EuSalt is an international non-profit organisation and represents the interests of 21
salt producers located across Europe.

The vision of EuSalt is to provide authoritative information to the public at large and
other interested parties about salt and its many uses. In the nutritional discussions
we have as key value the promotion of the responsible use of salt in a well balanced
and varied diet.

Following the publication of the Commission working document on the setting of
nutrient profiles on June 2nd 2008, the latest published version of the 16th December and the consultations taking place in this dossier, EuSalt presents with this letter the position of the European salt producers which it wishes to be included in the continuing consultations.

The Commission working document envisages exemptions and derogations from the requirements to respect the established nutrient profiles for certain foods or
categories of foods. The document already lists exemptions for food supplements,
PARNUT foods and Fruits and vegetables. EuSalt proposes to include in these
exemptions iodized and fluoridated table salt as well as iodized and fluoridated
fortified food grade salt used in the processed food products. This to ensure the
essential addition of iodine and fluoride to salt in line with WHO and UNICEF policy to fight Iodine Deficiency Disorders.

In order to inform consumers on the importance of adequate iodine and fluoride
consumption, it is important to be able to highlight and to communicate on these
important additions. Applying the same nutrient profile criteria on salt would be
meaningless as the this would automatically exclude table salt for additions as well
as communications. Also food products produced with fortified foods, although
supported by WHO and UNICEF as a main public health policy, would be excluded of
the possibility to communicate. As this is of importance to public health and as it is
part of WHO as UNICEF policy we are reassured that the position is valid and can be
supported.

To read the entire docuement, please click on the link below.