The Spanish Food Safety Agency (AESAN) under the Ministry of Health, Social Services and Equality, the Spanish Federation of Meat Retailers Association (CEDECARNE) and the Association of Manufacturers and Traders of Additives and Dietary Supplements (AFCA) have signed a agreement to reduce salt and fat in butcher's products. This is an innovative response facing the scientific evidence that supports the relationship of excessive consumption of these two nutrients with morbidity and mortality from cardiovascular disease and other chronic diseases.
Small scale artisan processers and retailers of meats will also offer products with10% less salt and 5% less fat as per the signing of this Agreement, for a period of 2 years.
People can buy hot dogs or sausages, blood or spiced sausages, burgers, etc in artisan butcher’s and deli’s, which will have less salt and fat and yet still maintain the features of the traditional product, as well as the necessary security and adequate sensory quality for consumers.
The agreement, signed today, is part of the selected nutrient reduction recommendations driven by the European Union and WHO and sets reduction targets of 10% of the average salt content and 5% of the average fat content of meat and sausage products, from current levels, within 2 years.
Thursday July 19, 2012/ Ministerio de Sanidad y Consumo/ Spain.