13 Sep 2019 --- Despite meat-alternatives benefiting from a health halo relating to various claims including gluten-free, organic and vegan, they are often highly processed and packed with salt. This is according to a new Australian report published by The George Institute for Global Health, VicHealth and the National Heart Foundation of Australia, which highlights the large variation in the salt levels in products such as meat-free sausages and falafels. The findings suggest that manufacturers can and should easily formulate lower-salt options. Meanwhile, Clare Farrand, Senior Public Health Nutritionist from The George Institute for Global Health in Sydney, tells NutritionInsight that the findings support her call for Australia to implement salt targets to curb the arrival of salt-packed goods to the market.
