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Salt and Sauces

An expert group from Queen Mary University is calling for a Government salt reduction programme that includes ignored categories such as sauces.

In a review, 54% of sauces were found to be high in salt and 38% of sauces still exceed the maximum target for salt in sauces.

https://www.qmul.ac.uk/media/news/2019/smd/new-survey-exposes-sauces-and-marinades-with-up-to-ten-times-the-salt-concentration-of-sea-water.html
 

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