Health experts issue urgent warning over vegan cheese - 'act now'

Analysts discovered plant-based cheeses had an average of 1.91g per 100g of salt which the charity Action on Salt says is too high and have called for action

An warning has been issued by health experts over vegan cheese.

Campaigners are calling for the government to take action after it emerged cheese made by plant-based manufacturers could be 10% saltier than cheddar made by other cheese makers. It is also said to be high in saturated fat despite its reputation as being healthier Action on Salt has warned. Analysts discovered plant-based cheeses had an average of 1.91g per 100g of salt which the organisation says is too high. A 30g portion of usual cheddar contains more salt than a crisp bag according to its survey of 600 cheddar and similar cheeses. Manufacturers, experts say are failing to take salt reduction seriously, making just small changes in the last 190 years.

Action on Salt demanded the government “get tough” on manufacturers and impose mandatory salt reduction targets after 2024. The highest salt content cheese was Asda ’s 30% Less Fat Mature British Cheese, which had 2g per 100g block of cheese, Morrisons Savers Mild Coloured Cheddar, meanwhile, had 28% less salt at 1.44g per 100g.

Findings showed salt was unnecessary and salt reduction could benefit nine in 10 people who bought and ate cheddar regularly. Supermarkets' own-brand cheese, the survey found, had less salt than branded cheese. The lowest average salt level among retailers was in Morrisons which recorded 1.61g salt in a 100g block. Saputo Dairy, which makes Cathedral City, had one of the highest levels of salt at 1.83g per 100g,

In 2012, the average salt content of cheddar and similar cheese was 1.68g/100g, compared to 1.70g/100g in 2023. The charity recognised many products fell below the maximum salt target set in 2020 by the Department of Health and Social Care. But 'large variations' in salt and the lack of 'significant' reductions since 2012 “make it clear that the targets are far too lenient”.

Graham MacGregor, professor of cardiovascular medicine at Queen Mary University of London and Action on Salt chairman, said: “Reducing salt is the most cost-effective measure to lower blood pressure and reduce the number of people suffering from strokes and heart disease and life-changing disabilities associated with this – all of which is completely avoidable. According to the Department of Health & Social Care, each gram per day reduction in population salt intake saves more than 4,000 premature deaths per year.

“And yet, the government do little to help the public in reducing their salt intake and should force the food industry to use much less salt in their products, with strictly enforced targets.” Sonia Pombo, campaign lead at Action on Salt, said: “As a nation, we are all eating far too much salt, much of which is already added by the food industry in everyday family favourites such as cheese and risks raising our blood pressure and impacting our health."