Study Reveals High Salt Content in Many Supermarket Soups
A recent study has found that nearly one-quarter of all supermarket soups contain excessive levels of salt, with one particular brand surpassing the salt content of two McDonald’s cheeseburgers. Despite soup’s reputation as a healthy meal option, this analysis, which reviewed close to 500 tinned and chilled soups available in supermarkets, revealed that 23% had high salt levels.
Action on Salt and Sugar (AoSS) examined 481 soup varieties, discovering that 48% of branded soups and 6% of supermarket own-brand soups exceeded the government’s voluntary salt target of 0.59g per 100g serving. Among the highest in salt content was Soup Head’s Tom Yum soup, containing 3.03g of salt per 300g pack, which is more than half of an adult’s daily recommended intake and saltier than two McDonald’s cheeseburgers. Other soups with significant salt content included Daylesford Organic minestrone soup (1g per 100g) and Baxters luxury Cullen Skink (0.95g per 100g).
Consuming excessive salt can lead to high blood pressure, heightening the risk of heart attacks and strokes. The World Health Organization attributes nearly 2 million deaths annually to excessive salt consumption. The NHS advises that adults should limit their salt intake to no more than 6g per day, yet the average adult in England consumes 8.4g, substantially over the recommended amount.
Brands and Compliance with Salt Targets
AoSS identified that a significant percentage of soups from popular brands contained too much salt: nearly 90% of Mr Organic soups, about 70% of Heinz, 40% of Daylesford Organic, and 27% of Crosse & Blackwell soups exceeded the voluntary salt limits. According to AoSS’s findings, under current front-of-pack labelling guidelines, one in six soups would receive a red label for high salt content, while only 11 soups would qualify for a green label.
In a positive contrast, all soup varieties from major supermarket chains such as Tesco, Sainsbury’s, Morrisons, Waitrose, Co-op, Lidl, and Covent Garden met or were below the government’s salt targets. Sonia Pombo, head of impact and research at AoSS, emphasized the need for stricter government action to ensure compliance and encourage healthier food choices.
The Department of Health and Social Care responded by highlighting upcoming initiatives, including a modernized food nutrient scoring system and restrictions on junk food advertising, aimed at improving public health outcomes through better diet choices.
Dell Stanford, a senior dietitian at the British Heart Foundation, pointed out the challenge for consumers to reduce salt intake on their own since most salt in diets comes from pre-purchased foods. Representatives from the soup brands mentioned in the report responded to the findings, outlining their efforts to reduce salt content and improve nutritional profiles in their products. Notably, Daylesford Organic addressed a misprint on their packaging, confirming that their minestrone soup contains 33% less salt than initially reported.
Andrea Martinez-Inchausti from the British Retail Consortium noted the industry’s commitment to health improvement through product reformulation, while maintaining the taste and quality that consumers expect. A spokesperson for Baxters Food Group also affirmed their commitment to high-quality ingredients and adherence to health guidelines.
The findings of this study highlight a critical need for ongoing reformulation and transparent labeling to help consumers make healthier food choices, particularly concerning salt intake.
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