Campaigners are calling on the government to address health concerns related to vegan cheese, as a recent study reveals that plant-based alternatives are nearly 10% saltier than traditional cheddar, debunking the perceived “health halo” surrounding these products.
Action on Salt, a charitable organization, accuses vegan cheese manufacturers of downplaying health warnings associated with their products, citing comparable levels of saturated fat to regular cheddar despite the plant-based options’ purported health benefits.
According to the organization’s research, plant-based cheeses exhibit the highest salt content, averaging 1.91g per 100g. In comparison, even a modest 30g serving of standard cheddar surpasses the salt content of a packet of crisps. The survey, encompassing over 600 cheddar and similar cheeses from ten retailers, also reveals a concerning lack of serious efforts by cheese manufacturers to reduce salt levels over the past decade.
Pointing to the urgency of the situation, Action on Salt is urging the government to take decisive action and enforce stricter, mandatory salt reduction targets beyond 2024.
Noteworthy findings from the survey include Asda’s 30% Less Fat Mature British Cheese, identified as the cheddar with the highest salt content at 2g/100g, while Morrisons Savers Mild Coloured Cheddar boasts a 28% lower salt content at 1.44g/100g.
The charity argues that these results underscore the unnecessary prevalence of high salt levels and emphasize the attainability of salt reduction to benefit the vast majority of cheddar consumers, who regularly purchase and consume the product.
Additionally, the study indicates that, on average, own-brand cheeses demonstrate lower salt content compared to their branded counterparts, further emphasizing the need for a concerted effort to address the health implications associated with cheese production.
