Meat: Describe current situation: what is current salt content in various products (can differ a lot between products) Explore what is technically feasible? Explore what are effects on hygiene and shelf life? Constraint: do not replace salt with other additives Bakery Inform producer and consumer about salt issue Link/ expand actions to product groups Innovations in food products Cartoons were created prior to the workshop (e.g. “friendly and sad looking” meat and sausages). Each of the cartoons was used as a vehicle for a campaign/claim idea and participants agreed the following product specific key messages: . “Informed choice=healthy choice” „Better lives with less Salt“ “Self-prepared gives the best taste” “The low-salt cooking course is paying off” „Sesam in stead of Salt“ “Less salt is healthier” „Wurst ist nicht Wurscht“ “different salt level of meat matters” „Less salt, more meat”
„Our Chef knows how to do it“ “Is no salt on the table?” ”Our chef knows how to use less salt” “I prefer real with less salt” “Mmm tastes good” „Away with salt” “Welcome taste“ Proposed follow up actions During the feedback round at the end of the workshop the following suggestions for follow up actions were made: make food manufactures aware of the salt issue and discuss contracts to reduce salt content on a voluntary basis Publish survey and workshop results in „Nutrition/Ernährung” and “Ernährung aktuell” . ÖGE and Ibrahim Elmadfa to work out concrete next steps for Austria and share result survey and workshop Meeting with ministry of health Meeting with Georg Frisch (Austrian armed forces) Educate health professional on consumer insights as basis for advice In their local IUNS role, Dr. Rust and Prof Elmadfa are leading the salt debate in Austria and are taking the lead in workshop follow up meetings. In alignment with this, Unilever is working with the Austrian´s association of food industry on a salt position paper Prof Ekmekcioglu, a workshop participant, used the learnings and input from the workshop for a publication on salt reduction. Follow up actions in 2013 Results of the salt reduction workshop were published as ‘IUNS workshop’ in a detailed article in Ernährung/Nutrition, 02, 2013. Prof. Ekmekcioglu published an article “Medizinische Aspekte einer Reduktion der Kochsalzaufnahme in der Bevölkerung – Fachbeitrag zum IUNS Workshop Austria 2012“ in the same edition of Ernährung/Nutrition (attached). Resuls of the consumer survey/Appetite paper were published in the expert paper “Hausarzt”.
Make it easy for consumers by increasing the availability of low salt foods Make an emotional appeal by focusing on salt reduction at young age Reinforce salt reduction messages via recipes Emphasize the natural taste of foods, not spoiled by salt Need to regularly check blood pressure Need for personalized campaigns, with emotional & connect Address LSM A/B/C via different communication channels Salt-reduction concepts Target mother / caregiver Show typical day for mum packing lunch. As she adds the lunch box items, the word SALT appears, followed by the question ‘HEALTHY MEAL? Do you know how much salt you are giving them? Followed by name of the authoritative body concerned about South Africans health. Important to comply with WHO guidelines for advertising to children and not to make foods look bad, as all foods can fit a healthy diet. Next episodes could show an attractive meal prepared with salt meter and the family enjoying the natural flavor of foods. People receptive when affected themselves People with diagnosed high blood pressure will be highly receptive for low salt messages. Via e.g. dietician & nurses in clinics they need to receive information on main sources of salt and low salt alternatives and (family) recipes. Resource material for dietitians & nurses in clinics should be developed with visuals of typical salt content of foods. Campaigns featuring role models for different for LSM A/B/C can be helpful as well, e.g. “I know how much salt I eat everyday; do you?..I know how important it is for my health; do you?” etc Consistent messaging Create an ‘authoritative salt reduction communication platform’, as represented in the workshop forum, that will use marketing & advertizing skills to communicate to LSM A/B/C via appropriate channels and with consistent messages. With more than 60% of people showing (some) interest in reducing salt intakes, workshop participants realized there is a need to consider the total influencing environment of the consumer, which includes e.g. labeling and consistent communication, when agreeing goals and developing salt reduction approaches. Proposed follow up actions A collaborative group - with Heart and Stroke Foundation in the lead – was set up to take forward the issue of consumer education on salt reduction Group will have to define scope & timings Funding model will have to be deliberated