Magazine: Drastic reduction in salt content

The three most important service providers in the public service catering market talked to our magazine about the new regulation, which enter into force from the beginning of 2015. Csaba Burján, the director of Unilever’s Food Solutions division told our magazine that both their salt-containing and no added salt products (there are already 14 of these) meet the requirements of the new regulation but he stressed that it is the task of executives working in the sector to make sure they comply with regulations.

The director added that another crucial element in the new regulation is limiting the quantity of food fried in fat. The company’s Rama Combi Profi contains cooking oil and using it means 80 percent less fat needed in frying when making breaded dishes. Boglárka Tóth, the marketing manager of Nestlé’s Professional business opines that the new regulation means strict but progressive standards. Yvette Krubl, the communications manager of Metro informed Trade magazin that they already started preparing for the new regulation three years ago, when they were announced. They have been helping partners for more than a year with a constantly updated public service catering catalogue. Unilever had its products tested by the experts of Semmelweis University, who classified them into various diet categories. Nestlé’s 10 nutritional pledges are the guidelines the company follows in Hungary when improving their existing products to meet the new requirements. On products’ packaging the company provides detailed information on their composition. The majority of Nestlé products used in public service catering are already made with greatly reduced salt content. The company also helps service providers with recipe ideas and has developed the NutriComp menu planning software for them. Metro’s expert informed us that preparation for the new era and putting the rules into practice places great burden on service providers. Some kitchens have to be modernised and children must be convinced to accept completely new flavours. Feedback from Metro partners is that luckily they can choose from many ingredients, so it is possible for them to plan for the long run and offer a really diversified menu. It is also great help that new products don’t cost more than old ones. Obviously, eating habits can’t be changed overnight and it takes time before people get used to the new taste of healthier food, plus the beneficial health effects only manifest after quite a while. One thing that can be of great assistance in this process is information providing and education.