SINGAPORE: In an effort to reduce Singapore’s excessive salt intake, fifteen major manufacturers and meal providers have committed to increasing the range and desire of lower-sodium ingredients.
Senior Parliamentary Secretary for Health Rahayu Mahzam stated in parliament on Monday( Nov. 6 ) that these producers and food processors account for more than 30 % of the retail market for sauces and seasonings as well as 10 % of all food and beverage ( F & amp, B ) market shares.
Nine out of ten Singaporeans consume more salt than is advised, according to surveys conducted by the Ministry of Health( MOH ) and Health Promotion Board( HPB ) that were released in September.
Since 2010, the prevalence of high blood pressure or hypotension has even almost doubled.
Dr. Lim Wee Kiak( PAP – Sembawang ), a member of parliament, had questioned how the government intends to make sure that efforts to combat calcium consumption do not unintentionally result in higher food prices and increased business overhead costs.
Through the Healthier Ingredient Development Scheme, which promotes the use of healthier elements in the food service industry, HPB provides give aid to water and sauce manufacturers to reformulate their products, Ms. Rahayu noted on Monday. & nbsp,
As a result, lower-sodium alternatives are” more accessible ,” and according to Ms. Rahayu, the wholesale cost of the majority of salt, sauces, and seasonings sold to food operators is comparable to that of regular versions. & nbsp,
She continued by saying that the government will also need to educate food industry professionals like hawkers, & nbsp, restaurants, caterer, and chefs about the importance of reducing salt intake and introduce them to lower-sodium ingredients.
Ms. Rahayu added that the government is planning wedding meetings with food users as well as their business and professional associations.” We also hope that they will help us explain to the public that water is an acquired style and that if we over-consume it over some time, our taste buds will get used to it and fail to taste other natural ingredients.”
She added that HPB will intensify its efforts to promote public knowledge. HPB urged people to change from regular water to lower-sodium alternatives next year.
Less salt, according to Ms. Rahayu,” generally means more taste in Singapore because it enables us to appreciate the healthy flavors of the herbs, spices, and other ingredients commonly used in native cuisine.”
She added that the legislative committee will carry out more activities, such as food sample activities at supermarkets, and that HPB may continue to teach Singaporeans on the need to reduce sodium, increase their receptivity to using lower-sodium ingredients, as well as change the perception that we need more salt and sauces for flavorful dishes.