For each year, the analysis included approximately 8,000-9,500 food products from 400 different brands. Most of the salt sold came from three categories: bread (24%), meat, seafood and alternatives (19%), and cheese (12%). For certain products (ready meals, pizzas and soups) the volume of salt sold increased, with any reduction of salt content offset by rising sales. Overall, there has been little change in the average salt content and total volume of salt sold from these foods. According to the research team, several reasons may explain why little recent progress has been made to reduce salt in food products.
