No Added/Reduced/Low/Free?

A quick explanation of the various standard terms in use in food labelling, which I found on the British Nutrition Foundation website.

• "Low salt" or "low sodium" – no more than 40 mg sodium per 100 grams or 100 ml (in the case of a food naturally low in salt/sodium, the claim must be made in the form "a low salt/sodium food").

• "Reduced salt" or "reduced sodium" - foods should contain at least 25% less than the standard product.

• "No added salt" – no salt or sodium added to the food or any of its ingredients.

• "Salt free" or "sodium free" – no more than 5 mg sodium per 100 grams or 100 ml.