Salt reduction guide for food companies
The purpose of this guide is to provide information to businesses engaged in salt reduction efforts to help them set effective goals, estimate the social impact of these goals, and to present business operators with ideas and procedures to visualize the results. This guide is intended for food-related business operators that are considering product improvement or product development with the aim of reducing sodium in their products. This guide consists of a main section and a reference section. The main section consists of three chapters, the first of which presents the importance of voluntary sodium reduction efforts by business operators, in terms of improving the nutrition of society as a whole and the viability of the businesses. Chapter 2 presents key points on setting achievable, step-by-step goals for companies which can be utilized as a reference when setting their own goals. Chapter 3 describes how to establish internal systems and cooperate with external organizations to investigate the organizational structure for sodium reduction. As reference material for reducing the salt content in products, the reference section introduces examples of sodium reduction goals set by overseas and Japanese companies.