and tomatoes is nutritious, tasty and healthy, provided that salt is balanced with other meals in the day to avoid exceeding 6g.

The Department of Health should not lose sight of the fact that food must be enjoyable for people to stick to a healthy diet.

Clare Cheney, director general, Provision Trade Federation