CHAPTER 6: Savoury pies and pastries Summary Table of Category: Savoury pies and pastries Segment Timeframe Datasets Product examples Exclusions Targets definition for Action used Wet meat and vegetarian pies 10% reduction in (meat/poultry only or Wet meat and Pastizzi and sodium across those with vegetables in vegetarian pies similar with sodium levels > Baseline – 'gravy base' e.g. steak 400mg/100g May 2011 and kidney, chicken March 2012 and mushroom, etc. – March 2014 Sept – Oct Dry meat and 2015 10% reduction in Dry meat and vegetarian savoury sodium across those vegetarian products (sausage with sodium levels > products rolls, pasties, pork pie 500mg/100g and pot pie).
CHAPTER 6: Savoury pies and pastries Summary Table of Category: Savoury pies and pastries Segment definition Product examples Exclusions Targets Timeframe for Action Datasets used Wet meat and vegetarian pies Wet meat and vegetarian pies (meat/poultry only or with vegetables in 'gravy base' e.g. steak and kidney, chicken and mushroom, etc. Pastizzi and similar 10% reduction in sodium across those with sodium levels > 400mg/100g March 2012 – March 2014 Baseline – May 2011 Sept – Oct 2015 Dry meat and vegetarian products Dry meat and vegetarian savoury products (sausage rolls, pasties, pork pie and pot pie). 10% reduction in sodium across those with sodium levels > 500mg/100g
Healthy%20Food%20Partnership%20Evaluation%20Report_Heart%20Foundation.docx