Salt substitutes

Sir, In response to your article ‘Food companies lash out at ‘impossible’ salt targets’, I was disappointed that it failed to include the report’s conclusion that salt substitutes should be used in a bid to reduce salt levels within manufactured food.

SACN/COT’s report on potassium-based salt replacers gives the green light for the use of the salt alternatives, stating that “the potential beneficial effects of using potassium-based sodium replacers to help reduce sodium in foods outweigh the potential risks”.

Food manufacturers have been waiting for a year on guidance from PHE in regards to the use of sodium, and it’s disappointing that it is not giving this guidance now.

Caroline Klinge, LoSalt


Packaging ambition

Sir, We are not alone in welcoming Aldi’s ambition of having 100% recyclable, reusable or compostable packaging by 2025. Nor in urging Aldi to insist upon biodegradable, home compostable and widely recyclable materials.

I also suggest Aldi and its suppliers follow the actions of Iceland, who have cut plastics for fresh produce packaging by 93% by embracing cardboard (thegrocer.co.uk, 12 February).

Any supplier swapping out plastic should take courage from the progress QSRs and hospitality businesses have made in eradicating plastic straws after clear legislation.

Lorenzo Angelucci, CEO, Transcend Packaging


Green thinking vs action

Sir, We are constantly told today’s consumer demands strong values, and that brands with a clear purpose outperform those with none. Yet there remains a significant gap between intentions and buying behaviour. For many consumers, basic product performance and price are still what drives buying decisions.

This puts chief execs who are spending big on sustainability in an unenviable position. Declaring your purpose is easy; sticking with it when it turns out shoppers aren’t prepared to reward you for it (yet) takes real guts and leadership - and patient shareholders.

Michael Bennett, MD, Pelican Communications